This Pesto Bruschetta With Burrata is an easy 25-minute summer appetizer! This fun appetizer combines crisp toast topped with juicy tomato bruschetta, bright basil pesto, and creamy burrata is bursting with fresh flavor!
Basil is such a versatile ingredient. Pesto is the obvious choice when using up those copious amounts from your garden but it can be used in Watermelon Basil Salad as well!
A Quick Glance At The Recipe
- ✅Done in: 25 minutes
- 🛒Ingredients: 12, plus crusty bread
- 🍽️Serves: 8 servings but you can always double
- 💪Difficulty: Easy - slicing and toasting bread!
- 👩🍳Cook Method: Oven - Just to toast the bread
- ⏰Make Ahead Friendly: Just the pesto can be made ahead of time
Why You'll Love This Recipe
- Use up basil from the garden which can also be used as a garnish for fried spaghetti.
- An elegant summer appetizer that's ready in under 30-minutes.
- Burrata Bruschetta is great for entertaining as it is light, fresh, and easy to pick up with your fingers.
- Serve with salad or a protein for a super quick and easy meal.
Jump to:
Recipe Ingredients
- Bread: Use a crusty bread that isn't too large in area. I love to use a rustic loaf with garlic cloves baked into it.
- Mayo: Use Hellman's, Duke's or Kraft Mayo. Do not use Miracle Whip as it it is very sweet and has a different flavor.
- Tomatoes: Chop up whatever is in the garden or grab beautiful heirloom tomatoes from the farmer's market.
- Champagne Vinegar: Yes, it is actually made from champagne that is then fermented a second time. It has a light and floral taste, and also has lower acidity than white vinegar.
- Walnuts: The texture and flavor of walnuts works so well with basil pesto. These are a substitute for pine nuts which are traditionally used in pesto.
- Burrata: Burrata is a fresh mozzarella that is super creamy on the inside. It's texture is a delightful addition with this crusty bread and fresh tomatoes. Try it in a salad when making my Peach Burrata Salad recipe!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- No walnuts? Try pine nuts for a classic pesto option or pistachios for a pistachio pesto.
- Swap fresh ripe peaches for the tomatoes. The peach and pesto combo gives sweet and savory and so delicious.
- The bread can easily be swapped out. From sourdough to baguettes to small ciabatta, select whatever looks good that day. You do want a strong crust to hold up to the toppings.
- Use a batch of roasted tomatoes or drizzle with balsamic glaze to add some depth of flavor and serve it with Garlic Parmesan Spaghetti.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Pesto Bruschetta
Step 1: Blend pesto ingredients in the food processor.
Step 2: Chop tomatoes and leave to marinate with champagne vinegar, salt, pepper, shallots and oil.
Step 3: Toast bread slices and spread with pesto.
Step 4: Add burrata and marinated tomatoes, topping with shredded cheese.
Expert Cooking Tips
- Toast bread evenly, making sure not to burn.
- Tear the burrata over the top of the bruschetta, don't slice. The rustic look is really fun, and it tears easily. That way you don't lose any of the creamy goodness from the center of the burrata either!
- Use a food processor, high powered blender or immersion blender when making pesto. These three pieces of equipment are great for schug sauce, salsa chimichurri and many other sauces.
🧁Krista's Food Truck & Mom POV
Running a food truck and raising two girls means I like to have a stash of quick gourmet meals & snack recipes stored in the back of my head, and this Pesto Bruschetta with Burrata recipe is just that!
Made in under 30-minutes, it pleases kids and adults so it's a win-win. Add a bit of leftover protein, maybe some mortadella or salami (both kid friendly) over the top and call it a meal.
This bruschetta recipe tastes fancy but is as easy as spreading pesto and layering ingredients. Perfect for dinner parties, and afterschool snacks - don't want the kids to be hangry 😜
Recipe FAQs
Burrata is an Italian mild-tasting cheese. The outside is fresh mozzarella, and inside is shreds of fresh mozzarella mixed with cream called stracciatella. On a dish like this, tear the ball open and lay out the shell over the bruschetta. Scoop any cream that fell out on top so nothing is missed.
Make the pesto up to a week ahead, and store in the fridge in an airtight container. The bruschetta can be made up to 3 days in advance and stored in the fridge as well. You can also toast the bread a little bit ahead of time, and store on a wire rack so it doesn't get soggy. You can assemble until just before serving though, or everything will soak into the toast and make it fall apart.
I love to use a rustic loaf or homemade sourdough. This recipe requires a sturdy bread that will hold up well with a bit of liquid on it.
More Appetizer Recipes You'll Love
Have you tried this recipe? Share it with me! Tag @inkristaskitchen on Instagram & Facebook and leave a star⭐⭐⭐⭐⭐review below! Sign up for our Newsletter to follow along with new recipes & news!
📖Recipe
Pesto Bruschetta With Burrata
Equipment
Ingredients
- 2 large tomatoes cut into ½ inch chunks
- ⅓ cup champagne vinegar
- 1 teaspoon kosher salt I use Diamond Crystal
- ¼ teaspoon black pepper
- 1 shallot fine dice
- 1 drizzle extra virgin olive oil
Pesto With Mayo
- 1½ cups basil leaves
- 1 clove garlic smashed
- 2 tablespoon walnuts
- 2½ oz Parmesan Reggiano cheese
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt Diamond Crystal
- 2 tablespoon mayo I use Hellman's
- 1 loaf rustic garlic loaf
- 2 balls burrata
Instructions
- Preheat oven to 400°F and line sheet tray with parchment paper. Add tomatoes, champagne vinegar, salt, pepper and shallot to a mixing bowl and toss well
- While tomatoes are marinating make the pesto. Add basil, garlic, pine nuts, Parmesan Reggiano, olive oil and salt to a food processor and blend until mostly smooth
- Transfer pesto to a small mixing bowl then whisk in mayo
- Place sliced garlic loaf on sheet tray then toast in the oven for 5-8 minutes until golden brown and crusty
- Allow bread to cool for a few minutes then top with pesto mayo and tomatoes. Pull burrata apart and place chunks on top of toast. Sprinkle burrata with salt and pepper then serve
Krista
A great quick summer appetizer to whip up for the kids or adults snack or dinner. Full of fresh flavor!