Bruschetta Burrata with Roasted Tomatoes and Pesto
Bruschetta Burrata with roasted tomatoes and pesto is guaranteed to impress. Packed with Italian flavours, it’s a combination of crusty bread topped with sweet cherry tomatoes that have been roasted in the oven. Rich flavours of fresh pesto and Parmesan cheese, fresh basil leaves and a drizzle of Balsamic glaze all surrounding a ball of creamy burrata cheese. It the perfect sharing plate for those special occasions or simply when you fancy bringing an exquisite Italian touch to your starters.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
20 MINUTES
Cook Time:
30 MINUTES
What Makes This Recipe Great
Effortless and Easy: Impress your friends and family with this Italian appetiser that’s surprisingly easy to make.
Rich Italian Flavours: Enjoy the flavour combination of fresh Burrata cheese, sweet tomatoes, and zesty balsamic glaze.
Versatile Appetiser: Perfect for gatherings or an impressive family treat – this creamy Burrata Bruschetta is always a hit.
If you’re a huge fan of bruschetta, I am taking this Italian classic to the next level with our Burrata Bruschetta board.
The perfect sharing appetiser that makes a great starter, we use our very own homemade Italian bread, a Focaccia with Parmesan and Roasted Garlic as the base, which is lightly drizzled with extra-virgin olive oil and toasted in the oven.
I leave nothing out of the classic Bruschetta recipe, but add layers of flavour that might seem like a busy ingredients list, but trust us, everyone will love it. You may even find your new favourite bruschetta recipe here. And, if you love these flavours, check out our stale bread salad with similar ingredients.
Now, we are giving you options too. You can go the whole way, and make the burrata bruschetta toasts from scratch with our garlic focaccia recipe, or simply use a shop-bought sourdough bread, baguette slices, or any type fresh loaf you enjoy to make the toasted bread slices.
You can also whip up a patch of Authentic Homemade Pesto, but again, it isn’t essential for this recipe.
My version of a cherry tomato bruschetta looks super impressive too, like something you might find in Italian restaurants, and for a simple recipe that is actually very easy to make and pretty fool-proof, you can wow your friends and family with minimal effort in the kitchen. Why not serve it as a starter with our Easy Pesto Pasta with Roasted Tomatoes, this Creamy Bacon and Tomato Pasta or a delicious Courgette and Pancetta Pasta? And if you’re looking for a pasta dish that’s a little more fancy, try making this Ricotta Ravioli from scratch.
And, if you love the taste of pesto, go and try these Pesto Roasted Vegetables.
Check Out More Italian Recipes:
Stovetop Cheese Fondue Pasta – If you have leftover cheese, try this delicious pasta with a crispy topping.
Smoked Salmon Pasta – A quick pasta dish ready in under 30 minutes.
Stale Bread Salad – A delicious salad using stale bread to save on food waste.
Equipment Needed:
- Sharp Knife And Chopping Board: For prepping the ingredients.
- Spoon: For drizzling olive oil and spreading pesto.
- Oven-Proof Dish: Choose a non-metallic one to roast the tomatoes.
- Large Baking Sheet: You need a sheet or baking tray large enough to hold the focaccia slices to toast.
- Serving Platter: I have chosen a large wooden board but you can choose how to present your dish.
- Small Spoons: For serving, to scoop the creamy Burrata cheese onto the bruschetta.
Ingredients:
- Focaccia with Parmesan and Roasted Garlic: Our homemade focaccia is the base for your bruschetta, providing a crispy and flavourful base. You can use your own favourite bread if you’d prefer.
- Extra Virgin Olive Oil: Drizzled on the focaccia slices before toasting, you can also use cooking olive oil for a less intense flavour.
- Cherry Tomatoes: You can use red or yellow tomatoes or a mix for a beautiful result. Just make sure they are ripe.
- Olive Oil: Drizzled on cherry tomatoes for roasting.
- Sea Salt and Black Pepper: Used for seasoning.
- Basil Pesto: You can use a shop-bought version or make your own basil pesto.
- Parmesan Shavings: I like to use Parmigiano Reggiano for the best flavour but any parmesan cheese will do. Grana Padano is also fine to use.
- Fresh Basil Leaves: Make sure they are washed and dried.
- Balsamic Glaze: Balsamic glaze is thicker and sweeter than balsamic vinegar.
- Burrata: This creamy Italian cheese can usually be found in the specialty cheese section of the grocery store, it has a luxurious texture and mild, milky flavour with a creamy centre.
Substitutions and Additions:
Substitutions:
- Roma Tomatoes: If you can’t find cherry tomatoes, Roma tomatoes work well. They’re more oblong, but when roasted, they provide a similar sweet-tart flavour.
- Grape Tomatoes: Another great alternative to cherry tomatoes, grape tomatoes are sweet and slightly more elongated in shape. They roast beautifully.
- Fresh Mozzarella Cheese: If Burrata is hard to find, fresh buffalo mozzarella can be a creamy substitute. While it won’t have the same filling, it’s a close match in terms of texture and flavour.
