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Never Say Never to Dolce

A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.

Manuela’s Sweet Temptations

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

The Complete Italian Cookbook: Essential Regional Cooking of Italy

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

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Traditional Italian Bruschetta with Burrata and Tomatoes

Bring a taste of Italian summer to your table with these fresh and tasty bruschetta topped with delicate Italian burrata cheese, fresh tomatoes and basil. A must-try recipe, for sure!

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As you may know, bruschetta is the deliciously world-renowned Italian open sandwich (no bread on top), made with a thick slice of grilled bread, traditionally topped with simple fresh tomatoes, flavored with garlic and basil.

But really, a bruschetta, as any sandwich, is a blank canvass for your culinary imagination to come alive. You can work from the basic recipe and add your favorite fresh ingredients.
In today’s recipe for this delicious appetizer, I’m adding some fresh and creamy burrata cheese on top of the bread, to bring a delicate layer of creamy and cheesy indulgence to this Italian masterpiece.
If you’ve tasted fresh burrata before, you’d know what I’m talking about… This amazing fresh and creamy Italian cheese looks just like a fresh mozzarella ball from the outside, but once you cut through it, you will find a mouthwatering and creamy center. To die for!
The secret to success when making bruschetta, given that it’s made of a few simple ingredients, is mainly in finding good quality ingredients.
For this recipe, you need savory tomatoes  (make sure to smell your tomatoes before buying them). You can use heirloom tomatoes (like I did) or also sweet cherry tomatoes, campari or grape tomatoes.
And you need a great crusty bread loaf, soft on the inside and crispy on the outside, like a French, Italian or Pugliese loaf, better if hand cut into this slices of bread.
One more secret: I like to cut the bread in extra thick slices, so that when you grill the bread it will be golden and crunchy on the outside, but still soft on the inside. If you were to slice the bread too thin, you’d end up with fully crunchy toast… which is NOT what I look for in my bruschetta.
Once grilled, brush the bread with a garlic clove. I find that the brushing gives enough of a garlicky and spicy flavor to the bread, without over powering the taste of the creamy cheese and tomato mixture.
As I mentioned, you can really go crazy with your bruschetta toppings and create the most amazing easy appetizer recipe.
Think: avocado/ tomatoes, grilled veggies and a drizzle of pesto sauce,  a drizzle of balsamic vinegar, fresh mozzarella cheese, ricotta cheese, cucumber and ripe tomatoes, grilled red peppers, roasted tomatoes, fresh herbs,  … the options are endless.
Here are two other recipes for bruschetta you might like.

Tomatoes and Grilled Zucchini Bruschetta

Ready to try this too?!? Here is my simple recipe. Buon appetito!

Traditional Italian Bruschetta with Burrata and Tomatoes

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Bring a taste of Italian summer to your table with these fresh and tasty bruschetta topped with delicate Italian burrata cheese, fresh tomatoes and basil. A must-try recipe, for sure!

Servings:

2

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Prep Time

10

Cook Time

5

Resting Time

Total Time

Ingredients

  • 4 thick slices bread (French or Italian bread loaf)
  • 2 large tomatoes (heirloom), cubed
  • extra-virgin olive oil
  • sea salt, to taste
  • freshly ground pepper, to taste
  • fresh basil leaves
  • 1 garlic clove
  • 2 balls of burrata cheese

Instructions

  1. In a medium bowl, add the tomatoes and toss with salt, pepper, olive oil and fresh basil torn in pieces.
  2. Heat a grilling pan (or skillet) over medium-high heat. Top the bread slices with a drizzle of olive oil on both side and grill on high until golden brown and toasted on both sides.
  3. Cut the garlic clove in half, and brush the grilled bread with the cut part.
  4. Add half of the burrata cheese per slice of bread. Spread and top with the prepared tomatoes.
  5. Top with more freshly ground black pepper and fresh basil leaves if you like. Serve when still warm.

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