This Roasted Cherry Tomatoes with Burrata is to die for. Most of all, I am obsessed with Burrata. Especially, when it is spread on grilled crusty bread like Dutch Oven Bread with some juicy sweet colorful roasted tomatoes, and drizzled with some basil oil. Mmmmm…. H-E-A-V-E-N. So, I had it for lunch. I know, it’s meant to be an appetizer, however I couldn’t resist. If you love tomatoes and creamy soft smooth cheese, you must try this Roasted Cherry Tomatoes and Burrata!
It’s so fresh, simple and delish. I made Mixed Green Salad with Prosciutto and Burrata a few days ago so why stop there? If you haven’t had burrata, and if you love mozzarella, you must expand your horizon. Try burrata! What exactly is burrata? Burrata is a fresh Italian buffalo milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella (buffalo milk cheese) and cream, giving it an unusual and soft texture. Luckily, my local grocery store carries it.
I hope my Italian friend, Massimo, whom we met on our last scuba diving trip in the Maldives approves this recipe. Massimo, if you’re reading this, I love Italian food with all my heart. 🙂 Additionally, to my Italian family in USA, the Constantino’s, I love you too.
Let’s cook some food!
First of all, preheat oven to 300º F. Then, place cherry tomatoes in a baking dish. Make sure they fit in a single layer. Next, add salt, pepper, crush garlic, regular olive oil and toss together. Look at the colors!
Next, roast the tomatoes for about 40-45 minutes until they start to split. Then, remove from the heat and allow to cool.
While waiting for the tomatoes, add basil and extra virgin olive oil in a blender or food processor.
Next, blend until combined. Set aside.
Once the roasted tomatoes are cool down, arrange them on a plate, place burrata in the middle. You can serve them in a big plate family style or small plates and everyone gets their own burrata ball. Additionally, drizzle with the basil oil.
Finally, serve with grilled or toasted crusty bread. Enjoy!
Last but not least, I hope you give this Roasted Cherry Tomatoes with Burrata a try. It is amazing! Also, the recipe card is below. Additionally, if you’d like to leave some comments, the comment box is below.
- 2 pints of cherry tomatoes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons regular olive oil
- 4-5 garlic cloves, crushed
- 4 (8-oz.) balls of burrata
- 1 tablespoon basil oil
- Basil oil:
- 1 cup fresh basil
- ¼ cup extra virgin olive oil
- Preheat oven to 300 degrees F. Place cherry tomatoes in a baking dish. Make sure they fit in a single layer. Next, add salt, pepper, crush garlic, regular olive oil and toss together.
- Roast the tomatoes for about 40-45 minutes until they start to split. Remove from the heat and allow to cool.
- While waiting for the tomatoes, add basil and extra virgin olive oil in a blender or food processor. Then, blend until combined. Set aside.
- Once the roasted tomatoes are cool down, arrange them on a plate, place burrata in the middle. You can serve them in a big plate family style or small plates and everyone gets their own burrata ball. Drizzle with the basil oil. Serve with grilled or toasted crusty bread.
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