Burrata Con Bruschette Recipe
latte, farina, pomodoro, acciuga, olio, sale
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bruschette
Burrata & finishing
Optional for tomato maceration (recommended)
Method
Bruschette
Prepare tomatoes
Core and finely dice the tomatoes so you end up with roughly 3 cups diced. Place diced tomatoes in a bowl. Add 1 tablespoon of extra-virgin olive oil, the red wine vinegar (or lemon juice) if using, sugar if using, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the chopped anchovy fillets. Stir gently to combine and let sit at room temperature to macerate for 10–15 minutes; this concentrates flavor and softens juices.
Slice and toast bread
Slice the loaf into 12 slices about 1/2-inch thick. Brush both sides lightly with 2 tablespoons of olive oil. Toast slices on a grill pan or under a broiler until golden and crisp, about 2–3 minutes per side under broiler or 3–4 minutes per side on a hot grill pan. Remove from heat and while still warm, rub one side of each toast with the cut sides of the garlic cloves to transfer a subtle garlic aroma.
Assemble bruschette
Spoon the macerated tomato and anchovy mixture onto the garlic-rubbed side of each toast, distributing evenly (about 2–3 tablespoons per slice). Scatter torn basil leaves over the tomato on each toast. Drizzle remaining 1 tablespoon of olive oil over the assembled bruschette and season with a light sprinkle of flaky sea salt and a grind of black pepper.
Burrata & finishing
Prepare burrata
Bring the burrata to room temperature for about 15 minutes so the center is soft and creamy. Gently pat the exterior dry with paper towel to remove any excess moisture.
Place a whole burrata (or tear into halves) on a small shared platter or place a whole burrata atop a cluster of 4 bruschette (arrange so each guest can share). If serving individually, gently tear each burrata into portions and place a portion on 2–3 bruschette so the creamy center spills onto the tomatoes.
Drizzle the burrata and bruschette with the remaining 2 tablespoons of extra-virgin olive oil. Sprinkle flaky sea salt and the remaining freshly ground black pepper over the burrata and toasts. Scatter microgreens or small basil leaves for brightness if using.
Serve immediately while the toasts are still slightly warm and the burrata is creamy. Encourage guests to use a spoon or tear the toasts to scoop burrata and tomato together.