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.
- 6, 1/2-inch slices of rustic bread
- 1 1/2 cups mini heirloom tomatoes
- 3 balls of fresh burrata cheese
- 2 cups (packed) fresh basil leaves
- 1/2 cup of extra-virgin olive oil, plus extra for brushing
- 2 cloves of fresh garlic
- 1/3 cup of raw pine nuts
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons of fresh lemon juice
- Salt and pepper to taste
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.
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