Garlicky, jammy roasted cherry tomatoes piled onto creamy, oozy burrata on top of crispy toast is the best speedy meal around. With bright summery flavours, this makes a delicious lunch or light meal that’s ready in just 20 minutes.
Loading lots of lovely things onto crispy toast has to be one of my favourite quick, easy, lazy meals. And this combination is pretty special. It screams bright summery flavours and is a real celebration of simple ingredients, done well.
Burrata is the perfect creamy, luxurious base for the jammy tomatoes and provides a lovely textural contrast too. Burrata is similar to mozzarella, but the inside of the cheese is a glorious mix of cheese and cream, called stracciatella.
It’s as easy as tossing tomatoes with a few cupboard staples and throwing them in the oven to get all roasted and glorious, then piling them on top of the burrata and crispy bread (highly recommend a good sourdough, focaccia, rosemary parmesan bread or Vogel’s style seed bread). Minimal hands-on time, maximum flavour. This is lovely as a light lunch or summery meal, and it’s also great in mini canape form. Slice up focaccia into little squares, then spoon a little burrata and one tomato on top for super elegant party bites.
Ingredients
The only potentially tricky ingredient here is the burrata – but there are some easy swaps you can make.
- Cherry tomatoes. I love using cherry tomatoes because they’re sweeter than their large counterparts, and they take no time to cook down into a jammy, delicious consistency. You can absolutely use larger tomatoes though, just keep the weight the same (roughly 3 large tomatoes).
- Burrata. This ultra-luxurious cheese is a perfect creamy base and contrast between the sweet, acidic, jammy roasted tomatoes. If you can’t find burrata, you could use a regular ball of mozzarella, bocconcini balls, feta or even cream cheese, brie, camembert or boursin.
- Balsamic vinegar. If you don’t have any, just use another teaspoon of lemon juice, or use pomegranate molasses.
- Basil and thyme. These pair perfectly with the flavours here, but you can switch the herbs up if you like. Rosemary or oregano would work well, as would mint.
How to make it
Heat your oven to 220C/430F fan and mix your cherry tomatoes with garlic, balsamic vinegar, olive oil, salt and lemon juice. Roast for 15 minutes, or until the tomatoes are super soft, jammy and charred.
Toast your bread, drizzle with olive oil then tear your burrata top on. Spoon over the roasted tomatoes and the cooking juices, then finish with the fresh basil and thyme leaves.
Got a question?
You can! If you do, chop them into small wedges (roughly the size of cherry tomatoes) so they cook quickly. I find 3 -4 large tomatoes to work well here.
Burrata can be tricky to find, though it’s becoming much more readily available. If you can’t find it, use a regular ball of mozzarella, little bocconcini balls, feta, camembert, brie, cream cheese or boursin.
I love using a piece of fresh sourdough, but a baguette, ciabatta, focaccia or really any bread you have to hand will be great. Try making my easy no-knead focaccia, no-knead rosemary parmesan bread or no-knead Vogel’s style seed bread to use in the recipe.
Like this recipe? Here are more quick ideas you might enjoy
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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Roasted Tomato Toast with Burrata
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Garlicky, jammy roasted cherry tomatoes piled onto creamy, oozy burrata on top of crispy toast is the best speedy meal around. With bright summery flavours, this makes a delicious lunch or light meal that’s ready in just 20 minutes.
Ingredients
- 300g (10.5oz) cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons lemon juice
- 1 tablespoon balsamic vinegar
- 3 garlic cloves, chopped
- 2 slices of bread (sourdough, focaccia, rosemary parmesan bread or seed bread)
- 1 ball of burrata
- A handful of fresh basil leaves
- A handful of fresh thyme leaves
Instructions
- Roast the tomatoes. Heat your oven to 220C/430F fan. Add the cherry tomatoes to a small ovenproof dish – or baking paper lined oven tray – along with 3 chopped garlic cloves, 2 tablespoons olive oil, 1 teaspoon of salt, 2 teaspoons of lemon juice and 1 tablespoon of balsamic vinegar. Toss the tomatoes through the other ingredients to coat them well, then transfer the dish to the oven for 15 minutes. After this, the tomatoes should break down and look charred and jammy. Remove the dish from the oven.
- Arrange the toast. Toast your bread, and drizzle 1/2 a tablespoon of olive oil over each piece. Tear your ball of burrata open, and place half on each piece of toast. Spoon over the roasted tomatoes, along with some of the cooking juices. Finish by scattering over the fresh basil and thyme leaves, then serve right away while hot and gooey.
Notes
SUBSTITUTIONS:Â If you can’t find burrata, use a regular ball of mozzarella, or little bocconcini balls, feta, camembert, brie, cream cheese, blue cheese or boursin. Swap the thyme and basil for rosemary, mint or oregano. You can use large tomatoes rather than cherry tomatoes – 3 or 4 will work well here. If you don’t have balsamic vinegar, use another teaspoon of lemon juice or pomegranate molasses.
STORAGE INSTRUCTIONS:Â This is a recipe you want to enjoy right away – as it sits, the liquid from the burrata and the roasted tomatoes will make the crispy toast go soggy. You can, however, roast the tomatoes in advance and then spoon them onto your toast when you’re ready to serve. They’ll last well for 5 days in the fridge, stored in a covered container.
- Prep Time: 5
- Cook Time: 15
- Category: snacks
- Method: oven
- Cuisine: italian
Nutrition
- Serving Size: 1 slice
Keywords: burrata toast, tomato toast
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