Description
Sweet roasted tomatoes and creamy burrata make a simple yet elegant appetizer or side. Perfect with crusty bread or crackers.
Ingredients
Units
Scale
- 2 pints (946 ml) cherry tomatoes
- 1 tbsp olive oil
- 1/4 tsp salt
- pinch pepper
- 1 bunch basil
- 8 oz (227 g) burrata cheese
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Spread the cherry tomatoes on the prepared sheet in a single layer. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss gently with your hands to coat.
- Roast for 30 to 35 minutes, shaking the pan once halfway through, until the tomatoes are blistered and starting to collapse with some charred spots.
- Remove from the oven and immediately toss with torn fresh basil leaves while the tomatoes are still hot.
- Place the burrata on a serving plate or shallow bowl. Tear it open gently so the creamy center spills out.
- Spoon the warm roasted tomatoes and their juices directly over and around the burrata. Finish with a drizzle of olive oil and a pinch of flaky salt if desired.
- Serve right away with crusty bread for scooping.
Notes
- For deeper flavor, roast the tomatoes for a longer time at a slightly lower temperature (400°F for 40-45 minutes).
- If burrata is unavailable, fresh mozzarella can be used as a substitute, though the texture will differ.
- Store leftover roasted tomatoes in an airtight container in the refrigerator for up to 3 days. The burrata should be consumed fresh.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
- Cholesterol: 10