Bruschetta Stracciatella, pomodoro e basilico

July 13, 2026

Prep time 10 min

Cook time 0

Servings 2

Ingredients

4 thick slices of rustic bread (pane casereccio)
200g stracciatella (or torn burrata, if stracciatella isn't available)
3 ripe tomatoes, sliced or diced
A handful of fresh basil leaves, torn
Flaky salt, to taste
Casa Marsili Leccino extra virgin olive oil, generously

Stracciatella is one of those ingredients that doesn't need much help, it's already rich and creamy. What it needs is an oil that rounds everything out instead of cutting through it.

That's exactly why we reach for Leccino here: balanced, smoothly fruity, with just a whisper of pepper at the finish. It never fights the cheese, it just makes the whole thing feel finished.

Steps

Toast the bread slices until golden and crisp on the outside, still soft in the center.

In a bowl, gently toss the tomatoes with half the torn basil and a pinch of flaky salt. Let it sit a few minutes so the tomatoes release their juices.

Spoon the stracciatella generously over each slice of warm bread, letting it spill slightly over the edges.

Finish with a generous drizzle of Leccino oil and a final pinch of flaky salt. Serve right away, while the bread is still warm and the cheese is soft.