Burrata Bruschetta with Roasted Tomatoes

Name: Burrata Bruschetta recipe with Roasted Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound Campari or plum tomatoes; 5 cloves fresh garlic (smashed and left in peel); 2 tablespoons extra virgin olive oil (divided); sea salt (or a flakey salt like Maldon); freshly ground black pepper; 1 baguette or other crusty bread; 1 cup pesto (or a small jar); 4 ounces burrata cheese; balsamic reduction; handful fresh basil leaves

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Burrata bruschetta is the perfect easy appetizer for pasta night! Roasted tomatoes and pesto topped with creamy burrata cheese, balsamic reduction drizzle, and fresh basil on a toasted baguette. A few simple ingredients come together in a beautifully delicious way in this dish.

Burrata bruschetta with roasted tomatoes and pesto.

Usually bruschetta has fresh tomatoes but for this recipe, I roast the tomatoes for some extra depth of flavor. This creamy burrata bruschetta just might be one of my favorite appetizers for Italian night.

For more tasty appetizers, check out Burrata Caprese Salad, Cajun Shrimp Cocktail, or Baked Brie with Caramelized Onions.

Why you’ll love this recipe

Elevated appetizer. Although this burrata appetizer is easy to make, it feels a little fancy. Swapping the fresh tomatoes for roasted and the addition of burrata makes this an elevated bruschetta.
Fresh ingredients. This bruschetta recipe is made with fresh and simple ingredients for an easy appetizer.
Extended seasonality. While traditional bruschetta made with fresh tomatoes is best served in the summer when tomatoes are at their peak, this burrata bruschetta uses roasted tomatoes which helps extend the season a bit.
Made-for-each-other flavors. The flavors of fresh tomatoes, mozzarella, and basil were made for each other!

What is burrata?

Burrata is a ball of soft fresh mozzarella stuffed with a creamy center called stracciatella. Stracciatella is a combination of mozzarella shreds and cream. This creamy Italian cheese is usually made from cow’s milk or buffalo’s milk.

Burrata usually comes sold in a plastic tub with the ball of burrata cheese submerged in liquid to keep it fresh. You can find it in one large ball or two smaller ones. It should be in the specialty cheese section of the grocery store near the fresh mozzarella.

If you can’t find burrata, you can substitute it for fresh mozzarella cheese, ricotta, or a combination of both.

I love burrata for the inner creamy texture and its mild flavor. It is great in the recipe for a bruschetta topper, or served on top of pizza or pasta like in this Rigatoni Arrabbiata recipe. This creamy cheese is great paired with prosciutto, pesto, tomatoes, and peaches.

Two balls of burrata cheese, one opened revealing the creamy center.

What is bruschetta?

Bruschetta is an Italian appetizer, or antipasto, made from grilled bread topped with fresh tomatoes, olive oil, and salt. It is a simple and easy appetizer recipe.

When I was in Italy this summer, bruschetta was on almost every menu. Traditional Italian bruschetta is very simple and always uses quality ingredients at their peak of freshness. In Italy, bruschetta will most often have grilled bread with olive oil, fresh tomatoes, and salt. Sometimes it will be topped with fresh basil.

The best tomatoes for bruschetta are ones that are ripe and in season. Because fresh tomatoes are the foundation of bruschetta, this delicious appetizer is a seasonal dish best enjoyed in the summer when tomatoes are at their ripest.

You will find Italian-inspired recipes for bruschetta, like this one, that have variations or additions on ingredients. You can try bruschetta with prosciutto, or other cheese varieties like goat cheese, ricotta, or brie.

Bruschetta makes a great fresh appetizer before heavier pasta courses.

Ingredients & Substitutions

See the recipe card below for the complete list of ingredients and measurements.

Fresh tomatoes – I like using Campari tomatoes for this recipe. They are about the size of plum tomatoes and have a higher sugar content so they roast up nicely. Substitute for heirloom tomatoes, plum tomatoes, sweet cherry tomatoes, Roma tomatoes, or grape tomatoes – BUT the most important thing is that you use fresh ripe tomatoes!
Garlic – Roasting the garlic mellows out the flavor for this bruschetta.
Olive oil – Use a good quality olive oil, and make sure the ingredient label says “extra-virgin olive oil”.
Baguette – I like the slender size of a baguette for this recipe, but you could use any other crusty bread, like sourdough bread or Italian bread. I cut the bread into slices about ½ inch wide.
Pesto – You can use store bought pesto, or make your own homemade pesto.
Burrata cheese – Find burrata in the specialty cheese section of grocery stores. It usually comes in a plastic tub with the ball of burrata cheese submerged in liquid to keep it fresh. If you can’t find burrata, you can substitute for mozzarella, ricotta, or a combination of both.
Fresh basil – I like to keep a pot of basil growing outside so I can use it for this very reason. I would not substitute for dry basil in this recipe.
Balsamic glaze – Balsamic glaze is a reduction of balsamic vinegar. Use store bought or make your own with How to Make Balsamic Glaze.

