Description
Baked Tomatoes with Burrata and Basil
Ingredients:
1 pint of cherry or grape tomatoes
1 ball of burrata cheese
2 tablespoons olive oil
Fresh basil leaves
Salt and freshly cracked black pepper, to taste
Balsamic vinegar (optional)
Instructions:
Prepare the Tomatoes:
Preheat the oven to 375°F (190°C).
Place the tomatoes on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
Roast the tomatoes in the oven for 20-25 minutes, or until they are soft and blistered.
Assemble the Dish:
Transfer the roasted tomatoes to a serving dish.
Place the burrata in the center, gently tearing it open to expose the creamy interior.
Add fresh basil leaves on top and drizzle with additional olive oil.
Optional:
For an extra touch of flavor, drizzle a bit of balsamic vinegar over the top before serving.
Serve:
Enjoy this delicious, creamy, and fresh dish with warm bread or as part of a larger meal.
This Baked Tomatoes with Burrata is a perfect example of how simple ingredients can come together for a burst of flavor!
Step-by-Step Guide
Follow these detailed instructions for a perfect result every time. First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. In a bowl, toss the tomatoes with 2 tablespoons of olive oil, ensuring each one is lightly coated. Season generously with salt and black pepper. Spread them in a single layer on the baking sheet. Roast for 20-25 minutes, shaking the pan once halfway through, until the tomatoes are soft, juicy, and their skins begin to blister and caramelize. While they roast, let your burrata cheese come to room temperature for optimal creaminess. Once the tomatoes are done, immediately transfer them to your serving platter or shallow bowl. Place the whole burrata ball in the center. Using your fingers or a knife, gently tear it open to reveal the luxurious, soft interior. Spoon the warm tomatoes and their juices around the cheese.
Serving Suggestions
This dish is incredibly versatile. Serve it as a stunning appetizer with slices of crusty, grilled sourdough or a warm baguette for dipping into the creamy burrata and tomato juices. It can also be a standout side dish alongside grilled chicken, fish, or steak. For a light summer meal, spoon it over a bed of peppery arugula or cooked pasta like orecchiette. A final flourish of high-quality extra virgin olive oil and a sprinkle of flaky sea salt just before serving elevates it further.
How-to Summary
In short: Toss tomatoes with oil, salt, and pepper. Roast at 375°F until blistered. Transfer to a dish, place room-temperature burrata in the center, and tear it open. Garnish with fresh basil, a drizzle of oil, and optional balsamic vinegar. 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 with the fresh, cold burrata.
What can I use instead of burrata?
Fresh mozzarella (bufala or fior di latte) is the best substitute, though it lacks the same creamy center. A high-quality ricotta or even a creamy goat cheese log can work in a different way.
My tomatoes are very watery. What went wrong?
This often happens with out-of-season or refrigerated tomatoes. Using cherry or grape tomatoes, roasting at a high enough heat, and ensuring they are in a single layer helps concentrate their flavor and reduce sogginess.
Is the balsamic vinegar necessary?
It is optional but highly recommended. A small drizzle of a thick, aged balsamic glaze or reduction adds a wonderful sweet-and-tangy contrast that complements the rich cheese and sweet tomatoes perfectly.
Can I add other ingredients?
Absolutely. For more depth, add whole garlic cloves to roast with the tomatoes, or sprinkle with red pepper flakes before roasting. Toasted pine nuts or a handful of olives make excellent additions before serving.
Common Mistakes to Avoid
- Using cold burrata straight from the fridge: This mutes its flavor and texture. Always let it sit out for 20-30 minutes.
- Crowding the baking sheet: Overlapping tomatoes will steam instead of roast, preventing proper caramelization.
- Over-roasting the tomatoes: Beyond 25-30 minutes, they can collapse completely and lose their shape.
- Underseasoning: Tomatoes need ample salt. Season well before roasting and again lightly when assembling.
- Adding basil too early: Adding fresh basil before serving preserves its bright color and flavor; if added before roasting, it will burn and turn bitter.
Conclusion
This Baked Tomatoes with Burrata and Basil dish is a testament to the power of simplicity. With just a handful of quality ingredients and minimal effort, you create a visually impressive and deeply flavorful dish that feels both rustic and elegant. The magic lies in the contrast of the warm, sweet tomatoes with the cool, decadent cheese. It’s a fail-proof recipe that is sure to become a go-to for entertaining or a special weeknight treat. Remember the key tips: roast until blistered, serve at room temperature, and don’t skimp on the seasoning. Buon appetito!