Burrata Bruschetta with Roasted Sweet Potato and Fire-Roasted Cranberries

This is the bruschetta version of my burrata salad — same flavor contrasts, but now built on thick slices of grilled sourdough rubbed with raw garlic. The bread becomes the vehicle, and it’s a perfect way to show off a homemade loaf. Creamy cold burrata against warm garlicky bread, sweet caramelized potato against tart blistered cranberries, all tied together with pepita pesto and a drizzle of balsamic glaze. This recipe is designed for transport — everything preps ahead and assembles on site in five minutes.

Chef Griffin

Burrata Bruschetta with Roasted Sweet Potato and Fire-Roasted Cranberries

Burrata bruschetta on grilled sourdough with roasted sweet potato, fire-roasted cranberries, and pepita pesto. Make-ahead components and transport tips included.

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Ingredients Method Notes

Ingredients

  

For the Bruschetta Base

• 1 loaf sourdough bread Mountain Batard or similar, sliced on the bias ¾-inch thick
• 3-4 tablespoons extra virgin olive oil plus more for finishing
• 2-3 garlic cloves halved
• Flaky sea salt
• For the Toppings
• 2 medium sweet potatoes peeled and cut into ½-inch cubes
• 2 tablespoons olive oil
• Salt and pepper
• 1 cup fresh cranberries
• 8 oz burrata 2 balls
• 2-3 cups arugula
• 1-2 teaspoons olive oil for arugula
• Balsamic glaze for drizzling
• Freshly cracked black pepper

For the Pepita Pesto

• ½ cup pepitas hulled pumpkin seeds
• 1 cup fresh basil leaves packed
• ½ cup fresh parsley leaves
• 2 garlic cloves
• ¼ cup grated parmesan
• ½ cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Method

 

Roast the Sweet Potatoes

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss sweet potato cubes with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the prepared sheet.
3. Roast for 20-25 minutes, flipping halfway through, until edges are caramelized and potatoes are tender. Remove and let cool. These can be made up to 2 days ahead and refrigerated.

Fire-Roast the Cranberries

1. Heat a dry cast iron skillet over high heat until smoking.
2. Add cranberries to the hot skillet. Cook without stirring for 2-3 minutes until bottoms are charred and cranberries begin to pop and blister.
3. Shake pan and cook another 1-2 minutes until cranberries are blistered all over but still holding their shape. Remove from heat and set aside. These can be made the day before and stored at room temperature.

Make the Pepita Pesto

1. Toast pepitas in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Let cool.
2. In a food processor, combine toasted pepitas, basil, parsley, garlic, and parmesan. Pulse until roughly chopped.
3. With processor running, slowly drizzle in olive oil until pesto reaches desired consistency — it should be thick but spreadable.
4. Add lemon juice, salt, and pepper. Pulse to combine. Taste and adjust seasoning. Transfer to a pint deli container, press plastic wrap directly onto the surface to prevent browning. Pesto keeps refrigerated for up to 5 days.

Prepare the Bread

1. Brush batard slices lightly with olive oil on both sides.
2. Grill on a hot grill or grill pan, or broil in the oven, until charred and crispy on both sides — about 2 minutes per side.
3. Let cool completely before packing for transport. Do not rub with garlic until assembly.

Prepare the Arugula

1. Toss arugula lightly with 1-2 teaspoons olive oil and a pinch of salt — just enough to coat, not drench. Pack in a zip-lock bag with a paper towel to absorb moisture.

Transport & Make-Ahead

Pint Delis / Containers:

1. Pepita pesto (make 2-3 days ahead)
2. Fire-roasted cranberries (day before or morning of)
3. Roasted sweet potato cubes (day before, refrigerate)
4. Balsamic glaze in a small squeeze bottle or jar
5. Grilled bread slices (cool completely first, then store in a bread bag with a dry paper towel to stay crispy)
6. Dressed arugula with paper towel
7. Burrata in original packaging — keep cold until assembly

Bring Whole:

1. 2-3 garlic cloves (halve on site)
2. Flaky sea salt in small container
3. Pepper grinder
4. Extra virgin olive oil in small jar for finishing

Assembly Kit:

1. Cutting board or large platter
2. Sharp knife
3. Small spoon for pesto
4. On-Site Assembly
5. Lay out grilled bread slices on your platter or board.
6. Rub the top of each slice with the cut side of a halved garlic clove — the rough surface pulls the garlic into the bread.
7. Drizzle each slice with olive oil and hit with flaky salt.
8. Spread a spoonful of pepita pesto on each slice.
9. Top with a few sweet potato cubes and a torn piece of burrata — one good chunk per bruschetta.
10. Scatter fire-roasted cranberries around and on top.
11. Pile a small handful of dressed arugula on each bruschetta.
12. Drizzle with more pesto and balsamic glaze.
13. Finish with cracked black pepper. Serve immediately.

Notes

Bread: Slice on the bias for longer pieces that hold more toppings. About ¾-inch thick gives you enough structure to support the burrata without being too bready.

Garlic Rub: Do this on site, not ahead. The garlic flavor fades and the bread can get soggy if it sits too long after rubbing.

Burrata: Keep it cold until the last second. The contrast of cold creamy cheese against warm garlicky bread is what makes this work. Tear it, don’t slice — you want those ragged edges that release the creamy center.

Cranberry Substitution: If fresh cranberries aren’t available, soak dried cranberries in warm water for 10 minutes, drain, pat dry, and char in the cast iron. Different texture but still works.

Scaling: This easily doubles or triples. Keep all components separate and assemble per piece for the cleanest presentation. Figure 2-3 bruschetta per person for appetizers.

Wine Pairing: A crisp white like Grüner Veltliner or a light red like Beaujolais. The acidity cuts through the richness of the burrata and complements the sweet potato.