Creamy Roasted Tomato And Burrata – Easy 35-Minute Appetizer

Roasted Tomato And Burrata is my go-to when I want something that feels fancy but takes almost no effort. The oven does the heavy lifting, turning sweet cherry tomatoes into jammy, caramelized bites.

You just toss, roast, and pile them over cool, creamy burrata. Add crusty bread, and you have a stunning appetizer or light dinner. It's perfect for summer when tomatoes are at their peak, but it works year-round with grape tomatoes too.

I love how the warm tomatoes contrast with the cold, milky cheese. It's a little like a warm hug meeting a cool breeze – simple, comforting, and delicious.

About the Ingredients

2 pints (about 600g) cherry or grape tomatoes

Use ripe but firm tomatoes. If you can't find cherry or grape, substitute with 4 large Roma tomatoes cut into wedges, but reduce roasting time to 20 minutes.

3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling

A good-quality olive oil makes a difference. If you only have regular olive oil, it's fine – just add a pat of butter for richness.

4 cloves garlic, smashed

Smashing releases more flavor. If you're not a garlic fan, use 1 shallot, thinly sliced, instead.

1 teaspoon (about 5g) kosher salt, plus more to taste

Kosher salt dissolves easily. If using table salt, reduce to 3/4 teaspoon.

1/2 teaspoon (about 1g) black pepper, freshly ground

Freshly ground pepper adds a punch. Pre-ground works in a pinch, but use slightly less.

1 teaspoon (about 2g) dried oregano

Oregano adds a Mediterranean touch. Substitute with 1 tablespoon fresh oregano leaves if you have them.

1 tablespoon (15ml) balsamic vinegar

Balsamic adds a sweet-tangy glaze. If you don't have it, use red wine vinegar mixed with a pinch of sugar.

2 (8-ounce) balls burrata cheese (about 450g total)

Burrata is a fresh mozzarella with a creamy center. If you can't find it, use fresh mozzarella, but the texture will be less creamy.

1/4 cup (about 10g) fresh basil leaves, torn

Basil brightens the dish. If you don't have fresh, use 1 tablespoon dried basil, but add it in the last 5 minutes of roasting to avoid bitterness.

Crusty bread or crostini, for serving

A baguette or sourdough works great. Gluten-free? Serve with cucumber slices or roasted vegetables.

Tips & Tricks

• Don't overcrowd the baking sheet. Give tomatoes space to roast, not steam. Use two pans if needed.
• Check tomatoes early. They can go from blistered to burnt quickly. Look for collapsed, wrinkled skins and caramelized edges.
• Let the tomatoes cool for 5 minutes before serving. This lets the juices thicken slightly, so they don't make the burrata watery.

Step-by-Step Instructions

1. Preheat and prep

Preheat your oven to 400°F (200°C). Wash and dry the tomatoes. If they're large, cut them in half; leave small ones whole.

2. Toss with seasonings

In a large bowl, combine tomatoes, olive oil, smashed garlic, salt, pepper, and oregano. Toss until every tomato is coated. The oil helps them caramelize, not dry out.

3. Spread and roast

Spread the tomatoes in a single layer on a rimmed baking sheet. Roast for 25-35 minutes, until the skins are blistered and the juices are bubbling. The tomatoes should look collapsed and slightly charred at the edges. Shake the pan halfway through for even cooking.

4. Add balsamic glaze

Remove the pan from the oven and immediately drizzle the balsamic vinegar over the hot tomatoes. Stir gently to combine. The heat will mellow the vinegar's sharpness.

5. Plate the burrata

Place the burrata balls on a serving platter. Use your hands to gently tear them open, exposing the creamy centers. This helps the tomato juices soak in.

6. Top with tomatoes

Spoon the warm tomatoes and their juices over the burrata. Don't worry if some tomatoes roll off – they're delicious on the plate too.

7. Finish and serve

Scatter fresh basil over the top, drizzle with a little extra olive oil, and sprinkle with a pinch of flaky sea salt if you like. Serve immediately with crusty bread for dipping.

Delicious Variations

Add a spoonful of pesto

Stir 2 tablespoons of pesto into the tomatoes right before serving for a herby kick.

Make it spicy

Add a pinch of red pepper flakes with the oregano, or drizzle with hot honey before serving.

Go Greek

Swap oregano for dried thyme and top with crumbled feta instead of burrata.

How to Store Roasted Tomato And Burrata

Frequently Asked Questions

Now it's your turn to make this simple, stunning dish. Try it tonight and let me know how it turns out in the comments below!

Roasted Tomato And Burrata

Roasted Tomato And Burrata: juicy blistered tomatoes over creamy burrata, a simple, elegant appetizer ready in 35 minutes.

★★★★½ 4.8 (187 ratings)

10 minPrep time30 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 pints (about 600g) cherry or grape tomatoes
• 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
• 4 cloves garlic, smashed
• 1 teaspoon (about 5g) kosher salt, plus more to taste
• 1/2 teaspoon (about 1g) black pepper, freshly ground
• 1 teaspoon (about 2g) dried oregano
• 1 tablespoon (15ml) balsamic vinegar
• 2 (8-ounce) balls burrata cheese (about 450g total)
• 1/4 cup (about 10g) fresh basil leaves, torn
• Crusty bread or crostini, for serving

📋 Instructions

1. 1Preheat and prep — Preheat your oven to 400°F (200°C). Wash and dry the tomatoes. If they're large, cut them in half; leave small ones whole.
2. 2Toss with seasonings — In a large bowl, combine tomatoes, olive oil, smashed garlic, salt, pepper, and oregano. Toss until every tomato is coated. The oil helps them caramelize, not dry out.
3. 3Spread and roast — Spread the tomatoes in a single layer on a rimmed baking sheet. Roast for 25-35 minutes, until the skins are blistered and the juices are bubbling. The tomatoes should look collapsed and slightly charred at the edges. Shake the pan halfway through for even cooking.
4. 4Add balsamic glaze — Remove the pan from the oven and immediately drizzle the balsamic vinegar over the hot tomatoes. Stir gently to combine. The heat will mellow the vinegar's sharpness.
5. 5Plate the burrata — Place the burrata balls on a serving platter. Use your hands to gently tear them open, exposing the creamy centers. This helps the tomato juices soak in.
6. 6Top with tomatoes — Spoon the warm tomatoes and their juices over the burrata. Don't worry if some tomatoes roll off – they're delicious on the plate too.
7. 7Finish and serve — Scatter fresh basil over the top, drizzle with a little extra olive oil, and sprinkle with a pinch of flaky sea salt if you like. Serve immediately with crusty bread for dipping.

👨‍🍳 Chef's Note: For the best flavor, use high-quality burrata and ripe, in-season tomatoes. The contrast is everything.

Servings: 6

Cuisine: American

Course: Appetizer

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste swaps for busy households. She focuses on small, actionable changes that fit into real life, from kitchen composting to low-impact cleaning routines. Her articles are grounded in everyday practicality rather than theory.