The perfect easy appetizer for pasta night. Roasted tomatoes and pesto topped with creamy burrata cheese, balsamic reduction drizzle, and fresh basil. A few simple ingredients come together in a beautifully delicious way in this dish.
Usually bruschetta has fresh tomatoes with garlic, salt, and pepper. 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.
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- Serve burrata at room temperature.
- You can make the roasted tomatoes and garlic the day before and allow to come to room temperature before assembling.
- Assemble the burrata bruschetta immediately before serving to prevent the toast from getting soggy.
Standard kitchen equipment is needed for this recipe. Mainly an oven or toaster oven to toast slices of bread and roast tomatoes and garlic. You will also need a baking dish. A sharp serrated bread knife is helpful for slicing the baguette.
- 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. If you can't find Campari tomatoes you can use plum tomatoes, sweet cherry tomatoes, Roma tomatoes, or grape tomatoes.
- Garlic - As always with my recipes, I recommend using fresh garlic cloves. For this bruschetta, I smash the garlic, and keep it in the peel for roasting. Once roasted, it will be mashed into a paste.
- Olive oil - One of my favorite good quality olive oils is California Olive Ranch 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 thin slices, about ½ inch wide.
- Pesto - You can use store bought pesto, or make your own.
- Burrata cheese - Burrata is a soft fresh mozzarella with creamy center made from cheese curds and cream. It has a mild flavor that pairs perfectly with the bold flavors of roasted tomatoes, balsamic reduction, and pesto. It usually comes in a plastic tub with the ball of burrata cheese submerged in liquid to keep it fresh.
- 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 reduction - AKA balsamic glaze. You can buy this at your local grocery stores. You can also make your own by reducing 1 cup of balsamic vinegar mixed with 1 tablespoon of sugar over medium-low heat until it is thick enough to coat the back of a spoon.
How to make burrata bruschetta
This burrata bruschetta is made up of a few components: roasted tomatoes, roasted garlic, pesto, burrata, balsamic glaze, and fresh basil.
First, take the burrata out of the refrigerator. You always want to serve burrata at room temperature.
The next step is to roast the tomatoes. Cut the tomatoes in half and smash the garlic, leaving the peel intact. Toss the tomatoes and garlic with 1-2 tablespoons of olive oil, sea salt, and fresh ground black pepper in a baking dish. Roast at 400°F for about 20 minutes, until the tomatoes are caramelizing, and garlic is browning.
While the tomatoes and garlic are roasting, slice the baguette or sourdough loaf into thin slices, about ½ inches. I like to cut my bread on a bias (cutting more diagonally through the bread rather than straight across) for more surface area. Drizzle or brush a little bit of olive oil onto the slices, and lightly toast. You can throw the bread slices on a baking sheet and toast in the oven with the garlic and tomato topping, or use a toaster oven.
When the tomatoes and garlic are finished roasting, and the garlic has cooled enough to handle, squeeze the roasted garlic from the peel and mash into a paste.
How to assemble burrata bruschetta
Finally you are ready to assemble the bruschetta. Spread some of the roasted garlic on the toasts. Layer with about 1 teaspoon of pesto on the garlic bread. Next add 1-2 tomato halves. I like to mash them a little bit so they can spread on top. Break apart the burrata by hand and add a piece to each slice of bread. I find pulling apart the burrata by hand makes for a better presentation than cutting into it with a knife. Drizzle balsamic glaze over each piece, and top with a pinch of salt and fresh basil.
Serve right away after assembling with the tomatoes warm or room temperature.
Making ahead and storing
Make this recipe fresh and serve immediately for best results. You can roast the tomatoes and garlic the day before. You can make the garlic paste ahead of time as well. If you are making ahead of time and storing in the refrigerator, allow the tomatoes and garlic paste to come to room temperature before serving.
As for the burrata, use it fresh as possible. Keep the burrata stored in the liquid it is submerged in, and don't break into it until you are ready to serve.
Also use fresh bread, and don't cut it for toasting until right before you are ready to serve.
If you have any left over components, store them individually and use within 1-2 days.
Burrata is a ball of soft mozzarella cheese filled with cream and cheese curds. I love it for the inner creamy texture and its mild flavor. Burrata is an Italian cheese made from cow’s milk or buffalo's milk.
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.
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.
I find a slender loaf of crusty bread like a baguette to be the best. 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.
Burrata Bruschetta Recipe with Roasted Tomatoes
- 1 pound Campari or plum tomatoes
- 5 cloves fresh garlic smashed and left in peel
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- baguette or other crusty bread
- 1 small jar pesto
- 4 ounces burrata cheese
- balsamic reduction
- handful fresh basil
- PREP: Preheat oven to 400°F. Take burrata out of refrigerator so it can come to room temperature. Slice tomatoes in half. In a baking dish, toss tomato halves and garlic cloves (smashed and left in peel) with about 2 tablespoons of olive oil and salt and pepper to taste.
- ROAST: Roast tomato and garlic for about 20 minutes, until tomatoes are starting to caramelize on the edges.
- SLICE: While the tomatoes are roasting, 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: Squeeze the roasted garlic cloves out of the peels and mash together. Spread on the baguette slices. Spread about 1 teaspoon of pesto onto slices. Top with 1-2 halves of roasted tomatoes. Break apart the burrata by hand and put a piece on each slice. Drizzle with balsamic reduction, and top with a pinch of sea salt and fresh basil.
- SERVE: Serve immediately at room temperature or slightly warm.
- You can roast the garlic and tomatoes the day before, but allow to come to room temperature before serving.
- If you have any left over components, store them individually and use within 1-2 days.
Any questions? I'd love to help! Drop a comment below or send me an email!