Burrata Bruschetta – The Summer Appetizer You’ll Make on Repeat

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There’s something about the combination of creamy cheese, juicy tomatoes, and fresh herbs on crisp, golden toast that just screams summer—and I couldn’t be more grateful to share one of my favorite go-to recipes: burrata bruschetta. Right after the H1, let’s hit that keyword—burrata bruschetta is the perfect appetizer for warm weather gatherings, casual weeknight snacks, or even as a no-fuss side dish with grilled meats or pasta. It’s fresh, it’s elegant, and best of all, it comes together in just 15 minutes!

Whether you’re hosting a sun-soaked garden party or simply want to treat yourself to something beautiful and tasty (you deserve it!), this dish delivers big flavor with minimal effort.

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What Is Burrata Bruschetta?

At its heart, bruschetta is a humble Italian dish of grilled bread rubbed with garlic and topped with simple, seasonal ingredients. Burrata bruschetta is the elevated version—creamy burrata takes center stage, creating a contrast of textures that feels gourmet but takes no special skills to pull off.

This recipe combines golden, olive oil–brushed bread with a bright tomato-basil salad and torn burrata—finished with a drizzle of balsamic glaze.

Why You’ll Love This Burrata Bruschetta

• Ready in 15 minutes. Truly effortless, even on your busiest days.

• Make-ahead friendly. Prep the tomato mixture in advance and assemble just before serving.

• Incredible texture and flavor. Crunchy bread, creamy cheese, juicy tomatoes, tangy glaze… you get the idea.

• Customizable. You can swap ingredients based on what you have on hand or what’s in season.

• Crowd-pleasing. I’ve never had a platter of these last longer than five minutes.

How Does It Taste?

Imagine biting into a warm piece of toasted bread that gives way to cool, rich burrata and sweet tomatoes bursting with basil and balsamic. The contrast of warm and cool, soft and crisp, sweet and tangy—it’s truly a celebration of fresh summer flavors. And yes, it tastes as gorgeous as it looks!

Ingredients You’ll Need

Here’s what goes into making this stunner of a dish:

• 1 baguette or Italian loaf – sliced ½–¾” thick

• 3 tbsp extra virgin olive oil, divided

• 1–2 garlic cloves, peeled

• 2–3 cups cherry tomatoes, halved

• ¼ red onion, very thinly sliced

• ½ cup fresh basil, chopped or torn

• 1 tbsp balsamic vinegar

• Salt & pepper, to taste

• Flaky sea salt, balsamic glaze, extra basil – for garnish

• 1–2 balls of burrata cheese

Pro tip: Don’t skip the garlic rub! It adds a subtle depth that makes each bite feel restaurant-worthy.

Tools You’ll Need

• A sharp serrated knife (for slicing your bread evenly)

• A grill pan or toaster

• A mixing bowl

• Tongs or a spoon for assembling

• Serving platter

Ingredient Substitutions & Fun Additions

I promised you versatile, and here’s proof!

• Bread: Try sourdough, gluten-free, or crackers if you’re avoiding gluten.

• Burrata: Can’t find it? Go for buffalo mozzarella, ricotta, or even cottage cheese for a lightened-up version.

• Tomatoes: Grape tomatoes, heirloom varieties, or chopped Roma all work beautifully.

• Onions: Red onions bring a nice bite, but you can leave them out or use shallots.

• Extras: Roasted garlic, olives, red pepper flakes, capers, lemon zest, or marinated artichokes all make dreamy additions.

How to Make Burrata Bruschetta

Let’s break it down, step by easy step:

1. Toast the Bread

Brush sliced bread lightly with olive oil and toast on a grill pan or in the oven at 425°F for 5–7 minutes, until golden and crisp. Rub the toasted side with a peeled garlic clove for extra flavor.

2. Make the Tomato Mixture

In a bowl, combine halved cherry tomatoes, red onion, torn basil, 2 tbsp olive oil, balsamic vinegar, salt, and pepper. Toss well, taste, and adjust seasoning if needed.

3. Add the Burrata

Gently tear open the burrata. On your serving platter, arrange the toasted bread garlic-side-up, then spoon a generous amount of burrata onto each slice.

