This dish is all about contrast and simplicity —creamy, cool burrata is paired with burst cherry tomatoes charred until jammy and caramelized. It’s finished with a drizzle of vibrant basil oil and often served with crusty bread or crostini for scooping. Each bite is rich, fresh, and beautifully balanced.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 10 minsTotal Time 20 minsFor the Basil Oil
1 cup fresh basil leaves
½ cup olive oil (good quality, not too peppery)
Pinch of salt
For the Tomatoes & Assembly
2 balls of fresh burrata (about 4 oz each)
2 cups cherry or grape tomatoes (mixed colors are lovely)
1 tbsp olive oil
1 clove small garlic, finely grated or minced
Salt and black pepper, to taste
Optional: chili flakes, balsamic glaze, toasted pine nuts
For Serving
Crusty bread, toasted crostini, or grilled sourdough
Extra basil leaves or microgreens for garnish
Make the Basil Oil
1
Blanch the basil: Bring a small pot of water to a boil and quickly blanch the basil leaves for 10 seconds.
Ice bath: Immediately transfer to an ice water bath to set the color. Pat dry thoroughly.
Blend: Combine basil, olive oil, and a pinch of salt in a blender or food processor. Blend until smooth and vibrant green.
Strain (optional): For a clear oil, strain through cheesecloth or a fine sieve.
Char the Tomatoes
2
Heat 1 tbsp olive oil in a cast iron skillet or heavy pan over medium-high heat.
Add cherry tomatoes and cook undisturbed for 2–3 minutes until blistered.
Shake the pan and continue to cook for another 3–5 minutes until soft and just starting to burst.
Add garlic , season with salt and pepper , and cook for 30 seconds more. Remove from heat.
Warm the Burrata (Optional)
3
For slightly warm, extra-creamy burrata, place the cheese (still wrapped) in warm water for 5–10 minutes.
Do not cook the burrata—it should be soft and oozy inside, not melted.
Assemble & Serve
4
Place one burrata ball in the center of each shallow bowl or serving plate.
Spoon the warm charred tomatoes generously around and partially over the burrata.
Drizzle with basil oil , letting it pool around the tomatoes and cheese.
Finish with cracked black pepper, fresh basil leaves, and optional chili flakes or pine nuts.
Serve immediately with warm crostini or grilled bread.
Tips for Success
5
Don’t overcook the tomatoes —you want some to stay plump while others burst and release their juices.
Basil oil brightness is key—don’t skip blanching if you want that emerald-green hue.
Use room temperature burrata for best flavor and texture if not warming it slightly.
Variations
6
Add grilled peaches or figs for a sweet-savory twist.
Replace basil oil with mint or arugula oil for a creative spin.
Use balsamic glaze for added sweetness and acidity if basil oil is omitted.
Suggested Pairings
7
Serve with: Sparkling wine, chilled white (like Vermentino), or dry rosé
Pairs well with: Grilled vegetables, prosciutto, or arugula salad
Occasion: Elegant appetizer, brunch spread, romantic dinner starter
Ingredients For the Basil Oil
1 cup fresh basil leaves
½ cup olive oil (good quality, not too peppery)
Pinch of salt
For the Tomatoes & Assembly
2 balls of fresh burrata (about 4 oz each)
2 cups cherry or grape tomatoes (mixed colors are lovely)
1 tbsp olive oil
1 clove small garlic, finely grated or minced
Salt and black pepper, to taste
Optional: chili flakes, balsamic glaze, toasted pine nuts
For Serving
Crusty bread, toasted crostini, or grilled sourdough
Extra basil leaves or microgreens for garnish
Directions Make the Basil Oil
1
Blanch the basil: Bring a small pot of water to a boil and quickly blanch the basil leaves for 10 seconds.
Ice bath: Immediately transfer to an ice water bath to set the color. Pat dry thoroughly.
Blend: Combine basil, olive oil, and a pinch of salt in a blender or food processor. Blend until smooth and vibrant green.
Strain (optional): For a clear oil, strain through cheesecloth or a fine sieve.
Char the Tomatoes
2
Heat 1 tbsp olive oil in a cast iron skillet or heavy pan over medium-high heat.
Add cherry tomatoes and cook undisturbed for 2–3 minutes until blistered.
Shake the pan and continue to cook for another 3–5 minutes until soft and just starting to burst.
Add garlic , season with salt and pepper , and cook for 30 seconds more. Remove from heat.
Warm the Burrata (Optional)
3
For slightly warm, extra-creamy burrata, place the cheese (still wrapped) in warm water for 5–10 minutes.
Do not cook the burrata—it should be soft and oozy inside, not melted.
Assemble & Serve
4
Place one burrata ball in the center of each shallow bowl or serving plate.
Spoon the warm charred tomatoes generously around and partially over the burrata.
Drizzle with basil oil , letting it pool around the tomatoes and cheese.
Finish with cracked black pepper, fresh basil leaves, and optional chili flakes or pine nuts.
Serve immediately with warm crostini or grilled bread.
Tips for Success
5
Don’t overcook the tomatoes —you want some to stay plump while others burst and release their juices.
Basil oil brightness is key—don’t skip blanching if you want that emerald-green hue.
Use room temperature burrata for best flavor and texture if not warming it slightly.
Variations
6
Add grilled peaches or figs for a sweet-savory twist.
Replace basil oil with mint or arugula oil for a creative spin.
Use balsamic glaze for added sweetness and acidity if basil oil is omitted.
Suggested Pairings
7
Serve with: Sparkling wine, chilled white (like Vermentino), or dry rosé
Pairs well with: Grilled vegetables, prosciutto, or arugula salad
Occasion: Elegant appetizer, brunch spread, romantic dinner starter
Warm Burrata with Charred Cherry Tomatoes & Basil Oil
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