These balsamic roasted tomatoes with burrata will change the appetizer (or girl dinner) game for you!
Featuring roasted cherry tomatoes paired with creamy burrata cheese and topped off with balsamic glaze and fresh basil, this is THE dish for your next dinner or holiday party.
Serve it with warm toasted bread for the perfect balance of sweet, tangy, and savory flavors in every bite.
WHAT IS BURRATA?
Burrata resembles mozzarella at first glance, but its texture is creamier and more indulgent.
This fresh Italian cheese is made from cow’s milk via the same process used to make fresh mozzarella.
While still warm, the outer mozzarella shell is filled with a rich blend of soft curds (called stracciatella), giving it a luxurious melt-in-your-mouth center.
That’s why it’s the perfect choice for pairing with tangy, warm balsamic roasted tomatoes.
WHAT INGREDIENTS DO I NEED FOR BALSAMIC ROASTED TOMATOES WITH BURRATA?
Cherry or grape tomatoes – choose ripe, firm tomatoes. You can use any mix of colors you like or just stick to all red.
Extra virgin olive oil – always use high quality evoo to coat the tomatoes.
Garlic – sliced thinly is best to infuse the oil with aromatic depth.
Flaky sea salt – enhances the natural sweetness of tomatoes. Flaky sea salt is preferred for texture, but any salt will work.
Freshly cracked black pepper – for balance and subtle heat.
Dried thyme – swap for fresh thyme leaves if preferred.
Red pepper flakes – a little pinch goes a long way but feel free to omit if you don’t want a little kick.
Balsamic vinegar – classic balsamic is stirred in at the end of roasting for tang.
Burrata – the star ingredient, creamy and decadent. Swap with fresh mozzarella if needed.
Balsamic glaze – you can find this at any grocery store. Make sure it says ‘glaze’ on the bottle for the syrupy drizzle we’re looking for.
Fresh basil – chiffonade some basil to sprinkle over the top of the dish for a bright, aromatic garnish.
Toasted bread – baguette slices or sourdough are the perfect for scooping up the balsamic roasted tomatoes with burrata.
HOW TO MAKE BALSAMIC ROASTED TOMATOES WITH BURRATA
Step 1: Roast the tomatoes.
Preheat oven to 400°F. Wash and dry your tomatoes. Toss them in a bowl with olive oil, garlic slices, thyme, salt, pepper, and red pepper flakes. Transfer to a roasting pan and bake for 25–30 minutes. In the last 5 minutes, add the balsamic vinegar. The tomatoes should be blistered and caramelized when you pull them out.
Step 2: Toast the bread.
Slice a baguette into rounds, brush with olive oil, and sprinkle lightly with sea salt. Bake for 8–10 minutes, flipping halfway through, until golden and crisp.
Step 3: Assemble the dish.
Transfer roasted tomatoes and their oil to a serving dish. Tear open the burrata ball and nestle creamy pieces between the tomatoes. Drizzle leftover tomato oil over the top, then finish with a little more flaky salt, black pepper, and red pepper flakes.
Step 4: Garnish and serve.
Drizzle with balsamic glaze and sprinkle with fresh basil leaves. Serve balsamic roasted tomatoes with burrata immediately along with toasted bread.
RECIPE VARIATIONS AND SUBSTITUTIONS
No burrata? Swap with fresh mozzarella, whipped ricotta, or goat cheese.
Add protein: Top with thinly sliced prosciutto or serve alongside grilled chicken.
Herb swap: Use oregano, rosemary, or fresh parsley if you don’t have thyme.
Make it spicy: Add extra chili flakes or a drizzle of Calabrian chili oil.
Gluten-free option: Serve with gluten-free baguette or crackers.
WHAT TO SERVE WITH BALSAMIC ROASTED TOMATOES WITH BURRATA
This appetizer pairs beautifully with Mediterranean-inspired dishes.
Try serving it alongside:
- A crisp white wine or sparkling rosé.
- Lemon Orzo with Asparagus for a light spring dinner.
- Grilled Chicken Souvlaki for a full Mediterranean spread.
- Cucumber Jalapeño Margarita for a refreshing cocktail pairing.
RECIPE FAQ’S
The tomatoes can be roasted up to a day ahead and reheated gently before serving. Assemble with burrata and basil just before serving for the best flavor and texture.
A rustic baguette, sourdough, or ciabatta works beautifully. Anything sturdy enough to scoop up the tomatoes and creamy burrata is perfect.
It’s best served warm or at room temperature—the tomatoes should be hot and jammy, while the burrata stays cool and creamy for contrast.
Yes! Store-bought glaze works well, but if you prefer homemade, simply simmer balsamic vinegar until reduced by half and syrupy.
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Balsamic Roasted Tomatoes with Burrata
Ingredients
- 2 pints cherry or grape tomatoes
- 1/4 cup extra virgin olive oil
- 4 garlic cloves sliced
- 1 tsp flaky sea salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- pinch of red pepper flakes optional
- 2 tbsp balsamic vinegar
- 8 oz burrata
- 1-2 tbsp balsamic glaze for serving
- fresh basil for serving
- toasted bread for serving
Instructions
Roast the tomatoes:
- Preheat oven to 400°F. Wash and dry tomatoes. Toss them in a bowl with olive oil, garlic slices, thyme, salt, pepper, and red pepper flakes. Transfer to a roasting pan and bake for 25–30 minutes. In the last 5 minutes, add the balsamic vinegar. The tomatoes should be blistered and caramelized when you pull them out.
Toast the bread:
- Slice a baguette into rounds, brush with olive oil, and sprinkle lightly with sea salt. Bake for 8–10 minutes, flipping halfway through, until golden and crisp.
Assemble the dish:
- Transfer roasted tomatoes and their oil to a serving dish. Tear open the burrata ball and nestle creamy pieces between the tomatoes. Drizzle leftover tomato oil over the top, then finish with a little more flaky salt, black pepper, and red pepper flakes.
Garnish and serve:
- Drizzle with balsamic glaze and sprinkle with fresh basil leaves. Serve immediately with toasted bread.
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