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Fresh Heirloom Tomato and Burrata Bruschetta

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A simple, rustic, and utterly irresistible summer snack featuring juicy heirloom tomatoes, creamy burrata, fresh basil, and crusty toasted bread.

Ingredients

Scale
  • 2 cups heirloom tomatoes, diced
  • 8 ounces burrata cheese
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup fresh basil leaves, sliced or torn
  • 1 large garlic clove, halved
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon balsamic vinegar (optional)
  • 1 loaf baguette or rustic country bread, sliced about 1/2-inch thick

Instructions

  1. Gently wash and dry about 2 cups of heirloom tomatoes. Dice into roughly 1/2-inch chunks and place in a medium mixing bowl.
  2. Slice or tear 1/4 cup fresh basil leaves and toss with the tomatoes. Drizzle in 2 tablespoons extra virgin olive oil and 1 teaspoon balsamic vinegar if using. Season with flaky sea salt and freshly ground black pepper to taste. Stir gently to combine and let sit for 5-10 minutes.
  3. Slice the baguette or rustic country loaf into 1/2-inch thick pieces. Toast in a grill pan or under the broiler until golden brown and crisp, about 2-3 minutes per side.
  4. While the bread is still warm, rub the cut side of a halved garlic clove gently onto one side of each slice.
  5. Tear or slice the burrata into generous pieces and place on each toasted bread slice. Spoon the tomato and basil mixture on top.
  6. Finish with a drizzle of olive oil and, if desired, a sprinkle of flaky sea salt and more cracked black pepper. Serve immediately.

Notes

Drain excess tomato juice if tomatoes are very juicy to keep bread crisp. Rub garlic on warm bread for best flavor. Prepare tomato topping up to 4 hours ahead and keep chilled. Assemble just before serving to maintain texture contrast.

Nutrition

Keywords: bruschetta, heirloom tomato, burrata, summer snack, easy appetizer, fresh basil, olive oil, garlic bread

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