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This elegant Italian-inspired roasted tomato and burrata toast combines creamy burrata with slow-roasted cherry tomatoes for the ultimate comfort food appetizer!
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What makes this dish special
I can never resist a good toast. Literally any kind of toast. My go-tos are usually charred ricotta toast, brussels sprouts and burrata crostini, or black bean hummus tartine, but today I'm making roasted tomato and burrata toast. I took the idea of tomato confit and decided to slather it on some crusty bread with creamy burrata and toasted pine nuts. Sounds good, right?
It's actually a simple dish, but the end result is just amazing. No joke, my husband actually said this was the best toast I've ever made. Seriously, make this. It's so good.
Ingredients
- Cherry tomatoes: The foundation of the dish that provides concentrated sweetness and acidity. Their small size allows them to roast evenly and develop a jammy, caramelized texture without breaking down completely. You can also use grape tomatoes.
- Oregano: Adds an earthy, slightly floral flavor.
- Balsamic vinegar: Contributes tangy acidity that brightens the entire dish and prevents it from being too rich.
- Burrata: The luxurious cheese that transforms this from simple toast to an indulgent dish.
- Pine nuts: Add textural contrast with their buttery crunch against the soft tomatoes and creamy cheese. Toasted walnuts, almonds, or even pumpkin seeds work well as substitutes.
- Maldon salt: Unlike regular table salt, Maldon's clean taste and satisfying crunch add a gourmet element.
Substitutions and variations
- Gluten-free: Use your favorite gluten-free baguette or crusty bread.
- Spicy: If you're looking for a spicy kick, add chopped Calabrian chilies to the toast.
- Toppings: Feel free to add additional toppings such as reduced balsamic vinegar, chopped chives, or roasted shallots.
Recipe
Roasted Tomato and Burrata Toast
Ingredients
- 3 cups cherry tomatoes
- 4 garlic cloves
- 2 sprigs fresh oregano
- 4 sprigs fresh basil
- 1 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- ¾ cup extra virgin olive oil
- 4-5 slices crusty bread
- 8 ounces burrata room temperature
- ¼ cup toasted pine nuts
- 2 tablespoons chopped basil
- Maldon salt and freshly cracked black pepper to finish
Instructions
- Preheat oven to 325 degrees F.
- Combine cherry tomatoes with garlic cloves, oregano, basil, black pepper, balsamic vinegar, and extra virgin olive oil in an 8x8 inch baking dish. Slow roast tomatoes for 1 hour or until tomatoes are softened.
- Increase oven temperature to 400 degrees F.
- Brush oil from roasted tomatoes on both sides of the sliced bread. Place bread on a baking sheet and toast in the oven for 5-7 minutes or until golden brown, flipping them over halfway.
- Spread roasted garlic cloves on toasted bread and top with burrata, roasted tomatoes, pine nuts, basil, Maldon salt, and black pepper. Serve warm.
Notes
Step-by-step instructions
Step 1: Roast tomatoes
So what exactly is tomato confit? Confit is a cooking method in which the food is cooked in fat at a low temperature. Duck confit is probably the most popular type of confit, but you can confit almost anything. Mushroom confit, chicken confit, and tomato confit are all appropriate and are all delicious.
To make the roasted tomatoes, combine them with fresh oregano, basil, garlic cloves, olive oil, and balsamic vinegar in a baking dish. You don't want to use too big of a baking dish since you need the extra virgin olive oil to cover the tomatoes.
Slow roast the vegetables for 1 hour at 325 degrees F. Slow roasting concentrates the tomato flavors and creates a jammy consistency. The low temperature also prevents burning while allowing the natural sugars to caramelize gradually.
As time passed, I couldn't help but do a happy dance just from smelling the lovely tomatoes. I promise you, the aromas alone will make your stomach growl.
At this point, you could do several things with the roasted tomatoes. You can blend it up and use it as a pasta sauce, top it on some grilled chicken or fish, or keep it simple and make this roasted tomato and burrata toast. I vote for the latter.
Step 2: Prepare toasts
We're going to use the tomatoes for the toast, but don't throw away the oil that it was cooking in! Let's put it to use.
Brush the oil on the bread of your choice and pop it in the oven until nice and golden. I used a French loaf, but you can also use a baguette or sourdough. Feel free to also toast the bread in a saute pan or grill.
If you have leftover oil, you can reserve it for salad dressings, to season pasta salads, or to drizzle on roasted salmon. The options are endless!
Step 3: Assemble toasts
Slather those roasted garlic cloves on the toasted bread, top them with tomatoes, creamy burrata, toasted pine nuts, and fresh basil. Oh, and you can't forget the sea salt.
If you're feeling extra fancy, go ahead and drizzle a little of that oil on there, too.
I was beyond excited to dig into this meal. I can honestly say it lived up to my expectations. It's a simple toast but with an unbeatable combination. This, my friends, is my favorite thing about summer.
And now I believe it's time for seconds.
For another fantastic dish that features burrata, check out this crispy chicken with bursting tomatoes and burrata!
Make-ahead and storage
- Make-ahead: The tomatoes can be roasted up to 3 days ahead and stored in the refrigerator. Reheat gently or serve at room temperature.
- Store: Store roasted tomatoes for up to 3 days.
Frequently asked questions
While you can substitute fresh mozzarella, burrata's creamy center is what makes this dish special. If unavailable, use the highest quality fresh mozzarella you can find, but the texture will be different.
Remove it from the refrigerator 30-45 minutes before serving. It should feel soft and give slightly when gently pressed, allowing the creamy center to flow when cut.
Toast the bread until it's golden and crispy, and serve immediately after assembling. The roasted garlic acts as a barrier between the bread and wet toppings.
More roasted tomato recipes
Looking for more dishes with roasted tomatoes? Try these:
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