Description
Burrata Bruschetta with Roasted Tomatoes is rich, creamy, and deeply satisfying. Sweet oven-roasted tomatoes, silky burrata, and a drizzle of balsamic glaze piled onto golden toasted bread make a luxurious Italian appetizer that looks and tastes like something from a restaurant.
Ingredients
1 baguette, sliced on a bias
8 ounces burrata cheese
1 pound Campari or cherry tomatoes, halved
4 cloves garlic, 3 smashed in peels and 1 whole for rubbing
3 tablespoons extra virgin olive oil, divided
1/4 cup pesto
1/4 cup fresh basil leaves, torn
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Balsamic glaze for drizzling
Flaky sea salt for finishing
Instructions
1. Preheat the oven to 400°F.
2. Toss the tomatoes and smashed garlic cloves with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
3. Roast for 25 to 30 minutes until the tomatoes are caramelized and burst.
4. Brush the baguette slices with remaining olive oil and bake on a separate tray for 6 to 8 minutes until golden.
5. Rub the toasted bread with the whole garlic clove while still warm.
6. Squeeze the roasted garlic out of the peels and mash into a paste.
7. Spread a thin layer of the roasted garlic paste onto each slice, then add a teaspoon of pesto.
8. Top with roasted tomatoes and a generous piece of torn burrata.
9. Drizzle with balsamic glaze and finish with torn basil and flaky sea salt.
10. Serve immediately.
Notes
Serve the burrata at room temperature for the creamiest texture.
Do not skip roasting the garlic, it adds a sweet deep flavor that makes this bruschetta extraordinary.
Serve immediately after assembling so the bread stays crisp and the burrata stays fresh.