Sweet, flavourful roasted tomatoes pair beautifully with the creamy burrata.

Layered on crispy toast, it’s a delicious appetizer that can be made anytime of year!

While I love the freshness of tomatoes in this fresh tomato and peach crostini appetizer, the flavor combination of roast tomatoes and burrata is absolutely something you must try.

It’s the perfect appetizer for sharing and makes a great starter to any get-together. If you’re a huge fan of bruschetta, this is an easy recipe to level up and enjoy a divine, fresh Italian cheese too.

What is burrata cheese?

Burrata cheese is a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center is called stracchiatella, a combination of shreds of mozzarella and cream  It’s buttery, rich and has a slight milky taste and subtle sweetness.

Why you’ll love this burrata and fresh tomato appetizer

• This appetizer uses simple ingredients that pack a flavour punch!
• It’s a simple recipe and a delicious way to enjoy creamy burrata cheese.
• Make it as an appetizer for anytime of year, especially in the Spring and Summer seasons.
• You can make most of the recipe ahead of time and simply assemble it when guests arrive!

Ingredients needed to make this burrata bread appetizer recipe

Burrata cheese: if you can, use a good quality burrata cheese from Italy for the best texture and flavor

Tomatoes: use fresh tomatoes – baby, sweet cherry tomatoes or grape tomatoes to roast for the best burrata bread topping

Olive oil: extra virgin olive oil is needed for roasting the tomatoes

Red wine vinegar: just a little splash of red wine vinegar help flavor the roast tomatoes

Seasonings: garlic powder, dried thyme, dried, oregano, kosher salt and chili flakes are the best seasonings for the roast tomatoes

Fresh herbs: I love a sprinkle of fresh basil leaves to tie all of the flavours of this appetizer together

Bread: toasted bread is key for serving this burrata and tomato appetizer; I like to use a crusty bread like baguette but you could also use sourdough bread or a crusy italian bread, just make sure to slice larger pieces of bread in half for serving.

Step by step process to make this appetizer

Step 1: Preheat the oven to 375F. Line a small rimmed baking sheet with parchment paper.

Step 2: Add the whole tomatoes (baby, cherry or grape tomatoes) to the parchment lined baking sheet. Drizzle the olive oil and red wine vinegar over the tomatoes. Then, sprinkle the seasonings over the tomatoes. Toss to combine and make sure the tomatoes are well coated.

Step 3: Roast the tomatoes for 18-22 minutes or until tomatoes are just starting to burst.

Step 4: Remove the tomatoes from the oven and set aside.

Step 5: Make the toasted bread: To another baking sheet add the slices of bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside.

Step 6: Assemble the appetizer: In a low bowl or on a plate, add the ball of burrata cheese. Place the roasted tomato mixture around the burrata. Garnish the appetizer with fresh basil. Serve with the toasted bread and allow guest to scoop the creamy cheese onto the top of each slice of bread and then top with the roasted tomatoes.

Expert tips for making these burrata bread bites

• Keep burrata stored in the liquid it comes in until ready to use. Make sure to take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.
• Get a head start on this recipe by roasting the tomatoes and toasting the bread ahead of time. Store the tomatoes in the fridge and remove from the fridge 30-60 minutes before assembling the appetizer (at the same time you take the burrata out of the fridge). Store the crostini at room temperature until ready to serve.
• Variations – different ways to enjoy this appetizer:
  • Grill the bread instead of using the oven during the summer season.
  • Keep the tomatoes fresh instead of roasting and season according to the recipe to make more of a cherry tomato bruschetta as a topping.
  • Add a drizzle of balsamic glaze or pesto sauce to the burrata cheese before serving to enhance the flavours of the burrata bread appetizer further.

