Bruschetta with Pesto and Burrata
This easy bruschetta recipe combines crispy toasted bread with fresh pesto, creamy burrata, and juicy cherry tomatoes. It’s perfect as an appetizer, snack, or light meal.
Equipment
- Knife
- Skillet
- Cutting board
- Spoon
Ingredients
- 3 thick slices of rustic bread
- 6 tablespoons pesto
- 8 ounces burrata two 4-ounce pieces
- 2 ½ cups cherry tomatoes red and yellow
- Fresh basil leaves
- Salt
- Black pepper
- 2 tablespoons olive oil divided
Instructions
- Toast the Bread: Slice the bread into pieces, and if they are large, cut them in half. Lightly brush each side with 1 tablespoon of olive oil and toast them in a skillet for a few minutes until crispy.3 thick slices of rustic bread, 2 tablespoons olive oil
- Cook the Tomatoes: Wash and slice the cherry tomatoes in half. Heat 1 teaspoon of olive oil in a skillet, then add the tomatoes with a pinch of salt. Cook for about 7–10 minutes, stirring gently so they don’t break apart.2 ½ cups cherry tomatoes, Salt
- Assemble the Bruschetta: Spread a little pesto on each toasted bread slice, add pieces of drained burrata, and top with the warm cherry tomatoes.6 tablespoons pesto, 8 ounces burrata
- Finish with Seasoning: Garnish with fresh basil, a drizzle of olive oil, a pinch of salt, and a sprinkle of black pepper.Fresh basil leaves, Black pepper
