I am Linda and I am hungry. You too. We make toasts and we pile on juicy tomatoes. We crown it with burrata. The bread snaps. The cheese leans and melts. The herb scent lifts. This is our little win on a busy night. I keep this on repeat since it checks every box. It tastes bright. It looks pretty. It uses pantry things. It scales when friends show up. It fixes the what is for dinner sigh. It gives me time to pour a drink and breathe. Here is the secret. The bread meets heat until edges turn deep and the center stays soft. The garlic rub wakes the crumb. The tomatoes rest with salt so they drip and gloss. Burrata lands last. Then we smile. This is my bruschetta recipe and my best bruschetta recipe and my simple bruschetta recipe and my fresh bruschetta recipe and my mushroom bruschetta recipe and my bruschetta recipe mozzarella and my caprese bruschetta recipe. Big claim. True story.
Table of Contents
- 1) Key Takeaways
- 2) Easy Burrata Bruschetta Recipe
- 3) Ingredients for Burrata Bruschetta
- 4) How to Make Burrata Bruschetta
- 5) Tips for Making Burrata Bruschetta
- 6) Making Burrata Bruschetta Ahead of Time
- 7) Storing Leftover Burrata Bruschetta
- 8) Try these Appetizer next
- 9) Burrata Bruschetta
- 10) Nutrition
1) Key Takeaways
- Fast prep and short cook mean fresh toast on the table soon
- Tomatoes rest with salt then taste bright and juicy
- Burrata adds cream and a soft pull that feels rich
- Herbs and garlic bring lift and a clean finish
2) Easy Burrata Bruschetta Recipe
I am Linda from Cook Daily Recipe at https www dot cookdailyrecipes dot com and I reach for this bruschetta recipe when life feels too full. I say it twice here since it helps search and it mirrors how I think. This bruschetta recipe sits on the table fast and still feels like care. The bread goes crisp. The center stays soft. The kitchen smells like garlic and sun kissed tomatoes.
We toast bread and stir tomatoes with a pinch of salt and a tiny splash of vinegar. The juice runs. The basil wakes up. Burrata lands last and breaks open with one lazy tear. I grin and call it dinner for two or a snack for four. On busy nights we eat it over the sink and laugh.
Friends ask for the best bruschetta recipe and I point them here. Some want a simple bruschetta recipe that still tastes big. Others chase a fresh bruschetta recipe that loves ripe fruit. I keep a pan warm and a board nearby and it all comes together in minutes.
3) Ingredients for Burrata Bruschetta
Baguette I like a slender loaf cut on a slant for wide pieces that toast well and stay tender in the middle
Olive oil A light brush on each slice gives sheen and gentle crackle
Garlic One clove rubs the toast and two minced cloves join the bowl
Cherry tomatoes Sweet and small they burst and bring bright juice
Kosher salt A small pinch draws flavor and softens the fruit
Red wine vinegar A quick splash lifts the mix without harsh bite
Basil Torn leaves add scent and a green finish that feels clean
Burrata One ball gives cream and soft curds that drape over tomatoes
Black pepper A few turns right before serving add warm spice
Mushrooms For a mushroom bruschetta recipe twist sauté sliced cremini until brown then spoon on a few toasts
4) How to Make Burrata Bruschetta
Step 1 Heat the broiler and set a rack near the top. Lay the bread on a sheet and brush with oil
Step 2 Toast the first side until edges turn deep gold then flip and toast the second side
Step 3 Rub the hot bread with the whole garlic clove. Set slices on a board so steam can escape
Step 4 In a bowl toss tomatoes minced garlic salt and a tiny splash of vinegar. Let stand for five minutes so juices collect
Step 5 Spoon tomatoes over each toast. Tear the burrata and set soft pieces on top
Step 6 Add basil and fresh pepper. Serve right away while the bread still snaps
Step 7 For a caprese bruschetta recipe vibe add a slice of tomato and a ribbon of balsamic glaze to a few pieces
5) Tips for Making Burrata Bruschetta
Buy tomatoes that feel heavy and smell sweet. They carry the dish. If the bread looks day old brush with a touch of water and warm it a few minutes before toasting
Let the tomato bowl sit for a short rest. The salt pulls juices and gives a gloss that sinks into the crumb. A small sieve helps if the bread needs less liquid
For a bruschetta recipe mozzarella angle layer a thin slice under the burrata so the toast holds better. This trick helps at parties when plates travel across a room
6) Making Burrata Bruschetta Ahead of Time
I pre toast slices and cool them on a rack. They sit crisp in a tin for a few hours. The tomato mix rests in the fridge in a covered bowl. Right before guests walk in I stir the bowl and taste for salt
Burrata waits in its wrap until the last minute. I drain and pat it dry so the toast stays lively. Basil stays whole until service then I tear it with my hands for a clean scent
For a fresh bruschetta recipe plan bring the bread back to warm for one minute. Then I assemble fast. This keeps the base crisp and the top cool and creamy
7) Storing Leftover Burrata Bruschetta
Leftover tomato mix holds for one day in a sealed jar. It tastes great on eggs or spooned over a grain bowl
Toasts lose snap in the fridge so I keep them at room temp in a tin and re toast for one minute
If burrata remains I fold it into warm pasta with the tomato juices and call it lunch. A pinch of pepper and it sings
8) Try these Appetizer next
9) Burrata Bruschetta
Burrata Bruschetta Dinner Party bruschetta recipe
Ingredients
- 1 baguette cut into 16 slices
- 3 tablespoons extra virgin olive oil
- 2 cups cherry tomatoes quartered
- 2 cloves garlic minced plus 1 whole clove for rubbing
- 1 teaspoon kosher salt
- 1 teaspoon red wine vinegar or balsamic
- 1 small bunch fresh basil torn
- 1 ball burrata about 8 ounces drained
- Fresh ground black pepper
- Optional 1 cup sautéed mushrooms for a fun twist
Instructions
- Heat oven to medium high broil and set a rack in the upper third
- Brush bread with olive oil on both sides and broil until golden then flip and toast the second side
- Rub the hot toasts with the whole garlic clove then set on a board
- In a bowl mix tomatoes minced garlic salt vinegar and a splash of oil then let stand five minutes
- Spoon tomatoes over each toast
- Tear open the burrata and nest chunks over the tomatoes
- Finish with basil and black pepper
- For a deeper bite add warm mushrooms on a few toasts
- Serve right away while the bread still snaps
10) Nutrition
One serving is two pieces. Estimated values calories two hundred ten fat eleven grams saturated fat five grams carbohydrates twenty grams fiber two grams protein nine grams sodium three hundred thirty milligrams
Numbers shift with bread size and tomato ripeness. I like a light hand with oil so the bread stays crisp and the plate stays clean
Recipe by Linda for Cook Daily Recipe find more at https www dot cookdailyrecipes dot com and tell me what you changed so we can learn together
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