Burrata Bruschetta

By Erika on June 19th, 2012 / / No Comments

Burrata, the buttery and silky cousin to fresh mozzarella is so wonderful in this recipe. Fresh ripe tomatoes and an aged balsamic vinegar compliment the cheese perfectly! Serve with cocktails this weekend!!

Burrata Bruschetta


  • 1 Fresh (but firm) french baguette
  • 8 0z Burrata (found in gourmet markets, fresh mozzarella may be used as a substitute)
  • Pint ripe cherry tomatoes, sliced in half
  • 8 fresh basil leaves, torn into small pieces
  • 3 garlic cloves, chopped
  • 3 Tablespoons extra virgin olive oil plus some to brush bread with
  • Dash sea salt
  • garlic powder and garlic salt to taste
  • Aged balsamic vinegar (or reduced balsamic vinegar)


  1. Preheat oven to broil.
  2. Take burrata out of refrigerator about 20 minutes before serving so it can warm a little , this will soften the cheese slightly.
  3. Place sliced tomatoes in bowl with garlic, basil and 1/8 cup of the olive oil and a dash of sea salt. Mix well.
  4. Slice baguette diagonally to make long rounds. Brush with the extra olive oil and sprinkle with a little garlic salt and garlic powder. Line baking pan with the bread slices and place under broiler. WATCH CLOSELY as this will burn quickly if not watched. Toast bread until medium golden brown. Take out of the oven.
  5. Spoon burrata over bread slices and top with tomato mixture.
  6. Place bread pieces on serving platter and drizzle with balsamic vinegar (if you don't have a good aged balsamic vinegar, make your own reduction by simmering your vinegar until it reduces, then chill or bring to room temperature).
  7. Slice bread in two or three pieces depending on the size of you baguette. Serve.

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