Bruschetta plated on a cutting board
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Roasted Cherry Tomato and Burrata Bruschetta Recipe

If you’re a bruschetta lover, this roasted cherry tomato and burrata bruschetta recipe is a must-try. Roasting the tomatoes and adding the creamy burrata on top takes bruschetta to a whole new level and you’ll never be able to go back to eating it without!

Roasted tomato burrata bruchetta on cutting board
Image Credit: happyfromhome.com

If you’ve never tried burrata before, it’s essentially a cheese-filled ball of cheese…that cleared it right up, didn’t it?! Technically, it’s a layered cheese with the outer layer being a ball of fresh mozzarella and the inner layer being a combination of mozzarella and cream. Trust me when I say the description does not do it justice!

Burrata bruschetta and more tomatoes in a baking dish on counter
Image Credit: happyfromhome.com

Combine that cheesy deliciousness with roasted cherry tomatoes and a nice crusty baguette and you get the perfect appetizer! While it looks fancy, this bruschetta recipe is quite simple.

Ingredients to make roasted tomato burrata bruschetta on counter
Image Credit: happyfromhome.com

With just a few ingredients and minimal cooking required, is relatively quick to assemble, and will have everyone at the table begging for more! Here’s how to make this roasted cherry tomato burrata bruschetta…

Roasted Cherry Tomato and Burrata Bruschetta

Recipe by Kristin StonesCourse: Lunch, DinnerDifficulty: Easy
Servings

2-4

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Ingredients

  • 1 pint cherry tomatoes

  • 4 oz burrata cheese ball

  • 1 small shallot, finely chopped

  • 2 cloves garlic, minced

  • 2 tbsp olive oil

  • Fresh basil leaves, chopped

  • Salt and pepper to taste

  • FOR SERVING
  • 1 baguette, sliced (optional)

  • 1 tbsp balsamic glaze

Directions

  • Preheat your oven to 375°F (190°C).
  • In a baking dish, combine cherry tomatoes, chopped shallot, minced garlic, and olive oil.
    Toss to coat the tomatoes evenly.
  • Roast the tomatoes in the preheated oven for about 20-25 minutes or until they start to
    burst, releasing their juices. Then top roast on high for about 2-3 minutes to brown the
    top.
  • Once the tomatoes are done, remove them from the oven and let it cool for about 5
    minutes.
  • Then sprinkle chopped fresh basil over them, season with salt and pepper, place the
    burrata on top of the tomatoes.
  • Finish by drizzling balsamic glaze over the bruschettas.
  • Serve with crostinis, cracker or bread.

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