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Burrata with Balsamic Tomatoes (So Flavorful!)


Burrata is one of my all time favorite creamy cheeses and it’s amazing served with roasted balsamic tomatoes.

Use those last garden or farmers market tomatoes that are still fresh, juicy, and sweet to make an Italian restaurant-style appetizer. Burrata also makes a perfect side dish or salad that everyone will just love!

Burrata with Roasted Tomatoes and crostini

What is Burrata?

Similar to mozzarella, burrata cheese is much creamier, it’s heavenly.

Burrata is made with cow’s milk and it is produced the same way fresh mozzarella is made. While still warm, it is injected with heavy cream giving it a richness like no other.

It makes an amazing topping on pizza and it can even be served with grilled peaches as a salad with arugula, prosciutto, and figs.

Swap it out for your usual bocconcini to take your Caprese salad to the next level!

Burrata with Roasted Tomatoes

The rich and creamy flavors of burrata are complemented by the bright and tangy flavor of roasted tomatoes in balsamic. We like to eat them with a side of easy crostini.


TOMATOES We love cherry or grape tomatoes in this recipe as they roast beautifully. Once roasted, allow the tomatoes to cool to room temperature before serving.

SEASONINGS Garlic is a must, as well as basil and oregano. And don’t forget the balsamic vinegar! Like olive oil, try to use quality. If you have fresh basil or parsley, either are great sprinkled on top before serving.

OTHER VARIATIONS As an appetizer, why not serve it with some antipasto ingredients like kalamata olives, marinated artichoke hearts, slices of salami, and some toasted crostini? Sounds delish!

roasted tomatoes in a sheet pan for Burrata with Roasted Tomatoes

How to Make Burrata with Balsamic Tomatoes

  1. Toss tomatoes with balsamic vinegar, garlic, basil, and oregano. Bake until they start to burst a little bit.
  2. Put burrata on a serving plate and scoop roasted tomatoes around the cheese.
  3. Drizzle with olive oil and season with salt and pepper. Garnish with whole basil leaves, serve with crostini.

To Serve Burrata either cut into smaller pieces so guests can help themselves with a spoon or fork or guests can simply use a crostini and scoop up the cheese and tomatoes family-style.


  • Store leftover burrata in the refrigerator in an airtight container. It should last about 3 days.
  • To refresh the flavors, drain some of the liquid from the container, add a little salt and pepper, and serve again.
  • It’s also really good when it is lightly heated in the microwave and then served warm on top of a chicken breast or fish fillet.

More Cheesy Appetizers

Did you make this Burrata with Balsamic Tomatoes? Be sure to leave a comment and a rating below!

Burrata with Balsamic Tomatoes

Burrata cheese served with balsamic tomatoes and crostini is an elegant, easy appetizer!

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  • Preheat oven to 400°F.

  • Toss tomatoes, oil, balsamic vinegar, garlic, basil, and oregano on a baking sheet. Season with salt and pepper. Bake 20 minutes or until soft and splitting. Cool slightly.

  • Place burrata on a small plate. Spoon cooled tomatoes around the cheese. Drizzle with olive oil and fresh herbs.

  • Serve with crostini.

Calories: 262, Carbohydrates: 4g, Protein: 15g, Fat: 25g, Saturated Fat: 12g, Cholesterol: 60mg, Sodium: 9mg, Potassium: 162mg, Fiber: 1g, Sugar: 2g, Vitamin A: 960IU, Vitamin C: 17mg, Calcium: 462mg, Iron: 1mg

Keyword best Burrata recipe, Burrata, Burrata recipe, Burrata with Balsamic Tomatoes

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