Burrata with Roasted Tomatoes is one of the easiest and most delicious appetizers for summer! Creamy burrata on top of roasted tomatoes seasoned with oregano and fresh basil and served with toasted French bread. It just doesn’t get much better than that! Beautiful, elegant and SO delicious!
I love appetizers that are not only easy and quick but are also beautiful and taste delicious! When summer is on the way, I’m pretty much done with the puff pastry and crescent roll appetizers and want something fresh, light, and seasonal. I prefer to serve my Burrata with Roasted Tomatoes with toasted French bread on a big tray – charcuterie style.
What IS burrata?
Burrata is a heavenly Italian cheese made from cow’s milk. It is soft and is often mistaken for mozzarella but once you taste burrata, you will quickly notice the difference. Where it does taste like mozzarella and have the same consistency on the outside, the inside is creamy and soft and almost spreadable. It is delicious in pastas or on its own served with roasted tomatoes like I’m using in this recipe.
How to make Burrata with Roasted Tomatoes:
I buy cherry tomatoes, drizzle them with a little olive oil, salt, pepper, and oregano and roast them at 400 degrees for about 15-20 minutes or until they blister and soften. When they begin to get a little charred, they are ready! Spread them out on tray, cut creamy burrata and nestle the burrata around the tomatoes. Top it all with fresh basil and make sure you have plenty of warm bread to serve alongside. For a heartier appetizer, add some olives, artichoke hearts, and a balsamic drizzle. YUM!!
Who am I kidding?? I’m totally eating this for a meal!
Burrata with Roasted Tomatoes
Ingredients
- 1 container of burrata cheese
- 1 container of mixed cherry tomatoes
- 1 loaf of French bread, sliced and toasted
- olive oil
- salt & pepper
- oregano
- fresh basil
Instructions
- Preheat oven to 400°.
- Pour cherry tomatoes onto a baking sheet or oven-proof dish. Drizzle with olive oil, sprinkle with salt and pepper, and top with oregano. Roast for 15-20 minutes or until the tomatoes begin to blister and char. Remove from oven and set to the side.
- Place the roasted tomatoes on a large tray. Open the burrata and cut it into smaller pieces, nestling the cheese around the tomatoes.
- Top with fresh basil and a sprinkle of sea salt.
- Slice the French bread and serve it on the side.
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