When tomatoes are at their peak, there’s nothing more satisfying than piling them high on crisp, garlicky bread with creamy burrata and a drizzle of balsamic glaze. This burrata bruschetta is the ultimate summer appetizer—it’s fast, fresh, and lets seasonal produce shine. Whether you’re hosting friends, planning an easy weeknight snack, or looking for tomato season recipes to make on repeat, this is a dish you’ll keep coming back to.
When tomatoes are at their peak, there’s nothing more satisfying than piling them high on crisp, garlicky bread with creamy burrata and a drizzle of balsamic glaze. This burrata bruschetta is the ultimate summer appetizer—it’s fast, fresh, and lets seasonal produce shine. Whether you’re hosting friends, planning an easy weeknight snack, or looking for tomato season recipes to make on repeat, this is a dish you’ll keep coming back to.
Why You’ll Love This Recipe
- Perfect for tomato season: Juicy cherry tomatoes are the star here.
- An easy summer appetizer: Comes together in just 15 minutes.
- Restaurant-worthy flavors: Creamy burrata, tangy balsamic reduction, basil, and garlic bread.
- Versatile for entertaining: A backyard BBQ, summer dinner party, or cozy night in.
Ingredient Breakdown
Here’s what makes this bruschetta so special:
- Cherry tomatoes – Sweet, juicy, and perfect during peak summer.
- Fresh basil – Brings a bright, herby freshness.
- Shallot & garlic – For subtle sharpness and depth.
- Olive oil & balsamic vinegar – The base flavors of Italian cooking.
- Burrata cheese – Soft, creamy, and luxurious.
- Baguette – Sliced, toasted, and rubbed with garlic for crunch.
- Balsamic reduction – Sweet-tart drizzle that ties everything together. (Shortcut: use store-bought balsamic glaze if you don’t feel like reducing your own.)
How to Make Burrata Bruschetta
Making bruschetta with burrata couldn’t be easier. Here’s the simple process:
- Make the balsamic reduction: Simmer ⅓ cup balsamic vinegar until thick and syrupy (about 3–5 minutes). Or, skip the step and use premade balsamic glaze—most grocery stores sell it near the vinegar and salad dressings.
- Toss the tomatoes: Mix sliced cherry tomatoes with shallot, garlic, basil, olive oil, and a splash of balsamic. Let the flavors marinate while you prep the bread.
- Toast the baguette: Broil slices until golden, then rub each one with a cut clove of garlic.
- Assemble: Spread torn burrata onto warm bread, spoon tomato mixture over top, and drizzle with balsamic reduction. Finish with extra basil.
Tips & Variations
- Make ahead: Prep the tomato topping up to 2 hours in advance—just store at room temp so the tomatoes stay juicy.
- Change it up: Add peaches, roasted corn, or prosciutto for a twist.
- Wine pairing: Serve with crisp white wine (Pinot Grigio, Sauvignon Blanc, Albarino) or a light rosé for the perfect summer pairing.
Burrata Bruschetta
Ingredients
Burrata Bruschetta
- 8-10 oz. cherry tomatoes sliced into thirds
- 1/4 cup basil thinly sliced or chiffonade
- 1/4 cup minced shallot
- 2 tsp minced garlic
- 2 tbsp extra virgin olive oil plus more for drizzling
- 1 tbsp balsamic vinegar
- 1/8 tsp salt plus more to taste if desired
- Pepper to taste
- 1 baguette or bread of your choice sliced into 1/2 – 1 inch thick slices
- 2 whole cloves of garlic sliced in half
- 8 oz. burrata I used two 4 oz. balls
Balsamic Reduction
- 1/3 cup balsamic vinegar
Directions
Balsamic Reduction
- NOTE: If making a balsamic reduction, make the reduction before you make the bruschetta so it has time to cool.
- Heat a sauce pan over medium high heat. Pour the balsamic vinegar into the sauce pan and heat until it begins to boil. Mix every so often, letting it boil for 3-5 minutes, until the liquid reduces to about half the amount and has a thicker, syrupy consistency. To make sure it's ready, dip a spoon into the glaze and if it coats the spoon and sticks to the spoon when you take it out, then its ready.
- Pour it into a jar or glass to cool in the fridge while you make the bruschetta.
Burrata Bruschetta
- In a bowl, combine the sliced tomatoes, minced shallots, minced garlic, basil, 2 tbsp of olive oil, and 1 tbsp of balsamic vinegar. Mix together and then add salt and pepper to taste. Set the tomato mixture aside and let those tomatoes soak in all that flavaaaa!!!
- Set the oven broiler to high.
- Spread out the slices of bread onto a sheet pan. (They should be cozy but not overcrowded.) Drizzle olive oil on top of the slices of bread. Put into the oven on the second highest rack and broil for 2-3 minutes. Keep a very close eye on them as they are toasting, because every broiler is different and they can be toasted within 1 minute if you have a gas broiler!
- When the bread is toasted to your liking (I prefer extra crisp) remove it from the oven. Congrats, your bread has evolved into beautiful crostini!!! Set them aside to cool.
- Place the burrata on a cutting board and break it open with a knife (ah, how satisfying.) Slice into small pieces.
- Line the crostini on a cutting board. Take one of the whole garlic cloves and rub it on a crostini. Repeat with each crostini. You'll notice as you keep rubbing the garlic onto the crostini, the garlic clove will begin to dwindle down in size and become smaller. Once the first garlic clove is too small to rub onto the crostini, use the second clove. Continue until you have no more garlic left.
- Next, top the garlicky crostini with small pieces of burrata, making sure to get the firm part of the cheese along with the creamy cheese curd.
- Top each burrata crostini with some tomato mixture and then pour any leftover balsamic, garlicky liquid all over the bruschetta.
- Plate the bruschetta on a plate or platter of your choice, then top it off with a beautiful balsamic drizzle! Serve immediately!
If you do want to make this ahead of time, you can make the balsamic reduction weeks ahead. You can also prepare the tomato mixture and set it in the fridge in an air-tight container for a few days. I would make it the night before, and then just toast the bread and assemble the bruschetta the next day.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
Super yummy recipe! Loved it
thank you for leaving a review! I’m so happy you enjoyed it!
This is my go to entertaining appetizer! Everyone always compliments it, and it’s super easy to prep before a party. The garlic rubbed into the toast is also *chefs kiss*