Common questions

Where can I find burrata?
Many local grocery stores sell burrata. If you cannot find burrata, the closest substitute is fresh mozzarella cheese. Generally you can find fresh mozzarella balls packed in water or whey. Fresh mozzarella has the closest flavour in any substitute for burrata. However, please note mozzarella will not have the same creamy texture as burrata. If using fresh mozzarella instead of burrata I recommend adding a sprinkle of salt on the cheese before serving to enhance the flavour. In a pinch you could also serve this appetizer with fresh ricotta.

What is the best way to serve burrata?
Burrata is best enjoyed at room temperature so make sure to take it out of the fridge 30-60 minutes before making this burrata bread recipe.

Can I use balsamic vinegar instead of red wine vinegar?
If you don’t have red wine vinegar you can use balsamic vinegar for the roast tomatoes.

How to store this burrata bread recipe

This burrata bread appetizer is best enjoyed the day it’s made. However, if you have leftover burrata and tomatoes, store them in their own air-tight container in the fridge for up to 1-2 days. The toasted bread can be stored in an airtight container at room temperature for 1-2 days as well.

More delicious appetizers to love from the blog

Easy Baked Feta Appetizer with Tomatoes and Peppers

Roasted Plum Crostini Appetizer with Goat Cheese

Sun Dried Tomato Goat Cheese Pesto Appetizer

Print

Easy Burrata Bread Appetizer with Roasted Tomatoes

This easy burrata bread appetizer recipe topped with roasted tomatoes is sure to wow your guests! Easy to make and enjoy anytime of year.

Course Appetizer

Cuisine american-inspired

Keyword burrata, easy appetizer

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Author Jess

Ingredients

• 225 g (7-8oz) burrata cheese
• 2 cups baby, grape or cherry tomatoes 
• 3 tbsp olive oil 
• 1 tsp red wine vinegar   
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp chili flakes 
• 1 baguette, sliced into half-inch slices
• fresh basil leaves to garnish

Instructions

• Preheat the oven to 375F. Line a small rimmed baking sheet with parchment paper.
• Add the whole tomatoes (baby, cherry or grape tomatoes) to the parchment lined baking sheet. Drizzle the olive oil and red wine vinegar over the tomatoes. Then, sprinkle the seasonings over the tomatoes. Toss to combine and make sure the tomatoes are well-coated.
• Roast the tomatoes for 18-22 minutes or until tomatoes are just starting to burst.
• Remove the tomatoes from the oven and set aside. 
• Make the toasted bread: To another baking sheet add the slices of bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside.
• Assemble the appetizer: In a low bowl or on a plate, add the ball of burrata cheese. Place the roasted tomato mixture around the burrata. Garnish the appetizer with fresh basil. Serve with the toasted bread and allow guest to scoop the creamy cheese onto the top of each slice of bread and then top with the roasted tomatoes. 

Notes

• Keep burrata stored in the liquid it comes in until ready to use. Make sure to take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.
• Get a head start on this recipe by roasting the tomatoes and toasting the bread ahead of time. Store the tomatoes in the fridge and remove from the fridge 30-60 minutes before assembling the appetizer (at the same time you take the burrata out of the fridge). Store the crostini at room temperature until ready to serve.
• Variations - different ways to enjoy this appetizer: 
  • Grill the bread instead of using the oven during the summer season.
  • Keep the tomatoes fresh instead of roasting and season according to the recipe to make more of a cherry tomato bruschetta as a topping.
  • Add a drizzle of balsamic glaze or pesto sauce to the burrata cheese before serving to enhance the flavours of the burrata bread appetizer further.

The post Easy Burrata Bread Appetizer with Roasted Tomatoes appeared first on Cooking in my Genes.

I love when the leaves have turned gorgeous colours and we get cozy with many delicious recipes.

October is a delicious month because there’s so much amazing seasonal produce available to cook with! So, let’s dive in to all of the recipes in season.

I know that pumpkin-everything can steal the show this time of year but I think it should really be apple-everything!

Ever since I was a kid any apple-cinnamon recipe was a favourite of mine. Think apple crisps, apple cakes, apple muffins and apple cider.

