Description
A beautiful and creamy twist on classic bruschetta, featuring blistered cherry tomatoes, fragrant basil, and luscious burrata cheese on toasted sourdough.
Ingredients
- 4 slices sourdough bread
- 1 pint cherry tomatoes, halved
- 3 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, torn
- 1 tablespoon balsamic vinegar
- 8 ounces burrata cheese, at room temperature
- Flaky sea salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). On a baking sheet, toss halved cherry tomatoes with 1 tablespoon olive oil and a pinch of salt. Roast for 15–20 minutes until blistered and slightly caramelized.
- While tomatoes roast, brush the sourdough slices with the remaining olive oil and toast on a griddle or in a skillet over medium heat until golden on both sides.
- In a small bowl, stir the minced garlic and balsamic vinegar into the roasted tomatoes. Fold in the torn basil.
- Place each toast on a serving plate. Tear the burrata into quarters and arrange on top of the toasts, then spoon the tomato mixture over the cheese.
- Finish with a twist of black pepper and a sprinkle of flaky sea salt. Serve immediately.
Notes
You can customize the seasonings to taste: add a drizzle of honey or a pinch of red pepper flakes for heat. If fresh basil isn’t available, a small handful of fresh parsley works nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Appetizer
- Cuisine: Italian