Burrata with Roasted Tomatoes

Roasted Tomatoes and Burrata

My sister, Jackie, introduced me to burrata cheese and tomatoes several years ago and we’ve loved it ever since. It’s simple and one of our favorite appetizers or sides.

When it comes to gooey cheese, I’m thinking (sometimes aloud), “Come to momma”!

Why We Love This Recipe:

• QUICK PREP – This recipe uses simple ingredients and is quick to prepare without much effort—the perfect combination when life gets busy.
• SUMMERTIME PRODUCE – Fresh tomatoes are our absolute favorite and although our small garden doesn’t always behave, we love using garden-ripe tomatoes when possible. Our pot of fresh basil is popping this summer and when I’m not making this recipe, I’m making loads of fresh basil pesto sauce.
• IMPRESSIVE APPETIZER – Our guests love this burrata salad and even request it! Who can resist the fresh flavors of balsamic tomatoes and warm burrata? These are definitely some of our favorite foods!

Ingredients Needed:

These minimal ingredients can be found in most grocery stores (or maybe even in your garden!). 

• Cherry Tomatoes – You could also use grape tomatoes in place. If it’s tomato season, use fresh juicy tomatoes!
• Garlic Cloves
• Extra-Virgin Olive Oil
• Kosher Salt and Freshly Ground Black Pepper
• Burrata Cheese – Burrata cheese is a fresh Italian cheese that is similar to mozzarella but with a twist. It is made from cow’s milk and has a creamy and soft texture, which sets it apart from traditional mozzarella. Make sure to purchase a good burrata cheese.
• Balsamic Glaze – Use a glaze for a shortcut or make a balsamic glaze (explained below).
• Fresh Basil Leaves – We love adding fresh herbs to finish this dish.
• To Serve – Crusty Bread or Crackers

How to make Burrata with Roasted Tomatoes:

Step 1
Prep tomatoes. Use a serrated knife to slice the cherry tomatoes in half. Place in a single layer in a small oven-safe baking dish and add minced garlic, olive oil, kosher salt, and freshly ground black pepper.

If you’re concerned about the garlic burning, try adding it about halfway through the roasting time.

How to make Balsamic Reduction:

Alternatively, instead of using a balsamic glaze, you could make a balsamic reduction.

1. Choose a good quality balsamic vinegar.
2. Pour the vinegar into a small stainless steel saucepan.
3. Bring the vinegar to a boil and then reduce heat so that it simmers gently.
4. Cook until the balsamic vinegar reduces by about one-half and develops a syrup-like consistency. Keep in mind that the reduction will thicken as it cools.
5. Remove the reduction from heat and transfer to a clean jar or airtight container. You can use it immediately or store it in the refrigerator for several weeks.

Recipe Variations:

• In a pinch, you could try using plum tomatoes or Campari tomatoes. Cut them into bite-sized chunks before roasting.
• If you can’t find gooey burrata cheese, use a ball of fresh mozzarella instead.
• Finish the dish by adding pine nuts, kalamata olives, a little extra olive oil, and/or flaky sea salt.

Cocktails to Pair with Tomatoes and Burrata:

• We always like to pair this with a bottle of wine. White or Rose in the warm months and red in the cool months. Or you might try one of the following cocktails.
• Orange Aperol Spritz
• Pineapple Coconut Margaritas
• Lemon Mojitos

Other Delicious Appetizers:

• Chunky Guacamole Recipe
• Grilled Salsa
• Bacon Wrapped Dates with Goat Cheese
• Baked Artichoke Dip

Kitchen Tools Used: (affiliate links)

• Serrated Utility Knife
• Balsamic Glaze