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This burrata bruschetta recipe is made with red and golden tomatoes, fresh basil, balsamic glaze, and rich, creamy burrata cheese. Easy to make and beautiful to look at, this simple burrata appetizer idea is perfect for your next get together!

Tomato burrata bruschetta served on a cutting board.

A couple months ago I was at a friend’s catered birthday party, where they started off with these beautiful tomato crostinis topped with dollops of creamy burrata cheese. I enjoyed several of these toasts – they were SO flavourful! I immediately took a photo of the appetizer platter, knowing I just had to recreate these for the blog.

Now that tomato season is nearing, it’s the perfect opportunity to share this fun little twist on tomato bruschetta. Burrata has a rich, creamy texture with a taste that’s similar to mozzarella, albeit a little bit stronger and more flavourful. Not only does it complement the juicy tomatoes and toasty bread from a taste perspective, but I think it also takes things up a notch visually – perfect for a party appetizer.

Love burrata cheese? You may also enjoy my grilled nectarine salad with burrata, or this arugula burrata salad with pesto dressing! While not made with burrata, this bruschetta-inspired pasta salad may also be to your liking 😉

Key ingredients

Recipe ingredient flatlay.
  1. Burrata cheese: Burrata cheese is sold in a large ball stored in liquid. The outer “pouch” of the cheese encloses a creamy interior that is released when you cut or tear the cheese. While there is no *perfect* substitute, your best option would be to use a buffalo mozzarella, stracciatella, bocconcini, or ricotta cheese in its place.
  2. Tomato varieties: I personally used heirloom tomatoes here, but any type would do (including cherry tomatoes). Choosing red and yellow varieties makes for a more colourful appetizer, too. If possible, I recommend choosing vine-ripened or locally grown tomatoes during the summer – these have the absolute BEST flavour, which is really key. Bland tomatoes = bland bruschetta!
  3. Type of bread: You can use any crusty loaf of bread – from a French baguette (what I used) to a lovely sourdough (feel free to cut each slice in half for more bite-sized pieces). The only bread to avoid would be any pre-sliced/pre-packaged soft sandwich bread, as it won’t have the same texture when you bite into it. Fresh bakery breads will be your best option.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Visual guide: how to make burrata bruschetta

Diced heirloom tomatoes on a cutting board.

STEP 1: You’ll want to start this recipe by dicing the tomatoes, mincing the garlic cloves, and chopping up the fresh basil.

Diced heirloom tomatoes tossed in a bowl.

STEP 2: Then, transfer all the prepped ingredients to a large bowl. Toss in salt and pepper. Allowing the tomatoes to sit in the salt will help bring out their flavour, while also removing excess liquids.

Slices of bread brushed with olive oil on a baking sheet.

STEP 3: Next, slice your bread of choice into roughly 1/2-inch thick pieces. Brush both sides of the bread with olive oil, then place on a baking sheet.

Toasted slices of bread on a baking sheet.

STEP 4: Bake the bread in the oven, until golden brown and toasty.

Tearing open a ball of burrata cheese with hands.

STEP 5: Using clean hands, pull open the outer layer of the ball of burrata – doing so will reveal the creamy center!

Topping tomato bruschetta with a dollop of burrata.

STEP 6: Drain the excess liquid from the tomatoes and spoon the mixture on top of the toasts. Use a small spoon to add a dollop of burrata to each toast and finish with a drizzle of balsamic glaze.

How to avoid soggy bruschetta

Tomatoes release a lot of liquid when both cut and salted. To avoid soggy bruschetta:

  1. Leave the excess juice and seeds behind on the cutting board, rather than transferring them into the mixing bowl.
  2. Before topping the toasts with the tomato mixture, you can drain the excess liquid from the bowl using your hand as a stopgap while carefully pouring the juice into the sink.
  3. Using a slotted spoon to transfer the tomatoes to the bread also helps!
Two slices of tomato burrata bruschetta on a plate.

More easy appetizer recipes

Did you give this Burrata Bruschetta Recipe a try? Let me know by leaving a comment and recipe rating below!

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Get the Recipe: Burrata Bruschetta (Easy Appetizer!)

This burrata bruschetta recipe is made with red and golden tomatoes, fresh basil, balsamic glaze, and rich, creamy burrata cheese. Easy to make and beautiful to look at, this simple appetizer idea is perfect for your next get together!
Tomato burrata bruschetta served on a cutting board.
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Ingredients

  • 2 pounds ripe tomatoes, diced (any variety, but recommend vine-ripened or locally-grown for best flavour!)
  • 2-3 cloves garlic, minced
  • 1/2 ounce fresh basil, chopped
  • Salt + pepper, to taste
  • 5 Tbsp olive oil (divided)
  • 1 baguette
  • 2 tsp red wine vinegar
  • 1 ball burrata cheese (approx. 8 ounces or 227 grams)
  • Balsamic glaze, to drizzle

Instructions

  • Preheat oven to 400F.
  • PREP: Start by dicing tomatoes, mincing garlic cloves, and chopping basil.
  • Leaving the tomatoes juices and seeds behind on your cutting board, transfer the diced tomatoes to a large mixing bowl. Generously add salt and pepper, as well as minced garlic, and chopped basil. Stir to combine, then allow tomatoes to sit in the salt – this brings out their flavour and removes excess liquids.
  • Next, slice the baguette into roughly 1/2-inch thick pieces. Brush both sides of the bread with olive oil (about 3 Tbsps). Place the slices on a large baking sheet.
  • Transfer bread to the middle rack of your oven, baking until golden brown and toasty. This will take approximately 5-10 minutes, depending on your oven. Flip halfway through for even toastiness! Remove from oven and transfer toasts to a serving platter.
  • Using your hand as a stopgap, carefully drain the excess liquid from the tomato mixture into the sink. Then, stir in the remaining 2 Tbsp of olive oil and the red wine vinegar. Taste and adjust salt as desired.
  • Spoon the tomato mixture on top of the toasts.
  • Using your hands, pull open the outer layer of the ball of burrata. Use a small spoon to scoop a dollop of the creamy center on top of each toast.
  • Finish with a drizzle of balsamic glaze and cracked black pepper. Enjoy!

Notes

*MAKE AHEAD: This recipe is best enjoyed soon after preparing; however, you may prep the tomato mixture within a day in advance. The bread should be toasted shortly before serving.
*TYPE OF BREAD: You can use any crusty loaf of bread – from a French baguette (what I used) to a lovely sourdough (feel free to cut each slice in half for more bite-sized pieces). The only bread to avoid would be any pre-sliced/pre-packaged soft sandwich bread, as it won’t have the same texture when you bite into it. Fresh bakery breads will be your best option.
*SERVINGS:
  • Recipe as written should make approximately 20 “toasts” using a standard sized baguette. If using a different type of bread, this amount may vary depending on the size of the slices.
  • You can estimate approximately 3 pieces per person for a party – although, it depends on your guests’ hunger levels, of course 😉

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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