Roasted tomato, pesto & burrata bruschetta
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
Scale
- 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.