The Best Mushroom Bacon and Burrata Toast

Made with sautéed mushrooms, crispy bacon, and creamy burrata, these grilled toast bites are an easy, one-pan dish that tastes restaurant-worthy. Perfect for entertaining or an indulgent lunch, this simple crostini is always a showstopper.

The Best Bite I’ve Had All Year!

That’s a bold statement; I know, but folks, this literally rendered me speechless with a single bite. It hit every single note – creamy, savory, salty, earthy, tangy, crunchy. It truly was the perfect bite!

This recipe is perfect for a light meal or as a holiday appetizer. It feels gourmet without the fuss. Whether you serve them as grilled toast or crispy crostini, each bite layers butter sautéed mushrooms, smoky bacon, and ultra-creamy burrata for a dish that tastes straight off a restaurant menu! And the best part is it comes together in one pan!

Sautéed Mushrooms & Burrata Crosstini Ingredients

With Thanksgiving last week, I found myself with a bunch of mushrooms, bacon, thyme, and bread that I just had to use up. Since I always have burrata in my fridge, I knew I wanted to use it up in a way that could be used for either lunch or a holiday party. Y’all, this recipe exceeded the vision I had in my head!

With just a few ingredients and minimal effort, you’ll have a standout dish that feels special enough for guests but effortless enough for everyday cravings!

• Crusty Bread: I went with day-old Italian bread. For crostini, go with a baguette.
• Mushrooms
• Bacon
• Fats: olive oil and butter
• Chupacabra Italian Seasoning
• Fresh Thyme
• Burrata
• Sea Salt Flakes

Chef Lori’s Homemade Crostini

I have a whole post dedicated to making the perfect crostini base. Check it out! You only need 3 ingredients: crusty, hard bread, olive oil, and sea salt. *You can go with a 4th using a garlic clove.

1. Preheat the oven, slice the bread, and brush one side with olive oil.
2. Bake for ~6-8 minutes, flip, brush with more olive oil, sprinkle with a pinch of sea salt, and bake until golden brown. That’s it, really!

more crostini recipes

How to Make Burrata Toast

Whether you’re making this as toast or crostini, you can make this in a single pan. I would say, though, if you’re making a big batch of crostini to bake in the oven (though you can still make them in batches in the skillet).

1. To a large skillet over medium heat, add the chopped bacon and cook until crispy. Once crisp. Transfer the cooked bacon to a paper towel to drain.

2. To the same pan, add the butter and, once it starts to melt, add the sliced mushrooms and the Chupacabra Italian Seasoning. Stirring occasionally, sauté the mushrooms until all of the moisture has been released and they are tender and caramelized. Remove the mushrooms from the pan to a bowl.

3. Drizzle olive oil into the pan, then place the sliced bread in it. Drizzle a bit more olive oil over the tops of the bread and season with a little more Chupacabra Italian Seasoning. Grill the bread on each side for 2-5 minutes, or until both sides are toasted and crisp.

Assemble Mushroom and Burrata Toast

Folks, by the time I got to this step in the recipe, I was salivating, and my stomach was growling so loud I swore my neighbors could hear it!

1. Place the burrata balls on each toast half. Cut it open and gently spread it out on the toast. *If you want the burrata melted, pop the toast under the broiler for a few seconds to melt it up!
2. Next, add a few pieces of crispy bacon (we measure with our hearts).

3. Add some of the caramelized mushrooms, a drizzle of balsamic glaze, a sprinkling of sea salt flakes, and some fresh thyme leaves.

Mushroom & Burrata Crostini FAQs

• Can I make this ahead of time? You can cook the toast, crostini, mushrooms, and bacon in advance, but assemble them right before serving.
• What’s the best bread to use? For crostini, go with a French baguette. For toast, go with Italian or sourdough.
• Can I substitute the burrata? If you can’t find it, you can use fresh mozzarella or drained ricotta.
• Can I make this vegetarian? Yes! Omit or replace the bacon with caramelized onions or even toasted walnuts for texture.
• Can I melt the burrata? Absolutely! Once you spread the burrata on the toast, pop it under the broiler for a few seconds to warm up the cheese and get it bubbly.

Why You’ll Love This Recipe

This is one of those dishes that, whether you’re making it for yourself or a gathering, always steals the show. It’s rich, satisfying, and bursting with savory flavor. It strikes a perfect balance between luxurious and straightforward.

