Creamy Burrata with Roasted Cherry Tomatoes & Basil Oil: Your New Go-To Appetizer

Imagine breaking into a cloud of creamy, fresh cheese to reveal a soft, luscious center, all surrounded by sweet, roasted tomatoes and a vibrant, herbaceous oil. This dish is not just a recipe; it’s a simple yet stunning culinary experience that feels both rustic and refined.

A Bite of Sunshine 1

This recipe is a modern take on the classic Italian *Caprese* salad, elevating it by using richer burrata and intensifying the flavors through roasting.

Gather Your Ingredients 2

This recipe is all about quality. Since there are so few components, each one truly shines. Seek out the freshest ingredients you can find.

For the Roasted Cherry Tomatoes:

• 1 pint (about 2 cups) cherry tomatoes or grape tomatoes
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 teaspoon balsamic vinegar (optional, for extra depth)

For the Basil Oil:

• 1 cup packed fresh basil leaves
• 1/2 cup extra-virgin olive oil
• 1 small clove garlic
• Pinch of salt

For Assembly:

• 2 balls of fresh burrata cheese (about 4 oz each)
• Flaky sea salt (like Maldon), for finishing
• Freshly ground black pepper
• Crusty bread or toasted baguette, for serving

Step-by-Step Preparation Guide 3

Follow these simple steps to create a restaurant-worthy dish right in your own kitchen.

Step 1: Roast the Tomatoes to Perfection

1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, toss the cherry tomatoes with the 2 tablespoons of olive oil, minced garlic, kosher salt, and pepper until they are evenly coated.
3. Spread the tomatoes in a single layer on a parchment-lined baking sheet. This ensures they roast instead of steam.
4. Roast for 15-20 minutes, or until the tomatoes have collapsed and their skins are slightly blistered and caramelized. For an extra flavor boost, drizzle the optional balsamic vinegar over them in the last 5 minutes of roasting.
5. Remove from the oven and let them cool slightly. They will be very hot and juicy!

Step 2: Create the Vibrant Basil Oil

1. 1. While the tomatoes are roasting, bring a small pot of water to a boil. Prepare a small bowl of ice water.

1. Briefly blanch the basil leaves by submerging them in the boiling water for exactly 10 seconds. This helps lock in the vibrant green color.
2. Immediately use a slotted spoon to transfer the basil to the ice water to stop the cooking process.
3. Once cool, gently squeeze the basil to remove excess water.
4. In a blender or small food processor, combine the blanched basil, 1/2 cup olive oil, one small garlic clove, and a pinch of salt.
5. Blend on high speed until the oil is smooth and brilliantly green. Set it aside. If you prefer a super-smooth oil, you can strain it through a fine-mesh sieve, but leaving it as is gives a lovely rustic texture.

Step 3: Assemble Your Masterpiece

1. Carefully place the burrata balls on a serving platter or individual plates. Gently pat them dry with a paper towel if there’s any excess moisture.
2. Using your hands or a small knife, tear open the top of each burrata ball to reveal the beautiful, creamy stracciatella inside.
3. Spoon the warm roasted cherry tomatoes and all their delicious juices around the burrata.
4. Generously drizzle the vibrant green basil oil over everything.
5. Finish with a sprinkle of flaky sea salt and a crack of fresh black pepper.
6. Serve immediately with thick slices of crusty bread to soak up every last drop.

Basics & Tips for Beginners 4

Even if you’re new to the kitchen, this recipe is hard to mess up. Here are a few key things to remember:

• • Don’t Skip the Blanching: Blanching the basil for the oil is a quick step that makes a huge difference in achieving a bright, not dull, green color.
  • Room Temperature is Key: Take the burrata out of the refrigerator about 30 minutes before serving. Cold cheese mutes its flavor and creamy texture.
  • Embrace the Juices: The oily, tomatoey juices left on the baking sheet are liquid gold. Make sure to scrape every bit onto the platter.
  • Hands are Your Best Tool: Tearing the burrata with your hands creates beautiful, rustic edges that catch the oil and salt perfectly.

Pro Tips & Flavorful Substitutions 5

Customize this dish to your taste or based on what you have available.

• No Blender? You can make a chunkier basil “pesto” by very finely chopping the blanched basil and mixing it with the olive oil and minced garlic.
• Cheese Swap: If you can’t find burrata, fresh mozzarella (bufala is best) is a wonderful substitute. You’ll miss the creamy center, but the overall effect is similar.
• Add a Crunch: Toasted pine nuts or a sprinkle of breadcrumbs mixed with lemon zest add a delightful textural contrast.
• Spice it Up: Add a pinch of red pepper flakes to the tomatoes before roasting for a subtle kick.

Serving & Presentation Ideas 6

This dish is a showstopper. Serve it family-style on a large, beautiful platter to let its colors pop. For individual servings, use shallow bowls to contain the delicious oils. The key is to provide plenty of bread for dipping. It also makes a fantastic topping for a simple pasta or a luxurious addition to a grilled steak.

How It Compares to a Classic Caprese 7

While inspired by the Caprese salad, this recipe takes it to the next level. A traditional Caprese relies on the raw, fresh quality of sliced tomatoes and mozzarella. By roasting the tomatoes, we concentrate their sweetness and create a warm, savory juice. Swapping mozzarella for burrata introduces an element of rich, creamy surprise that makes the dish feel more decadent and special.

Frequently Asked Questions (FAQ) 8

Can I make any part of this ahead of time?

Absolutely! The basil oil and the roasted tomatoes can be made up to a day in advance. Store them separately in airtight containers in the refrigerator. Let the tomatoes come to room temperature or gently reheat them before assembling.

Where can I find burrata cheese?

Most well-stocked grocery stores now carry burrata in the specialty cheese section, often near the fresh mozzarella. Italian markets or cheese shops are your best bet for the highest quality.

My basil oil turned brown. What happened?

The basil likely oxidized. This can happen if you over-blend it (creating heat) or if you didn’t blanch it first. Blanching deactivates the enzyme that causes browning, so don’t skip that step!

Is there a substitute for basil in the oil?

Yes! You can create different flavor profiles using the same method. Try it with fresh parsley, cilantro, or even arugula for a peppery kick.

How long do the leftovers last?

This dish is best enjoyed immediately. However, you can store leftovers in an airtight container in the fridge for up to one day. The burrata will firm up and the basil oil may darken, but it will still taste good.

A Simple Conclusion 9

Creamy Burrata with Roasted Cherry Tomatoes and Basil Oil is more than just a recipe—it’s a testament to the power of simple, high-quality ingredients. It requires minimal effort but delivers maximum impact, making it the perfect appetizer for a dinner party or a luxurious treat for a quiet night in. Once you master this dish, it will become a trusted favorite in your culinary repertoire.