Gluten Free Burrata Bruschetta with Roasted Tomatoes
Bruschetta is one of those appetizers that looks impossibly elegant but comes together in under an hour — and this version delivers every bit of that restaurant-worthy drama right at your own table. The real magic starts in the oven, where cherry tomatoes blister and caramelize with olive oil, black pepper, and fresh thyme until their juices concentrate into something almost jammy. Gluten free bread gets pan-toasted until deeply golden and crisp, then immediately rubbed with a raw garlic clove so the heat draws out that subtle, savory perfume without any sharpness. Torn burrata melts slightly over the warm tomatoes, creating creamy pockets that contrast beautifully with the crunchy toast beneath. A drizzle of balsamic glaze and a scatter of fresh basil leaves pull the whole thing together with brightness and a little sweetness. The only real trick is serving it immediately — this is not a dish that waits around, and honestly, neither will your guests. Each recipe makes four generous servings, so it works equally well as a starter for a dinner party or the centerpiece of a casual weekend lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the roasted tomatoes
- 1 pint (10 oz) cherry tomatoes
- 3 tbsp olive oil, divided
- ½ tsp kosher salt, divided
- ¼ tsp black pepper
- 3 sprigs fresh thyme
For the bruschetta
- 8 slices gluten free bread (about ½ inch thick)
- 1 large garlic clove, peeled and halved
- 8 oz burrata cheese
For serving
- 1 tbsp balsamic glaze
- ¼ cup fresh basil leaves
- flaky sea salt, to taste
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the cherry tomatoes on a baking sheet, drizzle with 2 tbsp of the olive oil, and season with 1/4 tsp of the kosher salt, the black pepper, and the thyme sprigs. Roast for 25–30 minutes, until the tomatoes are blistered, collapsed, and beginning to caramelize at the edges.
- 2
While the tomatoes roast, heat a large skillet or grill pan over medium-high heat. Brush both sides of each bread slice lightly with the remaining 1 tbsp olive oil. Toast the slices in batches for 2–3 minutes per side, until deep golden and crisp at the edges.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!