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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!
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 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!
- 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 a tomato 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!
Frequently Asked Questions
- 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!
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