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Roasted Tomatoes Burrata Balsamic Dish

Roasted Tomatoes Burrata Balsamic

A simple yet elegant dish featuring sweet, jammy roasted cherry tomatoes and garlic paired with luxuriously creamy burrata. Finished with a rich balsamic glaze and fresh basil, it's perfect as an appetizer with crusty bread.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 500 g ripe cherry or piccolo tomatoes on the vine
  • 3 large garlic cloves peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt flakes like Maldon
  • ½ tsp freshly ground black pepper
  • 4-5 sprigs of fresh oregano or thyme
  • 2 balls of burrata cheese approx. 125g each
  • 2 tbsp good quality balsamic glaze
  • A generous handful of fresh basil leaves
  • 1 crusty sourdough loaf or ciabatta to serve

Method
 

  1. Preheat Your Oven: Start by preheating your oven to 200°C (180°C fan). Place a large baking tray inside to get it hot.
  2. Prepare the Tomatoes and Garlic: While the oven heats up, place your cherry tomatoes in a medium-sized mixing bowl. Lightly smash the garlic cloves with the flat side of a knife – this helps them release their aromatic oils without becoming overpowering. Add them to the bowl with the tomatoes.
  3. Season Generously: Drizzle the extra virgin olive oil over the tomatoes and garlic. Sprinkle over the sea salt flakes and freshly ground black pepper. Add the fresh oregano or thyme sprigs. Gently toss everything together with your hands until the tomatoes are evenly coated.
  4. Roast the Tomatoes: Carefully remove the hot baking tray from the oven. Tip the seasoned tomatoes onto the tray and spread them out into a single, even layer. I find that this step is crucial for getting that lovely blistering on the skins.
  5. Cook Until Jammy: Place the tray back in the oven and roast for 20-25 minutes. You're looking for the tomatoes to be soft, blistered in places, and just starting to burst. They should smell incredibly fragrant.
  6. Cool Slightly: Once roasted, remove the tray from the oven and let the tomatoes cool for about 5-10 minutes. They should be warm, not piping hot, when you serve them.
  7. Assemble the Dish: Gently transfer the warm roasted tomatoes, along with all the delicious juices and the roasted garlic cloves from the pan, onto a large serving platter or a shallow bowl.
  8. Add the Burrata: Place the two balls of burrata in the centre of the tomatoes. Using your hands or a knife, gently tear them open so the creamy interior begins to ooze out over the warm tomatoes.
  9. Garnish and Serve: Drizzle the balsamic glaze generously over both the burrata and the tomatoes. Scatter the fresh basil leaves over the top. For an extra touch of richness, you can also drizzle a little more extra virgin olive oil.
  10. Enjoy Immediately: Serve straight away with thick slices of crusty bread for mopping up every last drop of the creamy, tomato-infused juices.

Notes

Serve straight away with thick slices of crusty bread for mopping up every last drop of the creamy, tomato-infused juices.