Balsamic Roasted Berry Bruschetta with Burrata

Roasted berries and creamy burrata cheese are a delicious combination atop crisp sourdough toast in this Balsamic Roasted Berry Bruschetta with Burrata. It’s a simple summer appetizer that can be made quickly for guests! (nut-free)

This post is sponsored by the Oregon Raspberry and Blackberry Commission. As always, opinions are my own.

Summer is near! And that means a few things: 1. There are going to be lots of parties. Between graduations, celebrating our country and our dads, and backyard barbecues, there are bound to be at least a few parties; 2. It’s time to relax, slow down, and entertain with as little effort as possible; and 3. It’s berry season! My favorite time of year is when all kinds of berries are fresh (and on sale!). That means lots of delicious goodies coming from my kitchen, like jam, salads, and of course, this balsamic roasted berry bruschetta with burrata.

Now that’s a big mouthful of B’s. But just wait until you taste it!

While you could absolutely use fresh berries for this delicious summer appetizer, I love to use frozen berries for the convenience factor. Since my husband makes a lot of smoothies, we almost always have a Costco sized bag of berries in our freezer, which makes it so easy to whip up a yummy berry bruschetta in a hurry.

Of course, we also always have cheese (because burrata can do no wrong in my eyes.) and fresh sourdough on hand since I try to use my sourdough starter once a week.

If you’re anything like me, you use up a container of fresh berries within a couple of mornings, so there are never enough in my refrigerator if I need to make this bruschetta for a crowd.

Another great thing about using frozen berries is that they are so flavorful! It’s not always going to be berry season when fresh raspberries and blackberries are at their peak, so using frozen berries is a great way to ensure super flavorful berries. Oregon berries are flash frozen within hours of picking so that they retain nutrients, color, and of course their delicious sweet taste. I love having a big bag in the freezer, ready to use in dishes like this balsamic roasted berry bruschetta!

Roasting berries in balsamic vinegar helps to bring out a nice complexity and sweetness to their flavor. They become even more sweet and rich, a perfect contrast to creamy burrata cheese. On top of toasted sourdough, the combination is drool-worthy and definitely the star of the snack table!

Did you make this recipe? Please leave a star rating in the comments!

Balsamic Roasted Berry Bruschetta with Burrata

Roasted berries and creamy burrata cheese are a delicious combination atop crisp sourdough toast in this Balsamic Roasted Berry Bruschetta with Burrata. It’s a simple summer appetizer that can be made quickly for guests! (nut-free)

• Author: Kaleigh
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 minutes
• Yield: About 10-12 pieces 1x
• Category: appetizer
• Method: baked
• Cuisine: American

Scale 1x2x3x

Ingredients

• 2 1/2 cups frozen mixed berries
• 3 tbsp balsamic vinegar
• 2 tsp olive oil, plus more for drizzling bread
• Pinch sea salt
• Pinch freshly ground black pepper
• 4 basil leaves, thinly sliced
• 8 oz burrata cheese
• 1 loaf sourdough bread, sliced thinly

Instructions

1. Preheat oven to 400°F. In a baking dish, combine berries, olive oil, balsamic vinegar, salt and pepper.
2. Roast berries for about 15 minutes. Remove from oven and let cool slightly.
3. Meanwhile, cut the sourdough into slices and place on a separate baking sheet. Drizzle with olive oil and toast in the oven for about 10 minutes.
4. Spread each piece of toast with burrata and top with roasted berry mixture. Sprinkle with sliced basil and additional coarse sea salt (optional but recommended).

Notes

You can use fresh berries instead of frozen if you’d like.

Keywords: balsamic berry bruschetta