Step-by-Step Instructions
1. Prepare the Tomato Mixture
In a bowl, combine tomatoes, basil, olive oil, balsamic vinegar, salt, and pepper. Toss gently. Let it rest 10–15 minutes to meld flavors.
2. Toast the Bread
Preheat broiler or grill pan to medium-high. Brush baguette slices with olive oil. Toast 2–3 minutes per side until golden. Optionally, rub each slice with garlic.
3. Assemble
Top each bread slice with torn burrata. Spoon tomato mixture on top.
4. Finish & Serve
Sprinkle with black pepper and drizzle with olive oil. Serve immediately while bread is crisp and burrata is soft.
Serving Suggestions
With arugula salad tossed in lemon vinaigrette.
Alongside a crisp Pinot Grigio or Sauvignon Blanc.
As part of an Italian appetizer spread with olives, cured meats, and roasted peppers.
Tips for Success
Use the ripest, juiciest tomatoes you can find.
Don’t overload bread—balance is key.
Quality olive oil makes a huge difference.
Burrata is best served at room temperature for maximum creaminess.
Storage Instructions
Bruschetta is best eaten immediately. You can store the tomato mixture separately in the fridge for up to 2 days. Toast bread fresh before serving.
