Burrata Bruschetta with Peaches and Tomatoes
Looking for the perfect easy appetizer recipe for summer? This simple and beautiful burrata bruschetta with fresh juicy peaches and ripe tomatoes is sure to disappear quickly at your next gathering!
Summer Appetizer Favorite
This easy burrata bruschetta recipe is all about embracing the best flavors of summer.
Sweet cherry tomatoes, juicy ripe peaches, fresh basil, creamy burrata cheese, and toasted slices of bread come together perfectly in sweet and savory harmony.
With simple ingredients and requiring less than 30 minutes prep time, you will have an impressive and delicious appetizer perfect for serving at your next summer cookout or barbecue.
Looking for more simple yet elevated appetizer recipe favorites? Try our whipped ricotta crostini with antipasto toppings, our creamy garlic and herb whipped ricotta dip, our savory truffle whipped burrata dip, and our tangy goat cheese phyllo cups with balsamic strawberries.
What Is Burrata?
Burrata is an Italian cow milk cheese made from mozzarella and cream. What sets burrata apart is its unique texture: it consists of a thin outer shell that encases a creamy center made of a mixture of mozzarella curds and fresh cream.
The outer shell of burrata is smooth and elastic, similar to regular mozzarella cheese. However, the magic happens when you cut into it – the creamy interior spills out like a soft, rich filling. This contrast between the tender, silky center and the firmer outer layer is what makes burrata such a popular and sought-after cheese.
These days you can find this creamy Italian cheese right next to the fresh mozzarella in the refrigerated deli or cheese sections of many grocery stores.
Ingredient Notes
*For the full list of ingredients and quantities see the recipe card at the bottom of the page.
- Italian bread – Choose a rustic Italian loaf or ciabatta for the bruschetta base. The crusty exterior and soft interior will provide the perfect contrast in texture. Any crusty bread should work although I would recommend choosing a larger sized loaf than a baguette. You want the bread slices to be large enough to easily hold all of the bruschetta toppings.
- Burrata – Indulgent and creamy, burrata is the star of this dish, offering a luxurious texture and mild, milky flavor. In a pinch you could substitute fresh mozzarella slices for the burrata. The peaches and tomatoes would also be delicious with whipped ricotta as another cheese alternative.
- Peaches – Juicy and sweet peaches bring a delightful burst of summer freshness to the bruschetta. Rich, creamy burrata and delicately sweet peaches are a match made in heaven. Select ripe, soft peaches at the peak of their season to experience them at their best. A nice ripe nectarine would be a perfectly acceptable substitute.
- Tomatoes – For aesthetic reasons, I prefer to use ripe cherry tomatoes or grape tomatoes for this recipe. Colorful and vibrant, cherry tomatoes add a pop of tangy sweetness to each bite. But you could also substitute with Roma tomatoes or heirloom tomatoes, etc. Opt for a locally available fresh tomatoes during the summer for the best flavor.
- Vinaigrette – The peaches and tomatoes are quickly marinated in a light vinaigrette made with good quality balsamic vinegar and extra-virgin olive oil, fresh garlic, honey, basil, kosher salt, and freshly ground black pepper. This will enhance the flavors of the peaches and tomatoes and add a zesty, balanced note to the bruschetta.
- Fresh basil – Fragrant and aromatic, fresh basil leaves provide a wonderful herbaceous aroma and a hint of peppery taste.
- Balsamic glaze – Drizzle balsamic glaze over the finished bruschetta for a touch of sweetness and a beautiful presentation. The glaze adds depth and complexity to the dish.
Remember, the quality of each ingredient plays a crucial role in the overall success of this burrata bruschetta. By using the freshest and finest ingredients, you’ll be able to create an appetizer that is both elegant and easy, and captures the essence of summer in every delicious bite.
Recipe Roadmap with Photos
*This is an overview with step-by-step photos. For full instructions see the recipe card below.
Time needed: 20 minutes
- Make the dressing
In a small container with a tight fitting lid, combine the ingredients for the vinaigrette. Shake to combine.
- Marinate the peaches and tomatoes
Toss the peaches and tomatoes with the vinaigrette and let sit to marinate while preparing the toasted bread.
- Toast the bread
Brush the tops of the sliced bread with extra-virgin olive oil and bake for 8 to 10 minutes at 400°F, until crisped and golden brown.
- Assemble the bruschetta
Tear off small pieces burrata cheese with your fingers and spread onto each slice of bread. Sprinkle with a little flaky sea salt and fresh ground black pepper. Then spoon some of the peach tomato mixture on top.
- Finish and serve
Arrange the bruschetta on a serving platter and sprinkle with fresh chopped basil. Finally, drizzle with balsamic glaze to complete the presentation.