4. Assemble and Garnish

Top with the tomato mixture. Finish with a drizzle of olive oil, balsamic glaze, flaky salt, and a little extra basil if you’re feeling fancy. Serve immediately!

What to Serve with Burrata Bruschetta

This dish is versatile enough to be a starter or light main. Pair it with:

• A crisp white wine like Sauvignon Blanc or Pinot Grigio

• Grilled shrimp or chicken

• A summer salad—think arugula and lemon vinaigrette

• Chilled soups like gazpacho

• Prosciutto or a charcuterie board for a full Italian spread

Tips for the Best Burrata Bruschetta

• Use the best tomatoes and burrata you can find. Simple ingredients shine brightest when they’re high quality.

• Toast your bread right before serving. This keeps it perfectly crisp.

• Don’t skip the flaky salt! It adds irresistible texture and flavor.

• Serve immediately. Once assembled, bruschetta is best enjoyed fresh.

How to Store Leftovers

Bruschetta is best eaten right away, but you can store components separately:

• Tomato mixture: Store in the fridge for up to 2 days.

• Toasted bread: Cool completely, then keep in an airtight container at room temp for 1–2 days. Reheat before assembling.

• Burrata: Keep chilled and use within a few days of opening.

Assembled bruschetta doesn’t store well—it tends to get soggy—so build only what you’ll eat right away.

Frequently Asked Questions

 Can I prepare burrata bruschetta ahead of time?

Yes! You can toast the bread and prep the tomato mixture in advance—just store them separately. Assemble everything just before serving to keep the bread crisp and fresh.

 What exactly is burrata cheese?

Burrata is a luxurious Italian cheese made from mozzarella and cream. The outer shell is mozzarella, while the inside is filled with stracciatella—a soft, creamy mixture that spreads like a dream.

 Is this recipe gluten-free?

Not as written, but it can be! Just use gluten-free bread or crackers as your base. Everything else is naturally gluten-free.

 Can I substitute balsamic glaze with vinegar?

You can, but regular balsamic vinegar is more liquid. Try reducing it on the stove until it thickens for a glaze-like texture, or just drizzle a little to keep flavors balanced.

 How do I store leftovers?

Burrata bruschetta is best fresh, but if needed, store the tomato mixture and burrata separately in the fridge for up to 2 days. Toasted bread can be kept in an airtight container at room temp.

 What kind of bread works best?

A rustic loaf like baguette, ciabatta, or sourdough works beautifully. You want something sturdy enough to hold the toppings without going soggy.

 Can I use dried herbs instead of fresh basil?

Fresh basil really makes this dish pop, but if it’s not available, you can use a pinch of dried Italian herbs in the tomato mixture. Just don’t skip a fresh touch entirely—parsley or chives can also work.

 What can I serve alongside this?

Try pairing it with grilled chicken, pasta salad, a crisp white wine, or even prosciutto and melon for a full Italian-inspired spread!

In Conclusion: Why You’ll Make This Again and Again

Burrata bruschetta is everything a summer appetizer should be: fast, fresh, flavorful, and totally drool-worthy. It’s proof that simple ingredients can come together to create something unforgettable. You’ll love how easy it is to adapt to your taste and the seasons—and trust me, your guests will ask for the recipe every time.

More Summer-Inspired Appetizers to Try

If you’re loving the fresh and creamy vibes of this bruschetta, here are a few more must-tries:

• Rustic Bread with Whipped Ricotta and Honey Roasted Strawberries – The perfect sweet-meets-savory treat.

• Crispy Crostini with Balsamic Roasted Cranberries and Creamy Brie – A flavor-packed appetizer for any season.

• Honey Whipped Feta Cranberry Crostini – Bold, creamy, and perfect for entertaining.

Tried this recipe? I’d love to see your bruschetta creations! Share your photos and tag me on Pinterest at @recipesbysylvia—I seriously can’t wait to see what you make!

Thanks for cooking with me today—hope you’re enjoying every bite of this dreamy bruschetta. Until next time, happy snacking!

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