Buratta Cheese Appetizers

There’s something about setting down a platter of burrata cheese appetizers that makes a room go quiet for a second.

Imagine a cool, pillowy orb of burrata, its delicate outer shell just holding back that rich, creamy center.

Around it, there are ruby cherry tomatoes, glistening with olive oil, bright basil leaves, toasted bread still warm from the oven, maybe a drizzle of balsamic that smells faintly sweet and smoky.

This is easy, elegant entertaining—light, fresh bites that come together in 15–20 minutes.

These appetizers are perfect for busy hosts, beginners who still want a “wow” factor, and anyone who loves simple food that feels special.

I remember a hectic Friday when unexpected guests dropped by; burrata, pantry crackers, and a few odds and ends turned stress into a relaxed, laughter-filled evening.

They shine at last-minute gatherings, easy brunches, or pre-dinner nibbles.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor from creamy burrata, sweet roasted tomatoes, and basil
• Feels effortlessly elegant, yet comes together in about 30 minutes
• Doubles easily for parties and looks stunning on any appetizer spread
• Offers customizable toppings—add chili flakes, different herbs, or flavored glazes
• Pairs perfectly with wine, cocktails, or a simple sparkling water

Ingredients

• 2 pints cherry tomatoes — use ripe, sweet tomatoes for best roasting flavor
• 3 tbsp extra-virgin olive oil — good fruity oil deepens the tomato flavor
• 1 tsp kosher salt — coarse grains season the tomatoes evenly
• 0.5 tsp freshly ground black pepper — grind fresh for better aroma
• 0.5 tsp dried oregano — adds classic Italian herb warmth
• 2 whole burrata balls (about 4 oz each) — bring to room temp for maximum creaminess
• 1 baguette loaf, sliced into 0.5-inch slices — choose a crusty, bakery-style loaf
• 2 tbsp extra-virgin olive oil, for brushing bread — helps the toasts crisp and brown
• 0.25 tsp kosher salt, for bread — lightly seasons each crostini
• 0.25 cup fresh basil leaves, loosely packed — tear just before serving for brightness
• 1 tbsp balsamic glaze — adds a sweet-tangy finish over cheese and tomatoes
• 1 clove garlic, peeled and halved — rub on warm bread for subtle garlic flavor

Step-by-Step Method

Prep the Tomatoes

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Rinse and dry the cherry tomatoes, then place them in a small mixing bowl.

Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon dried oregano until evenly coated and glistening on all sides.

Roast the Tomatoes

Spread the seasoned tomatoes in a single layer on the prepared baking sheet. Make certain they’re not crowded so they roast, not steam.

Place in the oven and roast for 15–20 minutes, until soft, blistered, and slightly caramelized. Remove from the oven when skins are wrinkled and juices are bubbling around them.

Slice & Oil the Baguette

While the tomatoes roast, slice the baguette into ½‑inch slices using a sharp chef’s knife. Arrange slices on a separate baking sheet or directly on the oven rack.

Brush each slice lightly with 2 tablespoons olive oil. Sprinkle evenly with ¼ teaspoon kosher salt so the bread is seasoned before toasting.

Toast the Bread

Slide the oiled baguette slices into the oven during the last 6–8 minutes of the tomato roasting time. Toast until the edges are golden and the centers are lightly crisp, not rock hard.

Remove from the oven and let rest for 5 minutes so they firm up slightly yet remain pleasantly chewy.

Rub with Garlic

Halve the peeled garlic clove crosswise. Take each warm baguette slice and gently rub the cut side of the garlic over the surface.

Use light pressure to perfume the bread without overpowering it. Work quickly while the bread is still warm so the garlic aroma subtly infuses each slice.

Arrange the Burrata

Place the burrata balls in the center of a large serving platter or board. Keep them whole for an impressive presentation.

Leave enough space around them for the roasted tomatoes and toasted bread. Let the burrata sit at room temperature so the centers stay ultra-creamy and easy to scoop.

Add Tomatoes & Bread

Spoon the roasted tomatoes around the burrata, allowing some of their juices to pool on the platter. Leave room at the edges for the bread.

Neatly arrange the toasted baguette slices along the sides of the platter, fanning them slightly so guests can grab pieces easily.

Finish with Basil & Glaze

Tear the fresh basil leaves into smaller pieces with your fingers. Scatter them over the burrata and roasted tomatoes.

Drizzle with balsamic glaze in thin ribbons and add an extra thread of olive oil if desired. Serve immediately, inviting guests to tear into the burrata and spoon it with tomatoes onto the toast.

