This delicious bruschetta recipe with fresh burrata, seared cherry tomatoes and roasted garlic is the most decadent appetizer at your Italian dinner party, the most elegant hors d’oeuvre at the bridal shower or a luxurious evening snack for one!
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 vented lid or spatter screen.
5. Turn the heat to medium-high, and allow them to sauté 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. Preheat 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 left 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.
Common Questions
Bruschetta is larger than crostini and prepared with rustic Italian or sourdough bread. It’s toasted with garlic olive oil, or simply dipped in oil and rubbed with garlic, and although bruschetta is technically an appetizer, it’s large enough that 2 or 3 slices can be a suitable first course.
Crostini is an appetizer made with a smaller bread, like baguette. The bread doesn’t necessarily have to be drizzled in oil and rubbed with garlic, but it is toasted, and more suitable as a bite-sized appetizer.
Both can contain the same toppings, so it’s just a matter of size, type of bread, and whether garlic and oil are involved.
Bruschetta can be served hot or cold, depending on its topping. This recipe can be served either way, although I prefer it cold.
The topping can be frozen and thawed, but it will have a mushier texture. The flavor will be just as delicious, however.
The tomato topping will last in the refrigerator in a covered container for a week. Again, it can be frozen and thawed, but the texture won’t be as satisfying as before it was frozen.
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!
Help Yourself to More Lovely Appetizer Inspiration!
For even more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
Bruschetta with Burrata, Seared Tomatoes & Roasted Garlic
Equipment
- cutting board and sharp knife
- tin foil
- baking sheet or pyrex
- small mixing bowl
- medium skillet or pan with lid
- mixing spoon
- 1 spatter screen – optional
Ingredients
- 1 head of garlic – large
- 1½ cup cherry tomatoes
- 5 slices prosciutto
- 9 tbsp. olive oil – divided
- ¼ cup kalamata olives
- Italian herb seasoning – a small sprinkle
- 1 tbsp. balsamic vinegar
- 1 loaf rustic Italian bread
- 16 oz. burrata – or fresh mozzarella
- basil – for garnish
- salt & pepper
Instructions
Prepare the Bruschetta Topping
- 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.
- 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. Create a flat “bowl” of foil on a baking sheet or Pyrex that’s large enough that the garlic can lay without overlapping. Roast garlic for 20-25 minutes (watching it carefully after 15 minutes and removing when it’s golden brown).
- 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 vented lid or spatter screen. Turn the heat to medium-high, and allow them to sauté for 7-8 minutes without stirring them in the pan, or moving them at all. Once the tomatoes are done, unstick them from the pan with a spatula and let them sit in the pan until the garlic is ready.
- 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.
- 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.
- 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
- 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. Fold each piece in half and roll each piece into a pretty rose. Do the same to another piece so you have 8 roses. Set aside.
Assemble the Bruschetta
- Pre-heat your 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. Dip each bread slice into the garlic oil. Toast breads for 15 to 20 minutes.
- Lay your garlic toasts down and add a very nice helping of burrata on the right side of each one. Spoon the tomato topping on the left 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.
Notes
Nutrition
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Jennifer Heath
I made these for our neighborhood watch Christmas party last night and they were a big hit! They’re so pretty…and delicious! Every time I make bruschetta, they are a bit too crunchy for my liking. Any tips? I had some leftover tomato mixture and had it with angel hair pasta this morning, for brunch! I didn’t share…I decided I deserved it all to myself!
Genevieve Morrison
So happy you enjoyed the recipe! To make the bread less crispy, maybe cut the toast time in half. I find just a light toasting is all you really need. It will still be just as tasty. Thanks again!
Michael
These were so unbelievably tasty! I see another comment about removing the skins, which I don’t think is necessary since they are already sautéed so there is no “popping” of the cherry tomato in your mouth at all. 😉
Rosebud
These may be pretty and very tasty but whenever at a party everyone complains about the skins. I prefer to use whatever the ripest best tasting tomatoes I can find, x the bottom, put in boiling water for just 30-60 seconds and right into icy cold water and slip the skin off as soon as you can barely handle. Don’t let them sit in the water and lose flavor. Then I chop the tomatoes in quarters or whatever you desire and continue on as recipe states. You can use any tomato you like and leave as chunky as you like- that’s the key the texture, the chunkiness not the skin. To me the only way to use with skins is to do as small crostini where you pretty much put the whole thing in your mouth at once. Those skins is what causes it to end up on the floor or someone’s outfit trying to take a bite. Oh and if you put the slipped skin tomato whole in the pan or grill, you can get the fire roasted. Even using a torch will do the trick like the ones you use for brûlée. I prefer the hardwood charcoal grill due to the smoke flavor and then bring in and continue by adding the rest of the items. The garlic is good grilled in a cast iron pan or foil bowl too to get the smoke. In fact, you can do it all on the grill.
I haven’t tried to slip skins on grape-size or cherry tomatoes before… might be worth the few minutes to try.
Word of caution – try to get the freshest garlic heads you can…you want them full, white, plump. If dried, shrunken and yellow ..they will be bitter and off. Not what you want to pop in your mouth.