Charred Tomato Bruschetta with Creamy Burrata on Toast

Jump to Recipe

Charred tomato and burrata bruschetta is cherry tomatoes blistered in a hot skillet until their skins split and juices turn jammy, spooned over garlic-rubbed toast with torn burrata on top. The char adds a smoky edge that plain roasted tomatoes don’t have, and the burrata’s cream pours into the warm bread as soon as you tear it open.

I make this when tomatoes are borderline too soft for a salad but still sweet, the same forgiving softness that works in a roasted cherry tomato pasta. High heat in a dry cast-iron pan does the work in about 6 minutes, no oven roasting needed.

The one thing that trips people up is crowding the pan. Toss in too many tomatoes at once and they steam instead of char, so you get pale, soggy fruit instead of blistered skins with black spots.

This comes together in about 20 minutes and works as a starter, a light lunch with a salad, or a spread for a summer table.

Why You’ll Love This Recipe

• Ready in about 20 minutes with no oven roasting required
• Smoky charred tomatoes taste sweeter than roasted ones
• Torn burrata adds a cream center without extra sauce
• Works as a starter, light lunch, or party spread

Ingredient Notes

• cherry tomatoes: Grape tomatoes work too, just watch them closely since they char faster than larger cherry tomatoes.
• burrata: Look for burrata packed in water or cream, not shelf-stable versions, for the softest center. Fresh mozzarella works as a firmer substitute.
• baguette: A day-old baguette actually toasts better since it’s drier and holds up under the juicy topping.
• balsamic glaze: Store-bought glaze works fine, or reduce 1/2 cup balsamic vinegar in a small saucepan until syrupy.
• garlic: Use one clove halved for rubbing the toast and two cloves minced for the tomatoes so the raw bite doesn’t overpower.
• basil: Tear the leaves by hand right before serving so they don’t bruise and turn black.

Charred Tomato Bruschetta with Creamy Burrata on Toast

Cherry tomatoes blistered in a hot skillet, piled onto garlic-rubbed toast with torn burrata, balsamic glaze, and basil.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Italian

Calories: 91

Ingredients Method Notes

Ingredients

  

For the charred tomatoes

• 450 g cherry tomatoes (about 3 cups)
• 2 tbsp olive oil for the skillet
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes optional

For the toast

• 1 baguette (about 250 g / 9 oz); cut into 8 slices, about 1.5 cm thick
• 2 tbsp olive oil for brushing
• 1 clove garlic clove, halved for rubbing

To finish

• 2 burrata balls (about 113 g / 4 oz each); torn
• 1/4 cup fresh basil leaves torn
• 2 tbsp balsamic glaze
• flaky salt to taste
• black pepper to taste

Method

 

Char the Tomatoes

1. Heat a 10-inch cast-iron skillet over medium-high heat for 2 minutes, until a drop of water flicked onto the surface skitters and evaporates right away.
2. Add 2 tablespoons olive oil, then the whole cherry tomatoes in a single layer. Let them sit undisturbed for 2 to 3 minutes until the skins touching the pan blister and blacken in spots.
3. Shake the pan or toss with tongs and cook another 3 to 4 minutes, until most tomatoes have split and released their juices. Stir in the minced garlic, salt, black pepper, and red pepper flakes for the last 30 seconds, until fragrant. Remove from heat.

Toast and Assemble

1. Heat the broiler to high, about 240 C / 475 F. Arrange the baguette slices on a 13 x 18 inch sheet pan and brush both sides with the remaining 2 tablespoons olive oil.
2. Broil for 1 to 2 minutes per side, watching closely, until the edges are golden brown and the centers are still a little chewy.
3. While the toast is still warm, rub the cut side of the halved garlic clove over each slice.
4. Arrange the toasts on a platter. Tear the burrata over the top so the cream spills across the bread.
5. Spoon the warm charred tomatoes and their juices over the burrata.
6. Drizzle with the balsamic glaze, scatter the torn basil on top, and finish with flaky salt and a crack of black pepper. Serve right away while the toast is crisp and the burrata is soft.

