Name: Roasted Cherry Tomatoes with Burrata: The Ultimate Appetizer
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 2 pints cherry tomatoes (multi‑colored if available); 2 tbsp olive oil (extra virgin); 4 cloves garlic (thinly sliced); 1/2 tsp black pepper (freshly cracked); 1/2 tsp red chili flakes (to taste); 1/4 tsp kosher salt; 1 tsp dried thyme; 8 oz burrata cheese (room temperature); 2 tbsp pesto (basil pesto); 1 tbsp balsamic glaze (thick reduction); fresh basil (handful, torn or small leaves); toasted bread or crostini (for serving)

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Have you ever tasted a dish that felt like a warm hug and a summer vacation all at once? I distinctly remember the first time I paired hot, blistered vegetables with cool, creamy cheese. It was a revelation. We often think of salads as strictly cold dishes, but this recipe challenges that notion entirely. By introducing heat, we transform simple ingredients into a luxurious experience.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Preheat and Prep
Step 2: Season and Roast
Step 3: Temperature Management
Step 4: Assemble and Garnish
Step 5: Serve Immediately

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. Can I use large tomatoes instead of cherry tomatoes?
Q2. What is Burrata exactly?
Q3. Can I make this ahead of time?

Roasted Cherry Tomatoes with Burrata: The Ultimate Appetizer

Description
Ingredients

Roasted Tomatoes
To Finish

Instructions
Notes
Nutrition
Did you make this recipe?

This Roasted Cherry Tomatoes with Burrata recipe is the perfect intersection of rustic comfort and elegant dining. It relies on the science of contrast: the acidity of the tomatoes breaking through the rich fat of the cheese, and the temperature difference between the oven-hot vegetables and the room-temperature cream. Whether you are hosting a dinner party or just treating yourself on a Friday night, this dish is a showstopper. Let’s dive into how you can create this savory masterpiece in under an hour.

Ingredients

To achieve the best flavor profile, quality matters. Since there are few ingredients, try to use the freshest produce available.

Ingredient	Amount/Quantity	Notes
Cherry Tomatoes	2 pints	Multi-colored heirlooms add visual appeal
Olive Oil	2 tablespoons	Extra virgin is best for roasting flavor
Garlic Cloves	4 cloves	Sliced thin for crispy, caramelized chips
Black Pepper	½ teaspoon	Freshly cracked releases more aroma
Red Chili Flakes	½ teaspoon	Adds a gentle, warming heat
Kosher Salt	¼ teaspoon	Draws out moisture and intensifies flavor
Dried Thyme	1 teaspoon	Earthy herbal notes
Burrata Cheese	8 oz	The star of the show; keep fresh
Pesto	2 tablespoons	Basil-based adds a punch of herbaceousness
Balsamic Vinegar Glaze	1 tablespoon	Thick and sweet reduction
Fresh Basil	Handful	For garnish and freshness
Toasted Bread/Crostini	As needed	The vessel for scooping

Timing

This recipe is incredibly efficient. While the oven does the heavy lifting, you have plenty of time to prep your serving station or pour a glass of wine.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes (Significantly faster and less labor-intensive than a charcuterie board setup!)

Step-by-Step Instructions

Follow these steps to ensure your tomatoes are perfectly blistered and your cheese is at the ideal serving temperature.

Step 1: Preheat and Prep

Preheat your oven to 400℉ (200℃). While the oven warms, rinse the 2 pints of cherry tomatoes under cold water and pat them dry.

Tip: Drying the tomatoes helps the oil stick better, ensuring they roast rather than steam.

Step 2: Season and Roast

In a baking dish (ceramic works well for presentation), toss together the cherry tomatoes, 2 tablespoons of olive oil, sliced garlic cloves, black pepper, red chili flakes, kosher salt, and dried thyme. Ensure every tomato is glistening with oil and spices. Roast in the preheated oven for 30 minutes.

Visual Cue: You are looking for the tomato skins to wrinkle and burst, releasing their juices to create a natural sauce.

Step 3: Temperature Management

While the tomatoes are roasting, remove the burrata cheese, pesto, and balsamic glaze from the refrigerator. Let them sit on the counter to reach room temperature.

Why this matters: Serving burrata cold masks its delicate, milky flavor. Room temperature cheese is creamier and melts slightly when it hits the hot tomatoes.

Step 4: Assemble and Garnish

Remove the baking dish from the oven. You can serve it directly in the dish or transfer the roasted tomato mixture to a serving platter. Carefully place the 8 oz burrata ball on top of the hot tomatoes. Using a knife, gently slice the cheese open so the creamy stracciatella interior spills out. Drizzle with the 2 tablespoons of pesto and 1 tablespoon of balsamic vinegar glaze. Garnish generously with fresh sprigs of basil.

