Yes, we’re back again with another bread recipe. This time, it’s with roasted cherry tomatoes and creamy burrata. 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.

There are 3 main components to this dish: The bread, roasted tomatoes, burrata.

1. The bread: Use any good crusty Italian loaf. I used Pane di Casa but Cibatta would also be a great option.
2. Roasted Tomatoes: please don’t use normal tomatoes – use cherry tomatoes instead. They’re sweeter and perfect for roasting.
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 the roasted tomates – I highly recommend burrata though.

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.