Caprese Burrata Garlic Bread

Caprese Burrata Garlic Bread Recipe


  • 1 loaf Della Fattoria Meyer Lemon Rosemary Bread
  • 1 cup unsalted butter, softened
  • 1 teaspoon garlic salt, or more to taste
  • 1 teaspoon Italian seasoning, or more to taste
  • ½ teaspoon ground black pepper, or more to taste
  • 1 pound heirloom tomatoes
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 2-4 cloves garlic, minced *measure with your heart
  • flaky sea salt and fresh pepper, to taste
  • 8 ounces Belfiore burrata cheese


  1. Preheat the oven to 375°F.
  2. Cut your loaf of bread in half, then into slices. Set aside.
  3. Combine softened butter and 1-2 teaspoons minced garlic in a bowl until well combined. Mix in garlic salt, Italian seasoning and pepper until smooth and well combined.
  4. Spread the garlic butter on one side of the bread and place on a baking sheet. Transfer to the oven and bake for 10-15 minutes or until the bread is golden and toasted.
  5. Meanwhile, in a medium bowl, toss the tomatoes with the olive oil, balsamic vinegar, oregano and remaining 1-2 teaspoons garlic, season with salt and pepper.
  6. Remove burrata ball from container and pat dry with a paper towel. You can discard the remaining water.
  7. Break the ball of burrata over the toasted bread and spread evenly. Top with tomatoes and finish with fresh basil. Season to taste with a little flaky salt. Enjoy!

Recipe adapted from Half Baked Harvest