Roasted Tomatoes with Burrata is a simple, elegant appetizer that takes only minutes to prepare. Roast sweet grape tomatoes with garlic, olive oil, and oregano until they burst and caramelize, then nestle creamy burrata on top and finish with fresh basil and a drizzle of balsamic glaze. Serve with sliced baguette or crostini for an effortless summer starter perfect for dinner parties or casual evenings.
Ingredients You’ll Need:
- Fresh grape tomatoes
- Garlic cloves, thinly sliced
- Olive oil
- Spices — salt, pepper, dried oregano
- Burrata — creamy, delicate cheese similar to fresh mozzarella but filled with cream
- Fresh basil for garnish
- Balsamic glaze — store-bought or homemade by reducing balsamic vinegar
- Baguette or crostini, sliced for serving
How to Make Roasted Tomatoes with Burrata
- Prep — Preheat the oven to 400°F (200°C). In a shallow baking dish, toss the grape tomatoes with olive oil, sliced garlic, dried oregano, salt, and pepper. Spread them into a single layer so they roast evenly.
- Roast — Roast for 30–40 minutes, until the tomatoes begin to burst and develop a bit of char. Remove from the oven and let cool 5–10 minutes.
- Finish — Nestle the burrata balls into the warm tomatoes, drizzle with balsamic glaze, and scatter fresh basil leaves over the top.
- Serve — Offer sliced baguette or crostini alongside so guests can spoon tomatoes and burrata onto bread.
Make Ahead and Storage Tips
- Make ahead — Roast the tomatoes up to two days in advance. Bring them to room temperature or warm gently in the oven before finishing with burrata, basil, and balsamic.
- Leftovers and storage — Store roasted tomatoes in an airtight container in the refrigerator for up to 5 days. Burrata is best eaten fresh; if stored after opening, keep it only a day or two for optimal texture and flavor.
Recipe Tips
- Serve warm or at room temperature — Tomatoes are delicious hot from the oven or allowed to cool slightly. Add burrata and balsamic glaze just before serving.
- Scale easily — This recipe is simple to double or halve. Adjust the baking dish and monitor roast time so tomatoes are bursting and lightly charred.
Frequently Asked Questions
No. The skins on grape tomatoes soften during roasting and add texture and flavor.
Canned tomatoes are not recommended here; they are wetter and have a different texture. Fresh, ripe grape tomatoes yield the best results.
My debut cookbook is available now! It features 75 single-serve, book-exclusive recipes. Order your copy through the author’s site.
Recipe
Roasted Tomatoes with Burrata
Roasted Tomatoes with Burrata is an easy, crowd-pleasing appetizer—sweet, caramelized tomatoes paired with creamy burrata, fresh basil, and a touch of balsamic glaze.
- Author: Kathleen
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Oven
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 pints grape tomatoes
- 2 large garlic cloves, thinly sliced
- 3 tablespoons olive oil
- ½ teaspoon dried oregano
- Pinch of salt and pepper
- 8 oz Burrata
- 1–2 tablespoons balsamic glaze
- Fresh basil, for garnish
- Sliced baguette or crostini, for serving
Instructions
- Prep — Preheat oven to 400°F (200°C). In a small baking dish, combine tomatoes, sliced garlic, dried oregano, salt, pepper, and olive oil. Toss to coat and arrange in a single layer.
- Roast — Roast for 30–40 minutes until tomatoes begin to burst and edges develop a light char. Remove and let cool 5–10 minutes.
- Finish — When ready to serve, nestle burrata into the warm tomatoes, drizzle with balsamic glaze, and garnish with fresh basil leaves.
- Serve — Serve immediately with sliced baguette or crostini.
Nutrition
- Serving Size: 1/6 of tomatoes and burrata
- Calories: 195
- Sugar: 3.4 g
- Sodium: 243 mg
- Fat: 15.7 g
- Carbohydrates: 5.5 g
- Fiber: 1.2 g
- Protein: 9.3 g
- Cholesterol: 29.9 mg