thekittchen

menu icon
go to homepage
  • About
    • First Time Here?
    • Privacy Statement
  • Recipes
    • breakfast
    • Lunch
    • Dinner
    • Appetizer
    • Side Dish
    • Dessert
    • Cocktails
  • Travel
  • Home
  • Life
  • Videos
  • Shop
  • Press
    • Press Page
    • Services
    • Speaking Engagements
subscribe
search icon
Homepage link
  • About
    • First Time Here?
    • Privacy Statement
  • Recipes
    • breakfast
    • Lunch
    • Dinner
    • Appetizer
    • Side Dish
    • Dessert
    • Cocktails
  • Travel
  • Home
  • Life
  • Videos
  • Shop
  • Press
    • Press Page
    • Services
    • Speaking Engagements
×
Home » appetizer

Roasted Tomato and Burrata Bruschetta

Published: Apr 29, 2013 · Modified: Jun 21, 2018 by Kit · This post may contain affiliate links · 7 Comments

Sharing is caring!

  • Facebook
  • Twitter
  • Email

roasted_tomato_bruschetta

Balena's thick and generously topped bruschetta inspired me to make my own. This is an appetizer so hearty you can have it for dinner, which is just what I did. The bread is crunchy, the tomatoes are roasted until they are velvety, and the burrata is creamy. This is a simple no fuss recipe that shows off each ingredient. Just be sure to eat it Balena style - with a fork and a steak knife.

This recipe makes enough for 4 appetizer servings.Total time: 35 minutes

You will need:
4-6 ripe medium-sized Tomatoes
2 tablespoons Olive Oil
2 cloves of Garlic, minced
½ teaspoon Salt
1 ½ tablespoons chopped Fresh Basil
1 teaspoon Fresh Oregano
⅛ teaspoon Pepper
Fresh Italian Bread (unsliced)
Kerrygold Herb and Garlic Butter
Burrata (or any Fresh Mozzarella)

Step 1:

Preheat your oven to 400 degrees. Take the butter out of the fridge and let it soften. Dice the tomatoes, you want the pieces to be about an inch big.

Step 2:

Spread the tomatoes out on a baking sheet. If the pan is crowded the tomatoes will take longer to cook. Drizzle the olive oil over, and then add the garlic, salt, basil, and pepper. Toss around a bit to evenly distribute everything.

Step 3:

Bake for about 15 minutes. Then use a spatula and stir/flip the tomatoes a bit. This helps them to cook evenly. Then let cook for another 10 minutes. You want the tomatoes to have lost their moisture, but you don’t want them to brown or burn.

Step 4:

Thickly slice the bread. You want it to be between 1 inch and 2 inches thick. You will need about 3 slices of bread, then cut them in half. Then spread butter on the bread. Once the tomatoes are done roasting, take them out of the oven, and turn the oven on to broil. Place the bread in the oven under the broiler to toast it. It should take about a minute a side. Flip over once the first side has toasted.

Step 5:

Assemble. Spoon a generous layer of tomatoes over the bread. Then add a slice of burrata on top. Serve immediately, with a steak knife and fork.

More appetizer

  • Easy Easter Recipes Story Poster Image
    Easy Easter Recipes
  • Buffalo Chicken Dip | Classic buffalo chicken dip served in an edible bread bowl.
    Best Game Day Recipes
  • A Buffalo Chicken Grits Bowl is made with creamy cheesy grits, crispy bacon, sauteed spinach, fresh corn, and spicy shredded buffalo chicken. It's a comfort food meal that you can make in just 30 minutes.
    The Best Buffalo Chicken Recipes
  • Bacon Cheeseburger Stuffed Peppers 6
    Bacon Cheeseburger Stuffed Peppers

Comments

  1. notjustdinnerandamovie says

    April 29, 2013 at 8:47 pm

    This looks so good!! I can't wait to try it!
    Reply
  2. bloodybest says

    April 29, 2013 at 9:02 pm

    This looks amazing! And Burrata Bruschetta is fun to say :)
    Reply
  3. shae pendleton says

    April 29, 2013 at 9:24 pm

    I love bruschetta! I usually just buy the canned fire roasted tomatoes, next time I'll have to oven roast them myself! :)
    Reply
  4. leaner by the lake says

    April 29, 2013 at 11:06 pm

    This is making me UBER excited to tomato season!!! Cannot wait for the Daley Plaza farmer's market here in Chicago and a basket full of heirloom tomatoes. Thanks to this recipe, I'll have something new to do with them! -Eileen www.leanerbythelake.com
    Reply
    • thekittchen says

      April 30, 2013 at 4:42 am

      Thanks for reading! I used fresh bread from Pastoral there is one not far from Daley Plaza. Also, this same exact thing is great over pasta.
      Reply
      • leaner by the lake says

        April 30, 2013 at 4:43 am

        Ha, we must work near each other. I work at State & Washington, so Pastoral is the best stop for summertime picnic lunches. LOVE their bread...and everything else.
        Reply
  5. Lauren Nolan (@lakeshore_lady) says

    January 28, 2014 at 10:53 pm

    Burrata may be one of my favorite things in the world, so this is RIGHT up my alley! Can't wait to try it!
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Welcome! I'm Kit and The Kittchen is all about my two biggest loves: Food and Travel! Here you can discover delicious and practical everyday recipes, plus travel destinations to feed your wanderlust. Thanks for stopping by!

More about me

Recipes

  • The Best Chicken Chili
  • Brisket Enchiladas 13
    32 Favorite Freezer Meals
  • Easy Recipes for Beginners
  • Easy Healthy Creamy Chicken Soup with Pureed Butternut Squash

Travel

  • Casa Beatnik - A Charming Boutique Hotel in Galicia
  • Kennebunkport Travel Guide | Things to Do in Kennebunkport
  • Nantucket Itinerary for Kids
  • Milwaukee Itinerary for Kids

Home

  • Upgrading Doors on a Budget
  • Cottage-Core Inspired Entryway Design
  • Chicago Balcony Design Reveal
  • Big Plans for Our Back Balcony

Footer

↑ back to top
thekittchen
About
First Time Here?
Contact
Press

Copyright © 2025 The Kittchen. Disclosure and Privacy Policy

  • 1