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Smoky Cherry Tomato Bruschetta with Creamy Burrata: Easy Appetizer

Smoky cherry tomato bruschetta with creamy burrata - featured image
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This Smoky Cherry Tomato Bruschetta with Creamy Burrata is a quick and easy appetizer that feels fancy but takes almost no time. Roasted cherry tomatoes with a smoky char pair perfectly with cold, creamy burrata on crispy garlic-rubbed bread.

Ingredients

Scale
  • 2 pints cherry tomatoes (about 4 cups)
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, smashed
  • 1 teaspoon smoked paprika
  • ½ teaspoon liquid smoke (optional)
  • Salt and freshly cracked black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 1 large baguette (or rustic Italian loaf), cut into ½-inch thick slices on the bias
  • 2 tablespoons olive oil (for brushing bread)
  • 1 large clove garlic, peeled (for rubbing on toasted bread)
  • 8 ounces burrata cheese
  • Fresh basil leaves (about 10-12 leaves, torn or whole)
  • Flaky sea salt (like Maldon) for finishing
  • Balsamic glaze for drizzling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  2. In a medium bowl, toss the cherry tomatoes with 3 tablespoons olive oil, smashed garlic cloves, smoked paprika, liquid smoke (if using), a generous pinch of salt, and a few cracks of black pepper. Spread them in a single layer on the prepared baking sheet.
  3. Roast the tomatoes for 15-20 minutes, until skins are blistered and split and tomatoes have started to caramelize. Halfway through, shake the pan for even roasting.
  4. While tomatoes roast, arrange baguette slices on a separate baking sheet. Brush each slice with the remaining 2 tablespoons olive oil. Toast for 5-7 minutes, flipping halfway, until golden brown and crispy.
  5. As soon as the bread comes out of the oven, rub the peeled garlic clove over the top of each warm slice.
  6. Place the warm toasted bread on a serving platter. Spoon the roasted cherry tomatoes and their juices over the top. Tear the burrata into large pieces and nestle among the tomatoes.
  7. Scatter fresh basil leaves over the top. Sprinkle with flaky sea salt and drizzle with balsamic glaze if using. Serve immediately.

Notes

For an even smokier flavor, char the tomatoes on a gas burner using metal skewers or a grill basket. Let the roasted tomatoes cool for 2-3 minutes before spooning over bread to prevent sogginess. Tear burrata with your hands rather than slicing to preserve texture. Store roasted tomatoes and toasted bread separately; assemble just before serving.

Nutrition

Keywords: bruschetta, cherry tomato, burrata, smoky, appetizer, easy, quick, Italian, vegetarian

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