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Bruschetta with Seared Tomatoes, Roasted Garlic & Burrata

This delicious bruschetta recipe with seared cherry tomatoes, roasted garlic and burrata is the most decadent antipasto at your Italian dinner party, the most elegant appetizer at the bridal shower or a luxurious evening snack for one!

11 bruschetta on a marble slate with tomato, burrata and a prosciutto rose, garnished with basil.

Bruschetta with Seared Tomatoes, Roasted Garlic & Burrata

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!

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!

6 bruschetta on a marble slate with tomato, burrata and a prosciutto rose, garnished with basil.

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.

A Few Tips:

1. Where to find burrata:

If you’ve never had burrata before, it’s the unicorn of cheese. With a mix of soft cow’s milk cheese and cream on the inside, and mozzarella on the outside, it’s the dreamiest Italian cheese of all! I was very delightfully surprised to find it in my local food store, but if you have trouble finding it yourself, try an Italian grocer or a store like Whole Foods.

2. 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.

3. 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.

4. 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.

A closeup of tomato, roasted garlic and olive bruschetta topping in a pan.

A Few Common Questions:

1. What’s the difference between bruschetta and crostini?

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.

2. Is bruschetta served cold?

Bruschetta can be served hot or cold, depending on its topping. This recipe can be served either way, although I prefer it cold.

3. Can bruschetta be frozen?

The topping can be frozen and thawed, but it will have a mushier texture. The flavor will be just as delicious, however.

4. If I can’t find burrata, what should I substitute?

I was so lucky that my local food store had burrata in the fancy cheese section, but just in case you can’t find it in yours, ricotta is 90% as delicious as burrata in this recipe, and is much easier to find. You can also substitute the burrata with fresh mozzarella.

5. How long will the topping last?

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.

Small bowls on a wooden board with burrata, bruschetta topping and small prosciutto roses.

How to Make Bruschetta with Seared Tomatoes, Roasted Garlic & Burrata – Step by Step

What you’ll need for this recipe:

  • Cutting board and sharp knife
  • Tin foil
  • Baking sheet or pyrex
  • Small mixing bowl
  • Medium skillet or pan with lid
  • Mixing spoon

Prepare the Bruschetta Topping

A step by step showing how to make tomato bruschetta topping.

1. Preheat oven to 375, 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 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.

A step by step showing how to make tomato bruschetta topping.

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

A step by step showing how to make a 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.

Prepare the Toasts

A step by step showing how to dip bread in garlic oil.

1. Pre-heat your oven or toaster oven to 350, 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.

Assemble the Bruschetta

A step by step showing how to garnish the bruschetta.

1. 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.

2. 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.

Fingers holding a bruschetta with tomato, burrata and a prosciutto rose, garnished with basil.

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!

And if you’re looking for a cocktail to pair with this beautiful appetizer, why not this sparkling elderflower cocktail with prosecco? Or another appetizer, like these turkey meatballs with homemade pesto and mozzarella?

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!

A bruschetta with tomato, burrata and a prosciutto rose, garnished with basil.
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5 from 3 votes

Bruschetta with Seared Tomatoes, Roasted Garlic & Burrata

This bruschetta recipe with seared cherry tomatoes, roasted garlic and burrata will be the most decadent antipasto at your dinner party!
Prep Time15 mins
Cook Time35 mins
cooling time45 mins
Total Time1 hr 35 mins
Course: Appetizer
Cuisine: Italian
Keyword: bruschetta
Servings: 8 bruschetta
Calories: 568kcal

Equipment

  • Cutting board and sharp knife
  • Tin foil
  • Baking sheet or pyrex
  • Small mixing bowl
  • Medium skillet or pan with lid
  • Mixing spoon

Ingredients

  • 1

    head of garlic

    - large
  • cup

    cherry tomatoes

  • cup

    olive oil

  • ¼

    cup

    kalamata olives

  • Italian herb seasoning

    - a small sprinkle
  • 1

    tbsp.

    balsamic vinegar

  • 1

    loaf

    rustic Italian bread

  • 2

    burrata

    - containers usually come with 2

  • basil 

    - for garnish
  • salt & pepper

Instructions

Prepare the Bruschetta Topping

  • Preheat oven to 375, 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, 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).
  • 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. Turn the heat to medium-high, and allow them to cook for 7-8 minutes without stirring them in the pan, or moving them at all. Lift the lid periodically 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.
  • 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.

Prepare the Toasts

  • Pre-heat your oven or toaster oven to 350, 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.

Assemble the Bruschetta

  • 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 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.

Notes

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 toasty brown.
Serve these with small plates.
If you set these out for guests on a board or tray, make sure folks have small plates as well, because you want to pile them 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.
You can make these up to an hour ahead!
Either serve immediately, or place them in the fridge for up to an hour. They’ll still be crispy (and delicious) after an hour in the refrigerator!

Nutrition

Serving: 1bruschetta | Calories: 568kcal | Carbohydrates: 39g | Protein: 6g | Fat: 44g | Saturated Fat: 16g | Cholesterol: 1mg | Sodium: 332mg | Potassium: 214mg | Fiber: 3g | Sugar: 23g | Vitamin A: 153IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 2mg

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