Burrata cream bruschetta with roasted tomatoes: a creamy and rich burrata appetizer recipe for a delicious Puglia themed night!

Burrata cream bruschetta with oven roasted tomatoes
burrata bruschetta on a glass plate

what is burrata

Burrata is a fresh and creamy cow-milk cheese from Puglia. It is a firm mozzarella-like sack containing cheese filaments and cream, together called “stracciatella”.

how to serve burrata

You should serve burrata fresh, with no cooking, or, in rare cases, just a hint of heat. It is delicious alone, with toasted bread, with tomatoes, on pizza (after it is cooked), and on some pasta dishes.

the last cookbooks

FLORENCE

The city of Renaissance.

MATERA

The city of Sassi.

MAREMMA

The land of brigands.

Burrata cream bruschetta

But to me, bruschetta is the best way to savor burrata. This recipe’s bruschetta is topped with the burrata blended into a cream. A pinch of salt and a few drops of olive oil are added to exalt its flavor. What you get is a comforting, crunchy, full-flavored slice of bread that brings to your tastebuds the creaminess of the cheese and the peaky flavors of the tomatoes. The juices of the roasted tomatoes drizzled on top are the apotheosis of this unforgettable culinary experience. You must try it!

because we like them beautiful. oven roasted cherry tomatoes bruschetta with burrata cream and edible pansies
5 from 1 vote
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burrata cream bruschetta with oven roasted tomatoes

Course authentic Italian recipes
Cuisine Italian
Servings 5 -10
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 1 1 Italian bread loaf or french baguette
  • 14 oz cherry tomatoes 400 gr
  • 5 tablespoons extra virgin olive oil
  • 2 teaspoons sea salt
  • 1 tablespoon brown sugar
  • 10 oz burrata cheese 300 gr

optional

Instructions

  1. Preheat the oven to 180°C-350°F.

  2. Clean and cut in half the tomatoes. Display them on an oven sheet (with parchment paper) and sprinkle them with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 tablespoon of sugar. Bake for 30-40 minutes until you see the first crusts forming.

  3. Meanwhile, blend the burrata with 3 tablespoons of olive oil and a teaspoon of salt until you get a smooth cream.

  4. Slice the bread by 1.5 inches (4 cm).

  5. When the oven-roasted tomatoes are done, toast the bread slices until crispy and lightly brown (about 4 minutes).

  6. Finally, spread the burrata cream over the bread slices, and add a spoonful of oven-roasted tomatoes and a tablespoon of the cooking juices. 

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Enjoy your burrata and oven roasted tomatoes bruschetta.

Claudia