I can never resist this creamy burrata bread piled with juicy roasted tomatoes, and it always disappears fast. It looks restaurant-worthy, but the payoff is pure effortless appetizer magic.

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I’m obsessed with this burrata bread appetizer because it hits every craving I have in one ridiculous bite. Creamy burrata, juicy cherry tomatoes, crisp bread, a little tang, a little mess.

The kind of snack I keep “tasting” until half the platter is gone. And honestly, I’m not sorry.

I love how it feels fancy without acting precious, like something I’d put out with drinks but also destroy standing at the counter. But the real magic is that creamy, tomato-slick bite that makes me pause for a second.

Just pure, simple, gotta-have-another food. This is my kind of appetizer.

Ingredients

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Cherry tomatoes get jammy and sweet, with just enough juicy pop.
Extra virgin olive oil makes everything glossy, rich, and honestly more snackable.
Garlic brings that cozy, savory smell you’ll notice right away.
Kosher salt wakes up the tomatoes, bread, and creamy burrata.
Black pepper adds a tiny bite so it doesn’t taste flat.
Red pepper flakes are optional, but they give it a fun little kick.
Crusty bread is the crunchy base that keeps this feeling party-ready.
Burrata is the creamy, messy, totally worth-it center of the whole thing.
Fresh basil keeps it bright, green, and a little garden-fresh.
Balsamic glaze adds sweet tang, so each bite tastes more complete.
Flaky sea salt gives that final crunchy sparkle.
Basically, don’t skip it.

Ingredient Quantities

1 pint cherry tomatoes (about 12 ounces)

2 tablespoons extra virgin olive oil, plus 1 tablespoon for finishing

2 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes (optional)

1 baguette or crusty Italian loaf, about 12 to 14 ounces

2 burrata balls (about 8 ounces total)

1/4 cup fresh basil leaves, torn

2 tablespoons balsamic glaze or reduction

Flaky sea salt for finishing, about 1/2 teaspoon

How to Make this

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1. Preheat oven to 400°F (200°C). In a baking dish, toss cherry tomatoes with 2 tablespoons olive oil, minced garlic, kosher salt, black pepper, and crushed red pepper flakes if using.

2. Roast tomatoes until blistered and slightly collapsed, about 18 to 22 minutes, shaking the pan once halfway through.

3. While tomatoes roast, slice the baguette into 1/2 inch slices and arrange on a baking sheet.

4. Brush bread slices lightly with a little olive oil and toast in the oven for 6 to 8 minutes or until golden and crisp, flipping once for even browning.

5. Remove roasted tomatoes from the oven and let cool slightly; spoon any pan juices into a small bowl to drizzle later.

6. Tear or cut burrata into pieces and set aside at room temperature so it is creamy and easy to spread.

7. Assemble by placing torn burrata on each toasted bread slice, top with roasted tomatoes and a spoonful of the reserved pan juices.

8. Sprinkle torn basil over the toasts, drizzle with the remaining 1 tablespoon olive oil and balsamic glaze, and finish with flaky sea salt to taste.

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

Equipment Needed

1. Oven (preheated to 400°F 200°C)
2. 9×13 inch baking dish or similar ovenproof dish
3. Baking sheet
4. Cutting board
5. Serrated bread knife
6. Pastry brush or silicone brush
7. Small bowl for reserved pan juices
8. Wooden spoon or heatproof spatula
9. Measuring spoons

FAQ

How many people does this appetizer serve? Answer: Serves 4 to 6 as an appetizer depending on portion size.

Can I make the roasted tomatoes ahead of time? Answer: Yes. Roast tomatoes up to 24 hours ahead, cool, store covered in the refrigerator, then warm briefly or serve at room temperature.

What can I use instead of burrata? Answer: Fresh mozzarella with a spooned creamy ricotta inside mimics burrata. Burrata is preferred for its creamy center.

How should I toast the bread for best texture? Answer: Slice the loaf, brush slices with 1 tablespoon olive oil, grill or toast in a 400 F oven for 5 to 8 minutes until golden and crisp.

