Crispy Bruschetta with Burrata and Balsamic Glaze

These elegant bruschetta combine the crunch of perfectly toasted ciabatta with the creamy decadence of fresh burrata cheese. Topped with vine-ripened tomatoes and a sweet balsamic glaze, they are the ultimate crowd-pleasing appetizer for any occasion.

Ingredients

• 1 loaf ciabatta bread, sliced 1/2 inch thick
• 8 oz fresh burrata cheese (2 balls)
• 4 large ripe tomatoes, diced
• 1/4 cup fresh basil leaves, chiffonade
• 2 cloves garlic, peeled
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1 tsp flaky sea salt
• Freshly cracked black pepper

Instructions

1. Preheat oven to 400°F. Arrange ciabatta slices on a baking sheet, brush with olive oil, and toast for 8-10 minutes until golden and crispy.
2. While warm, rub each slice lightly with a peeled garlic clove for subtle garlic flavor.
3. In a bowl, toss diced tomatoes with 1 tbsp olive oil, half the basil, salt, and pepper. Let sit 5 minutes.
4. Tear burrata into pieces and place generously on each toast.
5. Spoon the tomato mixture over the burrata.
6. Drizzle with balsamic glaze, scatter remaining basil, and finish with flaky sea salt.
7. Serve immediately while the bread is still warm and crispy.

Chef Tips

• Use the ripest tomatoes you can find — this dish is all about quality ingredients.
• Room temperature burrata is creamier and more flavorful than cold.
• Make your own balsamic glaze by simmering balsamic vinegar until reduced by half.
• Assemble just before serving to keep the bread from getting soggy.