Burrata with Warm Tomatoes and Prosciutto

This burrata with tomatoes and prosciutto is more than just an appetizer – it’s a reminder that simplicity can be luxurious. There are few things in life as satisfying as the creamy center of a fresh ball of burrata cheese spilling over your plate. Add to that the rich sweetness of blistered cherry tomatoes, garlic, and the paper-thin saltiness of prosciutto – and you’ve got a dish that’s more than just food. It’s a whole mood.

If you’ve been following my blog for a while, you probably know I’m a huge fan of simple, quality ingredients that bring out the best in each other. This burrata with warm tomatoes and prosciutto dish is a perfect example of that philosophy. Whether I’m preparing a quick lunch on a busy weekday or serving up a starter for friends over the weekend, this recipe never fails to impress – and I never get tired of it.

Today, I’m walking you through this easy, elevated recipe that brings restaurant-quality flavor to your own kitchen with minimal effort. We’ll chat about what makes this burrata appetizer so special, share a few personal moments that inspired it, dive into ingredient tips, and explore different ways to serve it.

Burrata With Tomatoes and Prosciutto – A Dish Born From Simplicity and Summer Memories

The first time I tried something like this was in a tiny restaurant a few years ago. I was traveling solo – just me, a journal, and my favorite pair of linen pants. It was one of those long summer evenings where the sun lingers just a bit longer than usual. I ordered a “chef’s choice” appetizer and out came a small plate of burrata topped with warm cherry tomatoes, fresh herbs, and thin ribbons of prosciutto.

I took one bite and knew I had found my new favorite combination.

It was humble. It was rustic. But it was also rich and vibrant in a way only Italian food can be. I made a mental note to recreate it once I got home, and this version is my go-to interpretation. It’s become a summer staple in my kitchen – and honestly, sometimes even a lazy dinner when I just want something comforting without much cooking.

Ingredient Spotlight

Let’s take a closer look at the key players in this delicious burrata appetizer.

Burrata Cheese

At the heart of this dish is burrata. This Italian cheese is made from mozzarella and cream, with a soft, luscious center that oozes when cut. Its rich, milky flavor pairs beautifully with acidic tomatoes and salty prosciutto. I used two small burrata balls in this recipe, but if you can find a larger one, feel free to use just one – it’ll work beautifully.

Cherry Tomatoes

When cherry tomatoes are gently cooked until they burst, their juices create a naturally sweet and tangy sauce. They’re the perfect balance to burrata’s creaminess. You can use grape tomatoes or heirlooms if they’re in season, but cherry tomatoes are ideal for their juiciness and size.

Garlic

Just one thinly sliced garlic clove perfumes the olive oil and adds depth. Be careful not to burn it – cook it low and slow until fragrant before adding the tomatoes.

Prosciutto

Torn prosciutto brings a savory saltiness that elevates the entire plate. You can warm it slightly if you like a crispier texture or leave it silky and soft. Either way, it’s essential for contrast.

Oregano

I use dried oregano in this recipe – Mexican oregano if I can find it. It’s more citrusy and floral than Mediterranean oregano and pairs beautifully with tomatoes. But don’t worry, any dried oregano will work just fine.

How to Make Burrata with Tomatoes and Prosciutto

This recipe comes together in less than 15 minutes but tastes like you’ve spent hours thinking it through. Here’s how to do it, step by step.

Step 1: Cook the Tomatoes

Start by heating olive oil in a skillet over medium heat. Add thinly sliced garlic and let it infuse the oil for about 30 seconds. You want the garlic to soften but not brown. Next, toss in the cherry tomatoes, season with salt and half of the dried oregano, and cook for about 10 minutes.

Stir gently, and use the back of a spoon to help burst the tomatoes and create a chunky sauce. They should be blistered, saucy, and slightly jammy – think rustic, not perfect.

Step 2: Plate the Burrata

While the tomatoes are cooking, arrange your burrata on a serving plate. I like to tear it slightly with my hands to show off that creamy interior. Don’t worry about making it look too tidy. This is a dish that celebrates its imperfections.

Step 3: Assemble

Once your tomatoes are done, spoon them over the burrata. Don’t forget the flavorful tomato juices from the pan – they’re gold! Top everything with torn pieces of prosciutto and the remaining oregano.

That’s it. You’re done. You now have an elegant, flavor-packed appetizer that looks as good as it tastes.

Serving Suggestions

This burrata and tomato appetizer can stand alone, but it also pairs beautifully with:

• Fresh crusty bread: A must for soaking up those garlicky tomato juices.
• Grilled sourdough slices: For a toastier, heartier touch.
• Chilled white wine or rosé: Something light and crisp to cut through the richness of the cheese and prosciutto.
• A simple arugula salad: For a peppery, refreshing contrast.

You can serve it as a starter, a light lunch, or even as part of a summery grazing board with olives, nuts, and fruit.

Tips & Variations

• Make it vegetarian: Omit the prosciutto and add some torn fresh basil leaves or even roasted red peppers for another layer of flavor.
• Add heat: Sprinkle with crushed red pepper flakes or a drizzle of chili oil if you like a spicy kick.
• Make it a meal: Add a poached egg and serve over warm farro or cooked lentils for a heartier option.
• Use roasted garlic: For a mellower, caramelized flavor, roast a head of garlic and use a few cloves instead of fresh garlic.

Why You’ll Love This Recipe

Here’s why this burrata with warm cherry tomatoes and prosciutto should become a staple in your rotation:

• It’s quick and easy – ready in about 15 minutes.
• It uses minimal ingredients but delivers major flavor.
• It feels fancy without being fussy.
• It’s adaptable to every season and occasion.
• It highlights the beauty of fresh, high-quality ingredients.

Whether you’re hosting a dinner party or having a quiet moment to yourself on the patio, this recipe is one of those dishes that makes you feel like you’re treating yourself – without any stress.

Final Thoughts

Some recipes are about bold experimentation. Others, like this one, are about letting great ingredients shine. This burrata appetizer is more than a dish – it’s a reminder that simplicity can be luxurious, and a few small touches can transport you to a sun-drenched European evening, even if you’re just eating at your kitchen counter.

So go ahead – grab a ball of burrata, a handful of cherry tomatoes, and a slice of good bread. Your tastebuds (and your guests!) will thank you.