Notes

• Work in a single layer so tomatoes char instead of steam.
• Broilers vary, so check toast at the 1-minute mark.
• Tear burrata at the last minute to keep the cream intact.
• Serve immediately, this dish doesn't hold well once assembled.

Tips for Success

• Dry the tomatoes with a paper towel before they hit the pan so they char instead of steam.
• Use a cast-iron or stainless skillet, not nonstick, so the tomato skins can actually blister before releasing, the same trick that makes charred broccolini with chili so good.
• Rub the warm toast with raw garlic right after broiling, while the bread is hot enough to release the oil.
• Tear the burrata by hand instead of slicing so the cream spills into the tomatoes instead of staying trapped inside.
• Assemble within 10 minutes of toasting the bread, since it softens fast once the juicy tomatoes go on top.

Variations

• Add anchovy fillets under the burrata for a salty, umami-forward version that plays off the sweet charred tomatoes.
• Swap balsamic glaze for a drizzle of hot honey if you want sweet heat against the cool burrata.
• Use sourdough instead of baguette for a chewier, more sour base that holds up longer under the juicy topping.

Storage and Reheating

Charred tomato and burrata bruschetta is best eaten right after you assemble it, since the toast turns soft and the burrata warms into a puddle if it sits.

Store the charred tomatoes on their own in an airtight container in the fridge for up to 3 days. Keep the bread and burrata separate and untouched until serving time.

For a quick assembly later, warm the stored tomatoes in a 10-inch skillet over medium heat for 2 to 3 minutes, toast fresh bread, and build the bruschetta right before serving. Skip freezing here, the tomatoes turn watery and the burrata won’t survive a thaw.

Serving Suggestions

Charred tomato and burrata bruschetta works as a stand-alone appetizer or the centerpiece of a light lunch with a green salad on the side.

Pair it with grilled shrimp, a simple herb-crusted chicken breast, or a grilled peach and burrata salad to round it into dinner, or set it out alongside olives, cured meats, and marinated artichokes for a spread.

A chilled dry rosé or crisp Pinot Grigio cuts through the richness of the burrata and matches the char on the tomatoes.

FAQ

Why did my cherry tomatoes turn mushy instead of charred?

Mushy tomatoes usually mean the pan wasn’t hot enough or you crowded it. Cherry tomatoes need a dry, screaming-hot 10-inch cast-iron skillet and room to sit untouched for 2 to 3 minutes so the skins blister instead of steaming. If your skillet is smaller than 10 inches, work in two batches instead of piling tomatoes on top of each other.

Can I use mozzarella instead of burrata for this bruschetta?

Fresh mozzarella works, but you’ll lose the runny cream center that makes this bruschetta good. Burrata is a mozzarella shell filled with cream and soft curd, so swapping in regular mozzarella gives you a firmer, less rich bite. Tear whichever you use into rough pieces rather than slicing for better coverage.

Can I make the charred tomatoes ahead of time for this bruschetta?

Yes, char the tomatoes up to 3 days ahead and store them in an airtight container in the fridge with their juices. Warm them gently in a skillet over medium heat for 2 to 3 minutes before assembling, since burrata and toasted bread should go together right before serving.

What goes well with charred tomato and burrata bruschetta?

A simple arugula salad with lemon and olive oil, grilled shrimp, or a bowl of white bean soup all round this out into a full meal. A chilled dry rosé or crisp white matches the char and richness well. It also works as one of several small plates on an antipasto board.

Is charred tomato and burrata bruschetta gluten free?

Not as written, since it’s built on toasted baguette. Swap in a gluten-free bread or spoon the charred tomatoes and burrata over grilled polenta rounds or gluten-free crackers to keep the same flavors without the wheat.

What’s the difference between bruschetta and crostini with burrata?

Bruschetta uses thicker, rustic slices of bread, usually rubbed with raw garlic and grilled or broiled, while crostini are thinner baguette slices baked until crisp all the way through. This recipe follows bruschetta style, thick-cut toast with a chewy center under the charred crust, sturdy enough to hold the burrata and juicy tomatoes.

Related recipes

• the Cherry Tomato and Roasted Feta Pasta with Fresh Basil
• Creamy Saffron Risotto with Pan-Seared Garlic Prawns recipe