Inspired by the endless sunshine of Hawaii, this Mango Burrata Bruschetta is a fresh twist on a classic. With juicy mango, creamy burrata, and a hint of basil, this recipe brings a taste of the tropics to any season. Even my husband, who isn’t a fan of mango, couldn’t resist going back for more. Each bite combines sweetness, acidity, and savory depth—perfect for any occasion.
Ingredients!
- 1 mango, diced
- 1 cup cherry or grape tomatoes, diced
- 1–2 cups fresh basil leaves, finely chopped
- 1/4 sweet onion, thinly sliced
- Zest of 1/2 lemon
- Juice of 1 lemon wedge
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- 1 burrata, torn into bite-size pieces
- Toasted bread for serving
Instructions:
Step 1: Prepare the Mango-Tomato Mixture
- In a large bowl, combine diced mango, tomatoes, chopped basil, and sweet onion. Add lemon zest, a squeeze of lemon juice, olive oil, and balsamic vinegar. Toss everything until well-coated and season with salt and pepper to taste.
Step 2: Toast the Bread with Garlic-Infused Oil
- Using a sturdy skillet, toast the bread on the stovetop with a little garlic-infused oil from my garlic confit for extra flavor, or plain olive oil if you don’t have it on hand. Toast until golden and crisp, making a perfect base to hold the juicy bruschetta topping.
Step 3: Add the Burrata
- Tear the burrata into bite-size pieces and gently fold it into the mixture. Be careful not to overmix to keep the burrata in nice, creamy chunks.
Step 4: Serve
- Spoon the Mango Burrata mixture over the toasted bread right before serving. Enjoy each bite with a balance of creamy, sweet, and tangy flavors.
The Perfect Bite
This Mango Burrata Bruschetta brings a tropical twist to a classic, with juicy mango, fresh basil, and creamy burrata on garlic-infused toasted bread. It’s a vibrant, refreshing appetizer that’s easy to make and perfect year-round.
Creating a recipe that’s adaptable to your tastes and pantry can make all the difference! Here are my favorite tips and substitutions to make this Mango Burrata Bruschetta your own:
Tips for the Best Mango Burrata Bruschetta
- Ripeness Matters: Use a mango that’s ripe yet firm to avoid sogginess. A slight squeeze should yield a bit of give.
- Burrata Temperature: Let burrata come to room temperature before adding. This ensures the best creamy texture and flavor integration.
- Assemble Just Before Serving: Keep bread dry until you’re ready to serve so it stays crisp.
- Enhance with Balsamic Glaze: Drizzle a balsamic glaze over the bruschetta for an extra layer of sweetness, perfect for those with a sweet tooth.
Substitutions
- Mango Alternatives: Try ripe peaches or pineapple if mango isn’t available.
- Tomato Varieties: Roma tomatoes or colorful heirlooms work well if cherry tomatoes aren’t handy.
- Herb Options: Try Thai basil or fresh mint for a different flavor. Cilantro also works for a unique twist.
- Onion Swap: Use shallots or red onion if sweet onion isn’t available.
- Dairy-Free Creaminess: Substitute burrata with avocado chunks for a creamy, rich texture.
- Bread Alternatives: Ciabatta, focaccia, or gluten-free bread work just as well when toasted.
This Mango Burrata Bruschetta is so versatile that it’s easy to make it your own. Whether you stick to the recipe or try one of the substitutions, every bite is a taste of summer on the plate!
Bon Apetit!
Mango Burrata Bruschetta
Equipment
- 1 large saute pan for toasting bread
Ingredients
- 1 mango diced
- 1 cup cherry or grape tomatoes diced
- 1 –2 cups fresh basil leaves finely chopped
- 1/4 sweet onion thinly sliced
- Zest of 1/2 lemon
- Juice of 1 lemon wedge
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1 burrata torn into bite-size pieces
- Toasted bread for serving
Instructions
Step 1: Prepare the Mango-Tomato Mixture
- In a large bowl, combine diced mango, tomatoes, chopped basil, and sweet onion. Add lemon zest, a squeeze of lemon juice, olive oil, and balsamic vinegar. Toss everything until well-coated and season with salt and pepper to taste.
Step 2: Toast the Bread with Garlic-Infused Oil
- Using a sturdy skillet, toast the bread on the stovetop with a little garlic-infused oil from my garlic confit for extra flavor. Toast until golden and crisp, making a perfect base to hold the juicy bruschetta topping.
Step 3: Add the Burrata
- Tear the burrata into bite-size pieces and gently fold it into the mixture. Be careful not to overmix to keep the burrata in nice, creamy chunks.
Step 4: Serve
- Spoon the Mango Burrata mixture over the toasted bread right before serving. Enjoy each bite with a balance of creamy, sweet, and tangy flavors.
