Bruschetta Flatbread

My favorite Bruschetta Flatbread is everything I love in a classic Italian appetizer.

Juicy, bright tomatoes, fresh basil and creamy burrata get piled high on top of toasty, rich garlic bread. This whole situation gets finished off with lashings of balsamic glaze and then it’s ready to be devoured!

If you love trying out new appetizer recipes then you NEED to check out my Whipped Feta and Cottage Cheese with Balsamic Strawberries on Toasted Garlic Bread, this Baked Crabby Bread and my Sundried Tomato Bruschetta. 

My Bruschetta Flatbread recipe is the perfect mix of elegant and rustic. I love how outrageously simple they are to make and that they’re that one appetizer I know everyone will love. 

The crisp, garlicky appetizer flatbread is absolute heaven topped with the luscious and fresh bruschetta and torn, creamy burrata. I’m pretty sure you’ll love the sweet, tangy, savory balance as much as I do.

You’re going to need ripe tomatoes for this Bruschetta Flatbread recipe. Fresh basil and garlic are key, too. I use thick slices of sourdough bread as the flatbread base and creamy burrata for the topping and you’ll need balsamic glaze, too. 

Check out the recipe card below for the full ingredient and quantity list.

In my opinion, Roma or vine-ripened varieties are best for making bruschetta. Smaller tomatoes, like grape tomatoes, work well too. It’s always better to use tomatoes that are more “meaty”  or fleshy than watery. 

Here is my guide to making this easy-going Bruschetta Flatbread recipe. 

Prepare the bruschetta

Make the bruschetta in a bowl by combining the tomatoes, basil, garlic, red onion, balsamic vinegar, olive oil, salt and pepper. Put that to one side.

Make the garlic butter

Next, make garlic butter by mixing the softened butter with oregano, garlic powder and salt.

Bake the toasts

Spread garlic butter over cut sourdough halves and place on a baking sheet, cut side up and bake at 375F (190C) for 10–12 minutes until golden and crisp. Cool them slightly.

Build your Flatbread Bruschetta

Assemble your appetizer flatbread by tearing the burrata over the toasted bread, spooning on the bruschetta mixture and drizzling with balsamic glaze. Slice and dive in!

You can totally play around with and switch up this recipe. Here’s how I’ll sometimes change it up:

• Burrata: Swap with fresh mozzarella or ricotta. Both of these have a nice, creamy texture.

• Sourdough: Use a baguette, ciabatta or gluten free loaf if you prefer.
• Red onion: You can sub it with shallots or leave it out completely. 
• Balsamic glaze: Use a little aged balsamic vinegar if you don’t have glaze at home.
• Add protein: Top with thinly sliced prosciutto or grilled chicken. 
• Make it spicy: Mix in some red pepper flakes or a drizzle of chili oil to the bruschetta mix. SO good!
• Add greens: Sometimes I’ll toss on arugula or baby spinach before serving.
• Roast the tomatoes: If my tomatoes aren’t perfectly ripe, I’ll sometimes roast them with a little brown sugar, first.

I really recommend serving and eating these fresh. They don’t keep well once they’ve been assembled.

To save time, I’ll sometimes prepare the components and keep them separately until I’m ready to build my bruschetta on flatbread bites.

If you’re just having one or two friends over, or a small group, these are perfect on their own as an appetizer. For a bigger bunch of people, pair this Bruschetta Flatbread recipe with another appetizer. Try these Steak Crostinis or my Sweet Potato Goat Cheese Flatbread.

I’ve made this Italian bruschetta flatbread recipe more times than I can remember. Here’s what I’ve figured out:

• Let the bruschetta sit a little: I like to give the mixture at least 10–15 minutes to marinate. This makes all the flavors ultra delicious. 
• Toast, under supervision: You know that moment…you think it’s safe to walk away and POOF, the bread overtoasts. Keep an eye on your bread while it bakes. You want it golden and crispy.
• Tear the burrata: I prefer not to slice it up. Tearing keeps the texture rustic.
• Bread is soggy: Make sure the garlic bread is fully toasted before topping it. Also, try not to add the bruschetta too early on.
• Bruschetta too watery: Drain the chopped tomatoes before mixing them up.

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Bruschetta Flatbread

Taylor Jackzen

Bruschetta Flatbreads are a fresh, tasty twist on classic garlic bread. Topped with juicy tomatoes, basil, creamy burrata, and a drizzle of balsamic glaze. Quick, easy, and perfect for sharing!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Appetizer

Servings 8

Ingredients

  

For the Bruschetta

• 2 cups tomatoes diced
• 1/4 cup fresh basil leaves chopped
• 2 cloves garlic minced
• 1/4 cup red onion finely chopped
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

For the Garlic Bread

• 1 sourdough loaf cut in half
• 4 tablespoons unsalted butter softened
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 1 teaspoon salt

For Assembling

• 8 oz. package of burrata
• Balsamic glaze for drizzling

Instructions

 

• Preheat your oven to 375°F (190°C).
• In a mixing bowl, combine the diced tomatoes, chopped basil leaves, minced garlic, finely chopped red onion, balsamic vinegar, extra virgin olive oil, salt, and pepper. Toss well to combine. Let the bruschetta mixture sit at room temperature while you prepare the garlic bread.
• In another bowl, mix together the softened unsalted butter, dried oregano, garlic powder, and salt until well combined.
• Spread the garlic butter mixture evenly over the cut sides of the sourdough loaf.
• Place the buttered sourdough halves on a baking sheet, cut side up. Bake in the preheated oven for about 10-12 minutes, or until the bread is toasted and golden brown.
• Once the garlic bread is toasted, remove it from the oven and let it cool slightly.
• While the garlic bread is cooling, prepare the burrata by gently tearing it into smaller pieces.
• To assemble, spread the torn burrata pieces onto the toasted garlic bread halves.
• Spoon the prepared bruschetta mixture evenly over the burrata.
• Drizzle balsamic glaze over the assembled bruschetta and burrata.
• Slice the garlic bread into serving portions and serve immediately.