Six slices of bruschetta on a wooden board with a gray napkin underneath.
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Bruschetta with Citrus Roasted Olives and Burrata Recipe

A buttery, toasted baguette slice topped with heavenly burrata, and roasted green and black olives coated with a citrusy glaze.  
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Bread, Lunch
Cuisine: American
Keyword: bruschetta with olives, bruschetta recipes
Servings: 12 Bruschetta
Calories: 205kcal
Author: Sharon Rigsby

Ingredients

Roasted Citrus Olive Ingredients:

  • 2 oranges
  • 1 lb large green and black olives pitted
  • 3 Tbsp olive oil
  • 2 sprigs thyme fresh, plus additional for garnish if desired
  • 3 cloves garlic minced
  • 1/4 tsp crushed red pepper flakes

Bruschetta Ingredients:

  • 1 baguette sliced on the diagonal into 12 slices, approximately 1/2 inches thick.
  • 6 Tbsp unsalted butter

Burrata Ingredients:

  • 2 - 4 oz balls of burrata

Instructions

Roasted Citrus Olives Directions:

  • Preheat the oven to 400 degrees F.
  • Grate the zest of one orange and juice both oranges.
  • Place the orange juice, olive oil, garlic, and crushed red pepper in a glass 9x13 inch baking dish and stir to combine.
  • Add the olives and toss to combine. Top with the sprigs of thyme and orange zest and roast for 30-35 minutes. Stir every ten minutes or so while the olives are roasting.
  • When the olives are done, remove from the oven and allow to cool slightly. Remove the sprigs of thyme. 

Bruschetta Directions:

  • While the olives are roasting, add 3 tablespoons of butter to a large skillet over medium heat. When the butter has melted, add half the baguette slices. Let the bread toast for about 2-3 minutes per side until it is golden brown on both sides. Remove and set aside. Add the remaining butter and baguette slices and repeat.

Assembly:

  • Slice each ball of burrata into six pieces and place on top of each slice of warm toasted bread.
  • Top with the olive mixture and garnish with fresh thyme, if desired.
  • Serve warm or at room temperature.

Notes

Sharon's Expert Tips:
  • You will probably experience sticker stock when purchasing your burrata. Two four ounce balls of burrata cost $9.99. However, I was able to slice each ball of burrata into 6 pieces so just one container is enough for this recipe.
  • Burrata usually can be found in 2, 4 or 8 oz balls. If you can't find burrata, you can substitute sliced fresh mozzarella cheese. If you decide to use mozzarella, you might want to run the bruschetta and mozzarella under the broiler for it to melt just a little before adding the olives.
  • When slicing your baguette, cut it into diagonal slices to allow for the most surface area possible.
  • You can use a grill pan to toast your bread if you want grill marks, but I think it tastes better cooked in butter in a skillet.
  • If you are in a hurry and looking for a shortcut, you can skip roasting the olives and just top them with a little thyme and orange zest. The bruschetta will still be delicious. You can also use just green or black olives instead of a mixture.
  • These days you can find an olive bar in most grocery stores, or canned or jarred olives work as well. I left my olives whole, but you can certainly slice or chop them if you prefer.
  • Since it's just me and my husband, I toasted half of the bread one day and made just six slices of bruschetta. I refrigerated the olives and burrata and will make the rest of the bruschetta another day.
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Nutrition

Calories: 205kcal | Carbohydrates: 14g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 716mg | Potassium: 81mg | Fiber: 2g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 12.1mg | Calcium: 49mg | Iron: 0.9mg