Bruschetta with Burrata, Seared Tomatoes & Roasted Garlic

With kalamata olives, basil and prosciutto, it’s hard to imagine a more perfect flavor combination. I love making appetizers with prosciutto roses, and this bruschetta recipe is truly one of the prettiest and most impressive appetizers in my repertoire!

Contrary to common understanding in the United States, bruschetta (pronounced “broo·skeh·tuh”) is not the topping on the bread, it’s the bread itself. Specifically, it’s bread that has been drenched in oil, toasted and rubbed with garlic.

Technically, you can put anything on top, and it’s still “bruschetta.” Tomato bruschetta is simply the most common bruschetta in the United States, so most folks define it by its topping, rather than the base beneath it.

Why This Recipe is Special

1. They are so EASY to make – The topping can be made up to 3 days in advance, so all you have to do is make a few toasts, add a little burrata, spoon those gorgeous seared tomatoes on top and serve your guests in less than 20 minutes!

2. They’re perfect for any holiday, any time of year – From Mother’s Day to Christmas, Thanksgiving to Easter, I find these appetizers can be woven into just about any party menu theme.

3. The tomato, garlic, and olive topping lasts for days – You can make the main ingredients up to 5 days ahead, and simply roll your prosciutto roses, toast your toasts and top them with burrata right before party time.

Ingredient Notes

Burrata – If you can’t find burrata, you can use fresh mozzarella. I also like to use ricotta with this recipe, as it’s easily spreadable.

Kalamata olives – Double check that your olives are pitted. 

Rustic Italian bread – Make sure you use a baguette or loaf of Italian bread that’s big enough to easily hold all of that deliciousness. If you get a small baguette, you won’t have enough room to pile everything on top.

Basil – The fresher, the better!

Prosciutto – Be sure to use prosciutto slices that are separated by wax paper or plastic. Slices stick together easily and will be very difficult to pull apart if not separated.

How to Make This Recipe

1. Preheat oven to 375 F., and peel a full head of garlic. Remove all of the cloves. Slice off the little ends, and slice the large cloves either in half or in thirds. You want them to be bitesize.

2. Place the garlic in a small bowl with 3 tbsp. of olive oil and a liberal sprinkle of salt and pepper. Gently stir to fully coat garlic in oil.

3. Create a flat “bowl” of foil on a baking sheet or Pyrex that’s large enough that the garlic can lay without overlapping, and all of the oil stays contained. Roast garlic for 20-25 minutes (watching it carefully after 15 minutes and removing when it’s golden brown).

4. While the garlic roasts, place 1½ cups of cherry tomatoes in a pan with 2 tbsp. of olive oil on the hottest burner. Swish them around in the pan to ensure they’re coated in oil. Cover them with a lid.

5. Turn the heat to medium-high, and allow them to cook for 7-8 minutes without stirring them around in the pan, or moving them at all. You want them to get beautiful, black flecks of char on one side, and to release some liquid. Lift the lid periodically, only to allow steam to release. Once the tomatoes are done, unstick them from the pan with a spoon and let them sit in the pan until the garlic is ready.

6. Once the garlic is golden brown, remove it from the oven and drain the oil into a bowl to save for later. You’ll use this garlic oil to dip your bread into before toasting.

7. Add roasted garlic and ¼ cup of kalamata olives to the pan with 2 more tbsp. of olive oil, 1 tbsp. of balsamic vinegar and a small sprinkle of Italian herb seasoning. Turn the heat to medium and gently sauté the ingredients for 5 minutes, making sure not to break up the tomatoes.

8. If you intend to serve the bruschetta cold, place the topping in a container and allow it to cool for 45 minutes to an hour in the refrigerator.

Prepare the Prosciutto Roses

1. Remove a slice of prosciutto as carefully as you can from the package so it does not stick to other pieces. Use kitchen scissors to cut the piece into 4 smaller pieces.

2. Fold each piece in half.

3. Roll each piece into a pretty rose.

4. Do the same to another piece so you have 8 roses. Set aside.

Assemble the Bruschetta

1. Pre-heat oven or toaster oven to 350 F., and slice bread into ½ inch slices. Add 2 more tbsp. of olive oil to the garlic oil you set aside, and pour onto a plate.

2. Dip each bread slice into the garlic oil. Toast breads for 15 to 20 minutes.

3. Prepare your bruschetta assembly station: tomato topping, burrata, and prosciutto roses. Lay your garlic toasts down and add a very nice helping of burrata on the right side of each one.

4. Spoon the tomato topping on the right side of the toast, making sure to get a little tomato, garlic, and olives on each one. Top with a little prosciutto rose and basil, and serve.

A Few Tips

1. Watch that roasting garlic carefully!

Garlic, as you know, goes from “almost done” to “burned to a crisp” in a very short amount of time, and everyone’s oven is different. So after about 15 minutes in the oven, keep your eyes peeled on that roasting garlic. You’ll know it’s done when it begins to turn a golden brown.

2. Choose a prosciutto that is separated by plastic film or wax paper.

To make the beautiful prosciutto roses, you’ll need a whole piece of prosciutto that isn’t stuck to other pieces. I find that only brands that separate each piece with a layer of plastic film or wax paper make this possible. I find the Boar’s Head brand separates their prosciutto slices nicely.

3. Serve these with small plates.

If you set these out for guests on a board or tray, make sure everyone has a small plate as well, because you want to pile each slice high with all those delicious tomatoes olives and garlic… and I’m sure you don’t want any of them mistakenly landing on your carpet when a guest takes a big bite.

They can be assembled and placed in the fridge for up to an hour, and they’ll still be crispy (and delicious) when your guests arrive!