Burrata bruschetta is one of those dishes that makes you look like a culinary genius with minimal effort. The creamy burrata melts into the warm, toasted bread, while the sweet, oven-roasted tomatoes add a burst of flavour that’s both comforting and sophisticated.
And the best part? It’s ridiculously easy to make. With just a handful of simple ingredients, you can whip this up in no time, making it perfect for last-minute entertaining or a quick indulgence. Trust me, once you serve this, you’ll find yourself making it again and again.
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What is Burrata
Burrata is the kind of cheese that makes you look fancy with zero effort—it’s creamy, dreamy, and downright irresistible. Originating from Italy’s sunny Puglia region, burrata is like a mozzarella ball with a secret. Cut it open, and out spills a rich, creamy centre of stracciatella and cream that’s pure magic. Build the perfect burrata board with fresh tomatoes, crusty bread, or even just a drizzle of olive oil and a crack of black pepper. Honestly, once you try it, you’ll be adding it to everything—no regrets.
The Inspo for this Burrata Bruschetta recipe
A recent family trip to Italy completely transformed the way I think about food. We fell in love with the rustic, flavourful, and beautifully simple dishes that seemed to be everywhere. This burrata bruschetta recipe is my little homage to those meals we enjoyed. The creamy burrata, salty prosciutto, and sweet, roasted tomatoes atop crusty bread are a reminder of how Italian cuisine celebrates simplicity. It’s a dish that brings a bit of that magic home, and I love how it is special yet effortless.
Why You’ll Love This Recipe
This burrata and prosciutto bruschetta is my ultimate hack for entertaining—it’s ridiculously easy, insanely fast, and bursting with flavour. Creamy burrata melts over warm, toasted bread, sweet oven-roasted tomatoes, and slices of prosciutto bring the perfect salty touch. The best part? It uses minimal, accessible ingredients but delivers a flavour explosion that feels like it took hours. Whether you’re throwing together a burrata board or treating yourself to a fancy snack, this dish brings the wow factor with almost zero effort.
Ingredients for this Burrata Bruschetta recipe
- Crusty Bread:
Crusty bread serves as the perfect base for bruschetta, offering a satisfying crunch that contrasts beautifully with the creamy burrata. - Burrata Cheese:
The star of the dish, delivering a rich, creamy texture that melts into the toasted bread. - Cherry Tomatoes:
When roasted, they become sweet and slightly caramelised, adding a burst of juicy flavour. - Prosciutto:
- Adds a savoury, salty depth to the bruschetta, complementing the creamy burrata and sweet roasted tomatoes.
- Fresh Basil Leaves:
Introduce a fragrant, herbal note, enhancing the overall freshness and providing a classic pairing with tomatoes and cheese. - Garlic Clove:
Giving the toasted bread a quick rub with a garlic clove adds a nice hint of flavour. - Olive Oil:
A drizzle of olive oil is the secret weapon here—it roasts the tomatoes to perfection! - Sea Salt and Pepper:
A generous sprinkle of sea salt brings out the natural flavours of the tomatoes and burrata. - Balsamic Glaze (Optional):
A drizzle of balsamic glaze on top adds a sweet and tangy kick, giving the dish that extra bit of flair.
Step-by-Step Instructions
- Roast the Tomatoes:
Preheat your oven to 200°C (390°F). Use a baking dish that doubles as a serving dish, like a cast iron skillet. Toss in whole cherry tomatoes with a good drizzle of olive oil, a pinch of salt, pepper, and a couple of crushed garlic cloves
- Toast the Bread:
While the tomatoes are roasting, slice up a baguette or ciabatta into 1.5 cm thick pieces. Brush each slice with olive oil and toast them in the oven for around 5 minutes until they’re golden and crisp.
- Combine Burrata and Tomatoes:
Once the tomatoes are done, take them out and immediately put the burrata into the warm tomatoes. The heat will make the cheese all soft and creamy—perfect for spreading. Drizzle with balsamic glaze.
- Serve:
Set the dish of burrata and roasted tomatoes on the table with the toasted bread slices and prosciutto. Add a generous handful of torn basil leaves.
Create a burrata board by arranging all the toppings so everyone can assemble their own bruschetta just the way they like it.
More Serving Ideas
Serve this burrata and prosciutto bruschetta as a starter at your next dinner party, or as part of a burrata board alongside olives, marinated artichokes, and a selection of cured meats. It also makes an easy light lunch when paired with a crisp green salad.
If you’re after easy entertaining ideas, this burrata and prosciutto bruschetta is a winner. Pair it with our super simple baked ricotta recipe.
Burrata bruschetta recipe
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Burrata Bruschetta
- Total Time: 20 minutes
- Yield: 6 1x
Description
This recipe is wonderfully adaptable. If you don’t have prosciutto, try using vegetarian option like grilled zucchini. For a twist, spread a layer of pesto on the toast before adding the tomatoes and burrata. You can also experiment with different types of bread; sourdough or wholegrain make excellent bases for this burrata on toast creation.
Ingredients
- 200g Vine Ripened Tomatoes Cherry, whole
- 3 cloves of Garlic, 2 crushed and one for rubbing the toast
- 2 tablespoons Olive Oil, plus extra for brushing bread.
- Sea salt and pepper, to taste
- 1 loaf Baguette or Ciabatta, sliced into 1.5 cm thick pieces.
- Burrata Cheese, one whole piece
- 100 grams Prosciutto, thinly sliced.
- 1 cup Fresh Basil Leaves, torn
- Balsamic Glaze, for drizzling.
Instructions
Remove the burrata from the fridge 30 minutes before serving to allow it to reach room temperature, enhancing its creamy texture and flavour.
Roast the Tomatoes:
- Preheat your oven to 200°C (390°F).
- Use a baking dish that doubles as a serving dish, like a cast iron skillet.
- Toss whole cherry tomatoes with 2 tablespoons of olive oil, ½ teaspoon of sea salt, ¼ teaspoon of pepper, and 2 crushed garlic cloves until evenly coated.
- Pop them in the oven for about 10 minutes until they start to burst and get all juicy.
Toast the Bread:
- While the tomatoes are roasting, slice up a baguette or ciabatta into 1.5 cm thick pieces. Brush each slice with olive oil and toast them in the oven for around 5 minutes until they’re golden and crisp.
- Rub the toasted bread slices with a whole garlic clove for added flavour.
Combine Burrata and Tomatoes:
- Once the tomatoes are done, take them out and immediately put the burrata into the warm tomatoes. The heat will make the cheese all soft and creamy—perfect for spreading.
- Add a generous handful of torn basil leaves.
- Drizzle with balsamic glaze.
Serve:
- Set the dish of burrata and roasted tomatoes on the table with the toasted bread slices.
- Serve with Prosciutto, extra sea salt, balsamic glaze, and fresh basil leaves so everyone can build their own bruschetta just the way they like it.
- Prep Time: 10
- Cook Time: 10
- Category: Appetiser
- Method: Oven roasted
- Cuisine: Italian
Frequently Asked Questions
A crusty bread like a baguette or ciabatta is ideal. These breads toast well and provide a sturdy base for the toppings. Sourdough or wholegrain bread can also be used for a different flavour profile.
If burrata isn’t available, fresh mozzarella is an alternative. While it doesn’t have the creamy centre of burrata, it still offers a mild flavour and soft texture that pairs well with the other ingredients.
Absolutely. You can omit the prosciutto and add grilled vegetables like zucchini or eggplant for added flavour and texture. A drizzle of balsamic glaze can enhance the overall taste.
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