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Italian

Burrata with Roasted Tomatoes

Creamy burrata cheese with slow-roasted tomatoes, basil, and aged balsamic

cold_biteEasyItalian
Prep10 minCook60 minTotal70 minServes6Temproom_temp
✓ vegetarian✓ gluten-free
⚠ Contains: 🥛 Dairy
Recipe
Ingredients
  • 2burrata balls(8 oz each)
  • 2 pintscherry tomatoes
  • 4 clovesgarlic(sliced)
  • 0.25 cupextra virgin olive oil(divided)
  • 1 tspkosher salt(divided)
  • 0.5 tspblack pepper
  • 0.25 cupfresh basil(torn)
  • 2 tbspaged balsamic vinegar
  • 0.25 tspflaky sea salt
  • crusty bread(for serving)
Make Ahead

Tomatoes can be roasted up to 3 days ahead; refrigerate and bring to room temperature. Burrata must be served at room temperature.

Instructions
  1. 1Preheat oven to 325°F
  2. 2Toss tomatoes with garlic, 2 tablespoons olive oil, 0.5 teaspoon salt, and pepper
  3. 3Spread on baking sheet and roast 45-60 minutes until collapsed and caramelized
  4. 4Let cool to room temperature
  5. 5Place burrata on serving plate and let come to room temperature (15 minutes)
  6. 6Spoon roasted tomatoes and their juices around burrata
  7. 7Drizzle with remaining olive oil and balsamic
  8. 8Scatter torn basil over all
  9. 9Sprinkle with flaky sea salt
  10. 10Serve with crusty bread for scooping
Notes
Pro Tips

Quality burrata is essential - it should be fresh and creamy inside. Slow-roasting concentrates the tomatoes' sweetness. Room temperature is crucial for burrata - cold mutes its flavor. Tear the burrata open at the table for drama.

History & Origin

Burrata originated in Puglia, Italy in the early 20th century as a way to use fresh mozzarella scraps. The combination of the creamy interior with sweet roasted tomatoes has become a modern Italian-American classic, especially beloved for romantic dinners.

Cocktail Pairings
Pairs Well With
proseccowinenegroniaperol-spritz
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Italian◆Easy