Yes, we’re back again with another bread recipe. This elevated garlic bread combines creamy burrata with sweet roasted tomatoes, creating a perfect balance of flavors and textures. The acidicity of the roasted tomatoes cuts through the garlicky, cheesey goodness perfectly – if this is not Summer in bread form, I don’t know what is. Ideal for summer entertaining or when you want to transform simple ingredients into something special.

Why This Recipe Works

The combination of slow-roasted cherry tomatoes and rich burrata creates a perfect contrast of flavors. Garlic butter provides a savory foundation, while honey adds subtle sweetness that ties everything together.

Understanding Key Components

1. The bread: A crusty Italian loaf provides the perfect foundation for this dish. The bread needs to be sturdy enough to hold the toppings while maintaining a crispy exterior and soft interior when toasted. Use any good crusty Italian loaf. I used Pane di Casa but Cibatta but other options are:
   • Ciabatta
   • Sourdough for tangier flavor
   • French baguette
   • Avoid soft sandwich breads
2. Roasted Tomatoes: Slow-roasting transforms cherry tomatoes into sweet, intensely flavored gems that complement the creamy burrata perfectly. Please don’t use normal tomatoes – use cherry tomatoes instead. They’re sweeter and perfect for roasting. Other options include:
   • Mixed color cherry tomatoes
   • Grape tomatoes
   • Baby Roma tomatoes
   • Cocktail tomatoes
   • Avoid large tomatoes
3. Burrata: It’s a milk cheese made up of mozarella on the outside and stachiatella in the middle. Use 1 large burrata or 2 smaller burrata for this recipe. You can use mozarella if you can’t find burrata but melt it before adding on top of the roasted tomates – I highly recommend burrata though. Other options include:
   • Stacciatella
   • Buffalo mozzarella

Tips!

• Add burrata while bread is warm
• Serve bread warm while bread is crispy
• Low and slow is the way to go with the roasted tomatoes.

Storage and Make-Ahead Tips

• Garlic butter can be made 3 days ahead and refrigerated
• Tomatoes can be roasted 2 days in advance, refrigerated. Reheat in the oven until warmed through before assembling.
• Assemble just before serving for best results
• Keep burrata chilled until needed
• Store bread at room temperature

Ingredients

1 loaf of crusty Italian bread (I used Pane di Casa)

75g butter, softened

2 garlic cloves, minced

Small handful of parsley, chopped

1 large burrata or 2 smaller ones

2 punnets of cherry tomatoes

2 sprigs of rosemary

Basil

Method

1. In a baking dish, add together the cherry tomatoes, salt, pepper and rosemary. Drizzle generously with oil and bake low and slow at 160C / 320F for 45mins-1hr.
2. Divide your loaf in half, set aside. We’re only using 1 half for this recipe, you can double the recipe if you would like to use up the whole bread loaf.
3. In a bowl, combine butter, garlic, parsley, salt and pepper. Spread the garlic butter mixture evenly onto the bread. Broil at 180C/350F for 15-25 minutes or until golden brown (keep an eye on it!)
4. Once the bread is golden brown, break up the burrata and spread it on the bread evenly. Top with the roasted tomatoes, honey and basil.