Burrata Bruschetta

The Most Irresistible Rustic Burrata Bruschetta Recipe

I still remember the first time I pulled a tray of these tomatoes out of the oven on a humid August night. The kitchen was filled with the heavy, sweet aroma of roasting garlic and caramelized fruit, and the sound of the tomato skins popping was like tiny fireworks.

I’d invited friends over last minute and had nothing but a ball of burrata and some slightly stale bread. That night, I learned that heat and high-quality oil can turn humble leftovers into something that feels like a celebration.

We ended up sitting on the porch, tearing into the bread with our hands, the cool cream of the burrata cutting through the hot, acidic burst of the tomatoes. It wasn't just food; it was a sensory experience that made everyone stop talking for a second.

This recipe is my way of bottling that summer evening, and it’s become my go to whenever I want to impress without spending hours over a hot stove. Trust me, once you hear that first "shatter" of the toasted ciabatta, you'll be hooked too.

The Physics of Flavor Harmony

Hygroscopic Roasting: Salt draws moisture out of the cherry tomatoes, allowing the heat to concentrate their natural sugars into a jammy consistency. Thermal Contrast: Placing chilled burrata on hot, toasted bread creates a temperature bridge that softens the cheese without melting it into a puddle.

When you are planning your gathering, keep in mind that the ciabatta rounds occupy quite a bit of space. If you are doubling the recipe for a larger crowd, it is better to roast the tomatoes in one large batch and toast the bread in cycles to ensure every piece stays crispy.

Essential Ingredients for Artisanal Toasts

• 2 cups cherry tomatoes, halved: These provide the acidic "pop" that balances the heavy fat of the cheese.
• 3 tbsp extra virgin olive oil for roasting: This creates a confit style environment for the garlic and herbs.
• 2 cloves garlic, smashed: Smashing rather than mincing prevents burning while infusing the oil.
• 1 tsp kosher salt: Essential for drawing out tomato liquid.
• 0.5 tsp freshly cracked black pepper: Provides a subtle floral heat.
• 1 tbsp fresh thyme leaves: Adds an earthy, Mediterranean backbone.
• 1 large ciabatta loaf, sliced into 1 inch rounds: Ciabatta’s large air pockets are perfect for catching tomato juices.
• 8 oz fresh burrata cheese: The star of the show; look for balls that feel heavy and soft.
• 1 whole garlic clove, peeled: Used for the "raw rub" technique on the toasted bread.
• 0.25 cup extra virgin olive oil for brushing: Helps achieve that golden, shattered crust.
• 0.25 cup fresh basil leaves, chiffonade: Adds a cooling, peppery finish.
• 2 tbsp balsamic glaze: Provides the necessary sugar and acid to tie the dish together.
• 0.5 tsp flaky sea salt: For that final crunch and flavor burst.

If you find yourself without ciabatta, you can easily adapt this with a different base. For another classic take, you might enjoy my Bruschetta with Tomato recipe which focuses on fresh, un roasted flavors.

Necessary Kitchen Gear for Success

You don't need a professional kitchen to pull this off, but a few specific tools make a world of difference. A heavy, rimmed baking sheet is non negotiable for roasting the tomatoes, as it prevents the precious juices from spilling over and burning on the oven floor.

I also swear by a silicone pastry brush for the olive oil; it ensures every nook and cranny of the ciabatta gets coated without soaking the bread.

A sharp serrated knife is also your best friend here. You want clean slices of ciabatta that haven't been squished during the cutting process. Finally, keep a small offset spatula or even just two forks handy for tearing the burrata.

Since it's such a delicate cheese, you want to handle it as little as possible to keep that silky texture intact before it hits the bread.

