Burrata Toast + Oven Roasted Sangria Tomatos, Sweet Peppers and Pesto

Welcome back to QCK!

Today I wanted to share a really delicious and easy lunch that’s perfect for anyone working from home. It’s also a great treat yo self lunch for anyone working on the frontlines during this pandemic (thank you).

Despite the name of this dish, it actually takes almost no time or effort.

This toast is so satisfying. It’s a combination of perfectly toasted bread (crunchy outside soft inside), the herb-y garlic-yness of the pesto, a slight tang from the roasted cherry tomatoes, sweet roasted peppers, acidic balsamic vinegar, a drizzle of olive oil and of course, creamy burrata. It hits every note just right and it’s perfectly comforting.

Tips and Tricks

  • If you don’t have burrata, this would be amazing with mozzarella, whipped goat cheese or pretty much any flavor of Boursin.
  • If you’re making this for a crowd, I’d suggest setting it up in a way that allows each guest to make their own toast when they’re ready to eat it. This way it doesn’t get soggy. Instead, dice the peppers before roasting and then mix the roasted vegetables with 1/4 C of pesto, 1/4 C of Extra Virgin Olive Oil, and 2 Tbsp of Balsamic. Leave the burrata on the side or cut it into pieces and mix it in as well. Serve in a bowl with a slotted spoon and toast off to the side.
  • If you don’t want to use the oven, you can also sauté the peppers and tomato.
  • If you don’t have cherry tomatoes, you can slice a regular tomato and roast it carefully. Or use a jar of sundried tomatoes. I would use sundried over regualr tomato.

As with all recipes you can make this dish as simple or as complex as you’d like. I would just say the more fresh things you use, the better this will taste. I love fresh pesto and when I have basil, I use it in this recipe. But if you just want to eat and be done with it, use store bought. It’s definitely more accessible and still delicious. You can save some time on toasting the bread by throwing it on the sheet tray for the last ten minutes of roasting the vegetables. If you really want to go all out, you can try your hand at making your own bread!


Prep: 15 MinCook: 20 MinDifficulty: EasyServings: 8 Pieces of Toast


  • 6 Sweet Peppers, or 3 bell peppers (one red, one yellow, one orange), sliced
  • 1 C Cherry Tomatoes, halved
  • 3 Cloves of Garlic, crushed
  • 2 Tbsp Olive Oil
  • Salt and Pepper to taste
  • 1/4 C Basil Pesto, homemade or store bought are both fine
  • 2 small or one large Burrata, cut into 8 pieces
  • 8 Slices of Bread, something with a nice crust like ciabatta or baguette
  • Extra Virgin Olive Oil, for drizzling
  • Balsamic Vinegar, for drizzling
  • Sea Salt
  • Fresh Cracked Black Pepper


  1. Preheat oven to 400°F.
  2. In a medium bowl, toss peppers, cherry tomatoes, garlic, olive oil, salt and pepper until peppers and tomatoes are fully coated.
  3. Place the mixture on a sheet tray and bake for 15-20 minutes or util peppers are slightly soft and tomatoes have burst.
  4. Set aside to cool.
  5. In the mean time, toast the bread either in the oven or toaster.
  6. Shmear the bread with a layer of pesto, place a scoop of tomato and pepper mix on top, place a piece of burrata, and drizzle with olive oil and balsamic. Finish with a sprinkle of sea salt and fresh cracked black pepper.

As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading! 

One thought on “Burrata Toast + Oven Roasted Sangria Tomatos, Sweet Peppers and Pesto

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