Steak + Burrata Bruschetta makes a wonderful burrata appetizer any time of year. In this recipe, store bought focaccia or homemade bread is sliced, griddled, rubbed with garlic, topped with burrata cheese, flat iron steak, then, drizzled with a chunky garlic-parsley-chili sauce. Easy to prepare and a great way to use steak leftovers. Get ready to dig in!

Sliced bread, toasted and topped with burrata cheese, steak, peppers and parsley. Dark sheet pan background with oregano flowers.

What's in this Post hide

1 🥖 Best bread for this bruschetta

2 🧀 What is burrata?

3 💬 What is a good burrata substitute?

4 🧄 Ingredients You'll need

5 🍳How to make Steak + Burrata Bruschetta

6 🥩 Best steaks to use for this recipe

7 🥗 What to serve with bruschetta

8 💬 How long does bruschetta last? Can you store?

9 🍴Recipe

🥖 Best bread for this bruschetta

For this recipe, I recommend using focaccia bread or if you're willing... try to make your own homemade bread. There are many easy no-knead bread recipes like this Easy Rosemary and Olive Bread. If you don't want the olives or the rosemary, simply leave them out of the recipe and you will have a basic no-knead bread.

The focaccia bread is great for the griddle because it creates an even crust. The result is a crisp top and bottom and a soft center. The top needs to be crispy enough to rub with garlic to infuse the garlic flavor. It is a delicious and sturdy base for the burrata, steak and sauce so it makes a great hand held appetizer.

🧀 What is burrata?

Burrata is a fresh cheese in the mozzarella family. Fresh mozzarella is filled with a creamy center, usually ricotta, cream or mascarpone or any combination of the three.

It's so fun to use burrata in recipes, the creamy center takes fresh mozzarella to the next level. Burrata tastes creamy, slightly salty with a softer texture than fresh mozzarella.

💬 What is a good burrata substitute?

If you can't find burrata or you don't like it, you can easily substitute with ricotta, mascarpone or cream cheese if you like it creamy. If the creamy style cheese isn't your thing, opt for fresh mozzarella.

If you want to mimic the burrata, shred ½ cup fresh mozzarella into small strips and mix in a 2-3 tablespoons ricotta or mascarpone cheese. It won't be an exact copy but you'll get a similar texture and creaminess.

🧄 Ingredients You'll need

Flat Iron Steak - Any steak that you can grill and serve would be a good choice for this burrata appetizer and is a great way to use steak leftovers.

**I do like to use a leaner cut of steak because both the burrata cheese and the sauce will have a decent amount of fat to them. Using a steak that is too fatty may taste a little too rich.

Burrata Cheese - Burrata cheese can be found in the cheese section of most grocery stores. I've also seen it at Trader Joe's. Burrata has a pretty limited shelf life, so be sure to buy it a day or two before you use it.

*PRO TIP: The burrata comes in a salt water brine, drain the cheese from the brine and pat the burrata dry before adding to the toasted bread. If you don't pat the cheese dry your toast may get soggy.

Focaccia bread or Homemade bread - You can find a good quality focaccia bread in the bakery section most grocery stores.

Fresh Garlic - You will need 1 full clove of garlic (paper husk and rough end removed) to rub on the crispiest side of the griddled bread right after removing from the griddle.

**More garlic is needed minced or grated (using a Microplane) to go in the sauce.

Sweet Red Chili or Pepper - If you can find it, I used Carmen chili peppers. They are hard to come by so you can easily substitute with small red bell pepper. A standard red bell pepper works perfectly, just be sure to finely dice.

Parsley - Fresh Italian flat leaf parsley is the only way to go here. The flavor is much better than its curly-leaf counterpart. Most grocery stores can find flat-leaf parsley in the produce section.

Oregano - I used fresh Oregano for this recipe, but you can use fresh or dried. Fresh oregano isn't as strong as dried oregano. If using dried oregano, cut the amount in half.

Lemon - You'll use the lemon's juice and zest. So find a good quality lemon, preferably organic. I recommend Meyer Lemons if they are in season and you can find them.

Olive Oil - Use a good quality olive oil that isn't too overpowering. I like to use mild or classic extra virgin olive oil. The olive oil creates the base of the sauce so you want to taste it without it getting overly bitter. Some high-end extra virgin olive oils can be slightly bitter so be sure to taste it before adding to the sauce.

