Burrata Toast with Roasted Tomatoes
There’s something about the combination of warm, crusty bread, juicy roasted tomatoes, and creamy burrata that just hits every time. This tomato burrata toast is one of my favorite recipes when I want something quick, fresh, and a little fancy without much fuss. I started making burrata on toast when I was experimenting with bruschetta ideas, and it quickly became a favorite; both for me and my family!
Whether you’re looking for an easy Italian appetizer, elegant vegetarian starters, or simply a foolproof burrata recipe, this one has you covered. I love how it feels like a restaurant dish but comes together in under 40 minutes in your own kitchen.
Reasons why you’ll love this recipe♡
It’s simple yet impressive – the kind of dish that looks elegant but takes minimal effort.
The flavors are perfectly balanced – creamy, tangy and garlicky all in one bite.
It works for any occasion – brunch, dinner parties, or just treating yourself on a random Tuesday.
Ingredients you’ll need for this recipe
Equipment
Ingredients
Toast:
Roasted Tomatoes:
Basil Drizzle:
Assembly & Garnish:
Step by Step Guide
Roast the Tomatoes
1. Set your oven to 400°F (200°C) to preheat.
2. Toss the halved tomatoes in olive oil, season with salt, black pepper, and oregano.
3. Arrange them on a baking tray and roast for 15–20 minutes, or until they’re tender and slightly browned around the edges.
Toast the Bread
4. Warm a grill pan or skillet over medium heat.
5. Lightly brush both sides of the bread slices with olive oil. Toast for 2–3 minutes on each side, or until crisp and golden.
6. While the bread is still hot, rub the top of each slice with the cut side of a garlic clove for a boost of flavor.
Prepare the Basil Sauce
7. Use a small blender or a mortar and pestle to combine basil leaves, olive oil, lemon juice, and a pinch of salt. Blend until smooth and vibrant.
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Put Together the Burrata Toast
8. Lay out the toasted bread on a serving plate.
9. Gently tear the burrata and spread it across the bread slices.
10. Spoon the roasted tomatoes on top.
11. Finish with a drizzle of the basil sauce and balsamic glaze, if desired.
12. Sprinkle with flaky salt and a crack of fresh black pepper before serving.
Recipe FAQ
Q: Can I use store-bought bruschetta topping instead of roasting tomatoes?
A: Yes, but freshly roasted tomatoes give the best flavor and texture.
Q: What kind of bread works best for burrata toast?
A: Thick slices of sourdough or rustic country bread hold up well and toast beautifully.
Q: Is this burrata toast served hot or cold?
A: It’s best served warm, right after toasting the bread and roasting the tomatoes.
Q: Can I make this ahead of time?
A: You can roast the tomatoes and make the basil drizzle ahead, but assemble just before serving for the best texture.
Q: How long will leftovers keep?
A: Assembled toast doesn’t store well, but leftover tomatoes and basil drizzle will keep in the fridge for up to 3 days.
Q: What’s a good substitute for burrata?
A: Fresh mozzarella or ricotta works, but burrata’s creamy center is what makes this dish extra special.
Q: Can I grill the bread instead of using a pan?
A: Absolutely; grilling adds a nice smoky flavor.
Q: Is this recipe vegetarian?
A: Yes, it’s 100% vegetarian.
Q: Can I make this gluten-free?
A: Just use your favorite gluten-free bread.
Q: What herbs can I use if I don’t have fresh basil?
A: Fresh parsley or mint can be nice alternatives, though basil is ideal for the classic flavor.
Q: Is the balsamic glaze necessary?
A: Optional, but highly recommended for that sweet-tangy finish.
Q: Can I make this recipe into smaller bites for parties?
A: Yes! Use smaller toast slices or baguette rounds to make mini burrata bruschetta.
Q: How spicy is this recipe?
A: Not spicy at all, but you can add chili flakes if you like a little heat.
Q: Can I add other toppings?
A: Definitely. Try olives, sun-dried tomatoes, or even prosciutto if you’re not vegetarian.
Q: What drink pairs well with this?
A: A crisp white wine like Pinot Grigio or a light rosé is perfect.
Q: What’s the difference between burrata and mozzarella?
A: Burrata has a creamy center, while mozzarella is solid throughout. Burrata is richer and softer.
Q: Is this dish kid-friendly?
A: Yes, kids usually love it. Just skip the balsamic glaze if they’re not into tangy flavors.
Burrata Toast with Roasted Tomatoes & Basil Drizzle
Equipment
- grill pan or skillet
- blender or a mortar and pestle
Ingredients
Toast:
- 2 thick slices of sourdough or rustic bread
- 1 clove garlic, halved
- 1 tbsp olive oil (15 ml)
Roasted Tomatoes:
- 1 cup cherry or grape tomatoes, halved (150 g)
- 1/4 tsp dried oregano
- 1 tsp olive oil
- 1/4 tsp black pepper
- 1/2 tsp salt
Basil Drizzle:
- 1/4 cup fresh basil leaves (10 g)
- 1 tsp lemon juice
- 1 tbsp olive oil (15 ml)
- 1/4 tsp salt
Assembly & Garnish:
- 1 ball burrata cheese, torn into pieces (4 oz/ 113 g)
- freshly cracked black pepper
- 1/4 tsp flaky sea salt
- fresh basil leaves, torn or whole, for garnish
- 1 tsp balsamic glaze (optional)
Instructions
Roast the Tomatoes
- Set your oven to 400°F (200°C) to preheat.
- Toss the halved tomatoes in olive oil, season with salt, black pepper, and oregano.
- Arrange them on a baking tray and roast for 15–20 minutes, or until they're tender and slightly browned around the edges.
Toast the Bread
- Warm a grill pan or skillet over medium heat.
- Lightly brush both sides of the bread slices with olive oil. Toast for 2–3 minutes on each side, or until crisp and golden.
- While the bread is still hot, rub the top of each slice with the cut side of a garlic clove for a boost of flavor.
Prepare the Basil Sauce
- Use a small blender or a mortar and pestle to combine basil leaves, olive oil, lemon juice, and a pinch of salt. Blend until smooth and vibrant.
Put Together the Burrata Toast
- Lay out the toasted bread on a serving plate.
- Gently tear the burrata and spread it across the bread slices.
- Spoon the roasted tomatoes on top.
- Finish with a drizzle of the basil sauce and balsamic glaze, if desired.
- Sprinkle with flaky salt and a crack of fresh black pepper before serving.
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