Can I change the seasoning for different flavors? Answer: Yes. Add a pinch of dried oregano or a splash of lemon juice for brightness. Omit red pepper flakes for no heat.

How do I store leftovers? Answer: Store roasted tomatoes and bread separately. Tomatoes keep 2 to 3 days refrigerated. Toasted bread is best eaten same day but can be reheated to refresh crispness.

Easy Burrata Bread Appetizer With Roasted Tomatoes Recipe Substitutions and Variations

Cherry tomatoes: substitute grape tomatoes or halved small plum tomatoes; for a sweeter note use roasted yellow cherry tomatoes.
Extra virgin olive oil: substitute avocado oil for a neutral flavor, or light olive oil if you want a milder olive taste.
Baguette or crusty Italian loaf: substitute ciabatta, sourdough boule, or sliced focaccia for a different crumb and chew.
Burrata: substitute fresh mozzarella di bufala plus a spoonful of cream, or stracciatella mixed into torn mozzarella for similar creaminess.

Pro Tips

– Let the burrata sit at room temperature for at least 20 minutes before assembling. It becomes silkier and spreads beautifully, so each bite has that creamy contrast to the crisp bread.

– After roasting, skim off most of the excess liquid if it looks very watery and reduce it briefly over low heat to concentrate the flavors. A thicker spoonable jus clings to the bread much better than a thin broth.

– For maximum flavor, rub the toasted bread with a cut garlic clove while it is still hot. The garlic melts into the crust and gives a subtle, fresh pop without overpowering the tomatoes or burrata.

– If you need to prep ahead, roast the tomatoes a few hours earlier and rewarm them briefly in a hot oven or skillet before assembling. Toast the bread just before serving so it stays crisp and contrasts with the warm tomatoes and creamy cheese.

Easy Burrata Bread Appetizer With Roasted Tomatoes Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can never resist this creamy burrata bread piled with juicy roasted tomatoes, and it always disappears fast. It looks restaurant-worthy, but the payoff is pure effortless appetizer magic.

Servings

servings

Calories

362

kcal

Equipment: 1. Oven (preheated to 400°F 200°C)
2. 9×13 inch baking dish or similar ovenproof dish
3. Baking sheet
4. Cutting board
5. Serrated bread knife
6. Pastry brush or silicone brush
7. Small bowl for reserved pan juices
8. Wooden spoon or heatproof spatula
9. Measuring spoons

Ingredients

1 pint cherry tomatoes (about 12 ounces)
2 tablespoons extra virgin olive oil, plus 1 tablespoon for finishing
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 baguette or crusty Italian loaf, about 12 to 14 ounces
2 burrata balls (about 8 ounces total)
1/4 cup fresh basil leaves, torn
2 tablespoons balsamic glaze or reduction
Flaky sea salt for finishing, about 1/2 teaspoon

Directions

Preheat oven to 400°F (200°C). In a baking dish, toss cherry tomatoes with 2 tablespoons olive oil, minced garlic, kosher salt, black pepper, and crushed red pepper flakes if using.
Roast tomatoes until blistered and slightly collapsed, about 18 to 22 minutes, shaking the pan once halfway through.
While tomatoes roast, slice the baguette into 1/2 inch slices and arrange on a baking sheet.
Brush bread slices lightly with a little olive oil and toast in the oven for 6 to 8 minutes or until golden and crisp, flipping once for even browning.
Remove roasted tomatoes from the oven and let cool slightly; spoon any pan juices into a small bowl to drizzle later.
Tear or cut burrata into pieces and set aside at room temperature so it is creamy and easy to spread.
Assemble by placing torn burrata on each toasted bread slice, top with roasted tomatoes and a spoonful of the reserved pan juices.
Sprinkle torn basil over the toasts, drizzle with the remaining 1 tablespoon olive oil and balsamic glaze, and finish with flaky sea salt to taste.
Serve immediately so the bread remains crisp and the burrata is 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.