Sun Dried Tomato Bruschetta

Updated: Apr 18, 2019


This is a MUST try you guys. I actually made it with burrata cheese (and I already know what you are thinking). You want to replace it with mozzarella am I right? Well trust me on this, if you haven't tried burrata cheese I am urging you to try it now (you can thank me later). It's basically a spreadable mozzarella cheese that tastes EXACTLY the same, but with a smooth and creamy texture. You can find it next to the fresh mozzarella in a container filled with water. It works great with this recipe since I serve it as a "spread" on a platter of baked crostinis. Great for a crowd!



2 - 8 oz containers burrata cheese

2 - 7 oz containers sun dried tomatoes in oil (drained and chopped)

1/4 cup fresh basil leaves (chopped)

1 TB fresh rosemary (minced)

1 teaspoon minced garlic

1 teaspoon olive oil + more for brushing crostinis

dash of salt and pepper

Italian or French bread baguette (I like the pre-sliced loaves in the grocery store bakery)


1. Combine tomatoes, basil, rosemary, garlic, oil, salt and pepper in a bowl. Toss until combined.

2. Let marinate in the refrigerator for 1 hour.

3. Prepare the cheese on a tray at least 30 minutes before serving - this allows the marinade to soak into the cheese.

4. Drain the containers of burrata cheese. Place the balls of cheese in the center of a serving tray. Slice open each ball (squeezing out some of the soft cheese). Make sure the balls are flattened and smoothed together forming one loaf of cheese.

5. Top cheese evenly with the tomato mixture. Cover and refrigerate at least 30 minutes.

6. Preheat oven to 375 degrees. Place bread slices on a large cooking sheet. Brush both sides with olive oil. Sprinkle with salt.

7. Bake for 5 minutes. Remove from oven and flip over bread slices. Bake an additional 5-10 minutes until crispy.

8. Place crostinis on the platter with the tomato and cheese spread. Don't forget a "spreader" or two for serving!





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