Description
Roasted Tomatoes with Burrata
This simple yet elegant dish features creamy burrata cheese, roasted cherry tomatoes, and fresh basil, all drizzled with olive oil for a burst of fresh, vibrant flavors. Perfect as an appetizer or light main dish!
Ingredients:
1 ball of burrata cheese
1 pint cherry tomatoes
1 tablespoon olive oil
Fresh basil leaves
Salt and pepper to taste
Instructions:
Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven for 15-20 minutes, or until the tomatoes burst and become soft.
Prepare the Burrata: While the tomatoes are roasting, place the burrata cheese in a serving dish. Once the tomatoes are done, arrange them around the cheese.
Garnish: Add fresh basil leaves to the dish and drizzle a little more olive oil over the top. Season with additional salt and pepper if desired.
Serve immediately as a light, refreshing dish!
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Season Tomatoes: In a bowl, toss the cherry tomatoes with 1 tablespoon of olive oil, a generous pinch of salt, and a few cracks of black pepper until evenly coated.
- Roast: Spread the tomatoes in a single layer on the baking sheet. Roast for 15-20 minutes, checking at the 15-minute mark. They are ready when the skins are blistered and some have burst, releasing their juices.
- Rest Tomatoes: Remove the tomatoes from the oven and let them cool for 5 minutes. This allows their flavors to concentrate and prevents the burrata from melting too quickly.
- Assemble: Place the burrata ball in the center of a shallow serving bowl or plate. Gently tear it open with your fingers or a knife to expose the creamy interior. Arrange the warm roasted tomatoes and their juices around the cheese.
- Final Touches: Scatter fresh basil leaves (whole or torn) over the top. Finish with an extra drizzle of high-quality olive oil and a final sprinkle of flaky sea salt and fresh pepper.
Serving Suggestions
This versatile dish can be adapted for various occasions.
- As an Appetizer: Serve with slices of crusty, toasted baguette or crostini for scooping.
- As a Main: Plate it over a bed of peppery arugula or cooked pasta like linguine for a simple, luxurious sauce.
- Enhancements: Add a balsamic glaze drizzle, toasted pine nuts, or a sprinkle of chili flakes for extra depth and texture.
How-to Summary
Roast seasoned cherry tomatoes until blistered. Place a burrata ball on a plate, arrange warm tomatoes around it, and garnish with fresh basil and a final drizzle of olive oil. Serve immediately with bread.
Frequently Asked Questions
Can I make this ahead of time? You can roast the tomatoes up to a day in advance and store them covered in the fridge. Reheat gently before assembling. Always add the burrata and basil fresh.
What can I use instead of burrata? Fresh mozzarella (bufala is best) is a good substitute, though you’ll miss the luxurious creamy center. A high-quality ricotta or even a soft goat cheese can work in a different way.
How do I store leftovers? Store components separately if possible. Combined leftovers will keep covered in the fridge for 1 day, but the burrata will firm up.
My tomatoes are too watery. What went wrong? This often happens if they are overcrowded on the pan, which steams them instead of roasting. Ensure they are in a single layer with space between.
Is there a way to roast the tomatoes without an oven? Yes, you can blister them in a hot, dry cast-iron skillet over medium-high heat, shaking the pan frequently until the skins char and split.
Common Mistakes to Avoid
- Overcooking the Tomatoes: Aim for blistered and burst, not completely collapsed and dry.
- Using Cold Burrata: Take the burrata out of the fridge 30 minutes before serving so it’s creamy and not chilled in the center.
- Skipping the Resting Time: Adding piping hot tomatoes directly to the cheese can cause it to melt into a puddle. Let them cool slightly.
- Underseasoning: Tomatoes and fresh cheese need ample salt. Season well at both the roasting and finishing stages.
Conclusion
Roasted Tomatoes with Burrata is a testament to the power of simple, quality ingredients. With minimal effort, you create a dish that is visually stunning and rich in contrasting flavors and textures—sweet, juicy tomatoes against cool, creamy cheese. It’s a foolproof recipe that impresses guests and satisfies your own cravings for something both elegant and effortless. Master this classic combination, and you’ll have a go-to dish for any occasion.