Burrata Bruschetta with Tomato & Basil

Okay, picture this: sun-drenched summers spent in my grandma’s backyard, where the simplest snacks tasted like little bites of heaven. This Burrata Bruschetta with Tomato & Basil instantly takes me back to those warm afternoons, when the smell of fresh basil mingled with the scent of ripe tomatoes and toasted bread. It’s the perfect marriage of creamy burrata cheese and juicy, vibrant tomatoes, all perched on crunchy, golden bruschetta. The kind of snack that feels fancy but comes together so effortlessly you’ll want to make it every week. Honestly, once you try this, it’s hard to go back to plain old tomato toast!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients

For the Main Dish:

1 baguette or rustic Italian bread, sliced into 1/2-inch pieces
8 ounces fresh burrata cheese
2 cups cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
2 cloves garlic, peeled
3 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper, to taste
1 teaspoon balsamic vinegar (optional)

How I Make It

Step 1:

Start by preheating your oven to 400°F. Arrange the baguette slices on a baking sheet in a single layer and brush each slice lightly with olive oil. Pop them in the oven for about 5 minutes, until the edges are golden and the bread is nice and crunchy. Don’t walk away—bread can go from perfect to burnt in a flash!

Step 2:

While the bread is toasting, rub one side of each warm toast with peeled garlic cloves. This simple step adds that magical garlicky aroma and just enough flavor without overpowering.

Step 3:

In a bowl, combine the halved cherry tomatoes, torn basil, 3 tablespoons of olive oil, a pinch of salt, freshly ground pepper, and if you want a little tang, add a teaspoon of balsamic vinegar. Give it a gentle toss so the tomatoes soak up all those flavors.

Step 4:

Now for the star: tear or scoop chunks of the creamy burrata cheese and gently pile them onto each garlic-rubbed toast slice.

Step 5:

Top each bruschetta with a generous spoonful of the tomato and basil mixture. Drizzle a little more olive oil on top for that glossy finish and extra richness.

Step 6:

Serve immediately—this is best eaten fresh to enjoy the contrast of crisp bread, creamy cheese, and juicy tomatoes all in one bite. If you wait too long, the bread will soften from the tomato juice, which is delicious but less crunchy.

Variations & Tips

Swap cherry tomatoes for heirloom tomatoes if you want more color and deeper flavor.
Add a sprinkle of red pepper flakes for a little heat kick.
If burrata isn’t available, fresh mozzarella is a fine substitute, though less creamy.
For an extra herby note, mix in some chopped oregano or thyme with the basil.
Toast the bread on the grill for smoky, charred edges.
Use a serrated knife to slice the baguette easily without squashing the bread.

How I Like to Serve It

This bruschetta is my go-to appetizer for summer gatherings—there’s something about those fresh tomato and basil flavors that just scream warm-weather fun. It also pairs beautifully with a chilled glass of Sauvignon Blanc or a crisp rosé. For an easy weeknight dinner, serve alongside a fresh green salad or roasted veggies for a light, fresh meal.

Notes

Store leftover tomato mixture separately in an airtight container in the fridge for up to 2 days.
Re-toast leftover bread before assembling to bring back crunch.

Closing: This Burrata Bruschetta with Tomato & Basil always hits the spot because it’s simple, fresh, and lets every ingredient shine—trust me, it’s a favorite you’ll come back to again and again!