Ingredients
Equipment
Method
- Preheat the oven to 200°C (400°F).
- Place the cherry tomatoes on a baking tray lined with parchment paper; drizzle with olive oil, sprinkle with salt and pepper, and toss gently.
- Roast the tomatoes for about 15–20 minutes until they burst open and release their juices.
- Slice the bread into thick pieces and toast lightly until golden brown.
- Rub each slice of warm bread with the garlic clove.
- Place a generous spoonful of roasted tomatoes on each slice of bread.
- Tear open the burrata and dollop it generously over the tomatoes.
- Sprinkle toasted pine nuts on top and garnish with fresh basil leaves.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 350mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 15mgIron: 5mg
Notes
Choose ripe, juicy tomatoes for the best flavor, and use high-quality olive oil for enhanced taste.
Leftovers should be stored separately to maintain freshness: keep the toasted bread airtight, the roasted tomatoes in a covered bowl, and the burrata sealed in its packaging.
Drizzle balsamic glaze over the finished bruschetta for extra flavor.
Tried this recipe?Let us know how it was!