I can never resist the creamy burrata, juicy roasted tomatoes, and golden bread in this appetizer. It looks fancy, feels effortless, and always disappears fast.

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I’m obsessed with this burrata bread appetizer because it hits every craving I have at once: creamy, juicy, crunchy, tangy, a little messy in the best way. I love how the burrata spills into all the little cracks while the cherry tomatoes bring that sweet, jammy pop that makes me keep reaching for another piece.

And yes, I absolutely count this as dinner when I’m not in the mood to pretend otherwise. But it also feels special enough for a party.

Minimal effort, maximum “wait, why is this so good?” energy. The kind of bite I never want to share.

Ingredients

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Baguette or ciabatta gives you that crunchy, chewy base everyone reaches for first.
Cherry tomatoes turn sweet and jammy, basically doing all the heavy lifting.
Olive oil adds richness and helps everything taste a little more put-together.
Garlic brings the cozy, savory kick that makes this feel homemade.
Burrata is creamy, messy, and honestly the whole reason we’re here.
Fresh basil keeps it bright, fresh, and not too heavy.
Balsamic glaze adds sweet tang, like a tiny fancy restaurant moment.
Kosher salt wakes everything up, so don’t skip it.
Black pepper adds a little bite without stealing the spotlight.
Red pepper flakes bring heat if you like a tiny kick.
Lemon zest makes it pop, especially with all that creamy cheese.
Plus, flaky sea salt gives the best little crunchy finish.

Ingredient Quantities

1 medium baguette or ciabatta loaf, about 12 ounces, sliced 1/2 inch thick

1 pint cherry or grape tomatoes (about 2 cups)

3 tablespoons extra virgin olive oil, divided

2 large garlic cloves, minced

8 ounces burrata (2 small balls or 1 large ball)

1/4 cup fresh basil leaves, torn

1 to 2 tablespoons balsamic glaze or reduction

1 teaspoon kosher salt, plus extra for finishing

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional

1 teaspoon lemon zest, optional

Flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with foil or parchment.

2. Toss cherry tomatoes with 2 tablespoons olive oil, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and red pepper flakes and lemon zest if using; spread in a single layer on the prepared sheet.

3. Roast tomatoes for 18 to 22 minutes until they burst and caramelize around the edges; remove from oven and let cool slightly.

4. Meanwhile, brush both sides of the bread slices with the remaining 1 tablespoon olive oil and arrange on a separate baking sheet.

5. Toast bread in the oven for 6 to 8 minutes until golden and crisp, flipping once for even color; remove and let cool slightly.

6. Tear or slice the burrata and place a portion on each toasted bread slice, allowing the creamy center to ooze over the surface.

7. Spoon the roasted tomatoes and their juices over the burrata on each slice.

8. Scatter torn basil leaves over the assembled crostini, drizzle with 1 to 2 tablespoons balsamic glaze, and finish with a light sprinkle of flaky sea salt and extra kosher salt to taste.

9. Serve immediately so the bread stays crisp and the burrata remains creamy.

Equipment Needed

1. Conventional oven
2. Two rimmed baking sheets
3. Parchment paper or aluminum foil
4. Medium mixing bowl
5. Measuring spoons
6. Serrated knife
7. Cutting board
8. Pastry brush
9. Spoon or spatula for spooning tomatoes and juices

FAQ

Can I make this ahead of time? Yes; roast the tomatoes and prepare the garlic oil up to 24 hours ahead, store separately in the fridge, and toast the bread and assemble just before serving for best texture.

How do I keep the bread from getting soggy? Toast the slices until golden and firm, brush with a little olive oil, and wait to add burrata and the roasted tomatoes until just before serving.

What can I use if I cannot find burrata? Use fresh mozzarella for a similar creamy texture, or mix strained fresh ricotta with a little cream to mimic the soft center of burrata.

Can I roast larger tomatoes instead of cherry or grape? Yes; halve or quarter small plum tomatoes and roast with the same timing, but adjust if pieces are larger so they do not overcook.

