Bruschetta con Burrata
Rich, Italian foods like this bruschetta con burrata are always immensely satisfying to me. Pretty much anyone can make a good bruschetta with a variety of ingredients, but this particular combination has become our go-to.
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. Here in the States, we usually see it with basil, tomatoes, and olive oil. We love to use burrata as well and make a meal out of it.
It doesn’t take much time, and the full recipe makes about 24 pieces. Obviously, there are tons of changes you could make to this recipe to spice it up or simplify it!
Include your kids in the kitchen!
- Young babies can listen to you as you explain how to make the bruschetta con burrata.
- Toddlers can taste test bites of tomato, basil, and cheese.
- Let older toddlers and bigger kids do the assembly and build their own bruschetta!
- If you garden, tomatoes and basil are the absolute easiest plants to succeed with! Go for it and get your kids involved in their food from its very beginnings as a seed or plant. I know tomatoes are a hard sell to some kids. I’ve found that they’re more likely to try it if they can go outside and pick it from the plant and eat it.
- Important note: Small tomatoes are a choking hazard. Do not serve them whole! Additionally, if your kiddo hates crusty and chewy bread, skip the first bake in the recipe!
Bruschetta con Burrata
Ingredients
- 1 loaf of ciabatta bread we used a Trader Joe’s herb loaf
- 1/2 cup olive oil
- 1 tablespoon garlic salt
- 1 pound cherry or grape tomatoes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons fresh basil, chiffonaded
- 1 8oz carton burrata cheese
- truffle oil to finish, optional
Instructions
Prepare the bread.
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Cover a baking sheet in tin foil and preheat the oven to 375F.
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Slice the bread into 1″ strips and cut each strip in half.
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Combine the olive oil and garlic salt in a ramekin.
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Brush the oil onto each slice of bread. Be generous, coating both sides.
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Bake the bread, just until toasted. Roughly 5 minutes.
Prepare the toppings.
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Chop the tomatoes into quarters and place in a large bowl.
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Add the salt and pepper and mix everything together.
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Chiffonade the basil and mix it in with the tomatoes. Adjust to taste.
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Slice the burrata and spread it onto each piece of bread.
Assemble.
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Bake the burrata and bread for a few more minutes, just enough to warm the cheese.
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Top with tomatoes and garnish with exrta basil or truffle oil.
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Serve warm.
