Burrata Bruschetta with Tomato and Basil (Print version)
Creamy burrata, marinated tomatoes, fresh basil, and crisp garlic toast make a quick appetizer that tastes bright and generous.
# Ingredients:
For the tomato topping
01 -
2 cups (300 g) cherry tomatoes, quartered
02 -
1/4 cup fresh basil leaves, torn or thinly sliced
03 -
1 small garlic clove, minced
04 -
1 tablespoon extra virgin olive oil
05 -
1 teaspoon balsamic vinegar
06 -
1/4 teaspoon fine sea salt, plus more to taste
07 -
Freshly ground black pepper, to taste
For the bruschetta
08 -
6-8 slices ciabatta, sourdough, or baguette, about 1/2 inch thick
09 -
2 tablespoons extra virgin olive oil, for brushing
10 -
1 garlic clove, halved
11 -
8 oz (225 g) burrata cheese, drained
12 -
1-2 tablespoons balsamic glaze, for drizzling
13 -
Flaky sea salt, for finishing
14 -
Extra basil leaves, for garnish
# Instructions:
01 -
Combine the tomatoes, basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper in a bowl. Let sit for 10-15 minutes while you prepare the bread.
02 -
Heat the oven to 400°F (200°C). Arrange the bread on a baking sheet, brush lightly with olive oil, and bake for 8-10 minutes until golden and crisp at the edges.
03 -
While the toast is still hot, rub the cut side of the halved garlic clove over each slice. Use a light hand so the garlic does not overpower the tomatoes.
04 -
Tear the burrata into spoonable pieces. Spread a little onto each toast, including some of the creamy center.
05 -
Spoon the tomato topping over the burrata, leaving excess liquid in the bowl. Drizzle with balsamic glaze, add flaky salt and basil, and serve immediately.
# Good to know:
01 -
Best assembled right before serving so the toast stays crisp.
02 -
Tomato topping can be made up to 4 hours ahead and refrigerated.
03 -
Let burrata sit at room temperature for about 20 minutes before serving.