Roasted Tomatoes and Burrata
Roasted Tomatoes and Burrata is an easy 30-minute appetizer made with blistered cherry tomatoes, creamy burrata cheese, basil, and balsamic glaze. Perfect for entertaining or weeknight dinners.
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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