Want to know when I share a new recipe? Subscribe today!
More Brunch Recipes
Slow-Roasted Tomato and Burrata Bruschetta
Slow-roasted cherry tomatoes and burrata bruschetta is one of my favourite ways to turn a few good ingredients into something special. I roast the tomatoes low and slow until they’re sweet, jammy, and bursting with flavour, then spoon them over crusty bread with creamy burrata and a drizzle of olive oil. It’s simple but feels indulgent, perfect for lunch, a starter, or even a lazy dinner with a glass of wine. Bright, rich, and ridiculously satisfying.
Ingredients
- 2 slices thickly cut bread
- 220g cherry tomatoes, sliced in half
- extra virgin olive oil
- 1 garlic clove, sliced in half lengthways
- 125g burrata, drained
- Fresh basil
Instructions
- Preheat oven to 100C.
- Toss the tomatoes through a small amount of extra virgin olive oil. Spread the tomatoes evenly across a baking tray, skin side down. Season with salt and pepper.
- Transfer to the oven and roast for 3 hours. Once cooked, remove from the oven and allow to cool.
- Toast each side of the bread until golden, and then rub one side with the sliced garlic clove.
- Top the toast with the tomatoes, torn basil leaves, and the burrata.
- Season with salt and pepper and a drizzle of extra virgin olive oil and serve.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 215Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 346mgCarbohydrates: 21gFiber: 2gSugar: 5gProtein: 10g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
Want to know when I share a new recipe? Subscribe today!
Slow-Roasted Cherry Tomatoes and Burrata Bruschetta
A (Gluten-Free) Toast to Brunch
I’m a bruschetta girl through and through. Thick-cut toasted bread, rubbed with garlic, and loaded with good things on top? I’m in. And this Slow-Roasted Cherry Tomatoes and Burrata Bruschetta is exactly the kind of brunch that gets me excited. The fact that I’m gluten-free hasn’t stopped me from enjoying it either – I’ve been celiac for years now, but you wouldn’t know it from most of the food I post. That’s partly because my friends and family (and husband), aren’t gluten-free, so I’ve had plenty of opportunities to make both versions and test out gluten-free swaps that actually work. And let me tell you, the options these days are so much better than they used to be.
For this bruschetta, I just use a good gluten-free sourdough or ciabatta. Toasted until golden and crunchy, it holds up beautifully under the weight of those slow-roasted cherry tomatoes and the gloriously soft burrata. I love how this dish feels elegant but unfussy. It’s the kind of food that looks like you’ve gone to heaps of effort when really, all you’ve done is roast some tomatoes and assemble things nicely. Perfect for lazy Sundays, impromptu brunches, or when you just want to eat something that makes you feel a bit posh without putting on real trousers.
It’s also worth saying that if you’ve got people coming over, this is a real showstopper. Even the most tomato-sceptical friends tend to come around when they taste how sweet and soft they become after a few hours in the oven. And once that burrata is torn open and starts melting into the bread? You’ll be lucky if there’s any left by the time you sit down.
Tomato Roasting as Therapy
Roasting cherry tomatoes low and slow might just be one of my favourite kitchen tasks – it’s barely a task, really. I halve them, chuck them on a tray, drizzle with olive oil, season generously, and let the oven do the work. They take a few hours, so it’s the perfect background task while I’m pottering about the house. I usually take this time to get the chores out of the way – laundry, tidying, sorting my endless collection of cookbooks. There’s something comforting about knowing a tray of tomatoes is quietly transforming in the oven while the rest of life gets sorted.
What comes out is absolute magic. The tomatoes collapse into themselves, becoming intensely sweet, slightly jammy, and rich in flavour. The juices thicken to almost a sticky consistency, so you can just about spread them across your toasted bread. And they’re as good cold as they are warm, which is saying something! I’ve made extra before and thrown them into pasta, stirred through scrambled eggs, or added to a salad the next day. They never go to waste.
I usually roast them with just salt, pepper, and olive oil, but you can add herbs if you like. A bit of thyme or oregano wouldn’t go astray. The key is not to rush them – set the oven low, ignore them for a while, and come back to trays of little ruby jewels. You’ll wonder why you haven’t been doing this every weekend.
The Glory That Is Burrata
I’ve always liked mozzarella, but burrata is like mozzarella’s more glamorous older sibling. It’s got that same gentle bounce on the outside, but cut into it and you’re met with creamy, luscious stracciatella on the inside. I don’t need to do much to it – a drizzle of olive oil, some sea salt flakes, a crack of black pepper, and it’s good to go. Draped over toasted bread and warm roasted tomatoes, it melts just enough to be decadent without becoming a mess.
Bruschetta is one of my favourite foods to eat, and adding burrata just takes it to another level. It’s soft, silky, and completely indulgent – but still feels light enough to have for brunch. When I serve this to friends, it never lasts long. Everyone always assumes I’ve picked it up from some trendy café or deli. Nope, just me, my oven, and a bit of good cheese.
If you’ve never tried burrata before, now is the time. It used to be tricky to find, but it’s become much more common in supermarkets and delis these days. And trust me, it’s worth the splurge. You could use fresh mozzarella in a pinch, but it won’t have that creamy centre that oozes so beautifully when you tear it open. Burrata makes this dish what it is – simple ingredients, done well, and brought together with a little bit of care.
Ingredients Breakdown
When it comes to ingredients for my Slow-Roasted Cherry Tomatoes and Burrata Bruschetta, it’s all about quality. You don’t need a lot, so use the best you can. Start with cherry tomatoes – I like to use a mix of red and yellow if I can get them, just for a bit of colour. They should be sweet and ripe, because they’ll get even sweeter in the oven. Then there’s the bread – use something sturdy, ideally a gluten-free sourdough or ciabatta if needed, and toast it until it’s crisp and golden.
Next up, burrata. The star of the show. You’ll want one big ball if you’re serving a few people or smaller individual ones if you’re making portions. Make sure it’s fresh and straight from the fridge before you add it to your warm bruschetta. Basil is the final flourish. Freshly torn leaves add brightness and balance to the rich tomatoes and cheese. And of course, don’t forget your olive oil, sea salt, and black pepper – they bring everything together.
This is the kind of dish that makes you feel like you’ve pulled off something a bit fancy, even when you haven’t. It’s effortless but beautiful, rich in flavour without being heavy. Whether you’re gluten-free or not, this Slow-Roasted Cherry Tomatoes and Burrata Bruschetta deserves a spot in your weekend rotation. And once you’ve tasted those tomatoes? You’ll be roasting a batch every Sunday without fail.
