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Toasted sourdough bruschetta topped with creamy torn burrata, Mrs. Ruth's Roasted Tomato Chutney, fresh basil leaves, a drizzle of olive oil, and flaky sea salt on a rustic wooden board

Mrs. Ruth's Roasted Tomato Chutney Burrata Bruschetta

This is the appetizer that makes people stop talking and start eating. Creamy burrata melts over crispy grilled sourdough, topped with a spoonful of Mrs. Ruth's Roasted Tomato Chutney and a drizzle of basil oil. It's effortless enough for a weeknight but elegant enough for a dinner party — and it takes less than 15 minutes from start to finish.

Recipe Details

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 (as an appetizer)

Ingredients

  • 4 slices sourdough bread, about ½ inch thick
  • 1 ball fresh burrata cheese (8 oz)
  • 4 tablespoons Mrs. Ruth's Roasted Tomato Chutney
  • 2 tablespoons extra virgin olive oil, plus more for brushing
  • 1 garlic clove, halved (optional but recommended)
  • 1 tablespoon fresh basil oil or basil-infused olive oil
  • Fresh basil leaves for garnish
  • Flaky sea salt and freshly cracked black pepper, to taste
  • A handful of cherry tomatoes, halved (optional)

Directions

  1. Brush both sides of the sourdough slices with olive oil. Grill on a hot grill pan or outdoor grill for 2–3 minutes per side until charred and crispy. Alternatively, toast under the broiler for 1–2 minutes per side.
  2. While the bread is still warm, rub one side of each slice with the cut side of the halved garlic clove.
  3. Tear the burrata into rough pieces and divide evenly among the four sourdough slices, letting the creamy interior spill over the edges.
  4. Spoon a tablespoon of Mrs. Ruth's Roasted Tomato Chutney over the burrata on each bruschetta, letting it cascade slightly.
  5. Drizzle with basil oil and extra virgin olive oil. Sprinkle with flaky sea salt and freshly cracked black pepper.
  6. Garnish with fresh basil leaves and halved cherry tomatoes if using. Serve immediately while the bread is still warm and crisp.

Tips & Notes

  • Burrata vs. mozzarella: Burrata's creamy interior is what makes this special — don't substitute unless necessary.
  • No basil oil? Blend a handful of fresh basil with 2 tablespoons olive oil and a pinch of salt, then strain.
  • Make it a board: Serve alongside prosciutto, olives, and marinated vegetables for a full antipasti spread.
  • Wine pairing: A crisp Vermentino or a light Pinot Noir complements the burrata and chutney beautifully.
  • Serve immediately: Bruschetta waits for no one — the bread softens quickly once topped, so assemble right before serving.

Flavor Pairings We Love

  • Roasted Tomato Chutney → burrata, fresh mozzarella, frittata, grilled chicken, pasta
  • Serve with: Prosciutto, marinated olives, and a glass of Vermentino for a full antipasti spread
  • Try also: Mrs. Ruth's Balsamic Onion Chutney or Balsamic Fig Jam as a topping swap for a deeper, sweeter bruschetta
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