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This burrata bruschetta is one of those easy dishes that just shines whether you’re laying out snacks for friends or grabbing something quick for lunch. You get a crispy toasted baguette, juicy cherry tomatoes with a burst of sweet-tart flavor, tons of fresh basil, and that oozy burrata melting right on top. Super fresh, feels a little fancy, and it comes together fast.
The first time I made this for a potluck, people basically inhaled it. My friends keep asking me to bring it back whenever appetizers are needed because it’s always gone in no time.
Irresistible Ingredients
- Black pepper: Gives a gentle spicy kick Always crack it fresh right before you eat
- Salt: Wakes up all the flavors Go with sea salt—flaky or fine works
- Balsamic glaze: Adds a syrupy tang at the end Both store-bought and homemade do the trick
- Fresh basil leaves: Brings that trademark Italian pop Use vivid green leaves without bruises
- Cherry tomatoes halved: Little pockets of sweetness Grab ones that look shiny and deep red
- Burrata cheese: The star of the show Look for balls that feel heavy, with a soft outside and creamy inside
- Garlic cloves halved: You’ll rub these on the hot bread for big flavor and aroma
- Olive oil: Makes everything golden and rich Extra virgin with bold flavor is perfect
- Baguette sliced into half inch rounds: Your crunchy foundation Go for a firm loaf with a nice golden crust
Easy-Step Instructions
- Serve:
- Get them to the table while they’re just slightly warm Crispy bread and gooey cheese taste best immediately
- Drizzle and Season:
- Put all your bruschetta on a big plate Drizzle with balsamic glaze and let it drip a bit Sprinkle on salt and grind on some black pepper
- Scatter Basil:
- Either tear or chop your basil Sprinkle over the top so the green pops against the cheese
- Add Tomatoes:
- Pop a halved tomato on each bruschetta Push down a bit to keep everything in place
- Assemble Cheese:
- With the toasts still hot, lay a generous chunk of burrata on each Press down gently to spread it but don’t crush the bread
- Prepare Burrata:
- While your bread is in the oven, open the burrata and cut or pull apart pieces about the size of your bread slices Don’t worry if it’s messy—the creamier the better
- Bake the Bread:
- Put the sheet in the oven for eight to ten minutes Your kitchen will smell amazing with garlic and olive oil Toast should be golden and crisp
- Oil and Garlic:
- Brush olive oil over every bread slice, then take a cut garlic clove and rub the cut part over each one—it soaks up the flavor
- Prepare Baguette:
- Slice your baguette into half-inch thick rounds Try to make them more or less the same size for even browning Spread them on a baking tray, single layer
- Preheat and Prep Oven:
- Turn your oven on to three hundred seventy five Fahrenheit One ninety Celsius That way, your bread bakes up crispy—not tough
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The burrata steals the show every time I make this dish The first time I sliced it open at dinner, my little sister’s eyes got huge at all that creaminess Nobody could get enough—she’ll still bring up ‘that cheese’ whenever I offer to make it
How to Store Leftovers
These taste best when eaten fresh but if you’ve got extras, wrap each bruschetta in foil Pop them in the fridge and use within a day The crunch will fade, but if you want, re-toast the bread a bit later Add fresh basil just before eating so it doesn’t wilt
Swaps and Substitutes
No burrata on hand? Grab some fresh mozzarella instead Buffalo mozzarella is even better Out of basil? Use arugula—especially when basil’s out of season Craving more zip? Sliced sun dried tomatoes work great
Serving Ideas
These bruschetta are awesome for happy hour beside roasted nuts or olives Makes a fun starter at a summer picnic too If you want to beef it up a bit, stack on prosciutto or a bunch of arugula
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Simple Origins
Bruschetta started as a go-to Italian snack, making the most of sturdy bread and whatever you had from the garden Switching to burrata instead of the classic mozzarella takes it up a notch—it honestly feels fancier with every creamy bite
Frequently Asked Questions
- → What keeps my bruschetta crunchy?
Get the baguette slices really golden and add your toppings right before serving. Serve quick for the best crunch.
- → Is burrata swappable?
If you can't find burrata, soft mozzarella works too. It’s not as creamy, but still tasty!
- → Which tomatoes are best to use?
Go for juicy cherry tomatoes for that hit of sweetness, though grape or heirloom types bring cool flavors and color too.
- → How do you whip up balsamic glaze?
Just cook balsamic vinegar until it's thick and syrupy, about half the original amount. Cool it down for the perfect DIY glaze.
- → Can I try new toppings?
Yep! Add prosciutto, arugula, sun-dried tomatoes, or switch up the herbs with oregano or thyme for extra flavor.