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Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
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Roasted tomato, pesto & burrata bruschetta
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Easy and quickEveryday easy & perfect for Memorial Day
Bruschetta is a summertime favorite in my house because it is so easy to make and can be created with almost whatever ingredients you have on hand. You don't really need a recipe for bruschetta, but I periodically publish one for inspiration. For Memorial Day and 4th of July, I like to plate this combination on a bright blue platter, making for a patriotic red, white and blue presentation.
Roasted stem-on cherry tomatoes
Roasting cherry tomatoes is quick and easy and these little stem-on flavor bombs are delicious when smashed on a piece of grilled bread with a smear of burrata cheese and a dab of pesto. The Costco in my neighborhood sells hydroponically grown, stem-on cherry tomatoes at a very good price.
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Basil and spinach pesto
I like to use this pesto recipe for a bright green, tasty and nutritious pesto that takes only a couple minutes to make using a food processor. I freeze extras in ice cube trays or plastic bags for future use.
PrintRoasted tomato, pesto & burrata bruschetta
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
- 1 pound stem-on cherry tomatoes
- Olive oil
- 1/2 cup Basil and spinach pesto, or store-bought pesto
- 8 ounces burrata cheese
- 1 French baguette, sliced
- 3 cloves garlic
- 2 T capers
Instructions
- Heat oven to 400 degrees. Place tomatoes in a roasting pan, brush with olive oil and season with salt and pepper. Roast until tomatoes burst, approximately 8 – 10 minutes, but your time will depend on the size of your tomatoes.
- Heat broiler or grill on high. Brush the bread slices with olive oil. Broil or grill until toasted. Remove from the heat and rub with garlic clove. Keep a close eye on the bread as it goes from toasted to burnt very quickly.
- Break burrata ball and spread out in a large serving platter. Spread burrata with pesto and garnish with capers. Drizzle with olive oil. Arrange roasted tomatoes and grilled bread slices on the platter and serve.
THIS SERVES WELL WITH
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This is one of my go to appetizers. It is so easy and delicious. If I plan ahead I use the slow roasted tomatoes – incredible!! Thank you Kim.
Thank you Stacy. I’m so glad you are enjoying the recipe.