This Burrata Bruschetta has the intense flavors of roasted tomatoes with the gentle creaminess of burrata cheese. The roasting process intensifies the tomatoes' natural sugars, pairing beautifully with the soft, rich burrata. A drizzle of balsamic glaze adds a tanginess that makes each bite a perfect balance of flavors.
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This Burrata Bruschetta recipe is a modern twist on the classic Italian antipasto, combining the deliciously roasted tomatoes with the creamy texture of burrata cheese.
Perfect for summer gatherings, garden parties, or as a holiday appetizer during the festive seasons.
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What You'll Love About This Recipe
- The Simplicity: Easy to prepare with just a handful of ingredients, showcasing the beauty of simplicity.
- The Flavor Combination: The sweet and tangy roasted cherry tomatoes paired with the creamy burrata create a mouthwatering duo.
- Versatility: Perfect as an appetizer, light meal, or a luxurious snack, adaptable to various occasions and tastes.
- Visual Appeal: The vibrant colors and rustic elegance of this dish make it a feast for the eyes, sure to impress any guest.
Ingredients
Cherry Tomatoes: Look for ripe, vibrant fresh tomatoes for the sweetest flavor.
Burrata Cheese Ball: Choose high-quality burrata for its creamy center and fresh, milky flavor. If you can't find burrata, regular fresh mozzarella cheese will work too.
Shallot: Adds a subtle depth with its mild, sweet flavor.
Garlic Cloves: Fresh garlic will provide a pungent, aromatic base.
Olive Oil: A good quality extra virgin olive oil for roasting and added flavor.
Salt and Pepper: Freshly ground for the best taste.
Fresh Basil Leaves: For a fresh, herby finish.
Baguette: Optional for serving, choose fresh, crusty bread for the best crunch. Any toasted bread works great though.
Balsamic Glaze: Adds a sweet and tangy finish, enhancing the overall flavor profile.
Equipment
- Baking Dish: For roasting the tomatoes, ensuring they are spread out evenly.
- Mixing Bowl: To toss the tomatoes and aromatics in olive oil.
Instructions
Ready to make burrata bruschetta? Start by setting your oven to 375°F (that's 190°C). This is a sweet spot for roasting tomatoes—they'll cook thoroughly without burning.
Grab a baking dish and toss in your cherry tomatoes, finely chopped shallot, and minced garlic. Drizzle the whole lot with olive oil. This not only helps them roast evenly but also infuses them with flavor. Give everything a good mix to make sure the tomatoes are well coated.
Slide your baking dish into the oven. You're aiming for about 20-25 minutes of roasting time. You'll know they're done when the tomatoes start to burst open.
This is what we're looking for—the burst means they're releasing their sweet, tangy juices, which are pure gold for flavor.
For an extra touch of deliciousness, turn your oven to broil (that's the very hot setting) for the last 2-3 minutes.
Keep an eye on them; you want the tomatoes to get a little bit of a char on top, not turn into charcoal. This step adds a smoky depth to their sweet flavor.
Once out of the oven, let the tomatoes cool for about 5 minutes. This brief pause lets their flavors meld together even more.
Now, sprinkle your chopped fresh basil over the tomatoes. Fresh basil is a game-changer here, adding a burst of herby freshness that dried basil just can't match.
Add salt and pepper to taste. This is your moment to adjust the flavors. Start with a little; you can always add more, but you can't take it away.
Place the creamy burrata cheese right on top of the warm tomatoes. The heat from the tomatoes will make the cheese even creamier and more delicious.
For a final flourish, drizzle some balsamic glaze over everything. This adds a sweet, tangy contrast that brings the whole dish together.
You can serve this dish with slices of a fresh baguette, crackers, or even on its own. If you're using bread, consider toasting it lightly for some extra crunch and warmth. I like to toast the bread five minutes before serving.
Finally, garnish with fresh basil and an extra drizzle of your balsamic glaze.
And that's it! Your burrata bruschetta is ready to serve!
Top Tip
For the best flavor, make sure to use the highest quality cherry tomatoes and burrata you can find. The flavor of these two core ingredients can truly make or break the dish.
Substitutions
- Mozzarella: Can be used instead of burrata for a less creamy but still delicious option.
- Red Onion: A viable alternative to shallots, offering a sharper, more piquant taste.
- Dried Basil: If fresh is unavailable, though it should be used sparingly as it's more concentrated.
Variations
- Herb-Infused Olive Oil: Beforehand, you can steep your olive oil with ingredients like garlic and rosemary to add a deeper, lovingly fresh flavor.
- Mediterranean Inflection: Stir capers, olives, and a sprinkling of crumbled feta into the plate for a zesty, buoyant change of style.
- Peach & Balsamic Glaze: Half sweet cherry tomatoes and harbingers of tender, floral eaters can lead to a beautifully symphonic version, choral and majestic in the height of summer.
This makes for a delicious appetizer! If you don't have a baguette to slice, you can use any crust bread to top your tomato mixture with.
Storage Instructions
Have leftover roasted tomatoes and burrata?
Refrigerator: Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 1-2 days.
Freezer: Not recommended. This simply doesn't freeze well and alters the texture to a chunky, mushy mess.
Reheating: If needed, gently reheat in a preheated oven, just enough to warm through, but preferably enjoy any leftovers at room temperature to maintain the taste and texture.
Recipe
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Burrata Bruschetta with Roasted Cherry Tomatoes
Ingredients
Roasted Tomatoes & Burrata
- 1 pint cherry tomatoes
- 4 ounces burrata cheese ball
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- fresh basil leaves chopped
For Serving
- 1 baguette sliced (optional)
- 1 tablespoon balsamic glaze
Instructions
- Preheat your oven to 375°F (190°C).
- In a baking dish, combine cherry tomatoes, chopped shallot, minced garlic and olive oil. Toss to coat the tomatoes evenly.
- Roast the tomatoes in the preheated oven for about 20-25 minutes or until they start to burst, releasing their juices. Then top roast on high for about 2-3 minutes to brown the top.
- Once the tomatoes are done, remove them from the oven and let it cool for about 5 minutes.
- Then sprinkle chopped fresh basil over them, season with salt and pepper, place the burrata on top of the tomatoes.
- Finish by drizzling balsamic glaze over the bruschettas.
- Serve with crostinis, cracker or crusty bread.
Notes
FAQs
Yes, grape tomatoes can be used as a substitute. They are slightly less sweet but will still roast beautifully and complement the burrata cheese.
Fresh burrata should be soft to the touch, with a smooth, shiny exterior. When cut open, it should release a creamy, rich interior.
Absolutely! Serve the roasted cherry tomatoes and burrata atop gluten-free crackers or bread to make this dish gluten-free.
This dish is best enjoyed fresh. However, you can roast the tomatoes and store them in the refrigerator for up to 2 days before serving. Bring to room temperature or gently reheat before adding the burrata and serving.
You can reduce balsamic vinegar by simmering it on the stove until it thickens and sweetens, creating your own glaze.
Serve the bread or crostinis on the side, allowing guests to top them just before eating, to maintain their crispness.
Yes, adding prosciutto or grilled chicken atop the bruschetta before serving can add a delicious protein boost to the dish.
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