Burrata Bruschetta recipe with Roasted Tomatoes
This fresh burrata mozzarella bruschetta is an easy and delicious appetizer! Roasted tomatoes, pesto, creamy burrata, and a drizzle of balsamic reduction on toasty bread make the perfect bite!
Servings 6 people
Calories 374kcal
Equipment
- cutting board
- Sharp knife, bread knife
- Baking sheet or baking dish
Ingredients
- 1 pound Campari or plum tomatoes
- 5 cloves fresh garlic smashed and left in peel
- 2 tablespoons extra virgin olive oil divided
- sea salt or a flakey salt like Maldon
- freshly ground black pepper
- 1 baguette or other crusty bread
- 1 cup pesto or a small jar
- 4 ounces burrata cheese
- balsamic reduction
- handful fresh basil leaves
Instructions
- PREP: Take burrata out of the refrigerator about 30 minutes prior to serving so it can come to room temperature. Preheat oven to 400°F. Slice tomatoes in half. In a baking dish, toss tomatoes and garlic cloves (smashed and left in peel) with 1 tablespoon olive oil and salt and pepper to taste.1 pound Campari or plum tomatoes, 5 cloves fresh garlic
- ROAST: Roast tomato and garlic for about 20 minutes, until tomatoes are starting to caramelize on the edges.
- TOAST: While the tomatoes are roasting, slice the baguette on a bias into ½ inch slices. Drizzle or brush slices with olive oil and toast in a single layer until edges are lightly golden brown. Alternatively grill bread stovetop in a skillet.1 baguette or other crusty bread
- ASSEMBLE: Squeeze the roasted garlic cloves out of the peels and mash together. Spread on the toasted baguette slices. Spread about 1 teaspoon of pesto onto slices. Top with 1-2 halves of roasted tomatoes. Break apart the burrata by hand and put a piece on each slice. Drizzle with balsamic reduction, and top with a pinch of sea salt and torn fresh basil.
- SERVE: Serve immediately at room temperature or slightly warm.
Notes
- How to store leftovers: Burrata bruschetta is best served fresh, and does not do well with storage. If you do need to store leftovers, store bread, burrata, and roasted tomatoes all separately in airtight containers. Use leftovers in 1-2 days.
- How to freeze: Do not freeze bruschetta.
- How to reheat: You can reheat bread in the oven or a skillet until warm, then add room temperature toppings.
- Make ahead instructions: Burrata bruschetta is definitely best when enjoyed right away. If you do need to make some components ahead of time, roast the tomatoes and garlic a day ahead of time. Store in the refrigerator until ready to use. Use tomatoes at room temperature or slightly warmed up for topping.
Nutrition
Calories: 374kcal | Carbohydrates: 27g | Protein: 10g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 648mg | Potassium: 241mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1596IU | Vitamin C: 11mg | Calcium: 223mg | Iron: 2mg