- Balsamic Vinegar: You can drizzle your delicious bruschetta with a little balsamic vinegar if you don’t have a glaze. Just be aware it has a more liquid texture than that of a balsamic glaze. You can, however, reduce it over a low heat until it thickens.
Additions:
- Toasted Pine Nuts: A small sprinkle of toasted pine nuts can add a little crunch and nutty flavour to your bruschetta.
- Sun-Dried Tomatoes: Chopped sun-dried tomatoes can be mixed with the roasted tomatoes to intensify the tomato flavour.
- Red Pepper Flakes: If you like a bit of heat, red pepper flakes can be sprinkled on top for a touch of spiciness.
- Rocket Leaves (Arugula): A small handful of fresh rocket leaves can add a peppery bite to your bruschetta.
- Fresh Oregano: This is another Italian herb that works well to dress the bruschetta mixture
Step-By-Step Guide – How To Make Bruschetta Burrata
Prep-Ahead Time Saving Tips for Burrata Bruschetta
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
35 MINUTES
Roast The Tomatoes (Save 30 Minutes): You can roast the tomatoes ahead of time and store them in the fridge for 1-2 days.
Frequently Asked Questions
Burrata is a fresh Italian cheese made from mozzarella and cream. It has a creamy, soft, and buttery interior, making it perfect for this recipe.
Burrata Bruschetta is best served immediately after assembly to maintain the ideal texture. You can prepare the components ahead and assemble just before serving.
The key difference is the bread. Bruschetta uses larger, thicker slices of bread that are typically grilled or toasted, while crostini uses smaller, thin slices that are usually baked until crunchy all the way through.
Mastering This Recipe – Expert Tips
- Leave the dressing off until you’re ready to serve – Pouring over the dressing too soon will make the rocket pear and walnut salad limp and soggy. You can serve the balsamic honey dressing on the side.
- Feel free to add extras or make substitutions – This is a versatile salad that can be added to or changed slightly for different flavour combinations. See our recommendations for recipe variations.
- Soak the pear slices to prevent browning –If you’re making this salad ahead of time, soaking the sliced pear in cold water with a pinch of salt or a squeeze of lemon juice will prevent them from turning brown. Drain well before using, no need to rinse.
Storage
Storage: Store any leftover Burrata Bruschetta in an airtight container in the fridge. However, the components are best stored separately with the focaccia being stored at room temperature.
Freezing: Freezing is not suitable for Burrata Bruschetta. The creamy Burrata cheese and the tomatoes will become watery and lose their texture and flavour upon thawing. This dish is all about freshness and is best prepared and served on the same day.
Bruschetta Burrata with Roasted Tomatoes and Pesto
Ingredients
- 300 g Focaccia with Parmesan and Roasted Garlic, About 8 Thick Slices, See Recipe (or use your choice of focaccia)
- 2 tbsp Extra Virgin Olive Oil
- 250 g Cherry Tomatoes
- 1 tsp Olive Oil
- Sea Salt and Black Pepper
- 70 g Pesto
- 150 g Burrata
- 30 g Parmesan Shavings
- 1.5 tbsp Balsamic Glaze
- Fresh Basil Leaves
Instructions
- Preheat your oven to 180°C (350°F).
- Slice the focaccia into thick slices, then place them on a large baking sheet and brush both sides with extra virgin olive oil.
- Wash and dry the cherry tomatoes, and put them in an oven-proof dish (glass, ceramic, or stainless steel). Drizzle the tomatoes with 1 teaspoon of olive oil, season with sea salt and black pepper.
- Place the tomatoes in the preheated oven and roast them for 15 minutes.
- After 15 minutes, put the oiled focaccia slices into the oven with the tomatoes. Bake for another 10-15 minutes until the tomatoes are roasted and the focaccia becomes toasted and golden. Turn the focaccia once during the cooking time.
- Drain the Burrata and place it in the centre of a serving dish.
- Remove the roasted tomatoes from the oven and set them aside.
- Spread a layer of Pesto on each slice of focaccia.
- Top the pesto layer with some of the roasted tomatoes.
- Sprinkle each slice with Parmesan shavings and add fresh basil leaves.
- Drizzle each slice with a little balsamic glaze.
- Arrange the prepared slices around the Burrata on the plate.
- Serve your Bruschetta Burrata with a knife to slice open the Burrata and provide small spoons for scooping the Burrata onto the Bruschetta.
Recipe Notes
- Quality Ingredients: Use top-notch olive oil, fresh burrata, and ripe cherry tomatoes for the best taste.
- Toast Bread Right: Achieve a satisfying crunch when toasting the focaccia; timing varies with bread type.
- Timing Matters: Roast tomatoes till they’re soft, sweet, and slightly caramelized.
- Room Temp Burrata: Serve Burrata at room temperature for its creamiest texture.
- Lovely Presentation: Arrange Bruschetta neatly, add balsamic glaze for an attractive touch.
- Serve Fresh: Best enjoyed immediately for that perfect contrast of warm bread, cool Burrata, and sweet tomatoes.
