Burrata and Strawberry Bruschetta

  • Level: Easy
  • Total: 40 min (includes marinating time)
  • Active: 20 min
  • Yield: 15 bruschetta
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Ingredients

Fifteen 1/4-inch slices baguette

4 tablespoons extra-virgin olive oil 

Kosher salt 

1 tablespoon white balsamic vinegar 

1 teaspoon clover honey 

1/2 cup quartered cherry tomatoes 

3/4 cup chopped strawberries 

1 tablespoon chopped fresh basil 

One 8-ounce ball burrata cheese, chilled 

Directions

  1. Preheat the oven to 400 degrees F.
  2. Brush the baguette slices on both sides with 2 tablespoons of the olive oil. Place the slices on a rimmed baking sheet and sprinkle with 1/2 teaspoon salt. Bake for 10 minutes, rotating the baking sheet halfway through.
  3. In a medium bowl, combine the vinegar, honey, 1/2 teaspoon salt and the remaining 2 tablespoons olive oil; whisk until smooth and emulsified. Add the cherry tomatoes, strawberries and basil to the dressing; mix well to coat. Allow to sit at room temperature for 10 minutes to let the flavors marry.
  4. Drain the burrata and dry carefully. Using a fork, tear the burrata into small pieces. Place some burrata on each toast, being sure to get a little of the creamy center on each piece. Top with some of the tomato-strawberry mixture and drizzle with a touch of dressing.

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