This roasted tomatoes and burrata recipe is an easy, crowd-pleasing appetizer you can serve all year long whenever you’re craving a taste of summer. Roasting the tomatoes until soft, blistered, and slightly caramelized concentrates their flavor and brings out their natural sweetness, while warm, creamy burrata makes every bite irresistible. Just grab a baguette or some crostini for dipping and serve!
Ingredients list for the roasted tomatoes and burrata recipe
- 4 cups grape tomatoes
- 1 ball (8oz) burrata
- 1 1/2 teaspoons Italian seasoning
- 3 tablespoons olive oil
- 1/2 teaspoon salt flakes
- 1/2 teaspoon black pepper
- 1/4 cup chopped basil
Recipe highlights
- Quick and easy: Prep is minimal—just toss the tomatoes with olive oil and seasonings, roast until blistered, then add the burrata and finish everything in the oven.
- Perfect for sharing: Serve the roasted tomatoes and warm, creamy burrata straight from the skillet with toasted baguette or crostini for an easy appetizer everyone can dig into.
Directions
1. Preheat your oven to 450°F (230ºC).
2. In a 10-inch cast iron skillet, toss grape tomatoes with olive oil, salt, pepper, and Italian seasoning. Arrange in one layer.
3. Roast in the preheated oven until tomatoes are soft, blistered, and have rendered some juices – about 15 minutes.
4. Remove the skillet from the oven. Push tomatoes to the sides and place the burrata in the center. Sprinkle with salt and pepper, then drizzle with olive oil.
5. Return to the oven and bake for 5 minutes, until the burrata has melted and the tomatoes are slightly charred.
6. Remove the skillet from the oven, then sprinkle with fresh chopped basil. Serve immediately from the skillet, with slices of toasted bread for dipping.
Tips for making the roasted tomatoes and burrata
- Use a hot oven: Roasting at 450°F helps the tomatoes blister and caramelize quickly without turning completely mushy.
- Use room-temperature burrata: Take it out of the refrigerator about 20–30 minutes beforehand so it warms through more evenly in the oven.
- Watch the burrata closely: It only needs a few minutes in the oven. You want it warm and creamy, not completely melted.
- Serve immediately: This appetizer is best straight from the skillet, while the tomatoes are hot and the burrata is soft and creamy.
- Don’t forget the bread: Toasted baguette or crostini is perfect for scooping up the burrata and all those flavorful tomato juices.
More tomato appetizers you might want to try
- Easy Tomato Bruschetta
- Marinated Tomatoes with Mozzarella
- Sun Dried Tomatoes
- Caprese Tomato Salad Skewers
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Roasted Tomatoes and Burrata
This roasted tomatoes and burrata recipe takes just minutes to throw together and makes the perfect appetizer for a dinner party, family get-together, or casual night at home.
Ingredients
- 4 cups grape tomatoes
- 1 ball (8oz) burrata
- 1 1/2 teaspoons Italian seasoning
- 3 tablespoons olive oil
- 1/2 teaspoon salt flakes
- 1/2 teaspoon black pepper
- 1/4 cup chopped basil
Instructions
- Preheat your oven to 450°F (230ºC).
- In a 10-inch cast iron skillet, toss grape tomatoes with olive oil, salt, pepper, and Italian seasoning. Arrange in one layer.
- Roast in the preheated oven until tomatoes are soft, blistered, and have rendered some juices - about 15 minutes.
- Remove the skillet from the oven. Push tomatoes to the sides and place the burrata in the center. Sprinkle with salt and pepper, then drizzle with olive oil.
- Return to the oven and bake for 5 minutes, until the burrata has melted and the tomatoes are slightly charred.
- Remove the skillet from the oven, then sprinkle with fresh chopped basil. Serve immediately from the skillet, with slices of toasted bread for dipping.
Recipe Notes
- You can add a dash of balsamic vinegar when adding the burrata for a pop of flavor.
- You can throw in some garlic cloves with skin on, then smash them into the sauce when ready to serve.
Nutrition
Nutrition information for this recipe.
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