Baked Burrata Appetizer
Equipment
- 1 small oven-safe baking dish
- 1 Baking sheet
- 1 Cutting board
- 1 Chef's knife
- 1 Small mixing bowl
- 1 Spoon
- 1 pastry brush optional
Ingredients
- 1 ball burrata cheese 8 ounces
- 2 cup cherry tomatoes halved
- 3 tablespoon extra-virgin olive oil divided
- 2 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes optional
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic glaze plus more for serving
- 2 tablespoon fresh basil leaves thinly sliced
- 1 small baguette sliced
- 1 tablespoon olive oil for brushing baguette
Instructions
- Preheat the oven to 400°F (200°C).
- Place the halved cherry tomatoes in a small mixing bowl and toss with 2 tablespoons of olive oil, minced garlic, dried oregano, dried basil, red pepper flakes, salt, and black pepper.
- Transfer the seasoned tomatoes to the oven-safe baking dish and spread them in an even layer.
- Bake the tomatoes for 10–12 minutes until they are soft and just beginning to blister.
- Carefully remove the baking dish from the oven and gently place the burrata ball in the center of the tomatoes.
- Drizzle the burrata and tomatoes with the remaining 1 tablespoon of olive oil and 1 tablespoon of balsamic glaze.
- Return the baking dish to the oven and bake for an additional 3–5 minutes until the burrata is warmed through but not melted completely.
- While the burrata bakes, arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil.
- Toast the baguette slices in the oven for 5–7 minutes, flipping once, until golden and crisp.
- Remove the burrata and tomatoes from the oven and let rest for 5 minutes to allow the cheese to settle slightly.
- Sprinkle the top with fresh basil leaves and an extra drizzle of balsamic glaze if desired.
- Serve the baked burrata immediately with the toasted baguette slices for scooping.
Notes
For best results, use room-temperature burrata so it warms evenly in the oven without bursting; avoid overbaking, as burrata should be soft and creamy, not fully melted. Use a snug baking dish so the tomatoes surround the cheese and keep it cushioned, and taste the tomato mixture before baking to adjust salt or spice to your liking. A good-quality olive oil and balsamic glaze will noticeably elevate the flavor, and you can swap cherry tomatoes for grape tomatoes or add olives or roasted peppers for variation. Serve right away while warm, and if the baguette cools, re-toast briefly to bring back its crisp texture.
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