When tomatoes are in season, this Roasted Tomatoes and Burrata recipe is one of the simplest yet most impressive appetizers you can make. Sweet cherry tomatoes are roasted until blistered and jammy, then topped with creamy burrata, fresh basil, and a drizzle of balsamic glaze. Serve it straight from the baking dish with toasted bread and watch it disappear.
As a cookbook author and professional recipe developer, I love recipes that highlight simple, seasonal ingredients in an elegant but approachable way - and this one checks every box. It's minimal effort with maximum flavor.
If you love appetizers with tomatoes, you'll also enjoy my Bruschetta Crostini with Marinated Tomatoes, Fire Roasted Tomatoes, or Burrata Caprese .
Jump to:
- Why You'll Love This Roasted Tomatoes and Burrata Recipe
- Ingredients for Roasted Tomatoes with Burrata
- How to Make Roasted Cherry Tomatoes and Burrata
- Tina's Tips for the Best Roasted Tomatoes and Burrata
- Ways to Serve Roasted Tomatoes and Burrata
- Recipe Substitutions and Variations
- Frequently Asked Questions
- Storage and Reheating
- More Italian Inspired Appetizers
- Roasted Tomatoes and Burrata
Why You'll Love This Roasted Tomatoes and Burrata Recipe
- Incredible roasted flavor:Â Roasting concentrates the sweetness of cherry tomatoes, creating a rich, almost caramelized finish.
- Creamy contrast:Â Burrata adds a soft, velvety center that gently melts into the warm tomatoes.
- Perfect for entertaining:Â Serve it straight from the baking dish for an effortless but elevated presentation.
- Simple ingredients:Â Just tomatoes, olive oil, garlic, burrata, basil, and balsamic glaze.
Ingredients for Roasted Tomatoes with Burrata
Here's what you'll need:
- Fresh tomatoes:Â Cherry or grape tomatoes work best because they roast quickly and become sweet and jammy.
- Olive oil:Â Use a good-quality olive oil for roasting and extra virgin olive oil for finishing.
- Kosher salt:Â For seasoning the tomatoes.
- Flaky sea salt:Â For finishing.
- Garlic:Â A smashed clove adds subtle depth while roasting.
- Burrata cheese:Â Two large balls or several mini burrata work well. Bring to room temperature before serving.
- Balsamic glaze:Â Adds sweetness and balance.
- Fresh basil:Â Torn just before serving.
- Baguette or crusty bread:Â Grilled or toasted for serving.
How to Make Roasted Cherry Tomatoes and Burrata
Prep
Preheat your oven to 375°F. Add the tomatoes to a small baking dish along with olive oil, kosher salt, and the smashed garlic clove.
Roast
Toss gently to coat. Roast for 25-30 minutes, until the tomatoes are blistered, juicy, and lightly caramelized.
Add Burrata
Nestle the burrata into the warm tomatoes. Slice into each ball so the creamy center spills into the dish.
Serve
Drizzle with balsamic glaze and a little extra virgin olive oil. Sprinkle with flaky sea salt and torn basil. Serve immediately with toasted baguette slices.
Tina's Tips for the Best Roasted Tomatoes and Burrata
- Use ripe tomatoes. The better the tomatoes, the better the final dish.
- Don't overheat the burrata. Let the tomatoes cool slightly before adding it.
- Finish generously. A final drizzle of olive oil and flaky salt makes a noticeable difference.
- Add heat if you like. A pinch of red pepper flakes before roasting adds subtle spice.
Ways to Serve Roasted Tomatoes and Burrata
This appetizer is incredibly versatile. You can:
- Spoon it over toasted sourdough
- Toss it with hot pasta
- Add it to a charcuterie board
- Serve alongside steak like my Bavette Steak
- Top with prosciutto for a heartier appetizer
- Serve next to Crusted Chicken Romano for an elevated dinner
Recipe Substitutions and Variations
- Tomatoes:Â Heirloom tomatoes can be chopped into chunks if that's what looks best at the store.
- Burrata substitute:Â Fresh mozzarella works if burrata isn't available, though it won't have the creamy center.
- No balsamic glaze? Use a drizzle of good balsamic vinegar instead.
- Fresh herbs:Â Add thyme or oregano to roast with the tomatoes.
- Brighten it up:Â A squeeze of fresh lemon juice before serving adds freshness.
Frequently Asked Questions
Cherry or grape tomatoes work best because they roast evenly and become sweet and jammy. Larger tomatoes should be chopped into chunks.
Yes. Fresh mozzarella can be substituted, but burrata gives you that creamy, indulgent center.
You can roast the tomatoes ahead of time and refrigerate them. Gently warm before serving and add fresh burrata just before bringing it to the table.
Yes. It's actually wonderful slightly warm or at room temperature. Avoid serving it straight from the refrigerator.
Fresh mozzarella is firm throughout. Burrata has a soft, creamy interior that spills out when sliced.
Storage and Reheating
- Refrigerator:Â Store roasted tomatoes and burrata separately in airtight containers for up to 2 days.
- Freezer:Â Not recommended, as both textures will change.
- Reheating:Â Gently warm the tomatoes in the oven or microwave and add fresh burrata before serving.
More Italian Inspired Appetizers
Roasted Tomatoes and Burrata
Ingredients
- 1 pint cherry or vine-ripened tomatoes on the vine if available
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 1 small garlic clove smashed
- 2 balls burrata or 4 mini burrata balls
- Balsamic glaze for drizzling
- Extra virgin olive oil for finishing
- Flaky sea salt for finishing
- Fresh basil leaves torn
- Grilled or toasted baguette slices for serving
Instructions
- Roast the tomatoes: Preheat the oven to 375°F. Add the tomatoes to a small baking dish along with the olive oil, kosher salt, and smashed garlic. Toss gently to coat. Roast for 25-30 minutes, until the tomatoes are blistered, juicy, and lightly caramelized.
- Cool slightly: Remove the tomatoes from the oven and let them cool for 5 minutes, until warm but not piping hot.
- Add the burrata: Nestle the burrata on top of the roasted tomatoes. Use a knife to gently slice into each ball, allowing the creamy center to spill over the tomatoes.
- Finish and serve: Drizzle with balsamic glaze and extra virgin olive oil. Sprinkle lightly with flaky sea salt and finish with torn fresh basil. Serve immediately with grilled or toasted baguette slices.
Notes
- Garlic flavor: The smashed clove adds subtle depth without overpowering the dish. Remove it before serving if desired.
- Make it spicy: Add a small pinch of red pepper flakes to the tomatoes before roasting.
- Serving idea: Serve straight from the baking dish for an effortless, dinner-party-ready presentation.
Did You Make This Recipe?
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