Burrata Cheese Appetizers with Roasted Tomatoes & Basil
Equipment
- 1 Baking sheet
- 1 sheet parchment paper
- 1 Small mixing bowl
- 1 large serving platter or board
- 1 Chef's knife
- 1 Cutting board
- 1 Spoon
- 1 pastry brush (optional, for brushing bread)
Ingredients
- 2 pints cherry tomatoes
- 3 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 2 whole burrata balls about 4 ounces each
- 1 baguette loaf sliced into 0.5-inch slices
- 2 tablespoon extra-virgin olive oil for brushing bread
- 1/4 teaspoon kosher salt for bread
- 1/4 cup fresh basil leaves loosely packed
- 1 tablespoon balsamic glaze
- 1 clove garlic peeled and halved
Instructions
- Preheat the oven to 400°F (200°C) and line the baking sheet with parchment paper.
- Place the cherry tomatoes in the small mixing bowl and toss with 3 tablespoons olive oil, 1 teaspoon salt, 0.5 teaspoon pepper, and 0.5 teaspoon dried oregano until evenly coated.
- Spread the seasoned tomatoes in a single layer on the prepared baking sheet.
- Roast the tomatoes in the oven for 15–20 minutes until they are soft, blistered, and slightly caramelized.
- While the tomatoes roast, slice the baguette into 0.5-inch slices and arrange them on a separate baking sheet or directly on an oven rack.
- Brush the baguette slices lightly with 2 tablespoons olive oil and sprinkle with 0.25 teaspoon salt.
- During the last 6–8 minutes of tomato roasting, place the oiled baguette slices in the oven and toast until golden and crisp at the edges.
- Remove the tomatoes and toasted bread from the oven and let them rest for 5 minutes.
- Rub the cut side of the garlic clove gently over the warm toasted baguette slices for a light garlic flavor.
- Place the burrata balls in the center of the large serving platter or board.
- Spoon the roasted tomatoes around the burrata, leaving some space for the toasted bread slices.
- Arrange the toasted baguette slices along the sides of the platter.
- Tear the fresh basil leaves into smaller pieces and scatter them over the burrata and tomatoes.
- Drizzle the burrata and tomatoes with balsamic glaze and an extra thread of olive oil if desired.
- Serve immediately, letting guests tear into the burrata and spoon the creamy cheese and tomatoes onto the toasted bread.
Notes
For best results, use room-temperature burrata so the center is ultra-creamy and easier to spread, and avoid over-roasting the tomatoes or they’ll dry out instead of staying juicy. If your baguette is very fresh, toast just until lightly crisp so it doesn’t become too hard to bite, and adjust the salt at the end since burrata can vary in saltiness. You can add a pinch of red pepper flakes for gentle heat, swap cherry tomatoes for grape tomatoes in a pinch, or prepare the roasted tomatoes a few hours ahead and rewarm them gently before serving.
Tried this recipe?Let us know how it was!