Roasted Tomatoes with Burrata & Balsamic
Roasted Tomatoes with Burrata & Balsamic is an easy yet elegant appetizer bursting with flavor. Sweet, juicy tomatoes caramelized in the oven, creamy burrata that melts slightly on top, and a rich balsamic reduction make this dish absolutely irresistible. Serve with crispy baguette slices for the perfect bite. It’s simple, fresh, and perfect for any occasion!
Calories: 280kcal
Equipment
- Baking dish
- Small saucepan
- Sharp knife
- Cutting board
- Serving plate
Ingredients
- 2 grape tomatoes
- 4 cloves garlic, thinly sliced
- ½ teaspoon dried oregano
- 2–3 teaspoon olive oil
- Kosher salt, to taste
- 8 ounces burrata cheese
- ½ cup balsamic vinegar
- Fresh basil, for garnish
- Sliced French baguette, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a small baking dish, toss grape tomatoes, garlic, oregano, olive oil, and a pinch of salt until well coated.
- Roast for 30 minutes, or until the tomatoes are soft and bursting.
- While the tomatoes roast, heat ½ cup balsamic vinegar in a small saucepan over medium heat. Simmer for 12-15 minutes, stirring occasionally, until it reduces by half and thickens into a glaze. Remove from heat and set aside.
- Once the tomatoes are out of the oven, place the burrata cheese on top. The warmth of the tomatoes will slightly melt the cheese, making it extra creamy.
- Drizzle with the balsamic reduction and sprinkle with fresh basil for a pop of flavor.
- Serve immediately with sliced French baguette, and enjoy!
Notes
- Tomato options: Cherry tomatoes work just as well if you don’t have grape tomatoes.
- Burrata substitute: Fresh mozzarella, ricotta, or even creamy goat cheese are great alternatives.
- Add a kick: A pinch of red pepper flakes will give it a nice heat.
- Make it a meal: Spoon the roasted tomatoes and burrata over pasta or grilled chicken for a heartier dish.
- Storage: Leftover roasted tomatoes can be stored in an airtight container in the fridge for up to 3 days. Add fresh burrata when serving again.