Rich, Italian foods are always immensely satisfying and this is one of them. Savory olive oils, tart tomatoes, milky burrata cheese, and fresh basil– it all makes for one delicious bite! Pretty much anyone can make a good bruschetta with a variety of ingredients, but this particular combination has become our go-to. We have tried tons of different kinds of breads and different ingredients, but we landed on this recipe and we haven’t changed it in about a year. We make it probably once a month (it is incredibly delicious, but it’s not really very healthy).
Bruschetta is a fairly traditional Italian dish that has become popularized all over the world. In Italy, there are many, regional variations. The Toscana region often prepares a simplified version with salt, pepper, and olive oil. This fettunta is usually more of a vehicle for tasting the first batches of olive oil for the season. In the Campania region, the dish has been served for a very long time and, unsurprisingly, it has evolved. Often, you will see bruschetta here with mushrooms, squash, and even sausages. There are many other variations, but here in the States, we usually see it with basil, tomatoes, and olive oil. I’ve added burrata in the Campanian style to counter the acidity of the tomatoes, and I believe it works very well.
You can eat these as a snack or a full meal. We usually opt for the full meal with a glass of white wine. It doesn’t take much time, and the full recipe makes about 24 pieces. Each slice is around 115 calories, as I said, it’s a treat! However, every piece does have 3 grams of protein (which is pretty good for a vegetarian bruschetta). Obviously, there are tons of changes you could make to this recipe to spice it up or simplify it!
1 Trader Joe’s herb loaf
1/2 cup olive oil (I use dark, flavorful varieties, but if you prefer a lighter oil, go for it!)
1 tablespoon garlic salt
1 lb cherry or grape tomatoes (I usually do half red cherry, half multi-colored, mini heirloom)
1 teaspoon kosher salt
1 teaspoon black pepper
fresh basil (several stems, enough to chiffonade about 2 tablespoons)
1 carton Trader Joe’s burrata (equivalent of 2 burrata balls, about 8oz total)
truffle olive oil drizzle to finish (adds a nice, savory flavor that works especially well if this is to be an entree)
First, prep a baking sheet. Cover it in tin foil and preheat the oven to 375°F. Slice the herb loaf into 1″ strips and then cut each strip in half.
Mix the olive oil and garlic salt in a small dish. Brush each side of every slice with the garlic olive oil.
Next, begin chopping the tomatoes. You want to cut them into fairly small pieces that still retain their shape and some of their juices. Either quarter or sixth each one. Put them in a medium-sized bowl. Add in the salt and pepper and stir it all together. Next, chiffonade the basil. Mix it in with the tomatoes carefully. Taste the mixture to make sure it is to your liking, and make any adjustments necessary. I usually add in a bit more basil.
Bake the olive oil bread for about 5 minutes. Watch it carefully, you want it just lightly toasted but not too crispy.
Next, slice the burrata carefully and arrange a little bit on each slice of bread. Some pieces will have more cheese than others, but that is okay! You can stretch the cheese by spreading some of the creamier inner part onto a few slices. Bake the cheese + bread for another few minutes. Do not wait for the cheese to melt, you just want it to warm up.
Finally, arrange about a spoonful of the tomato mixture onto each slice.
You can also add extra basil and truffle oil to the top! Serve immediately and enjoy!