Grilled Bacon Burrata Bruschetta | Recipes | Schneiders
chicken power bowl


Grilled Bacon Burrata Bruschetta

chicken power bowl


Grilled Bacon Burrata Bruschetta

Irresistible bacon jam on grilled sour dough with creamy burrata cheese, asparagus and toasted pine nuts—does it get any better? 


1 pkg Schneiders® Butchers Cut Double Smoked Bacon, cut into ½” pieces

1 sweet onion, finely diced

2 cloves garlic, crushed

1/3 cup balsamic vinegar 

1/3 cup brown sugar

Pinch of chili flakes

1 250g ball of burrata cheese

1 cup arugula 

2 Tbsp toasted pine nuts

6 spears asparagus, thinly sliced

1 Tbsp olive oil, plus extra for bread

1 tsp lemon juice

¼ cup cherry tomatoes, quartered 

Salt and pepper 

2 slices sour dough bread, cut ½” thick

For Bacon Jam

In a frypan on medium heat, cook half the bacon, stirring frequently until golden but not crispy.  Remove bacon from pan and onto paper towel. Repeat with remaining bacon.  

Keeping 2 Tbsp of bacon fat in the pan, add onion and garlic and cook for 4-5 mins until translucent.

Stir in balsamic vinegar and brown sugar. Add bacon back to the pan and bring to a boil. Reduce heat to a simmer and cook until the mixture is syrupy (approx. 8 minutes).  


Turn on broiler or BBQ.

Brush bread with olive oil and grill or broil until lightly golden on both sides. 

Cut the burrata in half and spread half the cheese on each toast.

In a small pot, warm bacon jam up and spoon 3-4 Tbsp on top of the burrata.

In a small bowl, mix arugula, asparagus, and cherry tomatoes with 1 Tbsp of olive oil and 1 tsp of lemon juice.  Season with salt and pepper and toss to evenly coat. 

Mount salad on top of the bacon jam and finish with pine nuts.

Leftover bacon jam can be stored in an airtight container for up to 1 week.


This jam is very versatile.  It is great on eggs or  try adding a couple of spoonfulls into your favorite salad.