I’m sharing a simple baked burrata recipe featuring Oven Roasted Tomatoes And Burrata with an unexpected twist that turns it into ideal bruschetta or a summer salad topper.

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I never thought something so simple could feel so indulgent. When Burrata balls mingle with cherry tomatoes the result is silky, tangy and just a little wild.

This dish lives somewhere between Baked Tomatoes With Burrata and Tomato Bruschetta With Garlic And Basil yet it refuses to be put in a box. People bring it to parties and suddenly conversations get louder, spoons go quiet, and someone always asks for the recipe twice.

I promise it looks fancier than it is, and somehow keeps getting better the longer it sits. Try it when you want to impress without trying too hard.

Ingredients

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Burrata: ultra creamy cheese that bursts, rich in protein and fat, oh so dreamy.
Cherry tomatoes: sweet, tangy little bursts that add vitamin C and fiber.
Garlic gives savory depth, has antioxidants and can be a bit spicy raw.
Olive oil adds healthy fats and silkiness, great for flavor and its heart friendly.
Basil brings bright, herbal sweetness, some vitamins and fresh aroma.
Crusty bread soaks up creamy juices, gives carbs and crunchy contrast.
Balsamic glaze adds sticky sweet tang that lifts the whole dish.
A squeeze of lemon brightens flavors, gives acidity and a fresh pop.

Ingredient Quantities

2 Burrata balls (8 oz each)

1 pint cherry tomatoes (about 12 oz)

3 garlic cloves

3 tbsp extra virgin olive oil

1 tsp flakey sea salt

1/2 tsp freshly ground black pepper

1/4 cup fresh basil leaves

1 tbsp balsamic glaze (optional)

pinch crushed red pepper flakes (optional)

1 small baguette or crusty bread

1 lemon (optional)

How to Make this

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1. Preheat oven to 400 F. Halve the cherry tomatoes, peel two garlic cloves, and set the third clove aside for the bread.

2. In a bowl toss the tomatoes and the two garlic cloves with 2 Tbsp olive oil, 1 tsp flaky sea salt, 1/2 tsp freshly ground black pepper and a pinch of crushed red pepper flakes if you like heat. Make sure everything is coated.

3. Spread the tomatoes and garlic in a small baking dish in a single layer and roast 15 to 20 minutes until the skins blister and juices are bubbling.

4. Take the dish out, nestle the two Burrata balls into the tomatoes, drizzle the remaining 1 Tbsp olive oil over the burrata and tomatoes, then return to the oven 8 to 10 minutes until the burrata is warm and the outer casing is soft but not totally collapsed.

5. While the burrata is finishing, slice the baguette into 1/2 inch pieces, brush both sides lightly with olive oil, and toast on a sheet in the oven or under the broiler until golden, about 3 to 6 minutes depending on your oven.

6. Once toasted, rub the hot bread slices with the reserved raw garlic clove for a quick garlic boost. If you want brightness, squeeze a little lemon over the bread or directly over the burrata later.

7. Remove the baked burrata and tomatoes from the oven. Tear the basil leaves and scatter them over the top, drizzle 1 Tbsp balsamic glaze if using, and add a final pinch of flaky salt and a grind of black pepper.

8. To serve pierce the burrata with a knife or spoon so the creamy center spills out, scoop the roasted tomatoes and garlic onto the toast and enjoy immediately.

9. Quick hacks: use room temp burrata so it warms faster, don’t overbake or the cheese gets rubbery, mash a roasted garlic clove onto bread for a mellow sweet garlic flavor, and use a really good extra virgin olive oil for finishing it really makes a difference.

10. Leftovers: keep components separate, refrigerate up to a day and rewarm gently in a low oven to avoid overcooking the burrata.

Equipment Needed

1. Oven, preheat to 400 F
2. Small ovenproof baking dish (8×8-ish) for roasting the tomatoes
3. Mixing bowl for tossing tomatoes and garlic
4. Sharp knife for halving tomatoes and slicing the baguette
5. Cutting board
6. Sheet pan for toasting the bread
7. Pastry brush to oil the bread
8. Measuring spoons plus a spoon or spatula to toss, nestle the burrata and serve

FAQ

Q: How long and what temp should I bake this at? A: Roast the cherry tomatoes at 400 F for 12 to 15 minutes until they burst and get jammy. Add the burrata on top for the last 3 to 5 minutes so it warms and gets soft but doesn't totally collapse.

Q: Will the burrata explode or leak all over the pan? A: If you put it in from the start it might ooze too much, so bake the tomatoes first then nestle the burrata on top near the end. That keeps the creamy center intact but still melty.

Q: What should I serve it with? A: Toasted baguette slices or crostini, obviously. A squeeze of lemon, a drizzle of balsamic glaze and extra basil makes it amazing. You can also serve it over greens or with prosciutto if you want.

Q: Can I swap ingredients if I don't have burrata or cherry tomatoes? A: Yes, fresh mozzarella or stracciatella work if you can't find burrata. Grape tomatoes or halved Roma tomatoes are fine too. If you don't have balsamic glaze use regular balsamic reduced a little or just skip it.

