The bruschetta with tomatoes and burrata, like the caprese bruschetta, is a tasty idea to bring to the table as a summer starter and I assure you they’re also healthy and flavorful snacks. Bruschetta, as you know, is the most famous Italian starter worldwide; one of the most practical and quick dinner-saving recipes and the ultimate leftover-recovery recipe, perfect to avoid wasting stale bread. I’ve made a thousand versions of bruschetta always following the seasons, like mushroom and gorgonzola bruschetta or broccoli pesto bruschetta, but what’s better than a bruschetta with tomato, burrata, basil, oregano and extra virgin olive oil to enjoy on a warm summer evening? I really think nothing, so all that’s left is to join me in the kitchen to prepare them together!! Have you ever tried making bruschetta? Never made them? Then let’s go — you must absolutely try: their simple goodness and extreme ease of preparation will win you over at the first bite! Before we roll up our sleeves, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here) and that here you will find many Recipes for tasty bruschetta.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for making bruschetta with tomatoes and burrata
- 4 slices country-style bread (stale by a couple of days)
- 3 tomatoes (ripe)
- 10.6 oz burrata
- to taste salt
- to taste extra virgin olive oil
- to taste oregano
- to taste basil
Tools
- Bowl
- Cast-iron griddle
Preparation
To make the bruschetta with tomato, burrata and basil you can choose the bread you prefer, fresh or preferably from the day before, industrial or better homemade, multigrain, wholemeal or plain. I used country-style bread, a bit more flavorful than classic and two days old.
Rinse the tomatoes; they should be fresh and firm. Cut them into wedges, remove the seeds and watery parts, then dice them and collect them in a bowl.
Season with salt, olive oil and oregano, mix and let rest for 10 minutes.
Cut the bread into slices about 5/8 inch thick, place them on a very hot cast-iron griddle and grill them on both sides until they form a golden crust. At this point you can rub each slice with a clove of garlic; I don’t do it because it would interfere with the delicate taste of the other ingredients.
Spread the tomato mixture over the slices of bread while they are still warm or at room temperature, then finish by adding the burrata and a sprinkle of oregano. Garnish with basil leaves and
enjoy immediately!
Storage and tips
Serve the bruschetta immediately or at most after a few minutes of resting. Prepare only the amount of bruschetta you plan to consume. It is not recommended to prepare them in advance.
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