Take a classic Italian bruschetta recipe and add a soft creamy piece of burrata cheese to the top for an extraordinary appetizer! Bruschetta is a light and fresh appetizer loaded with tomatoes making it perfect for summertime entertaining!
Keyword: basil, cheese, balsamic glaze, baguette
Author: Bobbie Blue
2 ballsburrata cheese, cut into quarters
1baguette, cut into ½ inch slices
3tablespoon olive oil
1pintgrape tomatoes, quartered
2tablespoonsred onion, finely diced
4leavesfresh basil, sliced chiffonade style
Place a small sauté pan over medium heat.
Once pan is warm add olive oil and garlic. Sauté for 1 minute until garlic is fragrant, being cautious to not burn.
Remove pan from the heat. Add the garlic and olive oil to a small bowl to cool while preparing other ingredients.
Wash and cut the tomatoes into quarters, finely chop red onion and slice basil leaves into thin strips. Add ingredients to a mixing bowl along with the cooled garlic and olive oil it was cooked in. Season with salt and pepper and toss to coat.
Preheat the broiler function of your oven to high. Place the baguette slices on a rimmed baking tray and place on the highest rack directly under the broiler. Watch the bread closely. Toast for a minute per side or until lightly toasted.
To assemble the bruschetta add a spoonful of the tomato mixture to each baguette, a 4th of the burrata, and drizzle with balsamic glaze and extra basil. Arrange on a serving platter and serve immediately.
You can make this appetizer ahead of time by preparing the tomato mixture and refrigerate a day in advance. Do not assemble the bruschetta until you are ready to serve to keep the bread from getting soggy.