Ingredients
- 1 ball fresh burrata cheese
- 1 cup cherry or heirloom tomatoes, chopped or halved
- 6–8 fresh basil leaves, torn or julienned
- 1–2 teaspoons balsamic glaze or balsamic vinegar (optional)
- 1–2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 baguette or loaf of crusty bread, sliced
- 1 garlic clove, halved (for rubbing on toasted bread)
Instructions
- Preheat oven to 375°F (190°C).
- Slice baguette into ½-inch slices and place on a baking sheet.
- Drizzle each slice lightly with olive oil and toast for 8–10 minutes, until golden.
- While the bread is toasting, combine chopped tomatoes, olive oil, salt, pepper, and basil in a bowl. Let it sit for flavors to meld.
- Once the toast is out of the oven, rub each slice gently with the cut side of a garlic clove.
- Spoon the tomato mixture on top of each piece of toast.
- Tear the burrata and place a portion on top of each bruschetta.
- Finish with a drizzle of balsamic glaze or vinegar, plus more basil, salt, and pepper if desired.
- Serve immediately while bread is warm and crispy.
Notes
- Use roasted tomatoes when fresh ones are out of season.
- A drizzle of honey adds a lovely sweet contrast.
- Store the tomato mixture separately; toast the bread fresh before serving.
- Assemble just before serving to maintain texture.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg