Rustic Basil and Burrata Bites

wisconsin cheese, burrata, yum, kylie turley, appetizers, food, eat, recipe, blogger recipe, mother's day,

by Kylie of

If you’re like me, you prefer to entertain guests with appetizers that are effortless in nature but impressively complex in flavor, which is why I adore these Rustic Basil & Burrata Bites.

wisconsin cheese burrata recipe appetizer blogger kylie turley yum

With a few simple steps, you can woo your friends with fragrant herbs, colorful tomatoes and creamy Wisconsin burrata that work together to bring an element of fancy to the classic caprese.

wisconsin cheese burrata recipe appetizer blogger kylie turley yum

Wisconsin burrata is a sweet, creamy cheese that melts in your mouth. Hand-formed into eight-ounce balls, burrata is a cross between fresh mozzarella and rich ricotta. Loosely translating to “buttered” in Italian, it doesn’t take a large amount of cheese to savor its rich taste. Combined with prosciutto, fresh basil and a burst of heirloom tomatoes on top of a crisp baguette, these bites could be mistaken for an appetizer straight from a café in Tuscany.

wisconsin cheese burrata recipe appetizer blogger kylie turley yum

Add the final touch of a drizzle of thyme-infused balsamic vinegar and you’re ready to mingle with your guests!

Rustic Basil & Burrata Bites
By Kylie of

Servings: 12 appetizer bites



1 French baguette

1/4 cup balsamic vinegar

1 small bundle of fresh thyme (approximately 3 sprigs)

12 slices of prosciutto

1/2 package of fresh basil leaves (approximately 12 leaves)

3 (8 ounces each) Wisconsin burrata cheese balls, quartered

1 cup small heirloom tomatoes

1 teaspoon sea salt

1 teaspoon cracked pepper


Cooking Directions:

Slice baguette into 12 rounds. Set aside.

Heat balsamic vinegar in saucepan over medium heat 2-3 minutes. Stir in fresh thyme. Bring to medium boil for 5-7 minutes until thyme is wilted and brown in color, taking care to not let rolling boil occur. Reduce heat and remove thyme from liquid. Ensure dressing has syrup-like consistency before removing from heat.

Fold one slice of prosciutto on single piece of bread. Layer with one large fresh basil leaf. Top basil with quartered piece of Wisconsin burrata. Slice tomatoes into halves, placing 2-3 pieces on each bread slice.