Is there a good substitute for balsamic glaze? Reduce balsamic vinegar until syrupy, or drizzle good quality aged balsamic, or use a mix of balsamic vinegar and a touch of honey to approximate the glaze.

How do I store leftovers and will they keep well? Store components separately in airtight containers in the fridge for up to 2 days; assemble fresh each time, as assembled bread will become soggy and burrata will soften further.

Easy Burrata Bread Appetizer With Roasted Tomatoes Recipe Substitutions and Variations

Bread: substitute a country sourdough loaf or sturdy baguette slices, or use toasted crostini for a thinner, crunchier bite.
Tomatoes: swap cherry or grape tomatoes for halved grape heirlooms, small plum tomatoes, or roasted canned cherry tomatoes if out of season.
Burrata: use fresh mozzarella with a spoonful of mascarpone or ricotta mixed in to mimic the creamy center, or creamy stracciatella if available.
Balsamic glaze: replace with aged balsamic vinegar, a quick reduction of balsamic and honey, or a drizzle of white balsamic for a milder, fruitier note.

Pro Tips

1. Roast the tomatoes on a hot, single layer so they burst but keep some juices. If they start to steam instead of caramelize, give them a little more space or bake a couple minutes longer to concentrate the flavor.

2. Rub the warm toasted bread with a cut clove of garlic before adding the burrata for a subtle, fresh garlic note without overpowering the dish.

3. Keep the burrata cold until the last minute, then tear it over the warm toast so the creamy center softens slightly and creates a silky contrast with the roasted tomatoes.

4. Use a good quality balsamic glaze sparingly and add it at the end. A thin ribbon enhances the sweetness and acidity; too much will overwhelm the delicate cheese.

5. Finish with flaky sea salt and a quick zest of lemon for brightness. Add the basil just before serving so it stays vibrant and does not wilt.

Easy Burrata Bread Appetizer With Roasted Tomatoes Recipe

Recipe by Francis Mead

0.0 from 0 votes

I can never resist the creamy burrata, juicy roasted tomatoes, and golden bread in this appetizer. It looks fancy, feels effortless, and always disappears fast.

Servings

servings

Calories

263

kcal

Equipment: 1. Conventional oven
2. Two rimmed baking sheets
3. Parchment paper or aluminum foil
4. Medium mixing bowl
5. Measuring spoons
6. Serrated knife
7. Cutting board
8. Pastry brush
9. Spoon or spatula for spooning tomatoes and juices

Ingredients

1 medium baguette or ciabatta loaf, about 12 ounces, sliced 1/2 inch thick
1 pint cherry or grape tomatoes (about 2 cups)
3 tablespoons extra virgin olive oil, divided
2 large garlic cloves, minced
8 ounces burrata (2 small balls or 1 large ball)
1/4 cup fresh basil leaves, torn
1 to 2 tablespoons balsamic glaze or reduction
1 teaspoon kosher salt, plus extra for finishing
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional
1 teaspoon lemon zest, optional
Flaky sea salt for sprinkling, optional

Directions

Preheat oven to 425 F and line a baking sheet with foil or parchment.
Toss cherry tomatoes with 2 tablespoons olive oil, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and red pepper flakes and lemon zest if using; spread in a single layer on the prepared sheet.
Roast tomatoes for 18 to 22 minutes until they burst and caramelize around the edges; remove from oven and let cool slightly.
Meanwhile, brush both sides of the bread slices with the remaining 1 tablespoon olive oil and arrange on a separate baking sheet.
Toast bread in the oven for 6 to 8 minutes until golden and crisp, flipping once for even color; remove and let cool slightly.
Tear or slice the burrata and place a portion on each toasted bread slice, allowing the creamy center to ooze over the surface.
Spoon the roasted tomatoes and their juices over the burrata on each slice.
Scatter torn basil leaves over the assembled crostini, drizzle with 1 to 2 tablespoons balsamic glaze, and finish with a light sprinkle of flaky sea salt and extra kosher salt to taste.
Serve immediately so the bread stays crisp and the burrata remains creamy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.