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Overhead view of burrata bruschetta on a wood board, torn cheese spilling cream over blistered charred cherry tomatoes and basil.

Charred Tomato Bruschetta with Creamy Burrata on Toast

Cherry tomatoes blistered in a hot skillet, piled onto garlic-rubbed toast with torn burrata, balsamic glaze, and basil.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Calories: 91
Ingredients Method Notes

Ingredients
  

For the charred tomatoes
  • 450 g cherry tomatoes (about 3 cups)
  • 2 tbsp olive oil for the skillet
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional
For the toast
  • 1 baguette (about 250 g / 9 oz); cut into 8 slices, about 1.5 cm thick
  • 2 tbsp olive oil for brushing
  • 1 clove garlic clove, halved for rubbing
To finish
  • 2 burrata balls (about 113 g / 4 oz each); torn
  • 1/4 cup fresh basil leaves torn
  • 2 tbsp balsamic glaze
  • flaky salt to taste
  • black pepper to taste

Method
 

Char the Tomatoes
  1. Heat a 10-inch cast-iron skillet over medium-high heat for 2 minutes, until a drop of water flicked onto the surface skitters and evaporates right away.
  2. Add 2 tablespoons olive oil, then the whole cherry tomatoes in a single layer. Let them sit undisturbed for 2 to 3 minutes until the skins touching the pan blister and blacken in spots.
  3. Shake the pan or toss with tongs and cook another 3 to 4 minutes, until most tomatoes have split and released their juices. Stir in the minced garlic, salt, black pepper, and red pepper flakes for the last 30 seconds, until fragrant. Remove from heat.
Toast and Assemble
  1. Heat the broiler to high, about 240 C / 475 F. Arrange the baguette slices on a 13 x 18 inch sheet pan and brush both sides with the remaining 2 tablespoons olive oil.
  2. Broil for 1 to 2 minutes per side, watching closely, until the edges are golden brown and the centers are still a little chewy.
  3. While the toast is still warm, rub the cut side of the halved garlic clove over each slice.
  4. Arrange the toasts on a platter. Tear the burrata over the top so the cream spills across the bread.
  5. Spoon the warm charred tomatoes and their juices over the burrata.
  6. Drizzle with the balsamic glaze, scatter the torn basil on top, and finish with flaky salt and a crack of black pepper. Serve right away while the toast is crisp and the burrata is soft.

Notes

  • Work in a single layer so tomatoes char instead of steam.
  • Broilers vary, so check toast at the 1-minute mark.
  • Tear burrata at the last minute to keep the cream intact.
  • Serve immediately, this dish doesn't hold well once assembled.