Burrata is one of my all time favorite creamy cheeses and it’s amazing served with roasted balsamic tomatoes.
Use those last garden or farmers market tomatoes that are still fresh, juicy, and sweet to make an Italian restaurant-style appetizer. Burrata also makes a perfect side dish or salad that everyone will just love!
What is Burrata?
Similar to mozzarella, burrata cheese is much creamier, it’s heavenly.
Burrata is made with cow’s milk and it is produced the same way fresh mozzarella is made. While still warm, it is injected with heavy cream giving it a richness like no other.
Swap it out for your usual bocconcini to take your Caprese salad to the next level!
The rich and creamy flavors of burrata are complemented by the bright and tangy flavor of roasted tomatoes in balsamic. We like to eat them with a side of easy crostini.
TOMATOES We love cherry or grape tomatoes in this recipe as they roast beautifully. Once roasted, allow the tomatoes to cool to room temperature before serving.
SEASONINGS Garlic is a must, as well as basil and oregano. And don’t forget the balsamic vinegar! Like olive oil, try to use quality. If you have fresh basil or parsley, either are great sprinkled on top before serving.
OTHER VARIATIONS As an appetizer, why not serve it with some antipasto ingredients like kalamata olives, marinated artichoke hearts, slices of salami, and some toasted crostini? Sounds delish!
How to Make Burrata with Balsamic Tomatoes
- Toss tomatoes with balsamic vinegar, garlic, basil, and oregano. Bake until they start to burst a little bit.
- Put burrata on a serving plate and scoop roasted tomatoes around the cheese.
- Drizzle with olive oil and season with salt and pepper. Garnish with whole basil leaves, serve with crostini.
To Serve Burrata either cut into smaller pieces so guests can help themselves with a spoon or fork or guests can simply use a crostini and scoop up the cheese and tomatoes family-style.
- Store leftover burrata in the refrigerator in an airtight container. It should last about 3 days.
- To refresh the flavors, drain some of the liquid from the container, add a little salt and pepper, and serve again.
- It’s also really good when it is lightly heated in the microwave and then served warm on top of a chicken breast or fish fillet.
More Cheesy Appetizers
- Baked Brie with Cranberries & Pecans – perfect for holiday parties
- Easy Cheese Fondue Recipe – classic favorite
- Whipped Feta – with roasted tomatoes
- Quick Creamy Artichoke Dip – ready in 15 minutes
Did you make this Burrata with Balsamic Tomatoes? Be sure to leave a comment and a rating below!
Burrata with Balsamic Tomatoes
- 12 ounces burrata
- 2 cups cherry tomatoes or grape tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic minced
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- salt & pepper
- olive oil
- fresh herbs (parsley and basil)
Preheat oven to 400°F.
Toss tomatoes, oil, balsamic vinegar, garlic, basil, and oregano on a baking sheet. Season with salt and pepper. Bake 20 minutes or until soft and splitting. Cool slightly.
Place burrata on a small plate. Spoon cooled tomatoes around the cheese. Drizzle with olive oil and fresh herbs.
Serve with crostini.