Spelt Roasted Tomato and Burrata Toast is a warm-cool combination built on thick slices of toasted spelt bread. The tomatoes roast at 200 C / 390 F for 20 minutes until they collapse and release their juices, which soak into the bread once you spoon them on.
Burrata does the heavy lifting here. Its center stays soft and almost runny, so when it hits the warm tomatoes it spreads a little on its own without any extra work from you.
Spelt bread has a firmer crumb than plain white sandwich bread, so it holds up under the juicy topping without going soggy in the first five minutes. That’s the one thing that used to trip me up with regular toast versions of this.
This works as a light lunch for two or a starter for four, and the whole thing comes together in about 30 minutes from oven to plate.
Why You’ll Love This Recipe
- Roasted tomatoes take 20 minutes with almost no attention
- Spelt bread holds its structure under the juicy topping
- Burrata needs no cooking, just tearing and spooning
- Works as lunch for two or a starter for four
Ingredient Notes
- Spelt bread: Use a firm sourdough-style spelt loaf. Regular white bread works but softens faster once the tomato juices hit it.
- Cherry tomatoes: Small, ripe cherry or grape tomatoes roast evenly and burst faster than larger tomatoes cut into pieces.
- Burrata: Look for burrata sold in liquid, not shrink-wrapped. Fresh mozzarella works as a substitute but has a firmer, drier center.
- Garlic: Roast whole cloves alongside the tomatoes so they soften and mash into the pan juices rather than burning.
- Basil: Add fresh leaves after roasting, not before. Cooked basil turns dark and loses its brightness.
Spelt Toast with Roasted Tomato and Burrata
Description
Cherry tomatoes roast down to a jammy, slightly charred topping that pairs with cool burrata and toasted spelt bread for contrast in temperature and texture.
Ingredients
For the roasted tomatoes
For the toast
Instructions
Roast the tomatoes
- Heat the oven to 200 C / 390 F.
- Toss halved tomatoes and garlic cloves with 2 tbsp olive oil, balsamic vinegar, salt, and pepper on a sheet pan.
- Spread in a single layer, cut-side up, and roast for 18 to 20 minutes until the tomatoes collapse and edges look slightly charred.
- Remove from the oven and squeeze the softened garlic out of its skin, stirring it into the pan juices.
Toast the bread and assemble
- Toast the spelt bread slices until golden and firm, about 3 to 4 minutes per side in a grill pan or toaster.
- Drizzle the warm toast lightly with olive oil.
- Tear the burrata open and spoon it over the toast, letting the creamy center spread slightly.
- Spoon the roasted tomatoes and pan juices over the burrata.
- Scatter basil leaves on top and finish with a pinch of flaky salt before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 9g45%
- Cholesterol 35mg12%
- Sodium 480mg20%
- Potassium 380mg11%
- Total Carbohydrate 26g9%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 13g26%
- Vitamin A 900 IU
- Vitamin C 18 mg
- Calcium 180 mg
- Iron 2 mg
- Vitamin E 2 mg
- Vitamin K 20 mcg
- Thiamin 0.15 mg
- Riboflavin 0.2 mg
- Niacin 3 mg
- Vitamin B6 0.2 mg
- Folate 35 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 190 mg
- Magnesium 40 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Cut tomatoes in half for faster, more even roasting.
- Season tomatoes with salt right after they come out of the oven.
- Toast bread just before assembling to keep it crisp under the topping.
- Bring burrata to room temperature for about 15 minutes before serving.
