Baked Burrata with Roasted Cherry Tomatoes
This Baked Burrata with Roasted Cherry Tomatoes is a simple yet elegant appetizer packed with creamy cheese, sweet roasted tomatoes, garlic, and fresh herbs. Serve it warm with crusty bread, crostini, crackers, or alongside grilled vegetables.
 Ingredients
- 1 large ball burrata cheese (about 8 oz / 225 g)
- 2 cups cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 2–3 cloves garlic, thinly sliced or minced
- ½ teaspoon dried oregano or Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup fresh basil leaves
- 1 teaspoon balsamic glaze (optional)
- Crusty bread or crostini, for serving
 Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
2. Prepare the Tomatoes
Add the cherry tomatoes to a small baking dish or oven-safe skillet.
Drizzle with olive oil and add the garlic, oregano, red pepper flakes, salt, and black pepper. Toss gently until the tomatoes are well coated.
3. Roast the Tomatoes
Bake for 20–25 minutes, until the tomatoes become soft, juicy, and begin to burst.
4. Add the Burrata
Carefully remove the dish from the oven. Move some of the roasted tomatoes aside and place the burrata in the center.
Return the dish to the oven for 5–8 minutes, just until the burrata is warm and softened. Avoid overbaking, as burrata can become too runny.
5. Finish and Serve
Remove from the oven and let it rest for 2–3 minutes.
Top with fresh basil and drizzle with balsamic glaze, if desired. Add an extra pinch of black pepper or red pepper flakes for more flavor.
Serve immediately with warm crusty bread, crostini, crackers, or fresh vegetables.
 Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 4–6
 Serving Ideas
This baked burrata tastes delicious with:
- Toasted sourdough or French bread
- Garlic crostini
- Crackers
- Grilled zucchini
- Roasted vegetables
- Pasta
- Fresh green salad
 Tips for the Best Baked Burrata
- Bring the burrata close to room temperature for a creamier texture.
- Use ripe, sweet cherry tomatoes for the best flavor.
- Do not overbake the burrata—warm and soft is perfect.
- Add fresh basil after baking to keep its flavor bright.
- For extra richness, drizzle with a little more olive oil before serving.
 Nut Information & Allergy Notes
This recipe contains no peanuts or tree nuts as written.
However, always check labels on:
- Burrata cheese
- Balsamic glaze
- Crackers or bread
- Seasoning blends
Common Allergens
- Milk/Dairy: Burrata contains milk.
- Gluten: Bread or crostini may contain gluten.
For a strict nut-free diet, choose certified nut-free packaged ingredients and avoid nut-containing toppings such as pesto made with pine nuts.
 Storage
Baked burrata is best enjoyed fresh.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1–2 days. Reheat gently in the oven or microwave, although the texture may become softer and more liquid.
 Q&A
Q: Can I use mozzarella instead of burrata?
Yes. Fresh mozzarella can be used, although it will not have the same creamy center as burrata.
Q: Can I prepare this ahead of time?
You can roast the tomatoes ahead of time, then add and warm the burrata just before serving.
Q: Should I drain the burrata?
Yes. Remove it from its liquid and gently pat away excess moisture before baking.
Q: Can I add other vegetables?
Absolutely! Roasted zucchini, bell peppers, onions, or mushrooms work beautifully.
Q: Can I make it spicy?
Yes! Add extra red pepper flakes or sliced fresh chili.
Q: Is this recipe vegetarian?
Yes, provided the burrata is made with vegetarian-friendly rennet.
Q: Can I make it gluten-free?
Yes. The baked burrata and tomatoes are naturally gluten-free; simply serve with gluten-free bread or crackers.
