Picture this: sweet, jammy roasted tomatoes still warm from the oven, their edges blistered and caramelized, spooned over a cloud of cold, creamy burrata. That’s the magic of this Roasted Tomato and Burrata—a dish that feels fancy but comes together with almost no effort.
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I first made this on a busy weeknight when I had a pint of cherry tomatoes begging to be used and a ball of burrata in the fridge. The combination of warm, tangy tomatoes and cool, milky cheese is pure alchemy. It’s the perfect appetizer for a dinner party, a light lunch with crusty bread, or even a lazy Sunday snack.
Roasting the tomatoes concentrates their flavor and brings out a natural sweetness that pairs beautifully with the rich, buttery burrata. A drizzle of garlicky basil oil and a sprinkle of flaky salt take it over the top. Trust me, you’ll want to lick the plate.
Why You'll Love This Recipe
About the Ingredients
1 1/2 pounds (680g) cherry or grape tomatoes
Look for ripe, colorful tomatoes. If using larger tomatoes, quarter them. Substitute with any ripe tomatoes you have.
3 tablespoons (45ml) olive oil, divided
Use a good-quality extra-virgin olive oil for the best flavor. You can substitute with avocado oil for a neutral taste.
3 cloves garlic, minced
Fresh garlic is best. For a milder flavor, use roasted garlic. Substitute with 1/2 teaspoon garlic powder if in a pinch.
1/2 teaspoon salt, plus more to taste
Use flaky sea salt for finishing. Regular table salt works for roasting.
1/4 teaspoon black pepper, freshly ground
Freshly ground pepper adds a nice kick. Adjust to your preference.
1/4 cup (10g) fresh basil leaves, plus more for garnish
Fresh basil is essential. If you don't have it, use 1 teaspoon dried basil, but reduce the quantity.
8 ounces (225g) burrata cheese
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 tablespoon balsamic glaze, for drizzling
Balsamic glaze is reduced balsamic vinegar with a syrupy consistency. You can make your own by simmering balsamic vinegar until reduced by half.
Crusty bread or crostini, for serving
Sourdough or baguette slices toasted with olive oil are perfect for scooping up the tomatoes and cheese.
Tips & Tricks
Don't overcrowd the baking sheet
Arrange tomatoes in a single layer so they roast rather than steam. If they're too close, they'll release water and become mushy.
Let the burrata come to room temperature
Remove it from the fridge 20-30 minutes before serving. Cold burrata will be less creamy and won't blend as well with the warm tomatoes.
- Roast tomatoes until they burst but still hold their shape: Over-roasting can make them dry. The skins should be slightly charred and the juices bubbling.
Pro Tips
Step-by-Step Instructions
1. Preheat the oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Toss the tomatoes
In a large bowl, combine the cherry tomatoes, 2 tablespoons of olive oil, minced garlic, salt, and pepper. Toss well to coat every tomato.
3. Roast the tomatoes
Spread the tomatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes until the skins burst and the tomatoes are soft and caramelized, with slightly charred edges. The juices should be bubbling.
4. Make the basil oil
While the tomatoes roast, finely chop the basil leaves. In a small bowl, combine the chopped basil with the remaining 1 tablespoon of olive oil. Stir well and let it infuse.
5. Plate the burrata
Drain the burrata and gently place it on a serving platter or shallow bowl. Use your hands to gently tear it open to expose the creamy center.
6. Top with roasted tomatoes
Spoon the warm roasted tomatoes and their juices over the burrata, spreading them evenly. The heat will slightly melt the cheese.
7. Drizzle and garnish
Drizzle the basil oil over the top, followed by the balsamic glaze. Add a pinch of flaky salt and a few fresh basil leaves for color and aroma.
8. Serve immediately
Serve right away with crusty bread or crostini for scooping. Enjoy while the tomatoes are still warm and the burrata is creamy.
