This burrata appetizer is creamy burrata over cherry tomatoes roasted in the oven. The smell alone gets everyone to the table.
It’s minimum ingredients and maximum flavor. Tomatoes, olive oil, oregano, salt, burrata, and good bread.
I make it when friends come over, for a date night at home, or just when I want to treat myself.
The trick is to roast the tomatoes until they burst and bubble, then press them lightly with a spoon. Those juices are the sauce.
Bring plenty of toasted bread. You’ll want to wipe the bowl clean.
This burrata appetizer is made by roasting cherry tomatoes with olive oil, oregano, and salt at 350°F (180°C) for 30–45 minutes, until soft and bubbling. Lightly crush the tomatoes to release their juices, top with a ball of burrata and a drizzle of olive oil, and serve with toasted bread.
Burrata with Roasted Cherry Tomatoes
Ingredients
Method
- Preheat the oven to 350°F (180°C).
- Place the tomatoes in a baking dish and season with the olive oil, oregano, and salt.
- Roast for 30–45 minutes, until the tomatoes soften and bubble.
- Transfer to a serving bowl and lightly crush them with a spoon to release their juices.
- Add the burrata, drizzle with a little more olive oil, and serve with toasted bread for dipping. Enjoy!
Notes
- Take the burrata out of the fridge a little before serving. It’s creamier when it isn’t ice cold.
- Use the sweetest cherry tomatoes you can find. Roasting concentrates their flavor.
- Tear the burrata open at the table so the creamy center spills into the tomatoes.
- Burrata → fresh mozzarella (less creamy, still good).
- Oregano → dried thyme, or fresh basil added at the end.
Frequently asked questions
Burrata is a fresh Italian cheese: a pouch of mozzarella filled with a soft, creamy center of cheese curds and cream.
Yes. Roast them a few hours ahead and warm them briefly before serving. Add the burrata right before you serve.
It’s best slightly cool or at room temperature, over warm tomatoes. Don’t bake the burrata itself.
Fresh mozzarella works, though it’s less creamy. Torn pieces give the best texture.
Burrata is best eaten the day you open it. Leftover roasted tomatoes keep covered in the fridge for a few days.
