There’s something special about bruschetta that takes me right back to warm summer evenings. As much as I love the classic tomato version, I’ve found that swapping in creamy burrata cheese makes this appetizer even more crave-worthy. It’s become my go-to whenever I’m having friends over for dinner or just want to treat myself to a simple but satisfying lunch.
I started making this burrata bruschetta after picking up some fresh cheese at my local market. The combination of crusty bread and smooth, rich burrata just made sense. Now, I keep the ingredients on hand because it’s so quick to put together. Whether I’m serving it as a starter or making it the star of a light meal, everyone always asks for the recipe.
What I love most is that you can prep everything ahead of time and assemble it right before eating. No complicated steps or fancy techniques needed – just good ingredients coming together in the best way possible.
Why You’ll Love This Bruschetta
- Quick preparation – Ready in just 15-25 minutes, this appetizer is perfect for last-minute entertaining or when you need a quick but impressive starter.
- Simple ingredients – With just a handful of fresh ingredients you can easily find at any grocery store, you’ll create an Italian-inspired appetizer that tastes like it’s from a fancy restaurant.
- No cooking skills needed – If you can slice bread and chop tomatoes, you can make this bruschetta – it’s that straightforward and foolproof.
- Perfect for entertaining – These beautiful toasts can be prepped ahead of time and assembled just before serving, making them ideal for parties and gatherings.
What Kind of Tomatoes Should I Use?
Cherry tomatoes are the star of this bruschetta, and while the recipe calls for standard cherry tomatoes, you’ve got some wiggle room here. Regular cherry tomatoes, grape tomatoes, or even small cocktail tomatoes will all work great – just make sure they’re ripe and sweet. In the summer, try to get your hands on local cherry tomatoes from the farmers market since they tend to be sweeter and juicier than grocery store varieties. If you’re making this outside of tomato season, look for greenhouse-grown cherry tomatoes on the vine, which usually have better flavor than loose ones. Just avoid using larger tomatoes that you’ve chopped up, as they tend to be too watery and can make your bruschetta soggy.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps while still keeping that Italian charm:
- Bread: While a baguette or Italian bread is ideal, you can use sourdough, ciabatta, or any crusty bread you have on hand. Just make sure it’s sturdy enough to hold the toppings!
- Cherry tomatoes: Regular tomatoes work just fine – just dice them into small pieces. In winter, you can even use good-quality canned diced tomatoes, just drain them well first.
- Red onion: Shallots make a nice swap for red onion, or you can use sweet white onion if that’s what you have. Just remember to slice them very thin.
- Balsamic vinegar: If you’re out of balsamic, try red wine vinegar mixed with a tiny bit of honey for sweetness. For the drizzle on top, you could use a balsamic glaze or even honey.
- Basil: Fresh basil is pretty key to this recipe, but in a pinch, you could use fresh oregano or a mix of fresh herbs. I wouldn’t recommend dried herbs here – they just won’t give you the same fresh taste.
- Flaky salt: Regular kosher salt works if you don’t have flaky salt, though you’ll miss out on that nice crunch. Just use a little less since it’s more concentrated.
Watch Out for These Mistakes While Cooking
The biggest mistake when making bruschetta is not toasting the bread properly – for the perfect crunch, brush both sides with olive oil and grill or broil until golden brown, but keep a close eye as it can go from perfectly toasted to burnt in seconds. A common error is rubbing the raw garlic too aggressively on the toasted bread, which can overpower all other flavors – instead, use a light touch and let the garlic complement rather than dominate. When preparing the tomato mixture, avoid adding it to the bread too far in advance, as this will make your perfectly crispy toast turn soggy – instead, let the tomatoes marinate separately for at least 15 minutes to develop their flavors, and spoon them on just before serving. For the best texture and taste, make sure to drain excess liquid from your tomato mixture and serve the burrata at room temperature, allowing its creamy center to spread easily over the warm toast.
What to Serve With Bruschetta?
This burrata bruschetta works perfectly as part of an Italian-style appetizer spread or as a light meal. For a casual dinner party, try serving it alongside some cured meats like prosciutto and salami, or pair it with marinated olives and roasted red peppers for a true antipasto experience. If you’re making it the main event, a simple arugula salad dressed with lemon and olive oil makes a great side dish. You can also serve it before a pasta course – it’s especially nice before lighter pastas like linguine with clams or spaghetti aglio e olio.
Storage Instructions
Prepare Ahead: You can make the tomato mixture up to 4 hours ahead – in fact, letting it sit for a bit helps the flavors come together nicely! Just keep it in the fridge until you’re ready to assemble. The bread can be toasted a few hours in advance too, just keep it in an airtight container at room temperature.
Keep Components Separate: For the best results, store your toasted bread pieces and tomato mixture separately. The bread stays crispy in an airtight container at room temperature for 1-2 days, while the tomato mixture can hang out in the fridge for up to 24 hours. As for the burrata, it’s best to use it fresh when you’re ready to serve.
Assembly Tips: This bruschetta is really best assembled right before serving – that way the bread stays crispy and the burrata is at its creamy best. If you have leftovers of the tomato mixture, it’s great tossed with pasta or on salads the next day!
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 10-15 g
- Fat: 45-50 g
- Carbohydrates: 90-100 g
Ingredients
- 1 baguette or italian bread (sliced into 1-2cm thick pieces)
- 3 tablespoons olive oil (split for use)
- 1-2 cloves garlic (peeled)
- 2-3 cups cherry tomatoes (halved)
- 1/4 red onion (sliced very thinly)
- 1/2 cup basil (chopped or torn)
- 1 tablespoon balsamic vinegar
- Kosher salt and black pepper (season to taste)
- Flaky salt, balsamic drizzle, olive oil, and extra basil for topping
Step 1: Prepare and Toast the Bread
Start by lightly rubbing sliced bread with extra virgin olive oil.
Toast or grill the bread until it reaches a golden, crispy texture.
Once toasted, take a garlic clove and rub one side of each piece of bread to infuse it with a subtle garlic flavor.
Step 2: Toss the Tomato Mixture
In a mixing bowl, combine cherry tomatoes, red onion, fresh basil leaves, 2 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar, and a pinch of salt and pepper.
Toss everything together until well combined.
Taste the mixture and adjust the seasoning as needed to achieve a balance of flavors.
Step 3: Prepare the Burrata
Break open your burrata carefully.
On a serving platter, lay out the toasted bread pieces with the garlic-rubbed side facing up.
Place some burrata on top of each piece, letting it gently spread out over the bread.
Step 4: Assemble the Bruschetta
Top each piece of burrata-covered bread with a spoonful or two of the tomato and basil mixture.
Finish by drizzling more olive oil and balsamic glaze over the top.
Sprinkle with flaky salt and additional basil for garnish, if desired.
Serve immediately and enjoy the rich, fresh flavors of your homemade bruschetta.