Burrata Bruschetta with Tomato, Basil and Balsamic Glaze
This bruschetta swaps the usual mozzarella for burrata, whose soft, creamy center spreads over warm toasted bread. Juicy tomatoes, fresh basil and a drizzle of balsamic glaze balance the richness. Serve it as a starter, party appetizer or light summer lunch.
Preparation Steps
Heat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush the tops with olive oil.
Toast for 5 to 7 minutes, until the edges are golden and crisp. Let them cool for a few minutes.
While the bread toasts, stir the tomatoes and basil together in a bowl and season with salt and pepper.
Tear the burrata open and spoon a little of the creamy cheese onto each toast.
Top with a spoonful of the tomato and basil mixture.
Finish with a thin drizzle of balsamic glaze and serve right away, while the bread is still crisp.
Tips & Variations
- Drain the diced tomatoes in a sieve for a few minutes so their juice doesn't soak the toast.
- Fresh mozzarella or ricotta can stand in for burrata, and halved cherry tomatoes work well out of season.
- Assemble just before serving. Leftover burrata and tomato topping keep covered in the fridge for up to 2 days.
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