Burrata Bruschetta Recipe
Soft whipped mozzarella over crostini with balsamic glaze and a drizzle of white truffle oil.
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Ingredients
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Crostini
Burrata spread
Toppings & garnish
Method
Crostini
- 1
Prepare and toast baguette
Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet.
- 2
- 3
Toast in the oven for 8–10 minutes, flipping halfway, until edges are golden and crisp but not overly browned. Remove and let cool slightly on a rack.
Burrata spread
- 4
Make whipped burrata
Drain burrata gently, reserving any creamy interior. In a food processor or with a hand mixer, combine the burrata (both outer and creamy interior), 1/2 cup fresh mozzarella or ricotta, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.
- 5
Pulse/process until the mixture is smooth, airy, and spreadable — about 20–30 seconds in a food processor or 1–2 minutes with a hand mixer scraping down the sides as needed. Taste and adjust seasoning (add up to another 1/4 teaspoon salt if desired).
- 6
Transfer whipped burrata to a bowl and keep at room temperature until ready to assemble (do not refrigerate more than briefly, as cooler temps can firm the spread).
Assembly & garnish
- 7
Assemble bruschetta
When crostini are slightly warm, use a spoon or small offset spatula to mound about 2 tablespoons of the whipped burrata onto each slice. Spread slightly to cover most of the surface, leaving a small border of crust.
- 8
Drizzle each crostini with balsamic glaze — about 1/2 tablespoon per piece (use approximately 3 tablespoons total across 12 crostini).
- 9
Finish with a very light drizzle of white truffle oil: about 1/8 teaspoon (a few drops) per crostini to avoid overpowering the cheese. In total, use about 1 teaspoon of truffle oil, evenly distributed.
- 10
Garnish each bruschetta with a torn basil leaf (or small cluster of microgreens/arugula) and a light grating of lemon zest if using. Optionally finish with a small pinch of flaky sea salt on top.
- 11
Serve immediately while crostini are still slightly warm and burrata is creamy.