Last Sunday, my neighbor Ellen came over with a basket of sun-warmed cherry tomatoes from her backyard. We’d been swapping produce and recipes for years, ever since we both retired from teaching and found ourselves with more time to dig in the dirt and stir in the kitchen.
As she stood in my doorway, barefoot in garden shoes and smiling like she’d struck gold, I had a flash of inspiration: bruschetta. Not just any kind, but the kind that celebrates summer’s bounty with creamy burrata and fresh basil.
We decided to put together lunch right then and there. No plans, no fancy prep. Just two friends chopping and toasting and taste-testing like we used to in the staff lounge with leftover potluck dishes. That casual afternoon turned into one of the tastiest, most refreshing meals I’ve had in ages.
This dish invites you to slow down and savor—each bite a blend of crusty bread, juicy tomatoes, and soft, luscious cheese. It’s not complicated. It’s not fussy. And it doesn’t need to be. It’s food made for sharing, and that’s exactly how it should be enjoyed.
If you’ve got ripe tomatoes, a loaf of crusty bread, and even a half hour to spare, this recipe might become your new warm-weather go-to.
Short Description
This Burrata Bruschetta Tomato Basil combines toasted bread, creamy burrata, juicy cherry tomatoes, and fragrant basil for a fresh, elegant appetizer or light meal perfect for any occasion.
Key Ingredients
- Sourdough or baguette slices
- Burrata cheese (or ricotta as an alternative)
- Cherry tomatoes, halved or quartered
- Fresh basil, chopped or whole leaves
- Olive oil
- Salt
- Black pepper
- Red pepper flakes (optional)
- Balsamic glaze (optional)
Tools Needed
- Baking sheet or grill pan
- Sharp knife
- Mixing bowl
- Spoon for assembling
- Small brush (for olive oil)
Cooking Instructions
Step 1: Toast the Bread
Slice your bread into ½-inch thick slices. Brush both sides with olive oil. Place on a baking sheet and toast in a preheated 400°F oven for about 5 minutes or until golden brown on the edges but still slightly chewy in the center. Alternatively, grill on a grill pan for a smokier flavor and grill marks.
Step 2: Prepare the Tomato Topping
Cut cherry tomatoes in halves or quarters. In a mixing bowl, toss them with 2 tablespoons olive oil, 2 tablespoons fresh chopped basil, ½ teaspoon salt, and a few cracks of black pepper. Let the mixture sit for at least 5 minutes to bring the flavors together.
Step 3: Assemble the Bruschetta
While the bread is still warm, tear or scoop burrata onto each slice. The heat will gently melt the cheese, enhancing its rich texture. Spoon the tomato mixture over the cheese, letting some of the juices soak into the bread.
Step 4: Finish and Serve
Drizzle a little extra olive oil and, if you like, a touch of balsamic glaze over each bruschetta. Garnish with whole basil leaves and red pepper flakes if desired. Serve immediately while the bread is still crisp and the topping is fresh.
Why You’ll Love This Recipe
Fresh and Bright: Ripe cherry tomatoes and basil give this dish a light, summery flavor.
Rich and Creamy: Burrata adds luxurious texture and balances the acidity of tomatoes.
Quick and Easy: Ready in under 30 minutes with just a few simple steps.
Elegant Yet Casual: Perfect for both dinner parties and spontaneous snacks.
Customizable: Use ricotta, goat cheese, or grilled veggies for a different spin.
Mistakes to Avoid & Solutions
Using stale bread: This dish depends on good texture. Use fresh, hearty bread that can hold up to toppings without going soggy.
Skipping the tomato rest time: Letting the tomatoes sit lets them release juices and absorb flavor—don’t skip it.
Too much oil on the bread: Brush lightly to avoid greasy slices and let the toppings shine.
Overloading the toppings: Less is more. Too much tomato or cheese can make the bread soggy.
Serving cold: Serve while the bread is still warm for the best experience.
Serving and Pairing Suggestions
Serve as a starter at garden parties or picnics.
