Roasted Tomato Burrata Bruschetta is a simple, delicious appetizer that calls for minimal ingredients. An elevated version of the classic, this cherry tomato bruschetta is the ultimate crowd pleaser.
Bruschetta is one of the first appetizers I attempted to perfect back in my early culinary days.
The idea is so simple, yet the execution can easily fumble if the right ingredients and prep methods aren’t used.
This recipe, however, hits all the marks with grilled bread, creamy burrata cheese, and a roasted cherry tomato topping.
You truly can’t beat the texture and flavor mashup of this lineup. It’s rich, full of umami, and finished with fresh basil for bright top notes.
However the most desirable attribute of this recipe, in my opinion, is the use of burrata cheese.
- Burrata is basically mozzarella taken to the next level. It starts with fresh mozzarella, which is a semi-soft Italian cheese made from cow milk or water buffalo milk.
- Burrata is made by forming fresh mozzarella into a pouch, then filling it with an extra soft mozzarella and cream.
How to Make Burrata Bruschetta
You only need 7 simple ingredients, and can easily double or triple the batch.
It’s especially delicious with peak-season summer tomatoes.
- Tomatoes: Roasting cherry tomatoes amplifies their umami goodness. I love using a mix of colors, as some are sweeter than others. During peak summer months, look for them at your local farmers market, which likely offers more variety.
- Garlic: If you like your bruschetta extra-garlicky, feel free to use more than 5 cloves.
- Herbs: A mix of dried and fresh herbs adds earthiness and lively top notes. I use an Italian seasoning blend, however dried basil or oregano also work well.
- Olive Oil: Use a good quality olive oil since it’s one of the main flavor components.
- Bread: Any kind of crusty baguette or rustic bread, such as ciabatta, will work for bruschetta.
- Vinegar: Use either classic balsamic vinegar or white balsamic vinegar.
- Burrata: Look for burrata in the specialty cheese section of your grocery store. It’s typically available in one large ball, or three smaller balls. Either will work!
Step 1: Roast Cherry Tomatoes
Preheat oven to 400ºF. Empty tomatoes onto a rimmed baking sheet. Add garlic and Italain seasoning, and coat everything with olive oil.
Roast for 30 minutes, shaking the pan once halfway through. Remove from oven and stir in the vinegar. The tomatoes should be burst and jammy.
Step 2: Grill or Toast Bread
There are two methods for making the bread nice and crisp: in the oven or using a grill or grill pan. But first, slice your bread at a diagonal into 1/2- to 1-inch thick slices, and brush both sides with olive oil.
- Oven: Place the bread slices in a single layer on a baking sheet. Bake them on the middle rack at 425ºF for 6 to 9 minutes, until they’re crisp and nicely golden. Sprinkle the toasts lightly with sea salt.
- Grill/Grill Pan: Heat a grill pan or outdoor grill over medium-high heat. Grill the bread slices for 2 to 3 minutes per side, or until nice grill marks appear. Remove from heat and sprinkle lightly with salt.
Step 3: Assemble Burrata Bruschetta
Break burrata cheese balls open and divide it evenly between each piece of toasted bread, spreading with the back of a spoon. Spoon the roasted cherry tomato mixture overtop, and garnish with fresh basil.
Best Bread for Bruschetta
Any kind of crusty baguette or rustic bread, such as ciabatta, will work for bruschetta.
It helps when the bread is crusty with a semi-porous texture to allow the olive oil, garlic, and tomato juices to soak in without getting soggy.
It’s best to slice the bread at an angle, which creates a flat surface ideal for toasting and topping.
Do You Eat Bruschetta Hot or Cold?
The bread should be freshly toasted or grilled, however the toppings can be served warm, chilled, or closer to room temperature.
Once assembled, it is best to eat the bruschetta right away.
What to Serve with Bruschetta:
Cherry tomato bruschetta can be enjoyed as an appetizer or a side dish paired with your favorite pasta or salad. Here are a few of my favorite pairings:
More Easy Appetizer Recipes:
If you give this cherry tomato bruschetta a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Roasted Tomato Burrata Bruschetta
- Large rimmed baking sheet
- 2 pints mixed cherry tomatoes
- 4 Tbsp. extra-virgin olive oil, divided
- 5 garlic cloves, lightly crushed
- 1 1/2 tsp. Italian seasoning
- 1/2 tsp. sea salt
- 1/4 tsp. cracked black pepper
- 1 Tbsp. white balsamic vinegar
- 12 1/2"-1" thick slices baguette or ciabatta, sliced at an angle
- 8 oz. burrata cheese
- Fresh torn basil leaves for garnish
- Preheat oven to 400ºF.Empty cherry tomatoes onto a rimmed baking sheet. Add garlic, Italian seasoning, salt, and pepper; toss with 2 Tbsp. of the olive oil.Roast for 30 minutes, shaking the pan once halfway through. Remove from oven and stir in the vinegar. The tomatoes should be burst and jammy. (If any of the tomatoes haven't burst, lightly press them with the prongs of a fork.)
- Slice the bread at an angle into 1/2- to 1-inch thick slices, and brush both sides with remaining olive oil.Toast the bread in the oven or on a grill pan. (See notes below for specific instructions.) Sprinkle toasted bread with a pinch of sea salt.
- Break open burrata cheese balls and divide it evenly between each piece of toasted bread, spreading with the back of a spoon.Spoon roasted cherry tomato mixture overtop, and garnish with fresh basil.
- Oven: Place the bread slices in a single layer on a baking sheet. Bake them on the middle rack at 425ºF for 6 to 9 minutes, until they’re crisp and nicely golden.
- Grill/Grill Pan: Heat a grill pan or outdoor grill over medium-high heat. Grill the bread slices for 2 to 3 minutes per side, or until nice grill marks appear.