The most important thing about Burrata Baguette in 30 seconds
- Preparation time: 15 minutes
- Difficulty: Simply
- The special: The tomatoes are not roasted in the oven, just marinated cold. This keeps the dish quick, fresh and summery.
- Perfect for: Hot days, quick snack, appetizer or aperitif with friends
Burrata Baguette is an Italian-inspired appetizer made with toasted bread, creamy burrata, and marinated cherry tomatoes. You don’t need an oven, no braising, nothing. The pan is hot, toast the bread, top it, and you’re done.
Spring in a schnitzel coat!
Wild garlic schnitzel recipe – crispy stuffed with Gouda
This wild garlic schnitzel has everything a really good spring dish needs: tender meat, aromatic wild garlic, spicy Gouda and a golden brown crispy breading. Creamy and spicy on the inside, wonderfully crunchy on the outside – and so uncomplicated that it fits just as well after work as it does on the Sunday table.
If you just want to go quickly in the summer
In summer I love quick, lukewarm dishes that are quick and yet still delicious. The Burrata Baguette with Cherry Tomatoes is just such a recipe. Don’t worry, you don’t have to stand at the stove and bake the baguette yourself. The hottest thing about this dish is toasting the baguette, you could even do it on the grill if you don’t want to serve the burrata baguette whole, but as small appetizers. Burrata is very popular with us in summer and could be eaten by everyone almost every day.
The delicious thing about this burrata baguette is not just the taste of the individual ingredients themselves, but the way they all work together and the consistency. You have the crunch of the baguette, plus the roasted aromas, the softness of the burrata, the crunchy dressed tomatoes and the spiciness of the rocket. All of this together is just a poem, refreshing and the perfect food for the summer. If you like this flavor anyway, then maybe our Bruschetta Pasta Salad is something for you.
The most important ingredients for Burrata Baguette
Burrata Baguette depends on the quality of a few simple ingredients. What matters here is less a long list than the fact that the few things are really good.
Burrata – The heart. The bag of mozzarella dough with the creamy stracciatella core makes the difference to normal mozzarella. Drain well before serving, otherwise the bread will be soggy.
Baguettes – A fresh wheat baguette with a proper crust is ideal. We get ours from Tebart Bakery. The main thing is that it is not too soft, otherwise the burrata will not support it.
Cherry tomatoes – The more mature, the better. In summer, when they are really aromatic, you hardly need anything else. Halved and briefly marinated, they draw juice, which later soaks the bread nicely.
Garlic – Grated raw over the toasted bread, classic bruschetta technique. Half a toe is often enough. Don’t worry, it just spreads the aroma, no one smells it afterwards.
basil – Fresh, not dried. Gives the typical Mediterranean touch.
Light balsamic vinegar – Provides the fine acidity in the tomatoes. White wine vinegar works the same way.
Arugula – The peppery note forms the counterpoint to the mild, creamy burrata. If you like, you can also serve rocket salad as a side dish.
This means your burrata baguette is guaranteed to be a success
The most important success factor is dry bread and well-drained burrata. It sounds banal, but it’s the whole trick: Burrata brings a lot of liquid with it, and if it soaks into the unroasted bread, you’ll have mushy instead of crunch in two minutes.
Therefore, toast the baguette hot and dry in the pan, with the cut side down, with just a few drops of oil. You want a crispy, golden brown crust to act as a barrier. Only put the drained burrata on the bread shortly before serving, never before. And you let the marinated tomatoes sit for a few minutes so that the salt and acid do their work. If the whole thing still tastes too sour, balance it out with a small pinch of sugar.
What distinguishes our recipe from the typical version: Most people braise their tomatoes in the oven. We leave them raw and cold. This makes the burrata baguette a real summer snack that can be prepared in fifteen minutes without you having to heat up the kitchen. If you like roasted tomatoes in an Italian style, then I also recommend our pasta salad with roasted tomatoes. You can enjoy it cold and I could eat it all day long.
📖 Recipe
Burrata baguette with cherry tomatoes
Preparation time
5 minutes
Cooking time
10 minutes
Total time
15 minutes
🥕 Ingredients for the recipe
- 1 Baguettes
- 2 balls Burrata
- 200 G Cherry tomatoes
- 1 toe Garlic
- 1 EL light balsamic vinegar alternatively white wine vinegar
- 2 EL olive oil
- Salt
- pepper
- 5 Stem of basil
- 1 Handful of arugula
- possibly sugar
- possibly balsamic cream
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Cut the baguette lengthwise and drizzle the cut sides with a little olive oil.
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Heat a pan without fat and toast the baguette halves, cut side down, until crispy, 2 to 3 minutes.
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Place the burrata in a colander to drain.
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Halve the cherry tomatoes and finely chop the basil leaves. Peel the garlic clove and halve it.
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Place tomatoes and basil in a bowl, mix with olive oil, balsamic vinegar, salt and pepper and season to taste. If there is too much acid, balance with a pinch of sugar. Let it steep for a few minutes.
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Remove the toasted baguette halves from the pan and immediately rub vigorously with the cut surface of the garlic clove.
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Spread the rocket on the baguette halves, tear the burrata and place on top. Top with the marinated tomatoes. Garnish with remaining basil and balsamic cream if desired and serve immediately.
Calories: 177kcal | Carbohydrates: 32G | Protein: 7G | Fat: 2G | Sugar: 4G
Frequently asked questions about Burrata Baguette
Burrata is a further development of mozzarella. On the outside it consists of firm mozzarella dough, on the inside there is a creamy core made of cream and cheese threads (stracciatella). This means it tastes richer and creamier than classic mozzarella.
Just the components, not the finished bread. You can marinate tomatoes and wash arugula, but only add the toppings shortly before serving. Otherwise the baguette will become soggy and lose its crunch.
A fresh baguette or ciabatta with a strong crust. It is important that the bread is sturdy enough to support the moist burrata. Toast that is too soft will not work.
Yes, absolutely. Place them in a colander for a few minutes before processing. This way you avoid the liquid provided from softening the toasted bread.
Clear. Burrata is not available in every supermarket, and it also tastes great with good buffalo mozzarella. The burrata is just a little creamier.
Would you like to cook again?
Burrata baguette is exactly the dish that proves that quick cuisine doesn’t have to be boring. Try it on a warm evening, you’ll see how well a few good ingredients work together. And if you take a photo of your result: feel free to tag us on Instagram at @gernekochen, we are so happy every time you cook our recipes.
Lose and taste good.
What is also important to us: Our client had no influence on the content of this article at any time; it was written by us and corresponds 100% to our own opinion.
In Life 1.0, Ms. Gernekochen is a teacher at a comprehensive school with a lot of love for her job.
On Gernekochen.de she is the boss or rather the boss of the camera. Theres took all the photos you find here (with very few exceptions). Since she’s not even remotely busy, she takes care of the appearance on Pinterest.
She is also the face in Instagram Stories and enriches our content with many delicious recipes.
Her preferences lie in Italian cuisine. But cakes and pastries of all kinds or braised dishes, such as their unsurpassed goulash, are also among their hobbyhorses.