Pair with grilled chicken or a light pasta salad for a full meal.
Enjoy with a glass of white wine like Sauvignon Blanc or Pinot Grigio.
Arrange on a large wooden board for a beautiful buffet-style appetizer.
Serve family-style with a fresh green salad and fruit for brunch.
Storage and Reheating Tips
Storage:
Store tomato topping separately in the fridge for up to 2 days.
Keep bread in an airtight bag at room temperature for 1 day.
Reheating:
Toast the bread again in the oven or pan for a few minutes before serving.
Do not microwave burrata; add it fresh after warming the bread.
Assemble only right before eating to maintain texture.
FAQs
1. Can I use mozzarella instead of burrata?
Yes, fresh mozzarella works well. Choose a soft variety and tear into pieces.
2. What bread is best for bruschetta?
A rustic sourdough or baguette holds up well. Avoid soft sandwich bread—it turns soggy.
3. Can I make this ahead?
You can prep the toppings and toast the bread in advance, but assemble just before serving.
4. How do I make it more filling?
Top with grilled chicken, roasted veggies, or even prosciutto for extra protein.
5. What if I don’t have balsamic glaze?
A splash of aged balsamic vinegar works fine. Or skip it—the tomatoes and cheese are flavorful enough.
Tips & Tricks
Toast the bread on a grill for added smoky depth.
Add minced garlic to the olive oil before brushing it on the bread.
Let the tomatoes marinate longer (up to 30 minutes) for a more intense flavor.
Serve on warm plates to help maintain the contrast between warm bread and cool topping.
Double the tomato mix and use leftovers for pasta the next day.
Recipe Variations
Caprese-Style: Use mozzarella instead of burrata and add a slice of fresh basil under the cheese for a Caprese-inspired bite.
Spicy Version: Add diced jalapeño or a drizzle of hot honey to the tomato mix.
Grilled Peach & Burrata: Swap tomatoes for grilled peaches and basil for mint. Use same steps and add a touch of sea salt.
Ricotta & Roasted Veggie: Use ricotta, then top with roasted zucchini and eggplant for a hearty vegetarian twist.
Balsamic Mushroom: Sauté mushrooms with balsamic vinegar and thyme, then layer over ricotta or burrata for an earthy flavor profile.
Final Thoughts
A couple of slices of good bread, a handful of garden tomatoes, and creamy burrata—that’s all it took to turn a regular Sunday into something special. We ended up sitting outside well past lunchtime, chatting about old students, new hobbies, and what we’d plant next season.
Dishes like this one don’t require fancy ingredients or complicated techniques. They just need care and a little bit of heart. I hope when you make this bruschetta, it becomes part of a moment worth remembering, too. Maybe you’ll share it with a neighbor. Maybe you’ll enjoy it solo with your feet up. Either way, it’s worth making again.
Burrata Bruschetta Tomato Basil
Print ThisIngredients
- Sourdough or baguette slices
- Burrata cheese (or ricotta as an alternative)
- Cherry tomatoes, halved or quartered
- Fresh basil, chopped or whole leaves
- Olive oil
- Salt
- Black pepper
- Red pepper flakes (optional)
- Balsamic glaze (optional)
Instructions
Step 1: Toast the Bread
Slice bread ½-inch thick, brush both sides with olive oil, and toast at 400°F for 5 minutes until golden on the edges and slightly chewy. Or grill for a smoky finish.
Step 2: Prepare the Tomato Topping
Halve or quarter cherry tomatoes. Toss with 2 tbsp olive oil, 2 tbsp chopped basil, ½ tsp salt, and black pepper. Let sit for 5 minutes.
Step 3: Assemble the Bruschetta
While bread is warm, add torn burrata on top. Spoon tomato mixture over, allowing juices to soak in.
Step 4: Finish and Serve
Drizzle with more olive oil and optional balsamic glaze. Top with whole basil leaves and red pepper flakes. Serve immediately.
