Roasted Tomatoes with Burrata & Balsamic
These roasted tomatoes are the tastiest summer appetizer you’ll ever make and they take just a few minutes to throw together! Loaded with creamy burrata cheese, drizzled with balsamic reduction and garnished with fresh basil – just grab a baguette and a bottle of wine and I’ll meet you on the patio!
You’ll Love This
- It’s fresh and flavorful! The grape tomatoes roast up soooo juicy and loaded with flavor from the garlic and dried herbs! And that cool, creamy burrata provides the perfect contrast to the warm tomatoes. Then the balsamic reduction and fresh basil pair together for a classic flavor combo.
- It’s quick and easy! The only prep you’ve really got to do is wash the tomatoes and slice the garlic! Other than that it’s just dump, stir, roast! This makes it a perfect appetizer for your next dinner party or family get together.
- It’s satisfying and summery! Nothing says summer like an appetizer filled with ripe, juicy tomatoes and fresh sprigs of basil. Add burrata + balsamic + bread and you’ve got a filling appetizer that your friends are going to love!
Instructions
Pro tip from me to you, don’t open the burrata until you’re ready to put it on the tomatoes, because you might just end up sampling it all before it gets to the appetizer. Just sayin.
Add grape tomatoes to a small baking dish.
Add sliced garlic, dried oregano and olive oil to the tomatoes.
Add a couple moderate pinches of Kosher salt.
Stir until everything is well combined and roast in the oven for 30 minutes.
Add that creamy burrata cheese and a few fresh sprigs of basil.
Then drizzle that balsamic reduction over the burrata and tomatoes, grab some sliced French baguette and DIG IN!
Tips
- You can serve this appetizer warm or at room temp. Which means you can set it out at the beginning of the party and you don’t have to worry about it again. The flavors gets even better as it sits at room temperature! I LOVE “set it and forget it” appetizers like this one!
- Don’t skip the balsamic reduction in this recipe! It doesn’t take much effort to make – just a quick simmer on the stove – and it is going to add SO MUCH flavor to the dish! It’s sweet and tangy and amazing and you’re going to want to put it on everything after you try it!
- If you have leftover roasted tomatoes, store them in the fridge for up to a week and add them to your favorite dishes. They’ll taste great on my crispy crostini bread for lunch or tossed with your favorite pasta for dinner. You could even add them to your favorite pizza sauce or pasta sauce!
- Also, make sure you save all the tasty juices from the bottom of the baking dish!! The juices at the bottom are going to be a combination of olive oil, balsamic reduction, tomato juices and oregano and it’s seriously the best thing ever to dip your French baguette in. I basically just wanted to drink the juices at the bottom of this appetizer – which I realize sounds weird, but when you make this recipe you will understand!
Can I use cherry tomatoes instead of grape tomatoes?
Of course! You could even use some smaller Roma tomatoes too. You might want to slice them in half or quarters if they are larger though so that they are easy to spoon onto a slice of French bread.
Do you have to peel grape or cherry tomatoes?
Not at all. The skin is tender and will become even more so as the tomatoes are roasted in the oven. The skin on some of the tomatoes may burst and some of them will stay intact – either way they’re going to taste amazing.
Can I use canned tomatoes?
Canned tomatoes aren’t going to work as well in this recipe. You really want to find some plump, ripe, juicy tomatoes fresh from the farmer’s market or garden!
More Easy Appetizer Recipes
Did you love this recipe?
Please leave a 5-star rating and review below!
Roasted Tomatoes with Burrata & Balsamic
These roasted tomatoes are the tastiest summer appetizer you’ll ever make! Loaded with creamy burrata cheese, drizzled with balsamic reduction and garnished with fresh basil – just grab a baguette and a bottle of wine and I’ll meet you on the patio!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Oven
- Cuisine: American
Ingredients
- 2 pints grape tomatoes
- 4 cloves garlic, thinly sliced
- 2-3 tablespoons olive oil
- 1/2 teaspoon dried oregano
- Kosher salt
- 8 oz. burrata cheese
- 1/2 cup balsamic vinegar
- fresh basil for garnish
- sliced French baguette for serving
Instructions
- Preheat oven to 400 degrees.
- In a small baking dish combine tomatoes, garlic, oregano, and olive oil along with a pinch of salt. Toss to coat the tomatoes evenly.
- Roast for 30 minutes.
- While the tomatoes are roasting, add balsamic vinegar to a small saucepan over medium-high heat.
- Bring to a simmer, reduce heat and gently simmer for 12-15 minutes, or until it reduces by about half and it easily coats the back of a spoon. Set aside to cool.
- Remove roasted tomatoes from the oven and top with burrata. Drizzle with balsamic reduction and garnish with fresh basil.
- Serve with sliced French baguette and enjoy!
Equipment
Buy Now → Notes
You can serve this appetizer warm or at room temperature. Which means you can set it out at the beginning of the party and you don’t have to worry about it again. The flavors gets even better as it sits at room temperature! I LOVE “set it and forget it” appetizers like this one!
Don’t skip the balsamic reduction in this recipe! It doesn’t take much effort to make – just a quick simmer on the stove – and it is going to add SO MUCH flavor to the dish! It’s sweet and tangy and amazing and you’re going to want to put it on everything after you try it!
