Sunday, October 11, 2015

Truffle Burrata Bruschetta

Clearly, I like baguettes being the vessel of my recipes (i.e. Salmon Bruschetta, Avocado & Tomato Bruschetta, and Shrimp & Avocado Smash Bruschetta) - or maybe I just really like bruschettas. This one is more classic, but with, you guessed it, a twist. Buratta is my go-to cheese, and anything with truffle in it is welcome in my kitchen. This is a simple and fast appetizer that will surely please the whole party!

Truffle Burrata Bruschetta
Time: 10-15 Minutes / Serving Size: 18-20 Piece


  • 1 Baguette (I always use sourdough)
  • 1 Pint of Heirloom Grape Tomatoes
  • 8-10 Basil Leaves
  • 2 4 Oz. Containers of Burrata 
  • Black Truffle Oil
  • Aged Balsamic Vinaigrette
  • Salt & Pepper
Pre-heat the oven to 400 degrees.

Slice the baguette into 1/4 - 1/2 inch pieces and layer on a baking sheet topped with a rack. Brush truffle olive oil onto the bread and bake for 5-7 minutes.

Quarter the tomatoes (long-wise) and set aside.

Roll up the basil leaves and chiffonade. 

Take out the bread from the oven and top with the burrata.

Top with tomatoes and basil. Sprinkle with salt and pepper.

Drizzle the truffle olive oil and balsamic vinaigrette on top of each piece.

Repeat with the rest of the pieces and serve!

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