Burrata with Roasted Tomatoes

This easy Burrata with Roasted Tomatoes is the ultimate summer appetizer. Sweet roasted cherry tomatoes, golden garlic, and creamy burrata come together in 30 minutes. Serve it with a baguette for a crowd-pleasing dish that looks stunning and tastes even better.

There are recipes that make you pause, take a bite, and instantly smile – not because they’re overly complex or revolutionary, but because they remind you that simplicity can be stunning. This Burrata with Roasted Tomatoes is one of those recipes.

It’s not just a dish; it’s a mood. It’s that golden-hour kind of appetizer. The one you place in the center of a table during late summer dinners with friends, when the sun is setting, the wine is crisp, and nobody is rushing. It’s fresh yet rich, easy but impressive. And yes, it absolutely deserves to be bookmarked, saved, pinned, and repeated – often.

Why This Recipe Deserves a Permanent Spot on Your Summer Menu

Let’s be honest – there’s no shortage of burrata recipes out there. But this one stands out for a few reasons:

First, it’s outrageously simple. A few cherry tomatoes, olive oil, sliced garlic, a soft burrata ball, and a scattering of basil – done! Second, the flavors are balanced in that summery, satisfying way: the roasted tomatoes turn jammy and sweet, the garlic caramelizes, the basil adds a fresh herbaceous lift, and then there’s burrata – creamy, luscious, luxurious.

But most importantly, it’s the kind of recipe you’ll actually make again. No intimidating techniques. No endless list of ingredients. Just honest flavors that come together in less than 30 minutes.

And you know what? That’s the kind of cooking I believe in.

The Power of Simplicity in Summer Entertaining

In the warmer months, we gravitate toward recipes that feel light, fresh, and unfussy – but they still need to impress. I’ve learned this time and again while creating content for my community on Instagram and my blog. People want beautiful food that’s approachable and satisfying. That’s the sweet spot – and this dish lives right there.

Whether you’re prepping for a picnic, having a glass of wine solo on the patio, or putting together an appetizer for your next dinner party, this burrata and roasted tomatoes is it. It looks like something you ordered from a wine bar, yet it takes less than 10 minutes to prep.

I’ve served this to guests more times than I can count. Every time – without fail – someone asks for the recipe. There’s something about the contrast between the roasted, slightly blistered tomatoes and the cold, creamy burrata that just works. Add a good crusty baguette, and honestly, you don’t need anything else.

Ingredients That Shine on Their Own

When a recipe is this minimal, ingredient quality really matters. You want each component to shine.

Let’s break it down:

Sweet Cherry Tomatoes

I always recommend using cherry tomatoes over grape tomatoes here. They’re juicier, slightly sweeter, and roast beautifully. When you roast them at a high temperature, they burst just a little and turn silky and jammy.

In summer, I often pick up a mix of red, orange, and yellow cherry tomatoes to make the plate extra vibrant. If you’re lucky enough to have a farmers’ market haul, this is the recipe to showcase it.

Garlic Cloves

Thinly sliced garlic gets mellow and golden as it roasts. It mingles with the tomato juices and olive oil, creating a rich, aromatic base. If you’re a garlic lover like me, feel free to toss in an extra clove.

Red Pepper Flakes

These are optional, but I love the subtle heat they bring. It’s not spicy per se – it’s just enough to give the tomatoes a bit of dimension and contrast against the creamy burrata.

Olive Oil

Use your good stuff here. Since this is one of the only fats in the dish, a quality extra virgin olive oil really makes a difference. It helps roast the tomatoes and creates the golden, bubbling sauce that pools around the burrata.

Burrata

Ah, the star. Burrata is mozzarella’s more indulgent cousin. It’s mozzarella on the outside with a creamy, stracciatella center on the inside. You want it cold and fresh, so keep it in the fridge until you’re ready to plate.

Fresh Basil Leaves

Torn basil adds brightness and that unmistakable summer flavor. It’s the finishing touch that ties everything together.

Let’s Talk Roasting

Roasting the tomatoes at 390°F allows them to cook quickly while still developing deep, rich flavor. You’re looking for the edges to blister and the garlic to soften into the olive oil.

You’ll know it’s ready when the tomatoes are slightly wrinkled, some burst, and there’s a golden, bubbling tomato-garlic oil in the baking dish. It’s tempting to eat it right out of the oven – and honestly, I wouldn’t blame you.

But wait – because placing the burrata right into that warm tomato mixture is where the magic happens.

The Presentation: Casual but Elevated

The beauty of this dish is how stunning it looks with almost zero effort. You spoon the roasted tomatoes onto a shallow serving bowl or small platter, place the burrata in the center, and scatter basil leaves on top. Done!

Serve it with slices of toasted baguette (preferably drizzled with olive oil and grilled), and you’ve got a showstopper that’s just begging to be shared.

Hosting Tip: Make It Ahead

Here’s a little secret I use when entertaining: you can roast the tomatoes ahead of time. Just warm them slightly in the oven or on the stovetop before serving, then add the burrata and basil.

It saves you from running around when guests arrive – and still feels like a freshly-made dish.

What to Serve With Burrata and Roasted Tomatoes

This appetizer is versatile. Serve it with:

•          A crisp white wine like Sauvignon Blanc or Pinot Grigio
•          A French rosé on a hot day
•          Grilled sourdough or a crusty baguette
•          Sliced cucumbers or endive leaves for a gluten-free option

It also pairs beautifully with simple grilled mains – like lemon-herb chicken, salmon, or even a summer pasta.

Personal Moment: The First Time I Made This

I remember the first time I tested this recipe for a weekend reel shoot. I had extra cherry tomatoes from another project, a leftover burrata ball, and exactly 30 minutes before golden hour. I threw everything in the oven, hoping for a decent shot – and it ended up being one of the most loved videos I’ve posted!

That moment stuck with me. It reminded me that you don’t need to overthink food to make it beautiful or engaging. You just need to highlight ingredients that already know how to shine.

How to Customize This Recipe

You can play with this recipe depending on what’s in your kitchen:

•          Add balsamic glaze on top for a hint of sweetness
•          Mix in a few sun-dried tomatoes for extra umami
•          Sprinkle with toasted pine nuts for crunch
•          Add roasted red peppers or marinated artichokes for a Mediterranean vibe

Frequently Asked Questions

Can I make this dairy-free?

Skip the burrata and use a dairy-free mozzarella alternative or roasted eggplant slices. It’s a different dish – but still delicious.

Can I use grape tomatoes?

You can, but they won’t be quite as juicy or sweet as cherry tomatoes.

What’s the best bread for this?

A baguette or sourdough loaf is perfect. Slice it on a diagonal and toast it in the oven with olive oil.

How long will leftovers last?

You can store roasted tomatoes in an airtight container for up to 3 days. Burrata is best fresh but can be stored separately for a day.

Final Thoughts

This is the kind of appetizer you’ll make once and fall in love with. It’s what I reach for when I want to feel like I’m at a wine bar without leaving home. It’s what I bring to friends’ gatherings when I want something guaranteed to impress. And it’s what I make for myself when I need a little reminder that good food doesn’t have to be complicated.

Let this Burrata with Roasted Tomatoes be part of your summer rhythm. Because sometimes, the simplest things bring the most joy.