Oh and waffles topped with sautéed apples! Just toss slices or chopped apples in a pan with some butter, pinch of sugar and cinnamon and cook on medium-low until softened.

Since we’ve had quite a mild Fall thus far, we’ve been sticking to ‘lighter’ October recipes like my Peanut Chicken Power Bowls and this Southwestern Kale Power Salad from Cookie & Kate.

But, that hasn’t stopped me from baking up a storm! Even though apples are my go-to for baking, we LOVE these Soft Pumpkin Cookies from Ambitious Kitchen.

So, let’s chat all of the October recipes that are perfect for this time of year:

Apples – Apple Cinnamon Crumble Cake

Brussels Sprouts – Sheet Pan Roasted Brussels Sprouts

Cauliflower – Roasted Cauliflower Soup

Cranberries – Kombucha Cranberry Bourbon Smash

Pears – Baked Pears with Cardamom Cream

Tomatoes – One Pan Baked Chicken with Tomatoes & Oregano

And, we can’t forget about Thanksgiving. Depending on where you live, Thanksgiving could look quite different this year so I’m re-releasing my Fall-Winter Gatherings e-Cookbook! It has 6 cozy and delicious recipes, many that would be perfect for a toned-down Thanksgiving. Here’s a few of my favourites:

• Warm Kale Salad with Sweet Potatoes & Apples
• Cheesy Shells
• One Pan Chicken & Mushrooms
• Mulled Apple Cider

Until the next cooking adventure,
Jess

The post What’s In Season – Recipes to Make in October appeared first on Cooking in my Genes.

Farmer’s markets are bursting with an array of seasonal food and I seriously cannot wait to dig in.

I’m definitely ready to cook allll the things with What’s In Season for August; so, come on over for all of the August recipe inspiration plus an update on my summer adventures and vegetable garden!

This past month Scott and I have been on a variety of summer day-trip adventures. One of our goals this summer was to get out and explore Alberta more; so far we’ve done just that!

We headed out to the Turner Valley Region for lunch at the Chuckwagon Café and then a tour of Eau Claire Distillery. The Chuckwagon Café was bumping so we sat at the counter for a classic diner experience. We both enjoyed burgers, fries and gravy; the gravy was something everyone told us we MUST have and it did not disappoint!

Next, we walked right next door to Eau Claire Distillery, makers of my favourite gin; the Parlour Gin. We took a tour of the facility and learned a bit more about the area; many of their ingredients for their gin, vodka and other spirits are harvested from surrounding farms.

We also enjoyed some time on the patio in the beautiful sunshine and tried a cocktail too.

We’ve also been golfing a few times since the weather has been pretty fantastic!

In between summer adventures, we’ve been cooking a lot at home, trying new summer recipes. Can we just talk about noodle salads for a moment!? I’m seriously digging these Spicy Peanut Noodles with Garlic Chili Oil from Half-Baked Harvest and Ambitious Kitchen also has this Peach, Corn & Arugula Pasta Salad that’s on my list to make this month. I find they’re so perfect for summer weather because most can be served at room temperature and many of the recipes involve minimal cooking.

Another fav dish we’ve been making from the blog is my Chickpea Taco Bowls which involves pretty minimal cooking too and lots of fresh vegetables! Perfect for #tacotuesday and can easily be meal-prepped for August.

So, let’s get in the kitchen and make all of the delicious things with What’s In Season for August!

Peaches – Peach & Prosciutto Summer Focaccia

Plums – Plum Tarts

Spinach – Mojito Smoothie

Strawberries – Easy Strawberry Jam

Tomatoes – Roasted Tomato, Arugula & Halloumi Salad with Pesto

Watermelon – Watermelon Mason Jar Salad 

And of course I can’t forget a garden update! We’ve enjoyed out first batch of radishes and planted another. Our carrots and beets are coming along nicely so we should be able to harvest those in the next couple weeks.

And, we’ve also been successfully growing jalapeños! I’m also trying to grow potatoes this year and that is a process for the patient ones.