• ONE-PAN PREPARATION: Everything cooks in a single skillet, making prep and cleanup easy!
• MINIMAL INGREDIENTS, BIG FLAVOR: A short list of staples transforms into something rich, savory, and irresistible!
• VERSATILE SERVING OPTIONS: Enjoy it as a light lunch on toast or serve it as a crowd-pleasing crostini at parties and gatherings!
• RESTAURANT-WORTHY: The combination of buttery mushrooms, crispy bacon, and creamy burrata tastes gourmet without complicated steps.
• PERFECT FOR ENTERTAINING: Swap the toast for crostini! They look elegant and impressive yet come together for a last-minute gathering!

Mushroom Bacon Burrata Toast Swaps

Whether you’re out of an ingredient or want to tailor the flavors to your taste, this recipe is highly flexible. Here are some easy substitutions to try:

• Mushrooms: Any type works. I went with cremini as that’s what I had on hand. Shitake, oyster, even plain button mushrooms work.
• Bacon: Crispy pancetta, prosciutto or soppressata works.
• Burrata: Fresh mozzarella, dry ricotta, or even whipped feta all work.
• Bread: French baguette, sourdough, Italian bread, even gluten-free bread works. You want to make sure the bread is sturdy.
• Herbs: Rosemary, basil, and chervil work really well.
• Balsamic Glaze: Try honey or hot honey instead.

I’m hosting some holiday gatherings this year and into the new year, and you can bet that these WILL be on the menu. Since creating this dish, I’ve literally eaten it every day, and on two of those days it was both lunch AND dinner! This easily is one of the best bites, if not the best bite, I’ve had all year!

Savory Mushroom Bacon and Burrata Toast Recipe

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Made with sautéed mushrooms, crispy bacon, and creamy burrata, these grilled toast bites are an easy, one-pan dish that tastes restaurant-worthy. Perfect for entertaining or an indulgent lunch, this simple crostini is always a showstopper.

• Author: Lori
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 slices of toast
• Category: appetizers, lunch vibes, crostini, snacks, holiday parties, cheesy bites, crispy snacks burrata
• Method: Stovetop
• Cuisine: appetizers, lunch vibes, crostini, snacks, holiday parties, cheesy bites, crispy snacks burrata

Ingredients

• 2 strips of thick-cut bacon, roughly chopped
• 1 Tablespoon unsalted butter
• 1 cup sliced cremini mushrooms
• 2 teaspoons Chupacabra Italian Seasoning, divided
• ~2 Tablespoons olive oil, divided
• 2 slices of thick-cut day-old Italian Bread *see notes and post for making this as crostini
• 2 medium-sized burrata balls
• Balsamic Glaze
• Fresh thyme sprigs
• Sea Salt Flakes

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Instructions

1. In a large skillet over medium heat, add the chopped bacon and cook until crispy, about 5-7 minutes. Once crisp. Transfer the cooked bacon to a paper towel to drain.
2. In the same pan, add the butter and, once it starts to melt, add the sliced mushrooms and the Chupacabra Italian Seasoning. Stirring occasionally, sauté the mushrooms until all of the moisture has been released and they are tender and caramelized. Remove the mushrooms from the pan to a bowl.
3. Drizzle a Tablespoon of olive oil into the pan, then place the sliced bread in it. Drizzle a bit more (~a teaspoon per slice) olive oil over the tops of the bread and season with a little more Chupacabra Italian Seasoning. Grill the bread on each side for ~2-5 minutes or until each side is toasted and crisp.
4. Place the burrata balls on each toast half. Cut it open and gently spread it out on the toast. *If you want the burrata melted, pop the toast under the broiler for a few seconds to melt it up!
5. Next, add a few pieces of crispy bacon (we measure with our hearts).
6. Lastly, add some of the caramelized mushrooms, a drizzle of balsamic glaze, a sprinkling of sea salt flakes, and some fresh thyme leaves. Serve immediately.

Notes

Larger Batch Recipe Tips

• If you’re doubling or even quadrupling this recipe, I would advise removing all but 1 Tablespoon of the bacon drippings from the pan before sautéing the mushrooms. You can reserve this and, if working in batches, use the drippings when grilling the bread for a more bacon-forward flavor.
• If you’re making this as crostini for a crowd and baking them, add the leftover bacon drippings to the olive oil and spread it over the bread before baking.

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