Creamy, flavorsome, and crisp, deconstructed burrata bruschetta has everything you want from a single bite. This is a delicious and satisfying snack or appetizer that’s perfect for sharing. Summer-inspired flavors of garlic, gooey cheese, and sweet cherry tomato come together in perfect harmony in this Italian iconic dish.
Table of Contents
For more summer recipes, make sure to check out my meatball wraps, lemon chicken traybake, and beetroot walnut feta salad.
Why you’ll love this recipe
- Quick and easy side dish
- Fresh, summer harvest flavors
- Crowd-pleasing appetizer
- Cherry Tomatoes – These funky fruits come in an array of colors that will make your bruschetta extra beautiful.
- Burrata – An Italian cheese made with mozzarella and cream. This soft cheese gives the bruschetta a gooey, cheesy texture.
- Garlic – Fresh garlic is best for this recipe. It will be slow-roasted to create a bold flavor.
- Baguette – A simple French baguette works well for this recipe but you can also choose a rustic sourdough bread or add my Turkish bread.
- Fresh Oregano – Not only does fresh oregano add pungent flavors, but it also adds another Mediterranean dimension to the dish.
- Olive Oil – Extra virgin olive oil works best when cooking with Italian flavors.
- Balsamic Vinegar – Aged balsamic adds acidity to the sweetness of the tomatoes.
- Salt and Pepper – To season and round out the flavors of the dish.
- Pine Nuts – These bring some extra sweetness and texture to the recipe.
- Salsa Verde (optional) – A bright salsa verde adds to the roasted tomato flavor. You can also drizzle the dish with pesto Genovese.
Burrata bruschetta in 4 easy steps
- Slow-roast the tomatoes and garlic for 1 hour at 160°C with olive oil, balsamic vinegar, oregano, and seasoning.
- Make the salsa verde and toast the pine nuts.
- Add the burrata cheese, salsa verse, and pine nuts.
- Serve with toasted or grilled baguette slices or rustic sourdough.
- Slow-roast the tomatoes at 320F/160C to reserve their shape and intense flavor.
- Immediately remove the pine nuts from the pan once toasted to prevent them from burning.
- Remove the burrata cheese from the fridge as it is best served at room temperature.
- Toast or grill the baguette or sourdough for some extra crunch.
How can I substitute burrata cheese?
There are a few other types of cheese that are a suitable substitute fur burrata. Here are 5 burrata alternatives:
- Mozzarella: Similar in texture and mild flavor to burrata, Mozzarella cheese is not filled with extra curds and cream.
- Stracciatella: This is a type of fresh mozzarella that has been stretched and pulled to create small pieces of cheese that are similar to shredded mozzarella.
- Ricotta: Although it is not as creamy as burrata, ricotta cheese has a similar mild flavor.
- Cream cheese: If you’re looking for a creamy alternative, cream cheese has a similar texture to burrata and can be a great alternative for dips and pasta dishes.
- Queso fresco: Fresh, soft, and crumbly, this cheese has a mild and slightly salty flavor.
Caprese – Swap the fresh oregano with fresh basil.
Meat Lover’s – Add crumbles of crispy pancetta or fresh prosciutto to the slow-cooked tomatoes.
Sweet and Savory – Add a drizzle of fresh honey for a hint of sweet, summer-inspired flavor.
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What is burrata and why is it so special?
Burrata is an Italian-style soft cheese. It is made from cow’s milk and has a uniquely soft yet curdy texture. You will love the surprise of the firm exterior that hides a rich, buttery, soft cheese interior.
Is a crostini the same as bruschetta?
These two Italian appetizers are very similar. Both have bread with fresh toppings and olive oil. The difference is in the bread. Crostinis have toasted bread whereas bruschetta is traditionally made with grilled bread.
Can you eat the skin of burrata cheese?
Yes, you certainly can and should. The firmer exterior of a burrata cheese as well as the gooey and creamy center are both edible and delicious.
Deconstructed Burrata Bruschetta
- 1 ball burrata cheese
- 350 g cherry tomatoes
- 1 bulb garlic
- 1 tbsp olive oil extra virgin
- 1 tsp balsamic vinegar
- 2 sprigs oregano optional
- 1/4 tsp salt
- 1/8 tsp ground pepper
- 2 tbsp pine nuts
- 1/4 cup salsa verde or pesto Genovese
- 1 stick baguette bread
- Preheat the oven to 320F/160C.
- Wash and pat dry the tomatoes and add them to a cast iron skillet or small oven-proof roasting dish.350 g cherry tomatoes
- Cut a whole garlic bulb in half and place it into the skillet or dish as well.1 bulb garlic
- Add an even drizzle of olive oil and balsamic vinegar and season the tomatoes and garlic with salt and pepper. Add two sprigs of fresh oregano if you have it on hand to add extra flavor.1 tbsp olive oil, 1 tsp balsamic vinegar, 2 sprigs oregano, 1/4 tsp salt, 1/8 tsp ground pepper
- Slow-roast the tomatoes and garlic for 1 hour.
- In the meantime, prepare the salsa verde or pesto genovese.1/4 cup salsa verde or pesto Genovese
- Lightly toast the pine nuts in a hot pan without oil. Toss the nuts frequently to stop them from burning and remove them immediately from the pan once they're lightly toasted.2 tbsp pine nuts
- Remove the slow-roasted tomatoes and garlic from the oven. Place the burrata cheese in the middle of the pan or dish and add a generous drizzle of salsa verde or pesto Genovese. Add the pine nuts and immediately serve the deconstructed burrata bruschetta alongside some toasted baguette or rustic sourdough.1 ball burrata cheese, 1 stick baguette bread