This just might be the best burrata bruschetta recipe of all time! This cherry tomato bruschetta with burrata cheese is like summer on a crostini. Made with fresh basil, multi colored grape tomatoes, onions and creamy fresh burrata cheese, these burrata crostini's will be the hit of any part!Jump to Recipe
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If you are looking for an easy appetizer recipe that is perfectly delicious, this one is it! I could snack on this thing all night! It's crunchy and garlicky and everything you want it to be!
Burrata Cheese- what is is?
So what is burrata anyway? Burrata cheese is a fresh Italian cheese that looks like ball of mozzarella, but don't be fooled! Yes, the outside is made of mozzarella cheese, but if you break it open, the inside resembles a creamy spreadable cheese.
This rich, creamy burrata cheese is so delicious on a piece of toast. It spreads so well and pairs well with acidic salads like tomatoes, and it pairs well with fruit as well.
Adding a ball of burrata cheese to your next charcuterie board would be a prudent and wise thing to do. I'm not kidding, fresh burrata cheese is amazing, and it might be my new favorite cheese.
Where to buy burrata
If you are wondering where to buy burrata cheese, you can usually find it at your local grocery store near the deli where they have gourmet cheeses. If you can't find it there, and you want to buy it online, I highly recommend buying burrata cheese from MyPanier.com. You can check out my affiliate link there.
How to eat it
First and foremost you must eat burrata warm, or at least a room temperature. You will miss out on some of its flavor and spreadable texture if you serve it cold so prepare ahead for when you are serving burrata.
So what are some good recipes using burrata cheese? This fresh cheese is perfect when making burrata toast, burrata caprese, and my favorite, burrata bruschetta toasts. Any kind of burrata appetizer is delightful!
Can you eat the skin of burrata?
Yes. Technically, the "skin" of the burrata cheese is just a layer of mozzarella, so yes, you can eat it.
How to prepare it
When it comes to preparing burrata for an appetizer, you need to follow a few steps before serving it. As we established before, burrata needs to be served warm or at room temperature. When you buy burrata from the store, it should come as a ball (or several balls) in a container of water. That is to keep it fresh.
Open the container and dump out the water. Take some warm water (not too hot, just above room temperature) and cover the burrata cheese with it, letting it sit for about 10 minutes to bring it up to room temperature.
The ingredients for bruschetta with burrata cheese are quite basic and simple...
- Burrata cheese
- Tomatoes (heirloom, or multi-colored cherry tomatoes are great)
- Fresh basil leaves
- Fresh Garlic cloves
- Cracked pepper
- Extra virgin olive oil
- French baguette or crusty bread for the crostini
What kind of bread for bruschetta?
You can use a French baguette 🥖 or any Italian crusty bread. You want it to be a nice hard crust on the outside, which is perfect for this bruschetta recipe.
Crostini vs Bruschetta
Ok so there is a difference between bruschetta and crostini, but for the sake of this recipe, either word can be used and either one can be used in this recipe as well. Crostini is usually a thinner slice of bread, that is wider as well and is made with more of a crusty baguette of white bread. Whereas, bruschetta are thicker pieces of toasted bread that are typically grilled on the grill with olive oil and rubbed with fresh garlic after grilling.
Crostini usually is topped with some sort of topping, where bruschetta can be eaten on its own as a piece of garlicky bread OR you could add toppings to it as well.
So is it burrata crostini or bruschetta burrata?
I don't really care about the difference in this recipe, how thin you cut your crostini or if you grilled your bruschetta toasts. It doesn't matter. The bruschetta toppings are the most important part of this burrata recipe.
How to make Burrata Bruschetta
First, you need to prepare the burrata cheese. Burrata is always meant to be served warm or at room temperature. Open up the container and pour out any water that is in there. Cover the cheese with warm water and let it sit for 10 minutes to bring it to room temperature.
While the burrata cheese is warming, it's time to prepare the toppings for the bruschetta. For the tomatoes, if you want you can use 2 large heirloom tomatoes, or if you prefer grape tomato bruschetta, then that's lovely also. I like to use multi-colored grape or cherry tomatoes for bruschetta.
Dice the tomatoes finely and put them in a medium mixing bowl. Finely dice the onion and add it to the bowl. Mince the garlic and cut the basil leaves into strips. Add the salt and plenty of fresh cracked pepper to the bowl and mix until well combined.
Cut the baguette into thin pieces of toast and you can either toast them in a high heat oven or on the grill. Make drizzle a little bit of the olive oil over the top of the crostini before toasting or grilling.
After the burrata has come to room temperature, drain the water and pat dry with a paper towel. with 2 forks or your fingers, split the burrata open. It has a more dense mozzarella cheese on the outside and on the inside it is as creamy as can be.
How to plate bruschetta
Now it's time to plate your bruschetta. If you are serving it right away, you can go ahead and spread the burrata onto the crostini. With a slotted spoon, spoon 1-2 tablespoons of the bruschetta topping onto each crostini. Serve immediately.
If this is an appetizer that will be sitting out for grazing, then I would recommend having the toasted crostini sitting on a platter and let your guests spread their own burrata and top with the tomato mixture. If the bruschetta sits too long with the toppings on it, it will get soggy.
Check out these other popular recipes by A Pinch Of Adventure!
- Fattoush Salad
- Lebanese Cucumber Salad
- Mediterranean Couscous
- Truffle Fries
- Chicken Shawarma
- Tabouli Salad
- Burrata Caprese Salad
- Nutella Babka
- Lemon Berry Mascarpone Cake
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- 2 large heirloom tomatoes or multi-colored cherry tomatoes (2 pints)
- 8 oz burrata cheese
- ¼ cup onion finely diced
- 2 cloves garlic minced
- 10 fresh basil leaves
- 1 teas salt
- ¾ teas black pepper
- 1 tablespoon olive oil extra virgin
- 1 large loaf French baguette or crusty bread
- Drain the burrata cheese of any water. Cover the burrata cheese with warm water for 10 minutes or until it comes to room temperature.
- Finely dice the tomatoes and onion and put them in a medium sized mixing bowl
- Add the minced garlic, chopped basil leaves, salt and cracked pepper and mix together
- Cut the bread into thin toasts. Brush the top with olive oil and either grill on a griddle, or toast it in the oven until golden.
- Prepare the burrata cheese by draining it of all water and patting it dry with a paper towel. Break it open with 2 forks.
- To serve, spread crostini with the burrata cheese. With a slotted spoon, put 1-2 tablespoons of the tomato mixture on top. Serve immediately to avoid soggy bruschetta.
- If you are not planning on serving it right way then follow these steps: serve toasted bread, the bruschetta toppings and the burrata cheese separate and allow guests to serve themselves