This burrata bruschetta is literally my three favorite foods all combined: garlic bread, tomatoes, and a good cheese. This is a super simple recipe of marinated diced tomatoes on top of toasty ciabatta bread. Don’t forget the little hunk of burrata on top or else it really isn’t burrata bruschetta.
I know, I know. I am jumping the gun on tomato season. I just got a hankering for some good old fashioned bruschetta and gave in to my craving. Can you blame me though?
Also, I legit bought burrata for use in this recipe only. Was I having a party or some sort of occasion to bring such a stunning app? Nope!
Mike and I ate this for lunch one day during his spring break. Pick your jaw up off the floor. You read that right. Mister tomato hater ate bruschetta. As a meal. In his defense, he was very desperate. It was one of those days where the kids ate a big late breakfast and I said I wasn’t going to make or go out to get lunch.
Food appeared and he ate it.
Can I ask you guys something? Do you say brush-etta or do you say broosk-etta?
I know proper pronunciation is the latter thanks to one of my fave bloggers ever, Linda from Salty Seattle. I feel stupid saying it that way though. I always think back to how my Dad orders Chinese food on the phone. I don’t want to have my entire family at the table laugh at me and my pronunciation like we do with my dad (with all the love and respect in the world though).
Is it better to have a stranger waiter/waitress laugh at you? I guess at least they wouldn’t laugh to your face because, um, tipping. Maybe that is better.
Anywho, this recipe is totally the easiest! You slice a small ciabatta baguette, drizzle a little olive oil, and then toast it. The secret to perfect garlic bread comes from slicing a garlic clove in half and rubbing the cut side on the toasty bread. That’s it!
Once I discovered that tip/trick, my life was changed!
Bruschetta is super simple too. Dice some tomatoes, mince a little onion, salt, and olive oil. Let it sit on the counter at room temp and watch the magic happen. The tomatoes become so flavorful and juicy!
It would be perfect alone, but I can never leave anything well enough alone, so burrata for the win.
I wish I could eat burrata bruschetta everyday for lunch and dinner. Can it be summer already?
If you guys like burrata bruschetta and happen to not eat all of it, try making bruschetta pasta with the leftovers. Another good recipe, if you have that second ball of burrata leftover, is my one pot burrata pasta.
Burrata Bruschetta
Crispy garlic toast topped with marinated tomatoes and a big hunk of burrata cheese.
Ingredients
For the Tomatoes
- 2 Large Tomatoes
- 1 tbsp minced onion
- 1 tsp olive oil
- salt
- freshly ground black pepper
For the Bread
- 1 Ciabatta Baguette sliced width wise
- olive oil
- 1 garlic clove cut in half
- Burrata Cheese
- fresh basil leaves chopped
Instructions
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Dice the tomatoes. Remove the seeds from the tomatoes the best you can. Add the tomatoes to a small mixing bowl along with the onion. Add olive oil, salt, pepper, and basil. Mix to combine.
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While the tomatoes marinate, turn on the broiler of the oven. Place the ciabatta slices on a baking sheet. Drizzle with olive oil. Toast under the broiler for a few minutes until golden and crisp.
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When the bread comes out of the oven, rub the cut side of the garlic clove on the bread.
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Cut the burrata carefully into small wedges. Place a small wedge of cheese on each toast slice. Top with tomatoes and fresh basil plus a little more salt and pepper. Serve.
