Go Back
–+ servings
creamy burrata with tomatoes

Burrata And Tomato Appetizer

Print Recipe Pin Recipe
Prep Time 10 minutes
Resting Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Italian
Servings 4 servings

Equipment

  • 1 serving platter or large plate
  • 1 Small mixing bowl
  • 1 whisk or fork
  • 1 sharp knife
  • 1 Cutting board
  • 1 Measuring spoons set
  • 1 Measuring cups set

Ingredients
  

  • 2 balls burrata cheese about 4 ounces each
  • 4 medium ripe tomatoes sliced
  • 1 cup cherry tomatoes halved
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup fresh basil leaves torn
  • 1 tablespoon fresh oregano leaves chopped optional
  • 1 clove garlic finely grated optional
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon lemon zest finely grated
  • 1 tablespoon pine nuts lightly toasted optional
  • 1 small baguette sliced and toasted optional, for serving

Instructions
 

  • Place the burrata balls in the center of a serving platter.
  • Arrange the sliced tomatoes and halved cherry tomatoes around the burrata in a single layer.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, lemon zest, salt, pepper, red pepper flakes, and grated garlic if using.
  • Drizzle the dressing evenly over the tomatoes and burrata.
  • Scatter the torn basil leaves and chopped oregano over the top.
  • Sprinkle with toasted pine nuts if using.
  • Let the platter rest at room temperature for 5 minutes to allow flavors to meld.
  • Serve immediately with toasted baguette slices on the side for scooping.

Notes

For best flavor, use room-temperature burrata and fully ripe, in-season tomatoes, as the dish is so simple that ingredient quality really shows; slice the tomatoes just before serving so they stay juicy, and salt them lightly a few minutes in advance if they are very firm to help draw out sweetness. If your burrata is very wet, pat it gently with a paper towel so it doesn’t water down the plate, and use a shallow platter with a bit of a rim to catch the flavorful juices for dipping bread. You can customize the acidity by adjusting balsamic and lemon juice to taste, swap basil for whatever tender herbs you have, and add thinly sliced red onion or olives for more complexity, keeping in mind not to overwhelm the delicate creaminess of the cheese.
Tried this recipe?Let us know how it was!