But, I recently heard that you should wait until either 2 weeks after the first frost (let’s hope that’s still far away) OR once the plants flower, 2 weeks after that. So I’ll keep you updated on those spuds!

Until the next cooking adventure,
Jess

The post What’s In Season – Monthly Favourites appeared first on Cooking in my Genes.

This salad is full of many seasonal ingredients; you’ll find juicy tomatoes, arugula and basil pesto.

Then the salad is topped with halloumi cheese making it perfect for summer lunch, dinner and even for feeding a crowd!

My first taste of halloumi cheese was in Sweden of all places. We enjoyed it pan-fried to accompany a lunch of breads, spreads and vegetables. Halloumi is a Greek cheese with an extremely high melting point which makes it great for pan-frying or grilling.

It only takes a couple of minutes to cook giving you a delicious, savoury bite that is crispy on the outside and soft and a bit chewy on the inside. I love keeping halloumi in my fridge as an easy protein add-on to salads or wraps; it goes so well with greens!

And, that is exactly why I knew the cheese would pair so well with the roasted tomatoes, arugula and pesto in this salad.

By roasting the tomatoes you get juicy bursts of flavour throughout the salad.

The pine nuts add a bit of crunch and the pesto brings the freshness along with the arugula. Finally a squeeze of lemon brings all of the flavours to the next level.

Print

Roasted Tomato, Arugula and Halloumi Salad with Pesto

Made with tomatoes, pesto and arugula, this Roasted Tomato, Arugula and Halloumi Salad with Pesto is sure to become a summer favourite. Perfect for sharing!

Course Main Course, Salad

Cuisine American

Keyword salad, summer salad

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 2 large salads or 1 salad to share

Author Jess

Equipment

• baking sheet

Ingredients

Roasted Tomatoes

• 2 cups baby tomatoes, halved
• 1 tbsp extra virgin olive oil
• 1/4 tsp garlic powder
• 1/4 tsp dried thyme
• 1/4 tsp coarse salt
• ground pepper
• 8 slices halloumi cheese (about half-inch slices)
• 6 packed cups arugula
• 1/4 cup toasted nuts I used pine nuts but almonds or walnuts would work too
• lemon
• 4 tbsp prepared pesto I love my easy basil pesto but you can use whatever you like!

Instructions

Roasted Tomatoes

• Pre-heat oven to 350F. Line a baking sheet with parchment paper.
• Mix together tomatoes, olive oil, thyme, garlic powder, coarse salt and a pinch of pepper.
• Spread tomatoes in an even layer on the baking sheet and roast for 30-35 minutes until tomatoes are soft and fragrant.
• To make the halloumi, heat a medium frying pan to medium heat and add a drizzle of olive oil. Cook the halloumi about 3-5 minutes per side, until a bit golden on each side. Set aside.
• To make the salad, divide the arugula between two large plates.
• Divide the remaining ingredients amongst the two plates: roasted tomatoes, toasted nuts, pesto and juice from a quarter of a lemon. Toss and taste, adding more pesto or lemon to your liking and then top the salad with the halloumi slices.
• OR if serving as one large salad, put all of the arugula in one large bowl followed by the remaining ingredients and add the halloumi at the end.

If you’re looking to make this salad quicker, skip the roasting of the tomatoes and serve them fresh! As we head into peak tomato season, serving the tomatoes fresh will be delicious too.

But if you opt to roast the tomatoes they can be made ahead of time and served at room temperature. I’ve also stored the tomatoes in the fridge and used them the next day too!

This Roasted Tomato, Arugula and Halloumi Salad with Pesto is great for an easy weeknight dinner or serve it on the weekend for guests.

This salad recipe is also versatile:

• Use different salad greens – baby kale or mixed greens work well too
• Switch out the pine nuts for walnuts or almonds
• For even more protein, add chicken

Until the next cooking adventure,
Jess

The post Roasted Tomato, Arugula and Halloumi Salad with Pesto appeared first on Cooking in my Genes.