Creamy Burrata with Roasted Cherry Tomatoes and Basil Oil

This elegant appetizer celebrates simplicity and peak-season flavors. It features creamy burrata cheese paired with sweet, roasted cherry tomatoes. The dish is finished with a vibrant, herbaceous basil oil for a fresh, luxurious touch.

What You’ll Need: Ingredients

Gather fresh, high-quality ingredients for the best results. This recipe serves 4 as a starter.

For the Roasted Cherry Tomatoes

• 1 pint (about 300g) cherry or grape tomatoes
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper
• 1 teaspoon balsamic vinegar

For the Basil Oil

• 1 cup packed fresh basil leaves (about 1 large bunch)
• ½ cup extra virgin olive oil
• 1 small garlic clove
• Pinch of salt

For Assembly

• 2 balls (8 oz / 225g each) fresh burrata cheese
• Flaky sea salt (like Maldon), for finishing
• Crusty bread or grilled baguette, for serving

Step-by-Step Preparation Guide

Follow these detailed instructions to build your dish with confidence.

1. Roast the Tomatoes

Preheat your oven to 400°F (200°C). On a rimmed baking sheet, toss the cherry tomatoes with the 2 tablespoons of olive oil, sliced garlic, thyme, salt, and pepper. Spread them in a single layer. Roast for 18-22 minutes, until the tomatoes are blistered and starting to collapse. Remove from the oven and immediately drizzle with the balsamic vinegar, gently stirring to coat. Let them cool slightly; they will continue to release flavorful juices.

Beginner Tip: Don’t overcrowd the pan. Giving the tomatoes space ensures they roast instead of steam, concentrating their sweetness.

2. Prepare the Basil Oil

While the tomatoes roast, bring a small pot of water to a boil. Prepare a bowl of ice water. Blanch the basil leaves by submerging them in the boiling water for exactly 10 seconds, then immediately transferring them to the ice bath. This step locks in the vibrant green color. Pat the leaves completely dry with a clean kitchen towel. In a small blender or food processor, combine the blanched basil, ½ cup olive oil, one small garlic clove, and a pinch of salt. Blend until completely smooth, about 1-2 minutes. Strain the oil through a fine-mesh sieve into a bowl, pressing on the solids with a spoon. Discard the pulp.

Common Mistake: Skipping the blanching step can result in a dull, brownish oil. The quick blanch is the secret to that brilliant green hue.

3. Assemble the Dish

Place the burrata balls on a serving platter or individual plates. Gently tear them open with your hands or a knife to expose the creamy interior. Spoon the warm roasted tomatoes and all their accumulated juices over and around the cheese. Generously drizzle the vibrant green basil oil over everything. Finish with a sprinkle of flaky sea salt and an extra crack of black pepper.

Basics & Tips for First-Timers

If this is your first time working with burrata, focus on handling it gently. Always bring it to room temperature for 20-30 minutes before serving; cold burrata won’t be as luxuriously creamy. For the basil oil, ensure your basil is thoroughly dried after blanching, as any water will prevent the oil from emulsifying properly. A shortcut for the oil is to simply use a very high-quality store-bought basil oil, though the flavor of homemade is superior.

Professional Suggestions & Swaps

Pro Tips: For a touch of luxury, add a few slices of prosciutto to the platter. A sprinkle of toasted pine nuts or pistachios adds delightful crunch. If you have a smoker, lightly smoking the tomatoes adds an incredible depth of flavor.

Substitutions: No burrata? Use fresh mozzarella (bocconcini) or even a log of high-quality goat cheese. Out of fresh basil? A high-quality pesto thinned with a little extra olive oil can work in a pinch. You can substitute honey for the balsamic vinegar for a different kind of sweetness.

Presentation & Serving Ideas

Serve this dish family-style on a large, rustic board or platter to let the colors shine. Provide a sharp knife for the cheese and plenty of sliced, toasted bread for scooping. For individual servings, use shallow bowls to contain the delicious oils and juices. Garnish with a few whole fresh basil leaves for a final pop of color and fragrance.

How This Recipe Stands Out

Unlike a standard caprese salad with raw tomatoes and mozzarella, this recipe deepens the flavor profile through roasting. The caramelized tomatoes and infused basil oil create a more complex, restaurant-quality dish with minimal effort. It goes beyond simple assembly, introducing foundational techniques like roasting and emulsion that elevate the entire experience.

Frequently Asked Questions

Can I make any parts ahead of time?

Absolutely. The basil oil can be made up to 3 days in advance and stored in a sealed jar in the refrigerator. The tomatoes can be roasted a few hours ahead and kept at room temperature.

How do I store leftovers?

Store components separately if possible. The assembled dish is best enjoyed immediately. Leftover burrata (without toppings) can be stored in its whey/water in a sealed container in the fridge for 1-2 days.

My basil oil turned out dark. What happened?

The oil likely oxidized. This can happen if the basil wasn’t dried thoroughly after blanching, or if it was over-blended, generating too much heat. Always ensure the basil is dry and blend just until smooth.

What’s the difference between burrata and fresh mozzarella?

Burrata is a pouch of fresh mozzarella filled with stracciatella (soft, shredded curds) and cream, giving it an incredibly rich, creamy center. Mozzarella has a uniform, bouncy texture throughout.

Can I use dried basil for the oil?

No, dried basil will not work for this fresh oil infusion. It will taste dusty and lack the vibrant color and bright flavor. Fresh basil is essential for this component.