An easy summer appetizer, this Caprese Burrata Bruschetta comes together in just a few minutes. Toasted bruschetta is rubbed with garlic while still warm. Then topped with creamy burrata, ripe sliced cherry tomatoes, fresh basil, and drizzled sweet balsamic glaze.
There's nothing like kicking off the start of summer by enjoying some fresh tomatoes picked from the garden. This Caprese Burrata Bruschetta with Balsamic Glaze recipe is guaranteed to be a crowd-pleaser.
Lightly toasted bread slices, creamy burrata cheese, ripe tomatoes, fresh basil leaves, and a drizzle of sweet balsamic glaze create the perfect quick and easy appetizer recipe. If you love burrata, you'll love this Olive Tapenade and Burrata Crostini and this Burrata Caprese Salad as well.
So you might ask, what is the difference between balsamic vinegar and balsamic glaze? Balsamic glaze, also known as balsamic reduction, is essentially balsamic vinegar and sugar simmered and reduced to a thicker consistency like syrup. As a result, the mixture becomes a sticky and sweet topping delicious in a variety of dishes. I also use this balsamic glaze in this Caprese Gnocchi Sheet Pan Recipe.
Why you'll love this Caprese Burrata Bruschetta recipe
- It's a quick and easy appetizer great for entertaining.
- This recipe is under ten ingredients.
- This recipe has a beautiful mix of textures and fresh ingredients.
- Toast the bruschetta ahead of time for easy entertaining.
Long Italian Baguette - A sourdough baguette works great in this recipe. Likewise, any thin-sliced bread sturdy enough to hold a topping after being lightly toasted will do.
Cherry Tomatoes - Cherry tomatoes or grape tomatoes are available all year round at your local grocery store. However, in late spring and summer, tomatoes found at your local farmer's market or homegrown have a much deeper flavor.
Burrata - Burrata balls have a fresh mozzarella shell wrapped around fresh cream and cheese curds. The creamy texture of the burrata perfectly compliments the toasted bruschetta bread. If you enjoy making cheese, Food & Wine has a great article showing how to make burrata at home.
Fresh Basil - Tomatoes and basil go together like bread and butter. Growing your own fresh basil is quite simple to do. It requires minimal space, and will leave you with an abundance to enjoy all summer long.
Garlic - You will only need one raw garlic clove for this recipe. It may seem like a small amount but, trust me, it's worth it!
Balsamic Glaze - Balsamic glaze is available at most grocery stores. It is thicker and many times sweeter than regular balsamic vinegar. My personal favorite is this one called Nonna Pias Balsamic Glaze. I can usually find this specific brand at Whole Foods. It's so delicious I put it on just about everything.
Extra Virgin Olive Oil - Extra virgin olive oil is fruity and delicious. Only a tiny amount of olive oil is needed when toasting the bread.
- Large Baking Sheet
- Silicon Brush or Pastry Brush
- First, slice the baguette into ½ inch pieces on a slight diagonal.
- Next, place each bread slice flat on a baking sheet in an even layer and lightly brush the tops with olive oil.
- Broil the for 1-2 minutes until slightly toasted. Make sure to keep an eye on them while broiling as they go from lightly toasted to burnt very quickly!
- Next, remove bread from the oven and cool slightly. Then, while still warm, carefully rub a raw garlic clove on the top of each slice of bread.
- Slice the cherry or grape tomatoes in half and place them in a medium bowl.
- Then, thinly slice about five fresh basil leaves and add to the tomato mixture. Alternatively, gently tear the basil leaves into small pieces.
- Next, drizzle balsamic glaze on top of the bruschetta mixture, season with salt and pepper to taste, and stir to combine.
- Then, break open the fresh mozzarella cheese outer layer of the burrata ball and spoon the burrata on each slice of bruschetta.
- Finally, top each piece of bruschetta with the tomato basil mixture, season with more salt and pepper to taste, and serve immediately.
Swap cheeses - Alternatively, if you cannot find burrata, fresh mozzarella, or ricotta would also pair nicely with tomatoes and basil.
