Burrata con Pomodorini
Indulge in this effortlessly elegant Italian appetizer featuring creamy, fresh burrata cheese nestled amongst sweet, oven-roasted cherry tomatoes. Enhanced with aromatic garlic, fragrant oregano, and a vibrant balsamic glaze, this dish offers a delightful contrast of textures and flavors, perfect for a light and sophisticated start to any meal.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 274 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gcherry tomato, halved
- 2 tbspolive oil
- 2 clovegarlic, minced
- 0.5 tspdried oregano
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 250 gburrata cheese
garnish
- 0.25 cupfresh basil, torn
- 2 tbspbalsamic glaze(optional)
Equipment
Baking sheet · Parchment paper · Serving platter · Chef's knife · Cutting board · Mixing bowl (optional) · Spatula (optional)
The method
Step by step
- 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
About 5 min
Cook’s note: Using parchment paper ensures the tomatoes don't stick to the pan and makes for a quicker cleanup.
- 2
Halve the cherry tomatoes and arrange them in a single layer on the prepared baking sheet.
About 2 min
Cook’s note: Halving the tomatoes allows them to roast more evenly and release their juices, creating a flavorful sauce.
- 3
Drizzle the halved cherry tomatoes generously with olive oil, then scatter the minced garlic, dried oregano, salt, and black pepper over them.
About 2 min
Cook’s note: Freshly minced garlic will provide a more pungent and aromatic flavor compared to pre-minced garlic.
- 4
Gently toss the tomatoes with your hands or a spatula until they are evenly coated with the oil and seasonings.
About 1 min
Cook’s note: Ensure every tomato is coated to maximize flavor and promote even roasting.
- 5
Roast the seasoned cherry tomatoes in the preheated oven for 15-20 minutes, or until they are softened, slightly burst, and their juices have caramelized.
About 20 min
Cook’s note: Keep an eye on the tomatoes after 15 minutes; they should be tender but not mushy. Over-roasting can make them lose their sweetness.
- 6
While the tomatoes are roasting, arrange the burrata cheese in the center of a serving platter.
About 1 min
Cook’s note: Allow the burrata to come to room temperature for about 15-20 minutes before serving for the best creamy texture and flavor.
- 7
Carefully remove the roasted tomatoes from the oven and let them cool on the baking sheet for 5 minutes.
About 5 min
Cook’s note: Cooling slightly prevents the burrata from melting too quickly when the warm tomatoes are added.
- 8
Spoon the warm roasted tomatoes and their flavorful juices around the burrata cheese on the serving platter.
About 1 min
Cook’s note: Ensure you scoop up all the delicious pan juices, as they add significant flavor to the dish.
- 9
Garnish the dish generously with fresh basil leaves and a final drizzle of balsamic glaze.
About 1 min
Cook’s note: Tear the basil leaves by hand instead of cutting them with a knife to prevent bruising and preserve their aromatic oils.
- 10
Serve immediately while the tomatoes are still warm and the burrata is at its optimal creamy temperature.
Cook’s note: This dish is best enjoyed fresh to appreciate the contrast between the warm tomatoes and cool, creamy burrata.
Per serving
Nutrition
- Calories
- 274.3kcal
- Protein
- 10.7g
- Carbs
- 6.5g
- Fat
- 22.7g
- Fibre
- 1.7g
- Sugar
- 3.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This Burrata con Pomodorini is fantastic served with crusty bread or focaccia to soak up all the delicious juices. For a heartier appetizer, you can add a sprinkle of toasted pine nuts or a few olives. A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc pairs beautifully with this dish.
Store any leftover roasted tomatoes and burrata separately in airtight containers in the refrigerator. The burrata will lose its fresh texture once opened and exposed to air.
Reheat the roasted tomatoes gently in a pan over low heat or in the microwave until just warm. Do not reheat the burrata; serve it at room temperature alongside the warmed tomatoes.
More recipes
All recipesmain course
Mexican Grits Casserole
A creamy, savory baked grits casserole with green chiles, cheese, and bacon. This dish combines the comfort of Southern-style grits with zesty Mexican-inspired flavors, making it a perfect side or main course.
2 hr 5 min 536 kcalmain course
Jollof Rice
A classic West African rice dish, Jollof Rice is known for its vibrant red color and rich, savory flavor. This recipe combines long-grain rice with a flavorful tomato and pepper base, creating a hearty and aromatic meal perfect for any occasion.
1 hr 35 min 707 kcalbreakfast
Avocado Toast with Egg
A classic and satisfying breakfast featuring creamy mashed avocado on toasted bread, topped with a perfectly cooked egg. This simple dish is quick to prepare and packed with healthy fats and protein.
10 min 274 kcaldessert
Marillenknödel
These traditional Austrian apricot dumplings feature fresh apricots encased in a light, slightly sweet potato dough. They are gently boiled and then rolled in toasted breadcrumbs for a delightful texture and flavor contrast. A perfect summer dessert or sweet main course.
1 hr 549 kcalappetizer
Dolmades Yialantzi (Rice-Stuffed Vine Leaves)
These traditional vegan dolmades feature tender vine leaves wrapped around a savory rice filling, seasoned with fresh herbs and lemon. They are simmered until perfectly cooked and served chilled as a delightful appetizer or side dish. The 'yialantzi' designation means 'fake' or 'lie', indicating they are meat-free.
3 hr 45 min 300 kcalbreakfast
Nasi Lemak
Nasi Lemak is a fragrant rice dish cooked in coconut milk and pandan leaves, traditionally served with a spicy sambal, crispy anchovies, roasted peanuts, a hard-boiled egg, and cucumber slices. It's a beloved Malaysian breakfast, lunch, or dinner that offers a delightful balance of flavors and textures.
1 hr 15 min 1,388 kcalmain course
Raznjici (Balkan Pork Skewers)
Raznjici are popular Balkan-style grilled meat skewers, traditionally made with pork. The meat is marinated in a mixture of oil, vinegar, and spices, then threaded onto skewers with vegetables and grilled until tender and slightly charred. This dish is perfect for a summer barbecue or a hearty meal.
1 hr 35 min 506 kcal