Prepare the Tomatoes: First, I cut the cherry tomatoes in half and place them in a small baking dish. Then, I drizzle them with extra virgin olive oil and season with salt, minced garlic (2 cloves), oregano, chili pepper, and black pepper.

Roast or Air Fry: Pop the tomatoes into the oven at 200°C (about 400°F) for 10 minutes. If you have an air fryer, set it to 195°C (about 380°F) for 10 minutes. I love using the air fryer because it’s quick and gives the tomatoes a slight char.

Toast the Bread: While the tomatoes are cooking, I slice the ciabatta bread. I drizzle a bit of olive oil on both sides and toast them either in a toaster or on a skillet. This helps get them crispy and golden.

Flavor the Bread: Once the bread is toasted, I rub a peeled clove of garlic across the warm slices. This adds a wonderful, savory flavor.

Assemble: Next, I gently tear or spread the burrata on top of each slice of bread. I love how creamy it is! Then, I scoop up some roasted tomatoes and place them over the burrata.

Garnish: Finally, I top it all off with fresh basil leaves. Ta-da! Your bruschetta is ready to enjoy.