Bruschetta with Roasted Red Peppers and Burrata


  • 1 loaf rustic bread (we used Kalamata olive bread) sliced into 1/2″ slices
  • extra virgin olive oil
  • 2 garlic cloves
  • 1 (16 oz) jar roasted red bell peppers
  • 3 to 4 heirloom tomatoes, sliced and seasoned with salt and pepper
  • 6 fresh basil leaves
  • 1 package burrata cheese
  • 1/2 cup balsamic vinegar
  • 1 tsp brown sugar
  • salt and pepper


Heat grill to high heat. Drizzle bread with olive oil. Grill both sides of bread until charred and crispy. You can also toast the bread in the oven. Use whole garlic cloves to rub over toast, and season bread with a little salt immediately after being grilled.

To make the balsamic glaze, add the balsamic vinegar and brown sugar to a small sauce pot and simmer over medium-high heat until a syrupy consistency. 

Top grilled bread with a layer of roasted red peppers and tomato. Tear fresh basil and sprinkle on top of tomatoes. Top tomatoes with burrata cheese, drizzle with extra virgin olive oil and some flakey salt on top of the cheese. Drizzle the balsamic glaze and serve.