Ingredient Swaps

• Use ripe Roma or grape tomatoes if cherry tomatoes aren’t available.
• Swap baguette with ciabatta, sourdough, or gluten-free bread to meet dietary needs.
• Replace burrata with fresh mozzarella, stracciatella, or ricotta for a budget-friendly or easier-to-find option.
• Use dried basil (½–1 teaspoon) when fresh isn’t available, and regular balsamic vinegar reduced on the stove if you can’t find balsamic glaze.
• For extra richness, drizzle with flavored olive oil (garlic, chili, or lemon) instead of plain EVOO.

You Must Know

– Scale • More or Fewer Guests – For 2 people, use 1 burrata (4 oz), ~1 pint tomatoes, and half a baguette; for 8 people, double everything and use 4 burrata balls and 4 pints tomatoes.

Keeping the tomato-to-burrata ratio similar guarantees each bite has enough creamy cheese and concentrated tomato.

Serving Tips

• Serve in a shallow bowl so burrata cream mingles with tomato juices and oil.
• Pair with crisp white wine (Pinot Grigio or Vermentino) to cut through richness.
• Add prosciutto ribbons and olives on the platter for a fuller antipasto spread.
• Offer small spoons and knives so guests can easily scoop burrata and tomatoes.
• Garnish with flaky sea salt just before serving to heighten the burrata’s delicate flavor.

Storage & Make-Ahead

Store leftover burrata, roasted tomatoes, and toasted bread separately in airtight containers.

Burrata keeps in the fridge 2–3 days; tomatoes 3–4 days; bread 1–2 days.

Rewarm tomatoes gently and re-toast bread before serving.

This dish doesn’t freeze well, as burrata’s texture and tomatoes’ juiciness deteriorate.

Reheating

Reheat leftovers gently.

Warm tomatoes in a low oven.

Briefly microwave bread (then re‑toast if needed).

Lightly rewarm burrata only to room temperature—never hot—using a warm‑water bath or gentle stovetop heat nearby.

Burrata in Italian Aperitivo

Even before the first sip of wine, burrata can set the tone for an Italian-style aperitivo that feels both relaxed and luxurious.

I love placing a cool, plump ball of burrata on a board, then circling it with blistered cherry tomatoes, torn basil, and warm toasted baguette.

As friends arrive, the room fills with the scent of roasted tomatoes, garlic-rubbed bread, and fruity olive oil.

Everyone leans in, tearing bread, letting the creamy center spill out, spooning those sweet, jammy tomatoes on top.

It’s casual—people eat with their fingers—yet it feels special, like a tiny celebration before dinner.

You don’t need much else: a chilled spritz, soft music, and that silky burrata as the star.

Final Thoughts

Ready to plunge in? Give these burrata cheese appetizers a try as written, or tweak them with your favorite herbs, a sprinkle of chili flakes, or different breads to make the recipe your own.

Frequently Asked Questions

Can I Make This Burrata Appetizer Suitable for Lactose-Intolerant Guests?

You can, but only if they tolerate low‑lactose cheeses. I’d swap burrata for lactose‑free mozzarella, drizzle extra‑virgin olive oil, pile on those sweet blistered tomatoes, basil, garlic‑rubbed toasts—still creamy, fragrant, and inviting.

What Wine Pairs Best With Burrata, Roasted Tomatoes, and Basil?

I’d pour a crisp Pinot Grigio or Vermentino for you—bright citrus, gentle herbs, and minerality. Each sip cuts the cream, lifts the sweet roasted tomatoes, and lets the basil’s perfume linger on your tongue.

How Do I Plate This Appetizer for a Formal Dinner Party?

You’ll wow guests by centering burrata, circling it with glistening roasted tomatoes, then fanning baguette slices like rays. I’d finish with scattered basil, a glossy balsamic drizzle, and small spoons or knives for elegant serving.

Are There Gluten-Free Alternatives to the Baguette That Still Taste Great?

Yes—try toasted gluten-free sourdough, rosemary focaccia, or crisp polenta rounds. I’d grill them in olive oil, sprinkle flaky salt, then let you drag each warm, golden bite through creamy cheese and sweet tomatoes.

How Can I Scale This Recipe for a Large Crowd or Catering Event?

I’d scale everything by multiplying ingredients by your guest count, then plate in multiple smaller platters. I’d roast tomatoes in large batches, slice extra bread, and refresh each board so everything tastes warm, lush, and abundant.