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Bruschetta Burrata with Roasted Tomatoes and Pesto

My 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 and appetisers. 

An overhead view of the Bruschetta surrounding the Burrata on a wooden board surrounded by salad leaves and fresh cherry tomatoes.

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.

About This Recipe – In More Detail

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.

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.

A close up front view of the prepared Bruschetta Burrata.

Equipment Needed

  • Large Baking Sheet: Use it to place the focaccia slices for toasting.
  • Oven-Proof Dish: For roasting the cherry tomatoes.
  • Serving Platter: To present your Burrata Bruschetta beautifully.
  • Spoon: For drizzling olive oil and spreading pesto.
  • Knife: Essential for slicing the focaccia and cutting the Burrata.
  • Small Spoons: To scoop the creamy Burrata cheese onto the bruschetta.


A labelled photo of all the ingredients needed to make Bruschetta Burrata.
  • 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 and used for roasting tomatoes, adding richness and flavour.
  • Cherry Tomatoes: Small fresh tomatoes that are roasted to perfection for a burst of sweet and savoury flavours. Be sure to use ripe tomatoes for the best flavour.
  • Olive Oil: Drizzled on cherry tomatoes for roasting, enhancing their taste.
  • Sea Salt and Black Pepper: Seasoning for the tomatoes to balance and intensify their flavour.
  • Pesto: A vibrant and herbaceous spread for the focaccia. You can use a shop-bought version or make your own.
  • Parmesan Shavings: Sprinkled on top of the bruschetta for a salty, nutty accent.
  • Fresh Basil Leaves: Fragrant, fresh garnish, adding a burst of colour and herbal aroma to your dish.
  • Balsamic Glaze: Drizzled over your bruschetta for a sweet and tangy finish.
  • Burrata: This creamy Italian cheese can usually be found in the specialty cheese section of the grocery store, it adds a luxurious texture and mild, milky flavour with its creamy centre.

Additions and 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 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. Try using Buffalo Mozzarella if you can find it.
  • 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.


  • Toasted Pine Nuts: A small sprinkle of toasted pine nuts can add a delightful 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

Step 1 Preparation:

  • Preheat the Oven to 180°C (350°F).

Step 2 Toasting the Bread and Roasting Tomatoes:

  • Slice the focaccia into thick slices and place them on a large baking sheet.
  • Drizzle olive oil over the focaccia slices.
  • In an oven-proof dish, place the cherry tomatoes, drizzle them with olive oil, and season with salt and black pepper.
  • Roast the tomatoes for 15 minutes and then add the focaccia to the oven and continue for an additional 10 minutes until the tomatoes are roasted, and the focaccia is toasted and golden.
A hand is brushing the slices of focaccia with olive oil.
An overhead view of the toasted focaccia slices on a baking tray.
A white oven-proof dish filled with cherry tomatoes of different colours.
An overhead view of the roasted cherry tomatoes in a dish.

Step 3 Assembling the Bruschetta:

  • Drain the Burrata and place it in the centre of your serving dish.
  • Spread a layer of Pesto evenly over each toasted focaccia slice.
  • Place some of the roasted tomatoes on top of the Pesto layer.
  • Sprinkle parmesan shavings over each slice for a rich umami flavour.
  • Add fresh basil leaves as a fragrant garnish.
  • Drizzle a little balsamic glaze over each slice to finish.
A hand is spreading pesto onto a slice of focaccia.
A hand is spooning roasted tomatoes on top of the pesto layer on a focaccia slice.
An overhead view of a slice of focaccia topped with pesto, roasted tomatoes and parmesan cheese shavings.
A hand is drizzling the prepared bruschetta slice with balsamic glaze.

Step 4 Serving:

  • Serve your Bruschetta Burrata immediately, providing a knife to slice open the Burrata and small spoons to scoop the creamy cheese onto the Bruschetta.
A hand is is placing the bruschetta slices on a wooden board around a whole burrata in the middle.

Serving Suggestions

You can serve the Bruschetta Burrata with other Italian appetisers or the starter to a meal.

For another great way to serve it, you can prepare a DIY bruschetta board, with all the prepared fresh ingredients and toasted slices of bread laid out over a large chopping board or serving platter. Place the ball of burrata cheese in the middle and allow your guests to make their own Bruschetta exactly the way they want. 


What is Burrata cheese?

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.

Can I make this recipe in advance?

Burrata Bruschetta is best served immediately after assembly to maintain the ideal texture. You can prepare the components ahead and assemble just before serving.

What’s the difference between Bruschetta and Crostini?

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.

A hand is holding up a slice of bruschetta burrata to show a close up.

Pro Tips and Guidance

  • Quality Ingredients: Using high-quality, fresh ingredients is key. Invest in good extra virgin olive oil, the best burrata cheese, and ripe, sweet cherry tomatoes for the best results.
  • Toast Bread Just Right: Toast the focaccia until it’s golden brown and crisp, but not overly crunchy. It should provide a satisfying crunch without being too tough. Depending on the bread you use, this might take longer or be shorter than stated in this recipe.
  • Timing Matters: Roast the cherry tomatoes until they are soft, sweet, and slightly caramelized. They should be bursting with flavour.
  • Room Temperature Burrata: Allow the Burrata to come to room temperature before serving. This enhances its creamy, gooey texture and rich flavour.
  • Presentation: Arrange the Bruschetta neatly on a platter, you can add a drizzling of balsamic glaze over it for an attractive presentation.
  • Serve Immediately: Burrata Bruschetta is at its best when freshly prepared. Serve immediately to enjoy the contrast of warm, toasted bread with creamy, cool Burrata and sweet tomatoes.

A hand is spooning some of the burrata in the middle of the bruschetta.


Storage: Store any leftover Burrata Bruschetta in an airtight container in the refrigerator. However, please note that Bruschetta is best when served fresh and loses some of its appeal when stored.

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.

Check Out These Italian Recipes

An overhead view of the finished Pesto Genovese in a white bowl, surrounded by ingredients.

Fresh Authentic Pesto

If you want to try making your own pesto from scratch to go with your bruschetta, check out this recipe for how to make your own.

Four roasted garlic bulbs sat in a round tin.

How to Roast Garlic Cloves

Our base is created with roasted garlic, in this guide we show you exactly how to roast garlic in the oven to use in lots of different ways.

An overhead view of sliced focaccia surrounded by a bread knife, cheese and napkins.

Focaccia with Parmesan

This recipe is the base for our bruschetta burrata, so if you’d like to match the exact flavours we have in our kitchen, check out this recipe now.

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A close up overhead view of Bruschetta burrata with the Burrata in the middle on top of a bed of salad leaves.

Bruschetta Burrata with Roasted Tomatoes and Pesto

5 from 5 votes
Enjoy the taste of Italy with our Bruschetta Burrata. Creamy Burrata cheese nestles amidst sweet roasted cherry tomatoes, aromatic basil, and toasty bread, all drizzled with balsamic glaze and fresh basil leaves. This delicious starter effortlessly captures a combination of Italian flavours and it's so easy to make.
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Course: Appetizer, party, Side Dish
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 282kcal


  • 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


  • 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.

Nutrition Estimate

Calories: 282kcal | Carbohydrates: 7g | Protein: 10g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 291mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 980IU | Vitamin C: 14mg | Calcium: 323mg | Iron: 1mg

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