There is a certain kind of recipe that takes very little hands on effort but rewards you with flavor that tastes like it took all afternoon.
This Cherry Tomato Toast is exactly that. Sweet cherry tomatoes and whole garlic cloves roast low and slow in good olive oil and herbs until they turn soft, sticky, and slightly caramelized.
From there, all you need is toasted bread, a ball of fresh burrata cheese, and a few finishing touches to turn this into a starter or light meal that looks far more involved than it actually is.
This recipe leans on a cooking method called confit, which simply means cooking something gently in fat or oil at a low temperature until it becomes tender and deeply flavored.
Here, both the garlic and the cherry tomatoes get the confit treatment together in one baking dish, infusing the olive oil with sweetness, herbs, and a touch of heat from red pepper flakes.
The result is a topping so flavorful that the bread and burrata almost feel like a backdrop for it, even though they bring their own texture and creaminess to the dish.
Whether you are putting together an appetizer spread for guests, looking for a satisfying light lunch, or just want an excuse to use up a carton of cherry tomatoes sitting on your counter, this toast delivers.
Why This Recipe Works
The magic of this dish comes down to time and temperature. Roasting cherry tomatoes and garlic at a moderate 350°F for 40 to 45 minutes gives them enough time to soften completely, release their natural juices, and slowly caramelize without burning.
The garlic cloves, left whole and unminced, turn almost spreadable by the end, similar to roasted garlic you might use on its own.
The cherry tomatoes burst and collapse slightly, their sweetness deepening as the sugars in the fruit caramelize in the heat.
A blend of dried oregano, Italian herbs, and savory seasons the oil as it cooks, infusing every drop with flavor that then gets spread or drizzled over the toast later.
A small amount of red pepper flakes adds a gentle warmth in the background, though this is entirely optional if you prefer to keep things mild.
Burrata cheese is the final component that ties everything together. Unlike firmer mozzarella, burrata has a soft, almost custard like center that oozes out the moment you tear into it, mixing directly into the warm tomatoes and garlic on top of the toast.
The contrast between the crisp, toasted bread, the creamy burrata, and the soft, jammy tomato-garlic topping is what makes this dish so satisfying.
Ingredients
- 4 slices of bread (a sturdy sourdough, ciabatta, or country-style loaf works especially well)
- 10 to 12 cloves of garlic, peeled
- 2 cups cherry tomatoes
- 1/2 cup extra-virgin olive oil
- 1/2 tsp dried oregano
- 1/2 tsp Italian seasoning blend
- 1/2 tsp savory (dried savory herb, found in the dried herb and spice section of most grocery stores)
- 1/4 tsp red pepper flakes (optional)
- 1 ball burrata cheese
- Flaky sea salt
- Fresh basil leaves, for garnish
How to Make Cherry Tomato Toast
Step 1: Preheat the oven. Set your oven to 350°F and let it fully preheat while you prepare the other ingredients.
Step 2: Combine the confit ingredients. In a baking dish, add the peeled garlic cloves and cherry tomatoes.
Sprinkle in the oregano, Italian seasoning, savory, and red pepper flakes if using.
Pour the extra virgin olive oil over everything and toss gently to coat the garlic and tomatoes evenly in the oil and herbs.
Step 3: Roast until soft and caramelized. Place the baking dish in the oven and roast for 40 to 45 minutes, or until the tomatoes have softened, slightly collapsed, and developed a light caramelized color, and the garlic cloves are completely soft when pressed with a fork.
Step 4: Toast the bread. While the confit roasts, toast your bread slices until golden brown using a toaster, toaster oven, or a dry skillet on the stovetop.
You want a sturdy, crisp toast that can hold up to the toppings without getting soggy.
Step 5: Spread the softened garlic. Once the confit is finished roasting and has cooled slightly, take the softened garlic cloves and spread them across each slice of toasted bread.
The garlic should mash easily with the back of a spoon or fork, similar to softened butter.
Step 6: Add the burrata and tomatoes. Tear the burrata cheese into pieces and place it directly on top of the garlic-spread toast.
Spoon the roasted cherry tomatoes, along with some of the flavorful oil from the baking dish, over the burrata.
Step 7: Finish and serve. Sprinkle each piece with flaky sea salt and garnish with fresh basil leaves.
Serve immediately while the toast is still warm and the burrata is soft.
Tips for the Best Cherry Tomato Toast
Use a sturdy bread. Soft sandwich bread will not hold up well under the weight and moisture of the burrata and roasted tomatoes.
A thick-cut sourdough, ciabatta, or country loaf gives you a sturdy base that stays crisp longer.
Do not rush the roasting time. The full 40 to 45 minutes is what allows the tomatoes and garlic to fully soften and caramelize.
Pulling them out too early will leave the garlic firm and the tomatoes less sweet.
