Stracciatella Bruschetta with Roasted Cherry Tomatoes

Bruschetta topped with soft stracciatella cheese and garlic-roasted cherry tomatoes.

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Stracciatella Bruschetta with Roasted Cherry Tomatoes

This isn’t your typical bruschetta. My creative version features garlic-rubbed toasts topped with creamy stracciatella cheese and sweet garlic-roasted cherry tomatoes. The resulting Stracciatella Bruschetta with Roasted Cherry Tomatoes will tantalize your palate in ways you couldn’t imagine!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Snack

Cuisine: Italian

Servings: servings (3 pieces each)

Calories: 270kcal

Author: Victoria

Ingredients

Roasted Cherry Tomatoes:

48 cherry or grape tomatoes (about 350 grams / 12 ounces)
1 tablespoon extra-virgin olive oil
2 cloves garlic minced or crushed
Kosher salt and freshly ground black pepper

Bruschetta:

12 slices (about 185 grams / 6 ½ ounces) baguette (cut on a diagonal about ¾-inch thick)
2 fresh peeled garlic cloves
150 grams (5 ¼ ounces / ⅔ cup) stracciatella cheese

Instructions

Roasted Cherry Tomatoes:

Preheat the oven to 400°F (205°C). Add cherry or grape tomatoes to a baking dish or sheet pan large enough to comfortably hold them all in a single layer. Drizzle with extra-virgin olive oil, add the garlic, salt and pepper and mix until evenly coated.
Roast for 15 to 18 minutes or until soft, juicy, and blistered. Jostle them once or twice during roasting if needed so they cook evenly. If desired, broil them for 1 to 2 minutes at the end to add a little bit of char. Remove from the oven and set aside to cool to room temperature.

Bruschetta:

Preheat the oven to 375°F (190°C). Arrange the diagonally sliced pieces of baguette in a single layer on a small baking sheet. Bake for about 5 minutes or until just lightly toasted on top. It should feel dry to the touch but not really have any golden color.
Remove from the oven, and while the toasts are still hot, carefully rub the tops of each toast with whole raw peeled garlic cloves. Discard the stubs of leftover garlic.
Top each garlic-rubbed toast with some stracciatella cheese, covering each piece from end to end with a thin layer. Then, arrange 4 roasted cherry tomatoes on top of each toast. Spoon any of the residual garlicky tomato juices from the pan over the tops of the toasts.
Serve immediately. The toasts should retain their texture for about an hour, but if left too long after assembly some of them can get soggy (if the stracciatella cheese is extra juicy) or conversely the bread can stiffen up and be hard instead of chewy and crispy.

Notes

You can roast the cherry tomatoes up to 2 days in advance and refrigerate them in an airtight container until ready to serve. Bring them back to room temperature for about 1 hour before assembling your bruschetta.
Don’t slice or toast the baguette slices too early or else they will dry out and get stale. I prefer to toast them no more than 1 hour before I’m ready to assemble and serve my stracciatella bruschetta with roasted cherry tomatoes.
Similar to the above, don’t assemble your bruschetta too early. Between the soft cheese and the juicy roasted cherry tomatoes, the toasts can get soggy over time. Assemble these bites immediately before serving for the best results.

Nutrition