Bruschetta with Burrata, Pesto, and Roasted Tomatoes

 

Bruschetta with Burrata, Pesto, and Roasted Tomatoes

Toasted bread topped with creamy burrata, vibrant pesto, and sweet roasted tomatoes – a stunning combination of textures and Italian flavors.

Prep time: 15 minutes
Roast time: 20 minutes
Total time: 35 minutes
Servings: 4–6 as an appetizer

Ingredients

For the roasted tomatoes:

• 1 pint cherry or grape tomatoes, halved

• 2 tbsp olive oil

• 2 cloves garlic, minced

• ¼ tsp salt

• ¼ tsp black pepper

• 1 tsp balsamic vinegar (optional)

For the bruschetta:

• 1 loaf ciabatta or baguette, sliced into ½-inch thick pieces

• 2–3 tbsp olive oil (for brushing)

• 1 clove garlic, peeled and halved (for rubbing)

• 8 oz burrata cheese (1–2 balls)

• ½ cup prepared basil pesto (homemade or store-bought)

• Fresh basil leaves, for garnish

• Balsamic glaze, for drizzling (optional)

• Flaky sea salt and cracked black pepper, to finish

Instructions

1. Roast the tomatoes
Preheat oven to 400°F (200°C). On a baking sheet lined with parchment paper, toss the halved cherry tomatoes with olive oil, minced garlic, salt, pepper, and balsamic vinegar (if using). Spread in a single layer. Roast for 15–20 minutes, until the tomatoes are soft, slightly shriveled, and caramelized. Set aside.

2. Toast the bread
Brush both sides of each bread slice with olive oil. Arrange on a baking sheet. Toast in the oven (or under a broiler) for 3–5 minutes per side, until golden and crisp. Remove from oven. While still warm, rub one side of each toast with the cut side of the halved garlic clove.

3. Assemble the bruschetta
Spread a thin layer of pesto on each garlic-rubbed toast. Tear or spoon pieces of burrata over the pesto. Top with the roasted tomatoes. Garnish with fresh basil leaves.

4. Finish and serve
Drizzle with balsamic glaze (if using). Sprinkle with flaky sea salt and cracked black pepper. Serve immediately while the bread is still crisp.

Tips & Variations

• Make ahead – Roast the tomatoes up to 2 days ahead and store in the fridge. Toast bread just before serving.

• Burrata substitute – Fresh mozzarella (especially ciliegine) or ricotta can replace burrata.

• Add crunch – Sprinkle with toasted pine nuts or chopped walnuts.

• Spicy twist – Add a pinch of red pepper flakes to the roasted tomatoes.

• Gluten-free – Use gluten-free baguette or crostini.

• Meal-sized – Double the toppings and serve over a bed of arugula as a salad.

Enjoy this beautiful, creamy, and bright bruschetta!