Burrata bruschetta with tomatoes

Burrata bruschetta with marinated cherry tomatoes and creamy Italian soft cheese.A match made in culinary heaven!

Planned a party but don't know what to serve? Then this recipe of creamy burrata bruschetta is for you. Before you say you don't like dry bread, I want to say neither do I!

This is a juicy, party in your mouth in every single bite kind of dish. Though the ingredients are simple, they pair beautifully together.

Make this during summer during the tomato season with ripe, juicy tomatoes. If you live in a tropical climate, you can do it anytime you have fresh tomatoes.

Fresh tomatoes mean making gallons of roasted red pepper and tomato pasta sauce, and burrata caprese on repeat!

Ingredients for Burrata Bruchetta

Here are the simple ingredients you need to make this delicious recipe

See the recipe card for quantities.

Bread- You can use any rustic bread of your choice. However, suppose you are serving this as an appetizer and know it will sit on the table for a while. In that case, I suggest using hardy bread like sourdough, Italian bread, or French bread, which soaks up all the delicious juices from the marinated tomato and still holds shape.
You can also use stale or a few days old bread to make these.

Burrata cheese- Burrata cheese is a fresh, soft, creamy Italian cheese with an outer shell that keeps the inner creamy center together. It tastes like fresh mozzarella but has a creamier center. You should be able to get it in the specialty cheese section of the grocery store. You just need to tear it apart with your hands. You can also use other creamy cheeses like feta, goat cheese, and fresh mozzarella cheese instead.

Tomatoes- Any ripe tomatoes will work. I like to add a mix of fresh tomatoes from the farmer’s market, including juicy heirloom tomatoes and grape tomatoes. Sweet cherry tomatoes are the best for any summer salad. Cut them into different shapes for more texture.

Basil - Fresh basil leaves. If you can't get fresh basil leaves, use pesto.

Balsamic Glaze - You can use store-bought or make your own. Check the recipe for directions. It does take the bruschetta to the next level.

Extra-virgin olive oil & balsamic vinegar- The best you can afford.

If you are feeling like something sweet, then you must try my sour dough French toast. Serve it along with the bruschetta for a perfect brunch spread.

How to make Burrata Bruschetta

Step 1: Marinating the Tomatoes

Slice the tomatoes into bite-size pieces. In my case, I had cheery tomatoes from the farmer's market, which I cut into quarters.

Add the sliced basil leaves, olive oil, salt, pepper, and balsamic vinegar. Give it a toss and let it rest till you toast your bread.

Step 2: Prep the Bread

Brush the bread with olive oil. Toast it till it's crispy. You can do this stovetop, or if you are making a large batch, place them on a large baking sheet and bake till golden brown.

Rub a garlic clove on it like the Italians do.

Add the tomato mixture on top. Tear the burrata with your hands and place it on the bread.

Garnish with basil leaves and a drizzle of balsamic glaze.

The bread does tend to soak up some of the juices. I love that, though; if you serve it for a party or a cookout, you can keep the bread and marinated tomatoes ready and assemble them just before serving.

To make balsamic glaze at home, simply take ¼ cup of balsamic vinegar and 1 tablespoon of sugar. Simmer it till it thickens and becomes like syrup. Keep in mind that the reduction will thicken as it cools. If it's too thick, dissolve it with some water.

Serving Bruschetta

As a snack, you can serve it as it is.

If you are making the cherry tomato bruschetta as an appetizer for a gathering or a poolside party, cut the bread into bite-sized pieces and serve on a flat platter.

You can also serve it deconstructed - a platter of burrata caprese salad and toasted bread for a DYI bruschetta party. Or you can use smaller, thinner slices of toasted rustic bread to make burrata crostini.

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