If you have leftover roasted tomatoes, store them in the fridge for up to a week and add them to your favorite dishes. They’ll taste great on my crispy crostini for lunch or tossed with your favorite pasta for dinner. You could even add them to your favorite pizza sauce or pasta sauce!
Also, make sure you save all the tasty juices from the bottom of the baking dish!! The juices at the bottom are going to be a combination of olive oil, balsamic reduction, tomato juices and oregano and it’s seriously the best thing ever to dip your French baguette in. I basically just wanted to drink the juices at the bottom of this appetizer – which I realize sounds weird, but when you make this recipe you will understand!
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 113
- Sugar: 6.4 g
- Sodium: 291.1 mg
- Fat: 2.5 g
- Carbohydrates: 9.6 g
- Fiber: 2 g
- Protein: 13.1 g
- Cholesterol: 6.8 mg
Can I use Boursin cheese instead of Burrata?
Sure! I bet Boursin would be delicious and would melt beautifully into the roasted tomatoes!
Wow, this was so awesome. I bought barrata at Aldi and wanted to make something good with it. I made this with no changes and it was the best thing I have had for a long time. I had an old balsamic that I bought 20 years ago. Fabulous. The crostini along with the tomatoes and burrata and spices was out of this world. I recommend this to everyone!!!!
I am so glad to hear that you enjoyed this burrata with tomatoes, Elizabeth! Thanks for taking the time to leave a review – I really appreciate it 🙂
Can i use glaze balsamic vinegar? If so, do i still need to reduce it? Thanks
Balsamic glaze would be perfect! No need to reduce then. Great question, Jessica!
Is it possible to roast the tomatoes ahead of time and reheat prior to serving?
I think so! I haven’t tried it myself but I would recommend perhaps just undercooking the tomatoes slightly so that when they’re reheated they don’t get overcooked. Can’t wait to hear how it turns out if you give it a try!
I could drink the juice at the bottom also!!! (I sopped it up vs drank it!) Made this as a light dinner alternative with a side of fruit. I also added a basil purée (not really pesto just basil, lemon and olive oil plus salt and dried red chili peppers to taste. Delicious!!
Thanks
Oh my gosh, I know – right? I love to use French bread to sop up all that delicious balsamic sauce at the bottom of the dish!! Your version sounds DELICIOUS! Thanks so much or taking the time to leave a review, Robin. I really appreciate it 🙂
This is my go-to burrata dish!
Planning on making this and then mixing it all together with some fresh pasta. Hopefully will be just as yummy as a main course!
This would be PERFECT with a pasta dish! Can’t wait to hear what you think! 🙂
Can you use fresh mozzarella instead of burrata. I’m having difficulties finding it.
Yes! I have been having trouble finding burrata as of late too! Fresh mozzarella will give you a lot of the same flavor, the only thing is that it won’t fall apart in the same way that burrata does (since burrata is filled with fresh mozzarella and cream the center is VERY creamy). You could try tearing a ball of fresh mozzarella up or even using mozzarella pearls instead of the burrata. Great question, Cathy!
Trader Joe’s has started stocking burrata 🙂
That’s the best news I’ve heard all day!!!!
Scrumptious!!
I am so glad you enjoyed this recipe, Penny! It’s one of my favorites on the blog. Thanks for leaving a review – I really appreciate it!
Excellent! I didn’t have enough grape tomatoes so I quartered a few Roma tomatoes and they turned out fine. Will definitely be busting out next time we entertain. My only confusion is the amount of liquid left over. By the time it came out and was topped with burrata and garnished with the basil, it more resembles a soup than a salad. I think next time I’ll plate it differently.
I’m glad you enjoyed this recipe! Thank you for leaving a review – I really appreciate it!! I wonder if there was more moisture in the Romas – they usually have more “guts” and seeds than cherry/grape tomatoes – and that was why there was more liquid at the end. I bet removing the guts might help, or using cherry/grape tomatoes. There was definitely some moisture in the bottom when I used cherry/grape tomatoes, but I LOVE to sop that up with a slice of French bread 🙂 Thanks again!
This was SO delicious!!! The roasted tomato, Balsamic drizzle, all of it. The only thing is getting the right consistency of the balsamic vinegar so that it doesn’t stick to the spoon and yet doesn’t slide off the Burrata! Any tips?
I am so glad you enjoyed the flavors, Mary! The balsamic reduction is a little tricky. I like to pull it off the heat when it’s about the consistency of a thick chocolate sauce or when it’s reduced by about half. It will thicken as it cools also, so if you’d like the defined lines on the burrata, I’d let it cool for a few minutes. Either way – it will still taste delicious! 🙂 Thanks for leaving a review – I really appreciate it!!
Instead of reducing Balsamic, I use NONNA PIA’s balsamic glaze and works everytime! Love this recipe and have shared over and over
Such a great recipe! Added some basil to roast with the tomatoes and arugula once it came out of the oven. Was a real hit!
Basil and arugula are the perfect additions to this!! Great idea 🙂 I am so glad you enjoyed this recipe, Dana. Thanks for leaving a review!
Amazing recipe! So delicious — My entire family enjoyed
Yay! I am so glad that your fam enjoyed this recipe!! Thanks so much for leaving a review, Teresa! 🙂
Open a chilled bottle of pinot grigio and head to the patio with this tasty summer appetizer!