Delicious Variations
Add a kick
Sprinkle with red pepper flakes or drizzle with chili oil before serving.
Make it a meal
Toss the roasted tomatoes and burrata with cooked pasta and a splash of pasta water for a quick dinner.
Switch the cheese
For a dairy-free option, use a vegan mozzarella or creamy cashew cheese.
How to Store Roasted Tomato and Burrata
Refrigerator
Store leftovers in an airtight container in the fridge for up to 2 days. The tomatoes will release more juice, and the burrata will soften, but it's still delicious cold or at room temperature.
Freezer
Freezing is not recommended as the texture of the burrata and tomatoes will suffer.
Reheating
Gently reheat the tomatoes in a skillet over low heat until warm, then add fresh burrata if possible, as the original will be melted.
Frequently Asked Questions
Q: Can I use regular mozzarella instead of burrata?
Yes, you can use fresh mozzarella, but the texture will be firmer and less creamy. To mimic burrata, tear the mozzarella into pieces and toss with a little heavy cream before serving.
Q: How do I know when the tomatoes are done roasting?
The tomatoes are done when the skins have burst and the edges are slightly charred, and the juices are bubbling. This usually takes 20-25 minutes at 400°F (200°C).
Q: Can I make this dish ahead of time?
You can roast the tomatoes and make the basil oil up to a day ahead, but assemble the dish just before serving to keep the burrata creamy and the tomatoes warm.
Q: What can I serve with roasted tomato and burrata?
Serve with crusty bread, crostini, or even over a bed of arugula for a fresh salad. It also pairs well with grilled chicken or fish.
Q: Is this dish vegetarian?
Yes, this dish is vegetarian. To make it vegan, use a plant-based mozzarella alternative and skip the balsamic glaze if it contains honey (most do not).
I hope you love this Roasted Tomato and Burrata as much as I do. It's one of those dishes that feels special but is so simple to make. If you try it, let me know in the comments below! And don't forget to share your beautiful creations on social media and tag me. Cook with love!
Roasted Tomato and Burrata
Roasted Tomato and Burrata: juicy, caramelized tomatoes over creamy burrata with garlicky basil oil. An elegant appetizer in 30 minutes.
🧂 Ingredients
- 1 1/2 pounds (680g) cherry or grape tomatoes
- 3 tablespoons (45ml) olive oil, divided
- 3 cloves garlic, minced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup (10g) fresh basil leaves, plus more for garnish
- 8 ounces (225g) burrata cheese
- 1 tablespoon balsamic glaze, for drizzling
- Crusty bread or crostini, for serving
📋 Instructions
- 1Preheat the oven — Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- 2Toss the tomatoes — In a large bowl, combine the cherry tomatoes, 2 tablespoons of olive oil, minced garlic, salt, and pepper. Toss well to coat every tomato.
- 3Roast the tomatoes — Spread the tomatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes until the skins burst and the tomatoes are soft and caramelized, with slightly charred edges. The juices should be bubbling.
- 4Make the basil oil — While the tomatoes roast, finely chop the basil leaves. In a small bowl, combine the chopped basil with the remaining 1 tablespoon of olive oil. Stir well and let it infuse.
- 5Plate the burrata — Drain the burrata and gently place it on a serving platter or shallow bowl. Use your hands to gently tear it open to expose the creamy center.
- 6Top with roasted tomatoes — Spoon the warm roasted tomatoes and their juices over the burrata, spreading them evenly. The heat will slightly melt the cheese.
- 7Drizzle and garnish — Drizzle the basil oil over the top, followed by the balsamic glaze. Add a pinch of flaky salt and a few fresh basil leaves for color and aroma.
- 8Serve immediately — Serve right away with crusty bread or crostini for scooping. Enjoy while the tomatoes are still warm and the burrata is creamy.
Aisha writes about plant-based cooking and nutrition, focusing on affordable, flavorful meals for everyday life. She shares tips for meal prepping and using seasonal ingredients.
