Creamy Burrata with Roasted Cherry Tomatoes
This simple yet luxurious dish brings together oven-roasted cherry tomatoes, creamy burrata, fragrant pesto, and a drizzle of high-quality olive oil. Serve it with crusty bread to soak up every last drop—because the juices are absolutely irresistible.
Yield: 4 servings
Calories: 400kcal
Materials
- Main
- 200 g 6 oz burrata cheese (see note)
- ¼ cup basil pesto – homemade preferred optional but recommended
- Roasted Tomatoes
- 500 g 1 lb or 4 cups cherry or grape tomatoes
- 2 tbsp extra virgin olive oil
- 2 tbsp finely chopped shallot or eschalot – about ½ small one
- ½ tsp kosher or cooking salt
- ¼ tsp black pepper
- 2 tsp sherry vinegar or use apple cider/red wine vinegar
- To Finish
- ½ tsp flaky sea salt or ¼ tsp regular salt
- 1 tbsp extra virgin olive oil high quality
- Fresh basil leaves to garnish
- Warm crusty bread for serving
Instructions
- Bring Burrata to Room Temp:
- Remove burrata from the fridge and leave it in its liquid on the counter for about 30 minutes.
- Roast Tomatoes:
- Preheat oven to 200°C/400°F (180°C fan). Toss the tomatoes with olive oil, shallot, salt, and pepper. Spread them out on a tray and roast for 10 minutes, just until they soften but don’t collapse.
- Add Vinegar:
- Push tomatoes to one side of the tray and drizzle vinegar over them. No need to mix—just let it blend naturally.
- Assemble the Plate:
- Transfer tomatoes to a serving dish in a single layer. Carefully drain the burrata and place it over the tomatoes. Drizzle with extra virgin olive oil and scatter pesto over the plate. Sprinkle salt flakes and garnish with basil leaves.
- Serve with Bread:
- Warm up your favorite crusty bread and serve on the side. Appoint someone to break the burrata and let the creamy center ooze into the tomato juices.
Video
Notes
- Burrata: This soft Italian cheese has a mozzarella shell and a rich, creamy center. Not all brands are created equal—look for one with a gooey middle. It’s usually sold in tubs in the refrigerated section.
- Pesto Swaps: No pesto? Use sliced fresh basil or roast the tomatoes with a pinch of dried herbs like oregano or Italian seasoning.
- Shallots: Use red onion or finely minced garlic if you can’t find shallots.
- Salt Flakes: Sea salt flakes add texture and subtle flavor, but standard salt works too—just use less.