Q: Can I make this ahead or save leftovers? A: It's best eaten right away, but you can refrigerate leftovers up to 24 hours. Reheat gently in a 300 F oven for 6 to 8 minutes or microwave in short bursts. Texture won't be as nice as fresh though.

Q: Is baked burrata safe for pregnant people or folks with weak immune systems? A: Most store bought burrata is made from pasteurized milk and is safe, but check the label. If it says raw or unpasteurized, avoid it if you're pregnant or immunocompromised.

Baked Burrata Recipe Substitutions and Variations

Burrata: If you dont have burrata, use a fresh mozzarella ball split open and spoon in 2 to 3 tbsp ricotta or mascarpone. It wont be exactly the same but you get that creamy center.
Cherry tomatoes: Swap for grape tomatoes, or halved roma/plum tomatoes; if using larger roma, cut them and roast a bit longer so they sweeten and blister.
Baguette: Use ciabatta, sourdough or focaccia slices instead, and toast them first so they soak up the melted burrata and tomato juices without getting soggy.
Balsamic glaze: Make a quick glaze by simmering 1/4 cup balsamic vinegar with 1 tbsp honey or sugar until syrupy, or just drizzle a good aged balsamic instead.

Pro Tips

1) Let the burrata sit at room temp for 20 to 30 minutes before you bake it so it warms quickly and the center spills out without you having to overcook the outside. If it’s straight from the fridge you’ll end up heating it way too long and it’ll get rubbery.

2) Keep an eye on the tomatoes, you want blistered skins and sweet juices not a dried out mess. Save those juices in the dish and spoon them over the toast they taste amazing and carry all the flavor.

3) For the bread, toast until golden and while it’s still hot rub it with the raw garlic clove or smear on a roasted clove for a mellower, sweeter garlic note. A quick squeeze of lemon or a drizzle of a really good olive oil right before serving brightens everything.

4) Finish with torn basil, a pinch of flaky sea salt and some cracked pepper at the end, not before. And if you have leftovers keep components separate and rewarm gently at low temp so the burrata doesn’t toughen up.

Baked Burrata Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing a simple baked burrata recipe featuring Oven Roasted Tomatoes And Burrata with an unexpected twist that turns it into ideal bruschetta or a summer salad topper.

Servings

servings

Calories

585

kcal

Equipment: 1. Oven, preheat to 400 F
2. Small ovenproof baking dish (8×8-ish) for roasting the tomatoes
3. Mixing bowl for tossing tomatoes and garlic
4. Sharp knife for halving tomatoes and slicing the baguette
5. Cutting board
6. Sheet pan for toasting the bread
7. Pastry brush to oil the bread
8. Measuring spoons plus a spoon or spatula to toss, nestle the burrata and serve

Ingredients

2 Burrata balls (8 oz each)
1 pint cherry tomatoes (about 12 oz)
3 garlic cloves
3 tbsp extra virgin olive oil
1 tsp flakey sea salt
1/2 tsp freshly ground black pepper
1/4 cup fresh basil leaves
1 tbsp balsamic glaze (optional)
pinch crushed red pepper flakes (optional)
1 small baguette or crusty bread
1 lemon (optional)

Directions

Preheat oven to 400 F. Halve the cherry tomatoes, peel two garlic cloves, and set the third clove aside for the bread.
In a bowl toss the tomatoes and the two garlic cloves with 2 Tbsp olive oil, 1 tsp flaky sea salt, 1/2 tsp freshly ground black pepper and a pinch of crushed red pepper flakes if you like heat. Make sure everything is coated.
Spread the tomatoes and garlic in a small baking dish in a single layer and roast 15 to 20 minutes until the skins blister and juices are bubbling.
Take the dish out, nestle the two Burrata balls into the tomatoes, drizzle the remaining 1 Tbsp olive oil over the burrata and tomatoes, then return to the oven 8 to 10 minutes until the burrata is warm and the outer casing is soft but not totally collapsed.
While the burrata is finishing, slice the baguette into 1/2 inch pieces, brush both sides lightly with olive oil, and toast on a sheet in the oven or under the broiler until golden, about 3 to 6 minutes depending on your oven.
Once toasted, rub the hot bread slices with the reserved raw garlic clove for a quick garlic boost. If you want brightness, squeeze a little lemon over the bread or directly over the burrata later.
Remove the baked burrata and tomatoes from the oven. Tear the basil leaves and scatter them over the top, drizzle 1 Tbsp balsamic glaze if using, and add a final pinch of flaky salt and a grind of black pepper.
To serve pierce the burrata with a knife or spoon so the creamy center spills out, scoop the roasted tomatoes and garlic onto the toast and enjoy immediately.
Quick hacks: use room temp burrata so it warms faster, don’t overbake or the cheese gets rubbery, mash a roasted garlic clove onto bread for a mellow sweet garlic flavor, and use a really good extra virgin olive oil for finishing it really makes a difference.
Leftovers: keep components separate, refrigerate up to a day and rewarm gently in a low oven to avoid overcooking the burrata.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.