How to make burrata bruschetta

PREP

Take burrata out of the refrigerator about 30 minutes prior to serving so it can come to room temperature. Preheat oven to 400°F. Slice tomatoes in half.

ROAST

Toss tomatoes and garlic olive oil, salt, and pepper and roast until tomatoes are starting to caramelize on the edges.

MASH

Squeeze the roasted garlic cloves out of the peels and mash together to form a paste.

Sliced baguette with olive oil on a baking tray.

TOAST

Slice the baguette on a bias into ½ inch slices. Drizzle or brush slices with olive oil and lightly toast until edges are lightly browned.

ASSEMBLE

Spread garlic on toast, then pesto. Top with tomatoes and burrata. Drizzle with balsamic glaze, then finish with basil and flaky sea salt.

SERVE

Serve immediately at room temperature or slightly warm.

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What to serve with bruschetta

Bruschetta makes a great fresh starter before a heavier pasta course. Serve burrata bruschetta with these delicious pasta dishes.

See all of the pasta recipes here.

Expert Tips

Ripe tomatoes. This dish is best using ripe in season tomatoes.
Serve burrata at room temperature. Let burrata sit out for about 30 minutes at room temperature before serving.
Keep it fresh. Keep the burrata stored in the liquid it is submerged in, and don’t break into it until you are ready to serve.
Toast or grill. You can toast the bread in a toaster oven, or grill it in a skillet.
Avoid soggy bruschetta. Assemble the burrata bruschetta immediately before serving to prevent the toast from getting soggy.

Burrata bruschetta with fresh basil and roasted tomatoes.

Storage & Reheating

How to store leftovers: Burrata bruschetta is best served fresh, and does not do well with storage once assembled. If you do need to store leftovers, store bread, burrata, and roasted tomatoes all separately in airtight containers. Use leftovers in 1-2 days.

How to freeze: Do not freeze bruschetta.

How to reheat: You can reheat bread in the oven or a skillet until warm, then add room temperature toppings.

Make ahead instructions: Burrata bruschetta is definitely best when enjoyed right away. If you do need to make some components ahead of time, roast the tomatoes and garlic a day ahead of time. Store in the refrigerator until ready to use. Use tomatoes at room temperature or slightly warmed up for topping.

Variations

Roast or raw. Instead of roasting garlic, you can slice fresh garlic cloves to rub on the toast before topping. This is the traditional way, and adds a hint of garlic without too much raw flavor.
Grill or toast. Toast your slices of bread in a toaster oven, or grill in a pan stovetop.
Go Fresh. Instead of roasting the tomatoes, you can chop them up and serve them fresh on top of the bruschetta with a drizzle of olive oil.
Change up the toppings. You can change up the toppings on bruschetta or crostini to your liking. Try changing up the cheese to ricotta or goat cheese. Try adding sautéed mushrooms, caramelized onions, or roasted garlic.

Pieces of burrata bruschetta with pesto and roasted tomatoes drizzled with balsamic glaze.

Frequently Asked Questions

What is the best way to serve burrata?

Burrata should be served at room temperature. You can use it for bruschetta, in pasta, on top of pizza, or in place of certain recipes that call for fresh mozzarella.

How to prevent bruschetta from getting soggy?

To keep bruschetta from getting soggy from the tomato juices, assemble immediately before serving. You can even put the components out and have your guests assemble the bruschetta themselves.

What kind of bread is best for bruschetta?

The best bread for bruschetta is a slender loaf of crusty bread like a baguette. This will make bruschetta that is about 2-3 bites per piece. You can use any Italian bread or sourdough. If you are using a larger loaf of sourdough I would cut slices in half for smaller servings.

What’s the difference between bruschetta and crostini?

The difference between bruschetta and crostini is the bread used. Bruschetta was traditionally made from a larger rustic loaf of bread, whereas crostini was made from a smaller loaf. The difference is also in the toppings. Bruschetta usually refers to bread topped with tomatoes and basil. Now, the terms are used more interchangeably.

Should you serve bruschetta hot or cold?

Serve bruschetta at room temperature. The bread may be warm from toasting. If using fresh tomatoes, they should be room temperature. Burrata should also be served at room temperature.

How is burrata different from mozzarella?

Burrata is a ball of mozzarella that has been stuffed with cream and mozzarella shreds. The cheeses are very similar, except burrata has a creamy center and a ball of fresh mozzarella does not.

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