Bruschetta with roasted tomatoes and creamy burrata

Ingredients

Roasted tomatoes:

• 9 oz cherry tomatoes
• 1 Tbsp olive oil
• rosemary
• salt
• pepper
• 1 garlic clove

Toast:

• 1 bruschetta loaf (or 1 slice of bread + 1 Tbsp olive oil)
• 1 burrata
• 1 drizzle of olive oil
• salt
• pepper
• 10 toasted pine nuts
• basil leaves

Preparation

• Wash the cherry tomatoes and place them in a baking dish. Drizzle with olive oil, add salt, pepper, dried rosemary, and a crushed garlic clove.
• Mix everything and bake for 30 minutes at 390°F (200°C). Toast the pine nuts in a hot pan until golden.
  
• Set the oven to broil at 450°F (230°C) and toast the bruschetta bread for 5 minutes. You can also use sliced bread brushed with olive oil.
• Place the roasted tomatoes on the toasted bread, then add the burrata on top. Drizzle the burrata with olive oil, season with salt and pepper, sprinkle with toasted pine nuts, and top with basil leaves.
  
• There you go, your bruschetta is ready!

Observations

The bread used here was very large, so you can actually make two toasts with these quantities! :-)

You can also serve your appetizer like this: Transfer the roasted tomatoes to a bowl or a deep dish. Place the burrata on top. Add the pine nuts and fresh basil leaves to the tomatoes. Serve salt, pepper, olive oil, and small slices of toasted (or fresh) bread on the side for a perfect appetizer to share!

Cookware

Questions

Photos of members who cooked this recipe