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Easy Burrata Bruschetta with Caprese Topping Recipe

Easy Burrata Bruschetta with Caprese Topping

Golden garlic-rubbed baguette slices are topped with room-temperature burrata, seasoned Caprese tomatoes, fresh basil, and balsamic glaze. This quick appetizer makes about 16 bruschette and serves 6 to 8.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Bread and Burrata
  • 1 baguette Baguette, about 8 ounces, sliced diagonally into 16 pieces approximately 1/2 inch thick
  • 2 tablespoons Extra-virgin olive oil for brushing the bread
  • 1 clove Garlic clove, halved
  • 8 ounces Burrata, brought to room temperature
Caprese Topping
  • 2 cups Cherry or grape tomatoes, halved
  • 1/4 cup Fresh basil leaves, thinly sliced or torn
  • 1 tablespoon Finely minced shallot or red onion, optional
  • 1 tablespoon Extra-virgin olive oil
  • 1 teaspoon Balsamic vinegar, optional
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Finishing
  • 2 tablespoons Balsamic glaze
  • as needed Extra-virgin olive oil for drizzling

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Arrange the baguette slices on a baking sheet and brush or drizzle both sides with the 2 tablespoons of olive oil.
  2. Toast the bread for 4 to 5 minutes per side, until golden and crisp around the edges. For a faster method, broil for 1 to 2 minutes per side, watching closely.
  3. Rub the warm toast lightly with the cut side of the halved garlic clove.
  4. Combine the tomatoes, basil, shallot or red onion, 1 tablespoon olive oil, balsamic vinegar, salt, and pepper. Let the mixture stand for 10 to 15 minutes so the tomatoes release some juice and the flavors develop.
  5. Drain excess tomato liquid if needed. Gently tear or spoon the room-temperature burrata over the toasted bread.
  6. Top each piece with the seasoned tomatoes. Finish with balsamic glaze and a light drizzle of olive oil, then serve immediately.

Notes

Use room-temperature burrata for the creamiest texture. Drain excess tomato liquid before assembling to help keep the bruschette crisp. Assemble just before serving because the tomato juices and burrata will soften the toast over time.