What is burrata cheese?

Burrata is an Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella (shreds of mozzarella) and cream, giving it a soft, creamy texture. It's often described as a more luxurious, creamy version of fresh mozzarella.

Can I use other types of tomatoes for baked burrata roasted tomato?

While cherry or grape tomatoes are highly recommended due to their small size and concentrated sweetness when roasted, you could use larger tomatoes cut into small wedges. However, be aware that larger tomatoes may release more water and require a longer roasting time, potentially altering the texture of the sauce slightly.

What can I serve with baked burrata and roasted tomatoes?

This versatile dish pairs wonderfully with many accompaniments. Classic choices include crusty bread, toasted baguette slices, or focaccia for dipping. It's also excellent tossed with pasta, spooned over polenta, or served as an appetizer with crackers. For a lighter option, serve it over a bed of fresh arugula or spinach.

How do I store and reheat leftovers of baked burrata roasted tomato?

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the tomato mixture in a pan on the stovetop or in the microwave. It's best to add fresh burrata if possible, as reheated burrata may lose some of its creamy texture. However, if reheating with the burrata, do so gently until just warmed through.

Baked Burrata Roasted Tomato: 5 Steps to an Irresistible Italian Delight

Name: Baked Burrata with Roasted Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 pints (about 4 cups) cherry or grape tomatoes; 4 cloves garlic, minced; 3 tablespoons extra virgin olive oil, divided; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1 (8-ounce) ball burrata cheese, drained; 1/4 cup fresh basil leaves, torn or chopped; Optional: red pepper flakes for garnish

Ingredients

Scale

2 pints (about 4 cups) cherry or grape tomatoes
4 cloves garlic, minced
3 tablespoons extra virgin olive oil, divided
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 (8-ounce) ball burrata cheese, drained
1/4 cup fresh basil leaves, torn or chopped
Optional: red pepper flakes for garnish

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Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In an 8x8 inch (or similar) baking dish, combine the cherry tomatoes, minced garlic, 2 tablespoons of olive oil, sea salt, and black pepper. Toss gently to coat the tomatoes evenly.
Step 3: Roast the tomatoes in the preheated oven for 15-20 minutes, or until they are softened and begin to burst, releasing their juices. Stir halfway through to ensure even roasting.
Step 4: Carefully remove the baking dish from the oven. Create a small space in the center of the roasted tomatoes and gently place the drained burrata ball into the space.
Step 5: Return the dish to the oven and bake for another 5-7 minutes, or until the burrata is warmed through and visibly softened and creamy in the center.
Step 6: Remove from the oven. Immediately sprinkle the fresh basil leaves over the top. Drizzle with the remaining 1 tablespoon of extra virgin olive oil and a pinch of red pepper flakes, if desired. Serve hot with crusty bread or pasta.

Notes

For best results, use good quality burrata and fresh, ripe cherry tomatoes. If you prefer a richer dish, add a tablespoon of balsamic glaze after baking. This dish is best served immediately while the burrata is warm and gooey.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 8g
Sodium: 350mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 15g
Fiber: 3g
Protein: 12g
Cholesterol: 50mg