Save the leftover oil. The olive oil left in the baking dish after roasting is packed with flavor from the herbs, garlic, and tomatoes.
Spoon some of it directly over the finished toast, or save the rest to drizzle over pasta, salads, or other roasted vegetables later in the week.
Let burrata come to room temperature before serving. Burrata tastes its best and has the creamiest texture when it is not ice cold.
Take it out of the refrigerator about 20 to 30 minutes before you plan to use it.
Season with flaky sea salt at the end, not before. Flaky sea salt is meant to be a finishing touch, adding texture and bursts of saltiness with every bite.
Save it for the very end rather than mixing it into the confit while it roasts.
Serving Suggestions
This toast works beautifully as a starter for a dinner party, a light lunch alongside a simple green salad, or even as part of a larger appetizer spread with cured meats and other small bites.
If you want to stretch the recipe further, the roasted garlic and tomato confit also makes a great topping for pasta, a spread for sandwiches, or a base sauce for pizza.
Yes. Fresh mozzarella is the closest substitute and will give you a similar mild, creamy flavor, though it will not have the same soft, oozing center that burrata is known for. Ricotta cheese, spread thinly, is another reasonable option if burrata is not available near you.
Dried savory has a flavor somewhere between thyme and mint, with a peppery edge. If you cannot find it, a combination of dried thyme and a small pinch of dried marjoram makes a close substitute.
Yes. The roasted garlic and cherry tomato confit can be made up to 3 days in advance and stored in an airtight container in the refrigerator, along with the flavorful oil. Bring it to room temperature or warm it gently before assembling the toast for the best texture.
Yes, this recipe is fully vegetarian as written, since both burrata and all other ingredients are free of meat or animal-derived products beyond the dairy in the cheese.
The burrata is central to the texture and flavor of this dish, so a direct substitute is difficult to recommend. If you need a dairy-free version, you can skip the cheese entirely and serve the toast with just the garlic confit and roasted tomatoes, or try a dairy-free mozzarella-style alternative, understanding the texture will be noticeably different.
As written with the optional red pepper flakes included, this recipe has a very mild, background warmth rather than significant heat. You can leave the red pepper flakes out entirely for a completely mild version, or increase the amount if you prefer more heat.
Cherry tomatoes are ideal here because their small size and high sugar content allow them to caramelize quickly and evenly. Grape tomatoes work as a very similar substitute. Larger tomatoes can be used in a pinch, but you will need to cut them into smaller pieces and may need to adjust the roasting time.
The assembled toast does not store or reheat well once the burrata and bread have been combined, since the bread will turn soggy. However, the roasted garlic and tomato confit on its own keeps well in the refrigerator for up to 3 days and can be reheated gently before serving over fresh toast.
A drizzle of balsamic glaze, a sprinkle of grated Parmesan, or a few thin slices of prosciutto would all work well as additional toppings if you want to build out the dish further. The base recipe is flexible enough to support a number of additions without losing its core flavor.
Cherry Tomato Toast: A Slow Roasted, Burrata Topped Appetizer Worth the Wait
Ingredients
- 4 slices of bread sturdy sourdough, ciabatta, or country-style loaf
- 11 cloves of garlic peeled
- 2 cups cherry tomatoes
- 0.5 cups extra-virgin olive oil
- 0.5 teaspoons dried oregano
- 0.5 teaspoons Italian seasoning blend
- 0.5 teaspoons dried savory
- 0.3 teaspoons red pepper flakes optional
- 1 ball burrata cheese
- 1 pinch flaky sea salt
- 4 fresh basil leaves for garnish
Instructions
- Preheat the oven: Set oven to 350°F and let fully preheat.
- Combine the confit ingredients: In a baking dish, add 11 cloves of garlic, peeled and 2 cups cherry tomatoes. Sprinkle in 0.5 teaspoons dried oregano, 0.5 teaspoons Italian seasoning blend, 0.5 teaspoons dried savory, and 0.3 teaspoons red pepper flakes (optional) if using. Pour 0.5 cups extra-virgin olive oil over everything and toss to coat evenly.
- Roast until soft and caramelized: Roast until tomatoes have softened and slightly caramelized, and garlic cloves are completely soft when pressed with a fork.
- Toast the bread: While the confit roasts, toast 4 slices of bread (sturdy sourdough, ciabatta, or country-style loaf) until golden brown using a toaster, toaster oven, or dry skillet.
- Spread the softened garlic: Once confit has cooled slightly, mash and spread the softened garlic cloves across each slice of toasted bread.
- Add the burrata and tomatoes: Tear 1 ball burrata cheese into pieces and place on top of the garlic-spread toast. Spoon roasted cherry tomatoes and some of the flavorful oil over the burrata.
- Finish and serve: Sprinkle with 1 pinch flaky sea salt and garnish with 4 fresh basil leaves, for garnish. Serve immediately while warm.
