Burrata Bruschetta Recipe

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Heavenly Burrata Bruschetta with Oven Roasted Cherry Tomatoes on Crusty Italian Garlic Bread ! 

Burrata Bruschetta RecipeBurrata Bruschetta Recipe

The rustic grilled piece of garlic bread that would be my last meal on Planet Earth, If I was asked that question. Unless I said that about some other meal on here, in which case I take that one back; unless of course I said the rustic chicken stew over creamy polenta..I probably did, didn’t I…? So let me just add this burrata bruschetta to that to make it a meal. Okay, great, because really that would not be a fair choice to make.

I must confess: I finally learned my lesson to never order the bruschetta in a restaurant ever again, because doesn’t matter how big my hopes are, I end up with small pieces of stale toast in my plate, drenched in some soggy canned tomatoes or something like that, not really sure…I won’t name any names because I’m not like that, but really Italian restaurants in Los Angeles: Get Your Bruschetta Game Together Per Favore ! E’ tutto, grazie mille ! (insert Italian hand gesture here).

Burrata Bruschetta RecipeBurrata Bruschetta

The most rustic, easiest food to make on the entire planet. No kidding, all you need is patience and love. You gotta love your bruschetta, talk softly to it, don’t rush it, let it slowly get those nice grill marks and robe itself in a subtle layer of smoke before rubbing that garlic clove all over the top until it disintegrates. 

There are many ways you can take a bruschetta, depending on the produce in season at the time.

But just know: there isn’t anything as close to godliness as cheese and tomatoes. I made an appetizer bruschetta platter with both burrata and ricotta, it was a tie, no leftovers so how do I really judge this ? My taste buds are partial to the burrata but I’ll never say no to a ricotta bruschetta.

Burrata Bruschetta Recipe

What is burrata cheese anyway?

Burrata is a fresh Italian cheese made with fresh mozzarella and cream, and it looks like a pouch of godliness. When loaded on top of garlicky rustic bruschetta and sprinkled with oven roasted tomatoes, it creates a food for the gods, If that makes any sense. I hope it does because I can’t even explain what I mean, you’ll just have to try it for yourself. Xo’s 

Burrata Bruschetta Recipe

Burrata Bruschetta Recipe
5 from 4 votes

Burrata Bruschetta Recipe

Burrata Bruschetta is the ultimate peasant food, the best rustic Italian garlic bread on the planet: garlic, burrata, bread, roasted tomatoes, pure heaven !
Print Recipe
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes


  • 8 slices ciabatta bread 1 inch thick
  • 3 cloves garlic peeled & whole
  • 1/2 c extra virgin olive oil
  • 16 oz burrata cheese
  • 2 c grape tomatoes or 1 c oven roasted tomatoes
  • 5 sprigs basil for garnish
  • sea salt to taste


  • Preheat your oven to 350”F. Meanwhile slice the grape tomatoes lengthwise into 3 slices. Arrange them on a lightly oiled baking sheet, sprinkle with a pinch of sea salt and roast them for about 30 minutes or so until most of the moisture has evaporated and they start to caramelize at the edges.
  • Preheat a large grill pan on medium high flame until hot. Add the ciabatta slices to the hot grill and allow them to charr and smoke a little bit until nice grill marks form all over, about 3 minutes per side. Transfer them to a wooden board to cool, then rub them generously with the garlic clove. Brush one side with the olive oil and season with a good pinch of sea salt.
  • Using paper towels make sure to dry any excess moisture from the burrata cheese. Slice it into thick slices or simply tear it into rustic pieces and divide between the bruschetta. Sprinkle with the oven roasted tomatoes and garnish with the basil. Enjoy right away with a glass of vino.


Make sure your grill pan is hot when you add the bread to it, you need this in order for the outside to charr quickly while the inside stays soft. If you add the bread to a cold grill pan it will take longer to charr and the inside will harden up as well.
Course: Appetizer
Cuisine: Italian
Servings: 8
Author: Florentina

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  1. 5 stars
    I know exactly what you mean. I grow my own San Marzano tomatoes every year. I grow them from seed and they are the most marvellous tomatoes for flavour and make the best passata. I even bring in ash each year in an attempt to recreate the special growing medium.. They must like it as I get a bumper crop each year. Enough to share with family and friends. Definitely excellent bruschetta with burrata and those beautiful tasting tomatoes. It’s not the season at the moment but I am salivating thinking of it.
    I was actually looking for puttanesca butcould not resist this one. 🙂