Recipe: The Dundee Bistro’s Warm Burrata Bruschetta

Serves 4 people
The Dundee Bistro
Submitted by Rebecca Ponzi, owner
Executive Chef, Benjamin Fillmore

Bruciare – means “to burn” in Italian – bruschetta – “burnt toast” more or less – is a favorite in Italy and around the world. It is super easy to prepare and is a satisfying appetizer or snack. In Italy, platters of bruschetta (pronounced BROO – SKEH – TUH) are passed around to feed a crowd or a small plate with a single slice of toasted bread topped with tuna,tomatoes, cannellini beans, pesto, olive tapenade or mozzarella are the common selections.

Here, at The Dundee Bistro, we love it with burrata cheese, and we showcase this soft, fresh and creamy Italian cow’s milk cheese the way it’s meant to be enjoyed – simply — with minimal ingredients. The mozzarella outer rind gives it texture and the cream center is pure heaven.

It’s perfect with a glass of chilled rosé on a hot summer day. This is great backyard BBQ recipe because it can all be done on a grill as well.


Country loaf or French baguette, sliced to 1” thick – 4 – 8 pieces depending on the size of the bread.
Burrata Cheese – 2
Heirloom tomato – 1 -2 – or a pint of cherry tomatoes, cut in half or quarters
Fresh Basil – chiffonade
Fennel root – thinly shaved
Parmigiano Reggiano – thinly shaved
Extra Virgin Olive Oil – high quality brand, such as Fratelli Ponzi
Fine sea salt
Balsamic vinegar


Grill both sides of the sliced bread until slightly charred. Or broil under the broiler until golden brown – make sure you toast both sides.
Place the burrata cheese atop the toasted bread, place under the broiler in the oven briefly to melt the cheese – do not over bake – this is just to slightly melt the cheese. If using a grill, place on the warmer shelf on your grill and shut the grill lid momentarily.
Position the bruschetta on a platter or individual plates and top with diced or sliced heirloom tomatoes or as pictured here, cherry tomatoes. Fresh basil chiffonade style is beautiful and aromatic that adds to this simple dish (do not use dried basil), over the dish scatter the thinly shaved fennel root and Parmigiano Reggiano and drizzled with high quality extra virgin olive oil, a touch of balsamic vinegar and sea salt.

Serve to your guests and enjoy!

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