Description
Blistered cherry tomatoes roasted with garlic, thyme, and a hint of chili, crowned with creamy burrata and finished with pesto, balsamic glaze, and fresh basil. Hot meets cool—pure luxury in under an hour.
Ingredients
Units
Scale
Roasted Tomatoes
- 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
To Finish
- 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)
Instructions
- Preheat: Heat oven to 400°F (200°C). Rinse and thoroughly dry the cherry tomatoes.
- Season & Roast: In a baking dish, toss tomatoes with olive oil, sliced garlic, black pepper, chili flakes, kosher salt, and dried thyme. Roast 30 minutes until skins wrinkle and many tomatoes burst, releasing juices.
- Temp Management: While tomatoes roast, bring burrata, pesto, and balsamic glaze to room temperature so flavors bloom and texture is extra creamy.
- Assemble: Remove dish from oven. Place burrata over the hot tomatoes; gently cut to let the creamy center spill. Drizzle with pesto and balsamic glaze; scatter fresh basil.
- Serve: Enjoy immediately with toasted bread or crostini for scooping, while the hot‑cold contrast is at its peak.
Notes
For extra depth, add a few olives or capers before roasting. If tomatoes release lots of juice, swirl in a teaspoon of butter after roasting for a glossy pan sauce. Burrata substitutes: fresh mozzarella or whipped ricotta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Side
- Cuisine: Italian-Inspired
Nutrition
- Calories: 320
- Sugar: 8
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 14
- Fiber: 3
- Protein: 12
