Bruschetta Burrata
I love making this bruschetta burrata with crusty baguette slices, creamy burrata cheese, and sweet cherry tomatoes for a simple appetizer. Simple, but multifaceted when it comes to both flavor and texture. It looks sophisticated, but it only takes me a total of 30 minutes to make. I turn toasted bread, fresh basil, and a drizzle of balsamic glaze into these indulgent, fresh appetizers perfect for any gathering.
Servings: 6
Calories: 384kcal
Ingredients
- 1 french baguette
- ½ cup olive oil
- 6 oz yellow and red cherry tomatoes sliced thin
- 4 tbsp fresh basil leaves shredded
- 8 oz burrata cheese sliced thin
- 4 tbsp balsamic glaze
- Pinch salt
- cracked black pepper
Instructions
- Preheat oven to 350 degrees F / 180 C. Line 2 baking sheets with parchment paper, set aside.
- Slice the baguette into 12 x ¼ inch thick slices.
- Brush both sides of the baguette slices with oil and arrange on prepared trays.
- Bake for 20 minutes or until lightly golden brown.
- Rotate the trays and turn the bread slices half way through the baking process (at the 10 minute mark) to ensure even cooking.
- Set aside to cool.
- Arrange the crostini on a serving platter.
- Evenly divide the sliced burrata cheese, diced tomatoes and shredded basil leaves between the prepared crostini.
- Season with cracked pepper, salt and a drizzle of balsamic glaze.
- Enjoy immediately.
Notes
- My #1 Secret Tip for this bruschetta burrata recipe is to use stale bread. If my bread is too fresh, it does not toast or hold its shape as well. It also has a tendency to squash when cut if it is too fresh. If my bread is fresh, I put it in the freezer for a few minutes to firm up, to allow for easier cutting and toasting.
- Tear or chiffonade your basil: Chopped basil, like mint, turns black when chopped roughly. To maintain that green color, I like to gently tear the basil leaves, or opt for a chiffonade cut if I want it to look more refined.
- Drain your chopped tomatoes: After I have cut my tomatoes, I allow them to sit for a while, and then drain off any excess liquid. Not doing this could result in a messy slice of bruschetta that is hard to eat.
- Use burrata at room temperature: I allow my burrata to reach room temperature before cutting to make sure the center is creamy and spreadable.
- Cut diagonally: When I cut my baguette, I like to do it at a slight angle. This allows for more surface area for my toppings.
Nutrition
Serving: 2slices | Calories: 384kcal | Carbohydrates: 26g | Protein: 11g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 27mg | Sodium: 261mg | Potassium: 118mg | Fiber: 1g | Sugar: 5g