Mastering the Blistered Tomato Method

1. Preheat the oven to 400°F. Note: High heat is required to blister the skins before the insides turn to mush.
2. Toss 2 cups halved cherry tomatoes with 3 tbsp olive oil, 2 smashed garlic cloves, 1 tsp kosher salt, 0.5 tsp pepper, and 1 tbsp thyme on a baking sheet.
3. Roast for 15 minutes until the tomatoes are blistered and starting to slump.
4. Slice the ciabatta into 1 inch rounds while the tomatoes roast.
5. Brush each side with the 0.25 cup olive oil. Note: Don't skimp here; the oil is what creates the golden crust.
6. Toast the bread on a separate rack for 8-10 minutes until the edges are golden and the center is firm.
7. Rub the warm, toasted bread with the whole raw garlic clove. Expect the garlic to melt into the crust.
8. Tear the 8 oz burrata into chunks and place a generous portion on each slice of bread.
9. Spoon the warm roasted tomatoes and their oil over the cheese.
10. Finish with 0.25 cup basil chiffonade, a drizzle of 2 tbsp balsamic glaze, and 0.5 tsp flaky sea salt.

Chef's Tip: If you have time, freeze your butter for 10 minutes then grate a tiny bit over the ciabatta before toasting. It adds a nutty depth that complements the olive oil beautifully.

For the bread base, if you're feeling ambitious and want to bake your own, this Basil and Garlic recipe creates a rustic loaf that stands up perfectly to the heavy burrata topping.

Avoiding the Dreaded Soggy Crust

One of the biggest mistakes people make with Burrata Bruschetta is letting the toasted bread sit too long before serving. The burrata is naturally high in moisture, and the tomatoes release a lot of juice.

If you assemble these 30 minutes before your guests arrive, you’ll end up with a soggy mess. The goal is a "shattering" crunch that gives way to a velvety center.

✓ Use ciabatta or sourdough with a sturdy crumb to support the toppings. ✓ Pat the burrata dry with a paper towel if it’s sitting in a lot of liquid. ✓ Always rub the garlic while the bread is hot to release the essential oils.

✓ Serve immediately after assembly to maintain the texture contrast. ✓ Don't overcrowd the tomato tray - they need air to roast rather than steam.

Creative Flavor Variations for Everyone

The Spicy Kick

Add a teaspoon of crushed Calabrian chilis to the tomato roasting tray.

The Winter Twist

Swap tomatoes for roasted balsamic grapes and rosemary.

The Herbaceous Swap

Use a drizzle of pesto instead of balsamic glaze for a brighter, nuttier profile.

If you enjoy the creamy element of this dish but want something with a bit more tang, you might want to try my Whipped Feta Bruschetta recipe. It offers a similar texture but with that signature feta bite.

Decision Shortcut: If you want a lighter meal, serve 3 slices per person with a side arugula salad. If you want a party snack, slice the ciabatta into smaller, bite sized crostini.

If you want maximum flavor, let the roasted tomatoes sit for 5 minutes to thicken their juices before topping.

Smart Storage and Zero Waste

You can roast the tomatoes up to 2 days in advance. Store them in a glass jar in the fridge, submerged in their roasting oil. When you're ready to serve, just warm them slightly in a pan. The burrata, however, should be eaten fresh once the container is opened.

If you have leftover toasted bread that has gone hard, don't toss it! Pulse it in a blender for the most incredible garlic infused breadcrumbs you've ever tasted.

To keep the tomatoes fresh, ensure they are in an airtight container. The oil will solidify in the fridge, which is totally normal. Just let it sit at room temperature for 10 minutes or give it a quick zap in the microwave for 15 seconds.

For the herbs, if you have leftover basil, keep the stems in a glass of water on your counter rather than in the fridge to prevent the leaves from turning black.

Artful Presentation and Pairing Ideas

For a true Mediterranean vibe, serve these on a large wooden board. I like to keep a few extra sprigs of fresh thyme and some whole basil leaves scattered around the bread to emphasize the fresh ingredients.

If you're hosting an occasion, provide small napkins or plates, as the jammy tomatoes can be a bit messy in the best way possible.

Regarding the drink pairing, a crisp, dry Rosé or a chilled Vermentino works wonders here. The acidity in the wine cuts through the creamy fat of the burrata, while the fruity notes complement the roasted tomatoes.

If you prefer red, a light bodied Valpolicella or a young Chianti will stand up to the garlic without overwhelming the delicate cheese. It’s all about balance and celebrating those rustic, artisanal flavors we love.