HUNGRY FOR MORE? Subscribe to our newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Burrata Bruschetta with Fresh Summer Peaches and Tomatoes
Equipment
Ingredients
For the vinaigrette
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 garlic clove minced
- 1 teaspoon honey
- ½ teaspoon kosher salt
- 10 twists fresh ground black pepper
- 1 tablespoon fresh basil leaves chopped
- pinch crushed red pepper flakes optional
For the bruschetta
- 1 loaf Italian or French bread sliced about ½-inch thick (about 8-12 thin slices)
- 2 tablespoons extra virgin olive oil to brush on the bread slices
- 8 oz burrata cheese
- fresh ground black pepper for seasoning
- flaky sea salt for seasoning
- 1½ cups peaches (about 2 to 3 medium sized) diced
- 1½ cups cherry or grape tomatoes (about 10 oz) halved/quartered depending on size
- 2 tablespoons fresh basil leaves chopped
- balsamic glaze for drizzling
Instructions
- In a small mason jar or container with a tight fitting lid, combine the ingredients for the vinaigrette. Vigorously shake until well combined.
- Place the peaches and tomatoes in a medium bowl and then pour the vinaigrette over, tossing thoroughly to coat. Let sit to marinate while preparing the toasted bread.
- Preheat the oven 400°F (200°C). Arrange bread slices on a rimmed baking sheet in a single layer and brush the tops with extra-virgin olive oil. Bake for 8 to 10 minutes, until crisped and golden brown.
- Once the toasted bread slices have cooled, assemble the bruschetta. First, tear off small pieces from each ball of burrata cheese with your fingers. Manipulate the pieces so they can lay fairly flat on top of each slice of bread. Sprinkle with a little flaky sea salt and fresh ground black pepper. Then spoon some of the peach tomato mixture on top.
- Arrange the bruschetta on a serving platter or board and then sprinkle with fresh chopped basil. Finish with a drizzle of balsamic glaze to complete the presentation.
Recipe Notes
- Italian bread – choose a rustic Italian loaf or ciabatta for the bruschetta base. Any crusty bread should work although I would recommend choosing a loaf larger than a baguette. You want the bread slices to be large enough to easily hold all of the yummy bruschetta toppings.
- Burrata – the star of this dish but in a pinch you could substitute fresh mozzarella slices for the burrata. The peaches and tomatoes would also be delicious with whipped ricotta as another cheese alternative.
- Peaches – select ripe, soft peaches at the peak of their season to experience them at their best. A nice ripe nectarine would be a perfectly acceptable substitute.
- Tomatoes – for aesthetic reasons, I prefer to use ripe cherry tomatoes or grape tomatoes for this recipe. But you could also substitute with Roma tomatoes or heirloom tomatoes, etc. Opt for the freshest local variety available during the summer for the best flavor.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
FAQs
Yes, you can definitely eat the outer layer of burrata. It’s made from mozzarella cheese and is safe and delicious to eat. Many people enjoy the combination of the creamy interior and the slightly firmer outer layer, as they provide a delightful textural contrast.
How do you slice burrata cheese?
Using a sharp, non-serrated knife first halve the burrata ball by making a careful, straight downward cut through the outer layer, from the top to the bottom. Avoid applying excessive pressure to avoid squeezing out too much of the creamy center. Then cut each half into smaller wedges, keeping some of the cream on top of each wedge.
How long does fresh burrata last?
Fresh burrata has a relatively short shelf life due to its high moisture content and creamy center. When stored properly in the refrigerator, it is recommended to consume fresh burrata within 1 to 2 days of purchase for the best quality and taste.
Wine Pairing
When it comes to wine pairing for tomato and peach burrata bruschetta you’ll want to choose wines that complement the flavors of the dish while providing a refreshing and balanced experience. Here are some wine pairing ideas:
- Rosé – A dry and crisp rosé wine is an excellent choice for this bruschetta. Its acidity and fruit-forward notes will harmonize with the sweet peaches and tangy tomatoes, while the subtle hints of red berries complement the vinaigrette and garlic.
- Prosecco – The sparkling option of dry Prosecco brings a lively contrast to the creamy burrata and adds a touch of celebration.
- Sauvignon Blanc – This white wine offers zesty acidity and bright citrus flavors that pair well with the freshness of the peaches, tomatoes, and vinaigrette. The herbal and grassy notes in Sauvignon Blanc can also enhance the overall aromatic profile of the dish.
- Vermentino – This lesser-known white wine offers a mix of citrus, floral, and mineral characteristics that can amplify the flavors of the bruschetta. Its versatility and refreshing profile make it a delightful choice.
- Pinot Grigio – Another versatile white wine option, Pinot Grigio’s crispness and mild fruitiness make it a great match for the bruschetta’s flavors. Its clean and light character won’t overpower the delicate components of the dish.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Your feedback is important to us. Thank you for visiting Maplevine Kitchen!
