Honey-Roasted Tomato Bruschetta with Burrata


Honey-Roasted Tomato Bruschetta with Burrata

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In this scrumptious appetizer, the different types of honey serve two distinct purposes. As the tomatoes slowly roast, the mellow, slightly spicy clover honey intensifies the sweetness of the tomatoes. After the bruschetta is assembled, a bit of robust buckwheat honey balances the sweet-tart tomatoes and creamy ricotta cheese. Although it seems indulgent, burrata cheese is actually lower in fat than most varieties and provides a nice dose of healthy protein and calcium.

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Servings and Ingredients

Serves 12
3 pt. cherry or grape tomatoes, halved lengthwise
1 ½ tbsp. extra-virgin olive oil
2 ½ tbsp. clover honey
1 tsp. Gourmet Garden Garlic
3 tsp. Gourmet Garden Italian Herb Blend
1 tsp. kosher salt
⅛ tsp. freshly ground pepper
12 whole grain baguette slices, cut 1/2-inch-thick on the bias*
Hy-Vee Selects 100% Natural Olive Oil Spray
8 oz. burrata cheese
2 tbsp. buckwheat or chestnut honey


  1. Preheat the oven to 300 degrees. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, garlic, Italian herb paste, salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut-side-up.
  2. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Allow to cool slightly and set aside.
  3. Preheat the broiler. Spread out the baguette slices on a baking sheet. Spray each side with olive oil spray. Broil for about 30 seconds on each side, until the edges are golden brown.
  4. Cut slices of burrata cheese and place on top of each baguette slices. Top with the slow-roasted tomatoes and lightly drizzle each with 1/2 teaspoon buckwheat honey.
  5. Make Ahead: The roasted tomatoes can be refrigerated for up to 2 days. Bring to room temperature before serving.
  6. *Substitute gluten-free whole grain bread or crackers
  7. Serving suggestion 1: Place the burrata on a plate or large low-rimmed bowl. Pour the roasted tomatoes over the cheese, drizzle with buckwheat honey and garnish with sliced basil. Serve with toasted baguette slices on the side. To eat, spoon a portion of cheese and sautéed tomatoes over a baguette slice and enjoy.
  8. Serving suggestion 2: Thin Kale and Sunflower Seed Pesto (see recipe on hy-vee.com) by slowly drizzling olive oil into the food processor while it is running, until desired consistency is reached. Drizzle thinned pesto over assembled bruschetta.