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Burrata Bruschetta with Honey and Fig

Garlic-rubbed grilled bread, creamy burrata torn open at the last moment, and a drizzle of honey or a touch of fig jam: a generous Italian starter ready in fifteen minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings (8 pieces)
Course: Antipasto, Appetizer
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 country loaf or 1 rustic baguette cut into 8 slices about 1.5 cm (0.6 in) thick
  • 2 garlic cloves halved
  • 4 tablespoons extra virgin olive oil plus a drizzle to serve
  • 1 burrata 200 to 250 g / 7 to 9 oz
  • 3 tablespoons honey acacia or wildflower or 3 tablespoons fig jam
  • Flaky sea salt
  • Freshly ground black pepper
  • A few fresh thyme or basil leaves
  • Optional: a handful of crushed walnuts or pistachios lightly toasted

Method
 

  1. Preheat a grill pan, griddle, or oven broiler to high heat.
  2. Grill the bread slices for one to two minutes per side, until golden and lightly charred.
  3. While the bread is still warm, rub each slice with a halved garlic clove, once or twice depending on how strong you like it.
  4. Drizzle the still-warm bread lightly with olive oil.
  5. Just before serving, spoon the burrata generously over each slice, tearing it open so the creamy center spreads naturally.
  6. Drizzle with honey, or add a small spoonful of fig jam, depending on the version you're making.
  7. Finish with a pinch of flaky sea salt, a few turns of the pepper mill, a few thyme or basil leaves, and the crushed walnuts if using.
  8. Serve immediately.

Notes

The bread should be warm, never hot, when you add the burrata, so it doesn't melt. Always assemble the bruschetta at the very last moment, right before serving.
 
Nutrition (per serving of 2 bruschette): about 450 kcal (1,880 kJ), 26 g fat, 40 g carbohydrates, 13 g protein, 0.7 g salt (roughly 280 mg sodium).