So last year, when we were traveling to Lafayette and Baton Rouge and New Orleans every few weeks for my son’s scoliosis…I don’t even know what to call it. Drama? Diagnosis? Treatment? Anyway. When we were doing that, we would always make a point of going to stores like Trader Joe’s and Whole Foods, places we don’t have in our little town. We always came home with a variety of cheeses (hence all the charcuterie boards of 2021) and always came home with burrata. Burrata is a mild, unripe mozzarella cheese. There are two parts to it–the firmer shell, and the liquidy insides. And one of my favorite things is to roast burrata with tomatoes and garlic and then serve it with crusty bread. You could also stir it all together and serve it with pasta.
Ingredients for Roasted Burrata with Tomatoes and Garlic
You’ll need 8 ounces burrata, baby tomatoes, cloves of whole garlic, extra-virgin olive oil, flaky salt, and freshly ground pepper.
You can also add some minced fresh Italian herbs like parsley, basil, oregano, and you’ll need some crusty bread for serving.
How to make roasted burrata with tomatoes and garlic
Preheat oven to 425. Place tomatoes and garlic in an 8×8″ baking dish or a pie plate. You’ll want to peel the garlic, but leave it mostly whole (I smash mine with a meat cleaver and then take the peels off.)
Drizzle with olive oil and sprinkle with a pinch of salt and some freshly ground black pepper. Nest the burrata into the tomatoes, then drizzle and a little more olive oil and sprinkle with salt and pepper.
Roast for 20-25 minutes or until the cheese is golden brown and the tomatoes are bursting.
Remove from oven and allow to stand for 5-10 minutes. Garnish with fresh minced Italian herbs if desired. Mash the tomatoes slightly and then serve with slices of toasted bread.
Roasted Burrata with Tomatoes and Garlic
Burrata is a mild close cousin to mozzarella, and roasting it with tomatoes and garlic is a perfect appetizer or light dinner to share around a table!
8 ounces burrata
12 ounces baby tomatoes
6–8 cloves whole garlic, peeled
About 3–4 tablespoons extra-virgin olive oil
flaky salt and freshly ground pepper
Minced fresh Italian herbs (parsley, basil, oregano, etc.; optional)
Crusty bread for serving
Preheat oven to 425. Place burrata in an 8×8″ baking dish, then surround with tomatoes and garlic. Drizzle with olive oil and sprinkle with a pinch of salt and some freshly ground black pepper. Roast for 25 minutes or until the cheese is golden brown and the tomatoes are bursting. Remove from oven and allow to stand for 3-5 minutes. Garnish with fresh minced Italian herbs if desired. Serve with slices of toasted bread.
Excellent recipe! I made it exactly how it was written. We had some leftovers of it so I cooked some pasta and mixed it in.
I do think next time I would cut my cherry tomatoes in half and add just one more Burrata ball. You can’t go wrong with more cheese!
Such a easy and delicious recipe !