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.
It makes an amazing topping on pizza and it can even be served with tomatoes for a Tomato Burrata Salad.
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.
Ingredients
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.
Leftovers
- 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
Ingredients
- 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 and black pepper
For Serving
- olive oil
- fresh herbs (parsley and basil)
- crostini
Instructions
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Side Dish, Snack
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Love this recipe! On repeat especially with fresh garden tomatoes!
I make this all the time. Family and friends love it. Gets wiped out every time I make it!
This was awesome! I added chopped fresh basil at the end and a drizzle of Balsamic vinegar that we bought in Italy! Fantastic! Will definitely make again.
So glad you enjoyed it, Kathryn!
This has become a weekly dish in our house. I’m addicted. It’s perfect
Happy to hear you enjoyed this recipe, Emily!
Thank you for the recipe. Can you refrigerate the tomatoes after cooking them and serve them later? Would they need to be reheated or are they good cold? Thank you!
You can definitely refrigerate them after cooking. When it comes to serving that is personal preference. We enjoy it both ways – chilled over crostini or warmed slightly over our main entree like chicken breasts or fish.
You always share very good and very unique recipe.
Many helpful for people.
Thank you! Glad you are enjoying them :)
This recipe looks amazing and easy! I’m growing cherry tomatoes and have a ton of them! Question, do you halve the tomatoes? There is a picture of some halved and some pictures where they don’t look halved. The recipe doesn’t say. Thank you for sharing this so we can make it as well!
I tend not to halve them, only if they are really large! It will be so delicious with fresh home grown tomatoes!
Great recipe. Thank you for sharing.
You’re welcome Hollie!
The best one yet love it . Thank you Holly. For all good recipes.carolannp
So glad you loved this Carolann!
This is a great and fairly easy app to make and tastes awesome. Be careful, it is addicting!
So glad you loved this Margaret!
Question please….Could I make the tomato mixture the day before serving and bring to room temperature?
We have never tried it, but it should work well. We would love to hear how it turns out for you.
Everyone really enjoyed this dish.
This is so easy and absolutely delicious! I brought is to a friends barbeque and everyone loved it!