Description
An elegant dish featuring blistered tomatoes and creamy burrata; simple ingredients executed with care for impressive flavor.
Ingredients
Scale
- 1 1/2 lb (700 g) mixed cherry and plum tomatoes, halved if large
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- Pinch of sea salt and freshly ground black pepper
- 1 tablespoon balsamic glaze or 2 teaspoons balsamic reduction
- Zest of 1 lemon
- 1 teaspoon honey or maple syrup (optional)
- 8 oz (225 g) burrata, room temperature
- Fresh basil leaves, finely torn (about 8–10 leaves)
- Flaky sea salt and crushed red pepper (optional)
- Toasted rustic bread or crostini, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
- Toss tomatoes with olive oil, sliced garlic, a generous pinch of sea salt, and cracked black pepper until evenly coated. Arrange cut-side up in a single layer.
- Roast for 18–25 minutes, until skins blister, edges begin to char, and juices have reduced to a glossy syrup. Rotate the pan once for even color.
- Remove from the oven and, while hot, gently scrape any concentrated juices into the tomatoes. Stir in lemon zest and honey if using.
- Transfer warm tomatoes to a shallow serving plate and place the burrata in the center. Break the burrata open so the creamy interior spills over the tomatoes.
- Drizzle with high-quality extra-virgin olive oil and a thin thread of balsamic glaze. Scatter torn basil, a sprinkle of flaky sea salt, and crushed red pepper for contrast.
- Serve immediately with toasted rustic bread for scooping.
Notes
For an elevated course, pair with grilled sourdough crostini or a light green salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg