Can I use larger tomatoes?

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.

I can't find burrata, what else could I use?

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.

What's the best bread to use?

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.

Roasted Tomato Toast with Burrata

Name: Roasted Tomato Toast with Burrata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: italian
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

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

Units Scale

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

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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: 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: 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