Step 5: Serve Immediately

Serve the dish immediately while the contrast between the hot tomatoes and cool cheese is at its peak. Accompanied by grilled bread or crostinis for dipping and scooping.

Nutritional Information

This appetizer provides a good balance of healthy fats and antioxidants from the lycopene-rich tomatoes. Here is an estimated breakdown per serving (based on 4 servings):

Calories: ~320 kcal
Protein: 12 g
Carbohydrates: 14 g (Sugar: 8 g from tomatoes and glaze)
Fat: 24 g (Saturated: 10 g from cheese)
Fiber: 3 g
Calcium: High (Thanks to the fresh dairy)

Note: Nutritional values vary depending on the specific brand of pesto and cheese used.

Healthier Alternatives

While this dish is naturally vegetarian, here are a few ways to adapt it for specific dietary needs:

Vegan Option: Swap the burrata for a high-quality vegan cashew cheese or soft almond ricotta. Ensure your pesto is dairy-free (no parmesan).
Gluten-Free: The dish itself is gluten-free! Just Swap the toasted bread/crostinis for gluten-free crackers or toasted gluten-free baguette slices.
Lower Sodium: Omit the added kosher salt and rely on the salty punch from the pesto and cheese. Use a low-sodium balsamic glaze.
Lighter Cheese: Swap the burrata for fresh mozzarella balls (bocconcini). While less creamy, they significantly reduce the calorie and fat count while maintaining the Caprese vibe.

Serving Suggestions

This dish is versatile enough to be an appetizer or a light meal.

Wine Pairing: A crisp Sauvignon Blanc or a dry Rosé pairs beautifully with the acidity of the tomatoes and the richness of the cheese.
The Main Event: Serve this alongside grilled steak or roasted chicken. The tomato juices act as a fantastic sauce for proteins.
** Brunch Board:** Place this platter in the center of a brunch spread with scrambled eggs and prosciutto.

Common Mistakes to Avoid

Even simple recipes have nuances. Watch out for these pitfalls:

Serving the Burrata Cold: This is the biggest mistake. Solution: Take the cheese out of the fridge at least 30 minutes before serving. Cold fat coats the tongue and dulls the flavor.
Burning the Garlic: Sliced garlic can burn easily at 400℉. Solution: Tuck the garlic slices under the tomatoes or nestle them in the oil at the bottom of the dish so they confit rather than burn.
Using Dried Basil: While dried thyme works for roasting, dried basil lacks the sweet, peppery punch needed for the finish. Solution: Always use fresh basil leaves for the garnish.

Storing Tips

This dish is best eaten fresh, but leftovers can be saved if handled correctly.

Refrigerate: Store leftovers in an airtight container for up to 2 days. Note that the burrata will release water and the texture will change.
Reheat: Do not microwave the cheese! Scoop the cheese off and set it aside. Reheat the tomatoes in a pan or oven until warm, then place the cheese back on top.
Freezing: Do not freeze. The high water content in both the tomatoes and the cheese means they will turn into a mushy mess upon thawing.

Conclusion

This Roasted Cherry Tomatoes with Burrata recipe is a testament to the power of high-quality ingredients treated with simplicity. The explosion of the warm, roasted tomatoes combined with the creamy, cool burrata creates a texture and temperature interplay that is truly gourmet. It’s elegant, messy, savory, and sweet all at once.

We hope you enjoy making this stunning appetizer as much as we do. Try it out and let us know in the comments—did you use a spicy pesto or stick to traditional basil? We’d love to hear your twist on it! Don’t forget to rate the recipe and subscribe to our blog for more delicious, easy-to-make recipes delivered straight to your inbox.

FAQs

Q1. Can I use large tomatoes instead of cherry tomatoes?

Technically yes, but cherry tomatoes are preferred because of their high skin-to-flesh ratio. They hold their shape better and create “flavor bombs” when roasted. If using large tomatoes, chop them into large chunks, but expect a saucier, soupier result.

Q2. What is Burrata exactly?

Burrata is a fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella (shreds of mozzarella soaked in cream) and cream, giving it an unusual, soft texture.

Q3. Can I make this ahead of time?

You can roast the tomatoes up to 4 hours ahead of time. Leave them at room temperature. Do not add the cheese until right before serving, as the moisture from the tomatoes will cause the cheese to break down if left sitting too long.