Burrata Bruschetta – Easy Light Lunch Snack or Appetizer Recipe

The best bruschetta is a perfect mix of creamy and crunchy.  This recipe for creamy Burrata Bruschetta makes the perfect lunch or light snack. And it also makes a great party appetizer!

I am obsessed with tomatoes.  And by obsessed, I mean, they’re literally my favorite food – no joke!  So I’m always looking for yummy recipes that incorporate tomatoes.  I’m a huge fan of bruschetta so I thought I would make my own version!

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What is bruschetta?

Bruschetta is an Italian dish that is very versatile.  At a minimum, it is toasted bread with salt, pepper, olive oil and garlic.  And beyond that, the sky is the limit!  

I didn’t actually have garlic in my house when I decided to make this recipe…which is basically crazy.  Because what kind of food blogger runs out of garlic?? 

Even though I didn’t have garlic, I think it was still very tasty!  Here’s a picture to show you that even garlic-less bruschetta can be drool worthy!

Here’s what I used to make my creamy burrata bruschetta:

• 2 Slices of Sourdough Bread
• 1 Tbsp Aged Balsamic Vinegar
• 1 Tbsp Extra Virgin Olive Oil
• 1 Cup Baby Cherry Heirloom Tomatoes
• 1/4 Cup Fresh Basil
• 1 Cup Arugula
• 1 Ball of Burrata Cheese
• (optional) Salt and Pepper to garnish

For two more recipes using heirloom tomatoes check out these posts:

• tomato mozzarella salad plate
• sourdough baguette recipe

For this recipe I’m using fairly simple ingredients, but they’re all really good quality, so they create a flavor packed dish.  

Preheat your oven to 325 degrees.  Start by mixing the tomatoes, olive oil, balsamic vinegar, and basil.  Let the mixture sit while the oven is preheating, this will allow the flavors to mix together.

Lay your sourdough bread on a clean baking pan and top with arugula.

Then take one ball of burrata and slice in half, and then in half again.  Be careful when you cut this cheese because it’s quite soft.  It’s easier to work with if it’s not running all over the place.

Even though it’s a little tricky to work with, the fact that it’s so soft is the reason that I chose it!  It has a really nice texture when it’s straight out of the fridge, but when you cook it in the oven it’s even more delicious!  

Burrata actually a form of mozzarella cheese that is infused with cream, and that cream gives it a soft, delicate, texture.  If you haven’t tried it, definitely check it out!

Now it’s time for the tomato/basil/olive oil/vinegar mixture.  Divide it evenly onto the two pieces of bread.  

The tomatoes and basil will divide pretty evenly, and there will probably be a little bit of the oil and vinegar at the bottom of the bowl, don’t leave that in there, make sure you drizzle it on too!  It’s so delicious.

Your oven should probably be preheated at this time so put the pan in for 5-10 minutes.  I think mine was at about 7.  I know when it’s done when the arugula starts to wilt and the tomatoes soften.  

When I took my burrata bruschetta out of the oven and it looked like the picture above.  But you can cook yours to your liking.  That’s what’s so great about this dish!  It’s so versatile.

Bruschetta is normally served as a snack or an appetizer, but I wanted mine as a main meal, so I made it more hearty and savory.  Some people like to add cured meats, other cheeses, spices and even fruit and nuts to their bruschetta, so if that’s your thing go for it!  

I could imagine a nice strawberry basil walnut bruschetta would be good for a sweet snack!

Whatever you do, don’t forget the burrata cheese!  Trust me, this cheese is a game changer for bruschetta.  It’s so sweet, creamy and delicious.  Way too good to pass up!

Do you have any ideas you like for bruschetta?  Let me know in the comments!  Happy snacking!  And if you’re looking for another easy, cheesy delight, check out my recipe for Easy Chicken Fajitas!

Admin note: I first posted this burrata bruschetta recipe in April of 2016. I have updated the post to add new photos and a printable recipe card.

Yield: 2

Burrata Bruschetta

Print

This burrata bruschetta recipe is perfect for a light snack or lunch and makes a great party appetizer.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 2 Slices of Sourdough Bread
• 1 Tbsp Aged Balsamic Vinegar
• 1 Tbsp Extra Virgin Olive Oil
• 1 Cup Baby Cherry Heirloom Tomatoes
• 1/4 Cup Fresh Basil
• 1 Cup Arugula
• 2 ounces of Burrata Cheese
• (optional) Salt and Pepper to garnish

Instructions

1. Preheat the oven to 425 degrees.
2. Mix the tomatoes, olive oil, balsamic vinegar, and basil.
3. Let the mixture sit while the oven is preheating, allowing the flavors to combine.
4. Lay your sourdough bread on a clean baking pan and top with arugula.
5. Quarter a ball of burrata cheese and lay the slices on top of the bread.
6. Divide your tomato/basil/olive oil/vinegar mixture evenly onto the two pieces of bread.
7. Place the pan in the oven for 5-10 minutes.
8. Remove from the oven and garnish with salt and pepper if desired.
9. Enjoy!

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 386Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 22mgSodium: 719mgCarbohydrates: 50gFiber: 4gSugar: 16gProtein: 15g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

 

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