Burrata bruschetta is the perfect easy Summer appetizer recipe. Creamy burrata cheese and fresh tomatoes are piled high on crusty bread and drizzled in pesto for a fresh take on a crostini appetizer.
Burrata and tomatoes is a match made in heaven. Let me rephrase – burrata and anything is a match made in heaven. This recipe for pesto burrata bruschetta combines some of the best of Summer produce and creamy burrata cheese for the ultimate Summer appetizer. It is extremely easy to put together and if you’ve never had burrata bruschetta before, you’re in for a real treat!
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What to Serve with Pesto and Burrata Bruschetta
Because tomatoes and basil are booming crops in Summer, this recipe is a great starter for entertaining in the warm Summer months. I love to serve it before a fresh fish like my salmon with corn and radish salsa. It also makes a lovely accompaniment when served alongside my favorite grilled chicken.
Serving a light and crisp white wine with this pesto and burrata bruschetta appetizer recipe really allows the flavors come alive. As you know, my favorite white wines are always from Thrive Market. They are often organic, and free of added chemicals and pesticides. Many of the wines have no added sugar, and I love supporting small family vineyards from around the world. Check out their latest wine offerings to find your ideal white wine pairing.
Ingredients
- Sourdough bread, ideally something larger in width than a baguette, but not a round. Sometimes this shape is called a batard.
- Mini tomatoes – I like to use mini heirloom tomatoes when they are available because I love all of the colors and different shapes. But any small variety of tomato that you prefer can be used.
- Fresh burrata cheese – this will be in the fresh cheese section of your grocery store next to the fresh mozzarella. It is shaped like a ball and is often submerged in natural brine.
- Pesto (homemade, or store-bought)
The full ingredients list and amounts needed are below.
How to Make Burrata Bruschetta
If you’re making fresh pesto, start by toasting the pine nuts. Add them to a medium sized skillet over medium heat on the stove. Stir frequently for 3 – 5 minutes until fragrant. Allow to cool before adding to them to your food processor and continuing on to make your pesto.
Remove your burrata cheese from the natural brine and pat to dry gently to remove excess moisture. Set aside to come to room temperature while you make the rest of your pesto bruschetta.
To make the pesto, combine the basil leaves, garlic, cooled pine nuts, and lemon juice in the bowl of a food processor. Pulse a few times. Scrape down the sides of the bowl. Add ½ cup of olive oil, salt and pepper. Turn your food processor on high for 10-20 seconds, and add an extra tablespoon or two of olive oil as needed, until you’ve reached your desired consistency. Transfer the pesto to another bowl and stir in the grated parmesan cheese. Set aside.
To make the crostini, cut your batard in ½-inch slices, on a diagonal. This will allow for more surface area for your burrata bruschetta toppings
Turn your oven to BROIL on high and adjust your oven rack to the upper level. Arrange the bread on a baking sheet, and brush both sides with a thin layer of olive oil and salt and pepper. Broil for 3-4 minutes, or until desired toastiness. Remove the crostini from the oven and allow them to cool slightly before arranging on a platter.
Slice the tomatoes in half and add them to a small bowl. Spoon 1 – 2 tablespoons of pesto over the tomatoes and toss to coat. Set aside.
Using a knife cut the burrata into halves. You can also use your hands to tear the cheese, though this is much messier!
Top the crostini with tomatoes and fresh burrata cheese. Finish with a drizzle of more pesto. Serve immediately.
Substitutions
- DAIRY FREE: Unfortunately, there aren’t good substitutes for burrata cheese that will yield even close to the same texture and flavor. If you are dairy free, you’ll have to omit the burrata all together. But don’t worry, the tomato and pesto bruschetta you’re left with is still delicious!
- BURRATA CHEESE: If you can’t find burrata cheese, you can substitute a fresh buffalo mozzarella. It won’t have the same creamy mouth feel, but it is the closest substitute.
Equipment
If you’re making homemade pesto, a food processor or high-powered blender is needed. These are both investment pieces in your kitchen but will last you for years. A food processor is one of the first pieces of equipment I invested in because it is so versatile.
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My Top Tip for Success
No judgement if you need to use store-bought pesto. I’ve done it before, and the results are fine. But homemade pesto is really the way to go here. I know it is a lot of work, and a few extra dishes, but the bright fresh flavor is unmatched in my opinion.
Frequently Asked Questions
Fresh mozzarella cheese is made from cow’s or water buffalo’s milk with a firm but elastic texture. You can slice and it will hold its shape. Burrata cheese is mozzarella that’s formed into a thin pouch and then filled with soft, stringy curd and cream called Stracciatella (it’s not the same as the ice cream). Burrata is much softer and creamier than mozzarella with multiple textures and is a semi-solid on the inside. Check out this article for more information on the difference.
