Burrata bruschetta is my go-to when I need a quick, crowd-pleasing bite. Whether it’s a backyard hangout or a last-minute get-together, this 15-minute Italian appetizer always disappears fast! The crispy bread, creamy burrata, and juicy tomatoes make it impossible to eat just one.
Trust me, I’ve tried. If you’re looking for Italian party appetizers for a crowd, this one’s a winner—simple, fresh, and ridiculously delicious. Perfect for kicking off a feast of Italian starters & appetizers or just enjoying with a glass of wine!
Burrata Bruschetta
Equipment
- Skillet or grill pan
- Knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 1 baguette or Italian bread sliced into ½-inch pieces
- 3 tablespoons olive oil divided
- 1-2 garlic cloves peeled
- 8 ounces burrata cheese torn into pieces
- 2 ½ cups cherry tomatoes halved
- ¼ small red onion very thinly sliced
- ½ cup fresh basil chopped or torn
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
- Flaky salt balsamic glaze (optional), and extra basil for garnish
Instructions
- Toast the Bread: Brush the bread slices with 1 tablespoon of olive oil. Toast in a skillet or grill pan over medium heat until golden brown. While warm, rub one side of each slice with a garlic clove.1 baguette or Italian bread, 3 tablespoons olive oil, 1-2 garlic cloves
- Prepare the Tomato Mixture: In a mixing bowl, combine cherry tomatoes, red onion, basil, 2 tablespoons of olive oil, and balsamic vinegar. Season with salt and black pepper to taste. Toss well.2 ½ cups cherry tomatoes, ¼ small red onion, ½ cup fresh basil, 1 tablespoon balsamic vinegar, Salt and black pepper
- Add the Burrata: Tear the burrata into bite-sized pieces. Place the toasted bread on a serving platter and evenly distribute the burrata on top of each slice.8 ounces burrata cheese
- Assemble the Bruschetta: Spoon the tomato mixture over the burrata-topped bread slices
- Garnish and Serve: Drizzle with balsamic glaze (if using), sprinkle with flaky salt, and add extra basil. Serve immediately.Flaky salt
Burrata Bruschetta Hacks & Pro Tips from My Kitchen
I’ve made this burrata bruschetta so many times, and trust me, I’ve picked up a few tricks along the way. Here are some game-changing tips, swaps, and little tricks that will take your bruschetta to the next level:
- Grill the Bread for Extra Flavor – Toasting is fine, but grilling? That’s next-level. It adds a smoky depth that makes the whole thing taste fancy without any extra effort.
- Use the Best Tomatoes You Can Find – No offense to winter tomatoes, but they just don’t hit the same. If it’s summer, go for fresh, ripe cherry or heirloom tomatoes. If it’s winter, roast them in the oven for extra flavor.
- Can’t Find Burrata? – No stress! Fresh mozzarella, ricotta, or even a super creamy goat cheese will still be delicious. But if you can get your hands on burrata, do it. That creamy center is unbeatable.
- Balsamic Glaze is a Must – Regular balsamic vinegar works, but if you can find (or make) a thick, syrupy balsamic glaze, drizzle it on top. It makes everything taste 10x fancier.
- Don’t Skip the Garlic Rub – Rubbing the toasted bread with a fresh garlic clove gives the bruschetta that subtle, delicious kick. It’s such a tiny step, but it makes a huge difference.
- Olive Oil Quality Matters – This is the time to break out the good stuff. A rich, peppery extra virgin olive oil makes every bite shine.
- Make it Spicy – A little red pepper flakes or thinly sliced chili on top? Absolute fire. If you like a little heat, go for it.
- Make it a Meal – Want to turn this into dinner? Serve it alongside a big salad or grilled chicken. Or, let’s be real—just eat like six pieces and call it a day.
- Add Some Extras – Feeling creative? Toss in some roasted red peppers, olives, capers, or even a little prosciutto. I’ve tried them all, and they’re all ridiculously good.
- Let the Tomato Mixture Sit – If you have 10-15 extra minutes, let the tomato mixture rest before assembling. The flavors will meld together, and the basil gets even more fragrant.
Honestly, this recipe never gets old, and there are so many ways to tweak it to your taste. Try one (or all) of these tricks and let me know what you think!
