Burrata with Roasted Tomatoes

A dish of roasted tomatoes with warm burrata and drizzles of balsamic glaze.

5 from 5 votes

Burrata with Roasted Tomatoes

Burrata with Roasted Tomatoes is the simplest of appetizers using fresh cherry tomatoes, creamy burrata cheese, and a balsamic glaze. Impress your family and friends with this pop of color and taste!

Course Appetizer

Cuisine Italian

Keyword burrata with roasted tomatoes, tomatoes and burrata

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 240kcal

Author Sue Ringsdorf

Ingredients

16 oz. cherry tomatoes - halved
2-3 Tablespoons olive oil
kosher salt and freshly ground black pepper - to taste
3 cloves garlic - minced
8 oz. burrata cheese
6-8 basil leaves - sliced thin
2 Tablespoons balsamic glaze - or add more
toasted bread or crackers

Instructions

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.
16 oz. cherry tomatoes, 3 cloves garlic, 2-3 Tablespoons olive oil, kosher salt and freshly ground black pepper
Roast tomatoes. Place tomatoes in a 400-degree preheated oven. Roast for 15-20 minutes or until the tomato juices are bubbling.
Add remaining ingredients. Then tear the burrata cheese into large chunks and add to the tomatoes. Add fresh basil and some balsamic glaze.
8 oz. burrata cheese, 6-8 basil leaves, 2 Tablespoons balsamic glaze
Serve. Serve burrata and tomatoes with slices of crusty bread and/or crackers. Serve warm or at room temperature as an appetizer or a side dish.
toasted bread or crackers

Notes

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

Choose a good quality balsamic vinegar.
Pour the vinegar into a small stainless steel saucepan.
Bring the vinegar to a boil and then reduce heat so that it simmers gently.
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.
Remove the reduction from heat and transfer to a clean jar or airtight container. You can use it immediately or store in the refrigerator for up to several weeks.

Nutrition