Bruschetta with Burrata and Balsamic Tomatoes

close up of bruschetta crostini topped with with burrata and balsamic glaze.

5 from 1 vote

Bruschetta with Burrata and Balsamic Tomatoes

Bite into this bruschetta topped with fresh creamy burrata, fresh balsamic tomatoes, and a balsamic glaze, plus a dollop of pesto.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer

Cuisine: American, Italian

Servings: servings

Calories: 466kcal

Author: Morgan Peaceman

Equipment

toaster oven
baking sheet
food processor Optional if making homemade pesto

Ingredients

1 Italian Bread sliced
1 cup Grape Tomatoes finely diced
2 cloves Garlic minced
½ large Red Onion minced
1 tablespoon Balsamic Glaze
3 tablespoon Pesto
1 whole Burrata Cheese sliced into pieces
1 oz Fresh Basil for garnish

Instructions

Slice a large Italian bread into ½" thick pieces, then toast in the toaster oven until slightly golden brown.
As the bread toasts, finely dice the tomatoes, mince the garlic and the red onion, then throw into a large bowl.
To the tomato and garlic mixture, add the balsamic glaze and fresh salt and cracked black pepper. Mix to combine, then let sit for 15 minutes for the ingredients to marinade.
When the toast is done, add 1-2 teaspoons of pesto to each of the slices of crostini.
Top the pesto with one to two scoops of bruschetta.
Add a piece of the burrata onto each of the crostini and top with a final crack of black pepper and drizzle of balsamic glaze. Serve with a garnish of basil.

Notes

Let the Bruschetta Sit: For optimal flavor, make the bruschetta and let it sit and marinade for about an hour before using. It gives the tomatoes and onions time to soak up all the delicious flavor from the balsamic glaze.

Mise en Place: A traditional French term for "everything in its place." Meaning, have all ingredients prepped or "in place" before assembling the crostini, that way you aren't running around the kitchen wasting more time.

Nutrition