You can make the pesto ahead of time, but I don’t recommend making the crostini or cutting the burrata too early. You want the bread crispy from the oven. If you cut the burrata too soon it will just be a big cheesy mess because it spreads so easily.
Burrata usually comes in a natural brine to help keep it fresh. Only take out as much burrata as you need and leave the remaining cheese submerged in the brine in the refrigerator. I gently pat dry the burrata so it doesn’t make my crostini soggy.
Burrata left whole and submerged in natural brine should be used within 3 – 4 days.
You certainly can, but it will be a semi-solid mess. I don’t recommend cutting any more burrata than you need.
Do I have to toast the pine nuts when making homemade pesto?
It’s an extra step, but it brings out a sweet nuttiness in the pine nuts that adds a lot of flavor to the pesto. So yes
Other Fresh Tomato Recipes
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Burrata Bruschetta
- Total Time: 25 Minutes
- Yield: 6 Servings 1x
Description
Burrata bruschetta is the perfect easy Summer appetizer recipe. Creamy burrata cheese and fresh tomatoes are piled high on crusty bread and drizzled with pesto for a fresh take on a crostini appetizer.
Ingredients
- 6, ½-inch slices of rustic bread
- 1 ½ cups mini heirloom tomatoes
- 3 balls of fresh burrata cheese
- 2 cups (packed) fresh basil leaves
- ½ cup of extra-virgin olive oil, plus extra for brushing
- 2 cloves of fresh garlic
- ⅓ cup of raw pine nuts
- ¼ cup finely grated parmesan cheese
- 2 tablespoons of fresh lemon juice
- Salt and pepper to taste
Instructions
If you’re using store-bought pesto, skip to step number 4.
- If you’re making fresh pesto, start by toasting the pine nuts. Add them to a medium sized skillet over medium heat on the stove. Stir frequently for 3 – 5 minutes until fragrant. Allow to cool before adding to them to your food processor and continuing on to make your pesto.
- Remove your burrata cheese from the natural brine and pat to dry gently to remove excess moisture. Set aside to come to room temperature while you make the rest of your pesto bruschetta.
- To make the pesto, combine the basil leaves, garlic, cooled pine nuts, and lemon juice in the bowl of a food processor. Pulse a few times. Scrape down the sides of the bowl. Add ½ cup of olive oil, salt and pepper. Turn your food processor on high for 10-20 seconds and add a tablespoon or two of olive oil, until you’ve reached your desired consistency. Transfer the pesto to another bowl and stir in the grated parmesan cheese. Set aside.
- To make the crostini, cut your batard in ½ inch slices, on a diagonal. This will allow for more surface area for your burrata bruschetta toppings.
- Turn your oven to BROIL on high and adjust your oven rack to the upper level. Arrange the bread on a baking sheet, and brush both sides with a thin layer of olive oil and season with salt and pepper on one side. Broil for 3-4 minutes, or until desired toastiness. Remove the crostini from the oven and allow them to cool slightly before arranging on a platter.
- Slice the tomatoes in half and add them to a small bowl. Spoon 1 – 2 tablespoons of pesto over the tomatoes and toss to coat. Set aside.
- Using a knife cut the burrata into halves. You can also use your hands to tear the cheese, though this is much messier!
- Top the crostini with tomatoes and fresh burrata cheese.Finish with a drizzle of more pesto. Serve immediately.
Notes
You can use store-bought pesto, but homemade pesto is really the way to go here. I know it is a lot of work, and a few extra dishes, but the bright fresh flavor is unmatched in my opinion.
You can make the pesto ahead of time, but I don’t recommend making the crostini or cutting the burrata too early. You want the bread crispy from the oven. If you cut the burrata too soon it will just be a big cheesy mess because it spreads so easily.
Burrata usually comes in a natural brine to help keep it fresh. Only take out as much burrata as you need and leave the remaining cheese submerged in the brine in the refrigerator. I gently pat dry the burrata so it doesn’t make my crostini soggy.
Burrata left whole and submerged in natural brine should be used within 3 – 4 days.
Do not add cut burrata back to the brine in the fridge. I don’t recommend cutting any more burrata than you need.
If you’re making homemade pesto, it is important to take the time to toast the pine nuts. It’s an extra step, but it brings out a sweet nuttiness in the pine nuts that adds a lot of flavor to the pesto.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Appetizers
- Method: Oven
- Cuisine: Italian
Keywords: Appetizer, Burrata Cheese, Bruschetta, Tomatoes, Pesto, Recipe, Crostini
Jeff says
Burrata is one of my favorite cheeses and the fresh pesto is a must! Delicious and fresh.
★★★★★