Omit the cheese - For a vegan-friendly option, omit the cheese altogether for a regular caprese bruschetta.
Basil alternatives - Arugula pairs wonderfully with tomatoes and balsamic for those who may not like basil. Likewise, fresh oregano is also considered a great substitute.
Caprese Burrata Bruschetta Variations
Grill the bruschetta - Instead of using the oven, grill the crostini for a couple of minutes on each side. As a result, the bread slices will have beautiful grill marks and a delicious char.
Use heirloom tomatoes - Heirloom tomatoes are incredibly flavorful, and in the summer, there is nothing I look forward to more. They are an excellent substitute for grape or cherry tomatoes. To prepare, core the tomatoes, remove the seeds, and then chop them into grape-sized pieces.
Slow roast the tomatoes - Slow roasting cherry tomatoes at a low temperature turns them into tiny pieces of nature's candy. As a result, the natural sugars caramelize, and they are downright irresistible. To prepare, slice the cherry tomatoes and toss with extra virgin olive oil. Then, bake at 250 degrees for two to three hours.
Add kalamata olives - Kalamata or Castelvatrano olives add a wonderful salty flavor. Kalamata or Castelvetrano olives would also be an excellent addition to this bruschetta for a nice salty flavor.
Add a protein - Crisp up some prosciutto in the oven and crumble on top of the caprese burrata bruschetta for a nice salty garnish. Alternatively, for a vegan option, add some cooked cannellini beans.
- When toasting the bread slices, keep an eye on them as they burn quickly. Check the color every 30 seconds to see if they are ready.
- Tomatoes have high water content, and when combined with salt, they will release moisture. Toss them with a pinch or two of salt after slicing. Next, let them sit for about 10 minutes. Then, drain off the excess water that has been released, toss with basil, and drizzle balsamic glaze on top.
- If making for a party, have your guests build their own bruschetta to prevent the bread from becoming soggy. Present the toasted bruschetta slices, the caprese mixture, and burrata in separate containers. Allow the caprese bruschetta to be assembled by each guest individually when ready to eat.
Burrata is incredibly delicious and used in many wonderful ways. Use it in a salad with arugula and prosciutto, on a sandwich or as a topping for crostini or even pizza.
Balsamic glaze can be made from balsamic vinegar. Add half a cup of balsamic vinegar and three tablespoons of brown sugar to a small sauce pan. Simmer on medium low for about ten minutes. Remove and let cool, the texture should be thick and syrupy, its just that simple!
Toasting the bread for bruschetta can be done in advance. Let them cool completely and transfer to an air tight container or ziplock bag. Make sure they are completely cool before storing. Consequently, if still warm, the bruschetta loses its crispy texture due to the steam released in the container.
I would recommend the tomato mixture only be combined once ready to serve. Basil once cut, will wilt and brown over time. Likewise, tomatoes release moisture and water down the balsamic glaze therefore, it's best to prepare when ready to eat.
More Tomato and Crostini Recipes
Caprese Burrata Bruschetta with Balsamic Glaze
- 1 Small Pastry Brush
- 1 Long Italian Baguette Loaf
- 8 ounces Burrata Cheese
- 10 ounces Cherry Tomatoes
- 6 large Fresh Basil Leaves
- 2 tablespoons Balsamic Glaze
- 1 Garlic Clove
- 2 tablespoons Extra Virgin Olive Oil
- First, preheat oven to broil. Slice the baguette bread into half inch pieces on a slight diagonal.
- Place each slice cut side down on a large baking sheet and brush the tops lightly with olive oil.
- Broil in the oven for about 2 minutes until lightly toasted. Watch closely and be careful not to burn.
- Remove bread from the oven and while still warm, rub a raw garlic clove on the top of each slice of bread.
- Next, slice the cherry tomatoes in half lengthwise and place in a medium bowl.
- Roll the basil leaves like a cigar, slice, and add to tomatoes.
- Add the balsamic glaze and salt and pepper to taste to the tomato mixture and stir to combine.
- Next, top each bruschetta slice with about 1-2 tablespoons of fresh burrata cheese.
- Finally, top with caprese tomato mixture and serve immediately.