Flaky Sea Salt - A nice finishing salt like Maldon adds a ton of flavor and a nice crunch. I break up the flakes of salt to prevent over salting the dish. If you don't have Maldon, use your favorite sea salt to finish this dish.

*PRO TIP: If you're not familiar with sea salt, it can be quite a bit saltier than regular salt. Start with less and add more as desired.

🍳How to make Steak + Burrata Bruschetta

Make the Chunky-Garlic-Chili Sauce

Side by side. On left: Parsley, garlic, lemon zest, oregano and olive oil in a bowl. On right: ingredients stirred together to make sauce.

In a bowl combine: chopped parsley, red chili or red bell pepper, oregano, garlic, lemon zest, olive oil and lemon juice. Stir well to combine and set aside.

To Make the Steak + Burrata Bruschetta

Preheat a cast iron pan or griddle over medium heat.

Using a bread knife, evenly cut 6 slices of focaccia bread ¾" thick and 4" long. Be sure to cut the bread flat and as evenly as possible to ensure even grilling.

On one side, lightly drizzle with olive oil and grill on the griddle or in a cast iron pan until golden brown a crispy, about 2-3 minutes. Flip over and cook 1-2 minutes. Remove from pan.

Bread toasting in cast iron skillet cooked until golden brown and crispy. — Bread griddled to golden brown in a cast iron pan.

Remove the outer husk of the garlic clove and cut the nubby end off with a knife. Rub the blunt (cut end) of the garlic on the toasted side of the bread, being sure to coat the entire side. Repeat with all pieces.

Quickly heat the steak in the same pan (if using leftovers) until just warmed through, about 30 seconds - 1 minute, being careful not to overcook. Remove from the pan and set aside.

Step by step. Griddled bread being topped with burrata, steak, parsley sauce and sweet red chilies on a wood cutting board.

1. Top each piece of toasted bread with ⅙ of the burrata (about 1½tablespoons)

2. Add 1 slice of the warmed steak

3 + 4. Drizzle with a 2 teaspoons of chunky garlic chili sauce, sprinkle with more chilies or peppers and finish with flaked sea salt, if desired.

Serve with lemon wedges on the side.

🥩 Best steaks to use for this recipe

Any high quality steak that can be grilled or seared will work for this recipe. Such a Flat Iron Steak In Cast Iron, Grilled Ribeye, New York Strip or even Filet Mignon.

I like to use the flat iron steak because it's easy to cook, a leaner cut of meat and a lower price point. But you can certainly use your favorite cut meat for this bruschetta with burrata and steak.

🥗 What to serve with bruschetta

This Steak + Burrata Bruschetta makes a wonderful starter or appetizer for a dinner party, cocktail party or game day.

Serve along side a nice charcuterie board, a cheese and fruit platter or some Blue Cheese and Apple Crostini for a nice appetizer spread.

For a light lunch or dinner serve with a nice salad such as this Apple Pecan Salad.

💬 How long does bruschetta last? Can you store?

Bruschetta is best served right after its made but can be prepared up to 2 hours before guests arrive. While this is best served warm, it also tastes great at room temperature.

Do not let it sit out for more than 4 hours at room temperature.

Freezing or storing is not recommended.

🍴Recipe

Steak + Burrata Bruschetta

Name: Steak + Burrata Bruschetta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 6 Slices Focaccia Bread (Or homemade bread); 1-2 Balls Burrata Cheese (2 small balls or 1 large ball ); 6 Slices Leftover Flat Iron Steak (Or steak of choice); 1/2 Cup Parsley (Italian Flat Leaf, chopped); 2 Tbsp + more for topping Red Bell Pepper (Minced or chopped fine); 2 Tsp + 1 Clove Garlic (Fresh, minced or grated); 2 Tsp Lemon Zest; 1 Tbsp Lemon Juice; 1 Tsp Oregano (Fresh, minced. Use 1/2 tsp if using dried.); 6 Wedges Lemon (For serving); 1/4 Cup Olive oil (plus some to griddle bread); Flaky Sea Salt (to taste )

A great way to use leftover steak! In this recipe, store bought focaccia or homemade bread is sliced, griddled, topped with burrata cheese, flat iron steak, then, drizzled with a chunky garlic-parsley-chili sauce.

