Burrata with Roasted Cherry Tomatoes & Basil Oil

Burrata with Roasted Cherry Tomatoes & Basil Oil
DifficultyBeginner

A velvety starter that balances creamy, sweet, and herbaceous notes with rustic charm and finesse.

SharePostSaveThreads
Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
Roasted Cherry Tomatoes
 2 cups cherry tomatoes (red, yellow, or mixed)
 2 tbsp extra virgin olive oil
 2 cloves garlic, finely minced or grated
 ½ tsp fine sea salt
 ¼ tsp freshly cracked black pepper
 ¼ tsp red pepper flakes (for subtle heat)
 1 tsp aged balsamic vinegar or balsamic glaze (for sweetness and depth)
Basil Oil
 1 cup fresh basil leaves (approx. 25–30g)
 ¼ cup high-quality extra virgin olive oil
 1 clove garlic (optional for a punchier flavor)
 Pinch of sea salt
To Serve
 2 medium burrata balls (100–125g each), drained
 Sea salt flakes (like Maldon)
 Freshly cracked black pepper
 Rustic sourdough slices, toasted (or crostini, grissini, or gluten-free crackers)
Roast the Tomatoes
1

  1. Preheat oven to 400°F (200°C), placing the rack in the middle.

  2. Line a small baking sheet with parchment paper or foil for easier cleanup.

  3. Add the cherry tomatoes to the tray.

    • If they’re large, slice them in half; small ones can stay whole.

  4. Toss with:

    • 2 tbsp olive oil

    • Minced garlic

    • Salt and pepper

    • Red pepper flakes (if using)

  5. Spread into an even layer. Don’t overcrowd — they should roast, not steam.

  6. Roast for 20–25 minutes, shaking the tray halfway through.

    • You’re looking for blistered skins, soft flesh, and a bit of caramelization around the edges.

  7. Optional: In the final 5 minutes, drizzle balsamic vinegar over the tomatoes to glaze them slightly.

Make the Basil Oil
2

  1. Bring a small saucepan of water to a boil, and have a bowl of ice water nearby.

  2. Add the basil leaves to the boiling water for 10 seconds. This blanching stops enzymatic browning and keeps the color vivid.

  3. Immediately transfer basil to the ice water bath to shock it. Drain and pat very dry with paper towels.

  4. In a blender or food processor, combine:

    • Blanched basil

    • Olive oil

    • Garlic (if using)

    • Pinch of salt

  5. Blend until very smooth — about 30 seconds. For a more elegant finish, strain through a fine-mesh sieve or cheesecloth.

Assemble the Dish
3

  1. Let burrata come to room temperature for at least 15–20 minutes before serving — this allows the creamy interior to ooze luxuriously.

  2. Place each burrata ball on a serving plate or shallow bowl.

  3. Spoon warm roasted cherry tomatoes generously around (and slightly over) each burrata.

  4. Drizzle with basil oil — go artistic, swooping or dotting it around the plate.

  5. Finish with:

    • Sea salt flakes over the burrata

    • A few cracks of black pepper

  6. Serve immediately with slices of toasted sourdough or crostini for scooping and swooshing.

Pairing Suggestions
4

  • Wine:

    • White: Sauvignon Blanc, Vermentino, or Pinot Grigio

    • Red: Light Pinot Noir or chilled Lambrusco

    • Rosé: Dry Provencal rosé or sparkling rosé

  • Cocktail: Basil gin fizz, limoncello spritz, or elderflower tonic with cucumber

  • Non-Alcoholic: Sparkling water with fresh basil & lemon slices, or a cucumber-basil cooler

Category, , , ,

Ingredients

Roasted Cherry Tomatoes
 2 cups cherry tomatoes (red, yellow, or mixed)
 2 tbsp extra virgin olive oil
 2 cloves garlic, finely minced or grated
 ½ tsp fine sea salt
 ¼ tsp freshly cracked black pepper
 ¼ tsp red pepper flakes (for subtle heat)
 1 tsp aged balsamic vinegar or balsamic glaze (for sweetness and depth)
Basil Oil
 1 cup fresh basil leaves (approx. 25–30g)
 ¼ cup high-quality extra virgin olive oil
 1 clove garlic (optional for a punchier flavor)
 Pinch of sea salt
To Serve
 2 medium burrata balls (100–125g each), drained
 Sea salt flakes (like Maldon)
 Freshly cracked black pepper
 Rustic sourdough slices, toasted (or crostini, grissini, or gluten-free crackers)
Burrata with Roasted Cherry Tomatoes & Basil Oil
IngredientsDirections