Roasted Cherry Tomato & Burrata Recipe – Pesto Balsamic Perfection

Last Updated on 4 months by Neha Deshmukh

Roasted Cherry Tomato & Burrata Recipe – Pesto Balsamic Perfection

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that are impressive and easy. This Roasted Cherry Tomato & Burrata with Pesto Balsamic Glaze is exactly that. It’s a burst of summer flavors, takes just minutes to prep, and looks absolutely stunning on the table. I first made this for a casual get-together with friends, and it disappeared in minutes! Seriously, it’s a crowd-pleaser.

Why You’ll Love This Recipe

This isn’t just another appetizer; it’s an experience. The sweetness of the roasted cherry tomatoes, the creamy coolness of the burrata, the vibrant pesto, and the tangy balsamic glaze… it’s a flavor explosion! Plus, it’s incredibly simple to make, even if you’re not a seasoned chef. It’s perfect for a quick weeknight treat or a more elaborate weekend gathering.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 pints cherry tomatoes
• 2 tablespoons olive oil
• 4 cloves garlic, sliced
• 0.5 teaspoon freshly cracked black pepper
• 0.5 teaspoon red chili flakes
• 0.25 teaspoon Kosher salt
• 1 teaspoon dried thyme
• 8 oz burrata
• 2 tablespoons pesto
• 1 tablespoon balsamic vinegar glaze
• Basil (for garnish)
• Toasted bread or crostinis (for serving)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference here.

• Burrata: Oh, burrata. This is the star! Look for good quality burrata – the pouch should feel soft and yielding, not hard. It’s worth the splurge, trust me. The creamy center is what makes this dish so special.
• Balsamic Glaze: You can find balsamic glaze in most supermarkets now. There are different types – some are thicker, some are sweeter. I prefer a glaze that has a good balance of sweet and tangy. A traditional saba reduction is amazing if you can find it!
• Olive Oil: A good quality extra virgin olive oil is key. If you’re feeling fancy, try an Italian olive oil from a specific region like Tuscany or Liguria. They each have unique flavor profiles. I love using a robust Tuscan olive oil for roasting.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C). Then, give those cherry tomatoes a good rinse.
2. In a baking dish, toss the tomatoes with the olive oil, sliced garlic, black pepper, red chili flakes, salt, and dried thyme. Make sure everything is nicely coated.
3. Roast in the preheated oven for about 30 minutes, or until the tomatoes are softened and starting to burst. The kitchen will smell amazing!
4. While the tomatoes are roasting, let the burrata, pesto, and balsamic glaze come to room temperature. This helps the flavors develop.
5. Once the tomatoes are ready, arrange them beautifully on a platter. Place the burrata on top, then drizzle generously with pesto and balsamic glaze.
6. Garnish with fresh basil leaves. A little goes a long way!

Expert Tips

• Don’t overcrowd the baking dish with tomatoes. They need space to roast properly. Use two dishes if necessary.
• For extra flavor, try adding a pinch of sugar to the tomatoes while they roast. It helps to caramelize them.
• If you don’t have fresh basil, you can use dried, but fresh is always best!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the burrata for cashew cream! It won’t be exactly the same, but it’s a delicious dairy-free alternative. My friend, Sarah, who’s vegan, loves this version.
• Gluten-Free Serving Options: Serve with gluten-free crostinis or simply enjoy it with a side of mixed greens.
• Spice Level Adjustment: If you like things spicy, add a little more red chili flakes. Or, for a milder flavor, omit them altogether.
• Summer Entertaining Adaptation: Make individual portions in small ramekins for an elegant appetizer presentation. My family loves this for summer barbecues!

Serving Suggestions

This Roasted Cherry Tomato & Burrata is best served immediately with toasted bread or crostinis. It’s also fantastic with grilled vegetables or a simple salad. A glass of chilled Prosecco or Pinot Grigio pairs perfectly with the flavors.

Storage Instructions

Honestly, this is best enjoyed fresh. However, if you have leftovers, you can store the roasted tomatoes and burrata separately in the refrigerator for up to 24 hours. The texture of the burrata might change slightly, but it will still be delicious.

FAQs

Let’s answer some common questions:

• Is Burrata the same as Mozzarella? Not quite! Burrata is made from mozzarella and cream. The outer shell is mozzarella, but inside is a soft, creamy filling. It’s much richer and more decadent than regular mozzarella.
• What is the best type of balsamic glaze to use? Look for a glaze that’s made with real balsamic vinegar and has a good balance of sweetness and acidity.
• Can I make this ahead of time? You can roast the tomatoes ahead of time and store them in the refrigerator. But assemble the dish just before serving to prevent the burrata from becoming soggy.
• How can I adjust the spice level? Simply add more or less red chili flakes to suit your taste.
• What kind of bread pairs best with this dish? A crusty baguette or Italian bread is perfect for soaking up all those delicious juices!

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and what you think!