5 from 3 votes

Print Pin Rate

Course: Appetizer

Cuisine: American, Italian

Keyword: Bruschetta, Burrata, Steak

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings:

Calories: 165kcal

Equipment

1 Cast Iron Pan or Griddle Pan

Ingredients

6 Slices Focaccia Bread Or homemade bread
1-2 Balls Burrata Cheese 2 small balls or 1 large ball
6 Slices Leftover Flat Iron Steak Or steak of choice
½ Cup Parsley Italian Flat Leaf, chopped
2 Tbsp + more for topping Red Bell Pepper Minced or chopped fine
2 Tsp + 1 Clove Garlic Fresh, minced or grated
2 Tsp Lemon Zest
1 Tbsp Lemon Juice
1 Tsp Oregano Fresh, minced. Use ½ tsp if using dried.
6 Wedges Lemon For serving
¼ Cup Olive oil plus some to griddle bread
Flaky Sea Salt to taste

Instructions

For the Bruschetta

Preheat a cast iron pan or griddle over medium heat.
Using a bread knife, cut 6 slices of focaccia bread ¾" thick and 4" long.
On one side, lightly drizzle with olive oil and grill on the griddle or in a cast iron pan until golden brown a crispy, about 2-3 minutes. Flip over and cook 1-2 mintues. Remove from pan.
Remove the outer husk of the garlic clove and remove the nubby end with knife.
Rub the blunt (cut end) of the garlic on the toasted side of the bread, being sure to cover the enitre side. Repeat will all pieces.
Quickly heat the steak in the same pan (if using leftovers) until just warmed through, about 30 seconds - 1 minute, being careful not to overcook. Remove from the pan and set aside.
Top each piece of toasted bread with ⅙ of the burrata (about 1½tablespoons)
Add 1 slice of the warmed steak
Drizzle with a 2 -3 teaspoons of the chunky garlic chili sauce, sprinkle with more red chili or red bell pepper and finish with flaked sea salt, if desired.
Serve with lemon wedges on the side.

Chunky Garlic Chili Sauce:

In a bowl comibine: chopped parsley, red chili or red bell pepper, oregano, garlic, lemon zest, olive oil and lemon juice. Stir well to combine and set aside.

Recipe Notes

For the Bread: I recommend using focaccia bread or if you're willing... try to make your own homemade bread. There are many easy no-knead bread recipes like this Easy Rosemary and Olive Bread. If you don't want the olives or the rosemary, simply leave them out of the recipe and you will have a basic no-knead bread.

*PRO TIP: The burrata comes in a salt water brine, drain the cheese from the brine and pat the burrata dry before adding to the toasted bread. I you don't pat the cheese dry your toast may get soggy.

Burrata Substitutions: If you can't find burrata or you don't like it, you can easily substitute with ricotta, mascarpone or cream cheese if you like it creamy. If the creamy style cheese isn't your thing, opt for fresh mozzarella.

For the Steak: Any steak that you can grill and serve would be a good choice for this burrata appetizer and is a great way to use steak leftovers.

I do like to use a leaner cut of steak because both the burrata cheese and the sauce will have a decent amount to fat to them. Using a steak that is too fatty may taste a little too rich.

For the Chili in the sauce: If you can find it, I used a sweet red Italian chili. You can also use a small red bell pepper, I like to use it those the smaller texture. BUT that is completely optional. A standard red bell pepper works perfectly, just be sure to finely dice.

Fresh Italian flat leaf parsley is the only way to go here. The flavor is much better than its curly leaf counter part. You can find flat leaf parsley in the produce section at most grocery stores.

I used fresh Oregano for this recipe, but you can use fresh or dried. Fresh oregano isn't a strong as dried oregano. If using dried oregano, cut the amount in half.

Use a good quality olive oil that isn't too overpowering. I like to use a mild or classic extra virgin olive oil. The olive oil creates the base of the sauce so you want to taste it without it getting overly bitter. Some high end extra virgin olive oils can be slightly bitter so be sure to taste it before adding to the sauce.

A nice finishing salt like Maldon adds a ton of flavor and a nice crunch. I break up the flakes of salt to prevent over salting the dish. If you don't have Maldon, use your favorite sea salt to finish this dish.