If you’re craving a simple yet elegant appetizer that feels both fresh and indulgent, you’ve got to try my Roasted Tomato Burrata with Balsamic Recipe. This dish is a total game-changer—imagine sweet, caramelized roasted tomatoes paired with impossibly creamy burrata and a luscious balsamic reduction. I promise, once you give this a spin, it’ll be your go-to for dinner parties or just a casual night in.
Why You’ll Love This Recipe
- Effortless Elegance: This recipe looks fancy but takes almost zero fuss in the kitchen.
- Burst of Flavor: Roasting the tomatoes amplifies their sweetness, balanced perfectly by tangy balsamic.
- Impressive Crowd-Pleaser: Whenever I serve this, my family and friends go crazy—it’s a guaranteed hit.
- Versatile and Fresh: Great as an appetizer, snack, or even a light meal with crusty bread.
Ingredients You’ll Need
Each ingredient plays a special part here. The tomatoes roast to juicy perfection, while burrata adds a creamy richness. And trust me, the homemade balsamic reduction truly takes this from good to unforgettable. Here’s the lowdown on what you’ll grab at the store.
- Grape tomatoes: I prefer grape tomatoes because they hold their shape well and get beautifully sweet when roasted.
- Garlic cloves: Thinly slicing garlic distributes flavor without overpowering the dish.
- Olive oil: Use a good-quality extra virgin olive oil for that fruity richness in both roasting and finishing.
- Dried oregano: Adds an earthy note—don’t skip it!
- Kosher salt: Essential for seasoning and drawing juices out during roasting.
- Burrata cheese: The star of the show—look for fresh burrata from the deli or specialty store.
- Balsamic vinegar: I always get a bottle with some age; the reduction will be velvety and not too sharp.
- Fresh basil: Bright, fresh, and aromatic—perfect for garnish.
- Sliced French baguette: You’ll want crusty bread to soak up all that glorious juice and cheese.
Variations
I love how adaptable this Roasted Tomato Burrata with Balsamic Recipe is. Over the years, I’ve played with a few tweaks to suit different moods and tastes, and honestly, each variation brings out a unique side of this dish.
- Adding fresh thyme or rosemary: Sometimes I toss in fresh herbs before roasting for an extra layer of aroma—it makes it feel like a Sunday brunch special.
- Using heirloom tomatoes: If you’re feeling fancy and seasonal, heirlooms add gorgeous color and a slightly different flavor profile.
- Drizzling with honey: For a sweeter finish, a light honey drizzle on top of the balsamic adds a subtle, irresistible touch.
- Swapping burrata for fresh mozzarella: If you can’t find burrata, fresh mozzarella works, though you’ll lose some creaminess.
How to Make Roasted Tomato Burrata with Balsamic Recipe
Step 1: Prep Your Tomatoes and Garlic
First things first: preheat your oven to 400°F (205°C). Then toss the grape tomatoes with thinly sliced garlic, dried oregano, olive oil, and a pinch of kosher salt right in a baking dish. I like to spread everything out evenly so the tomatoes roast instead of stewing. This little detail makes a huge difference to get that perfect caramelization without sogginess.
Step 2: Roast Those Tomatoes
Pop the tomatoes in the oven for about 30 minutes. You’re aiming for them to burst slightly and turn richly golden but not completely collapse. While they roast, your kitchen will smell insanely good—sweet garlic and oregano blending with the tomatoes’ natural sugars.
Step 3: Simmer the Balsamic Reduction
While your tomatoes are roasting, pour balsamic vinegar into a small saucepan and bring it to a simmer over medium-high heat. Then reduce heat and gently simmer for 12-15 minutes, stirring occasionally, until it reduces by about half and coats the back of a spoon. I always keep a close eye here—if it reduces too far it’ll get too sticky or bitter. Once done, set it aside to cool; it thickens beautifully as it rests.
Step 4: Assemble and Serve
Take the roasted tomatoes out of the oven, and lovingly nestle the burrata cheese right on top. Drizzle generously with your balsamic reduction and scatter fresh basil leaves over everything. Serve immediately alongside slices of French baguette. The warm, roasted tomatoes with creamy burrata and tangy balsamic will have you swooning—you can thank me later!
Pro Tips for Making Roasted Tomato Burrata with Balsamic Recipe
- Don’t Overcrowd the Pan: Giving tomatoes space ensures they roast instead of steaming, leading to better caramelization.
- Watch Your Balsamic Closely: It can go from perfectly syrupy to burnt pretty fast, so stay nearby while it simmers.
- Use Room Temperature Burrata: It melts better over warm tomatoes and gives that luscious creaminess you’re looking for.
- Toast Your Bread: Toasting the baguette slices adds crunch that balances the soft burrata and juicy tomatoes perfectly.
How to Serve Roasted Tomato Burrata with Balsamic Recipe
Garnishes
I keep it simple with fresh basil because its peppery, fragrant notes brighten the whole dish wonderfully. Sometimes I add a sprinkle of flaky sea salt or a few cracked black peppercorns to punch up the flavor even more. A touch of microgreens can also make it look extra special on the plate.
Side Dishes
You really can’t go wrong with crusty bread to soak up all those juicy tomatoes and balsamic drips. If you want to turn this into a more substantial meal, pair it with a crisp green salad dressed lightly with lemon. I’ve also served this alongside grilled chicken or roasted veggies to round things out.
Creative Ways to Present
For dinner parties, I like serving individual portions in small shallow bowls or mini cast iron skillets, so everyone gets their own perfect share of tomatoes and burrata. You can also turn this into a bruschetta topping—toast baguette slices, add a spoonful of roasted tomatoes, a dollop of burrata, and a drizzle of balsamic. It instantly elevates your appetizer game.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (rare, I know!), store roasted tomatoes separately in an airtight container in the fridge up to 3 days. Burrata is best enjoyed fresh, so I recommend adding it just before serving rather than storing it all together.
Freezing
I don’t recommend freezing burrata or roasted tomatoes, as the texture changes once thawed. That creamy, fresh feel of burrata just can’t be replicated after freezing, and the tomatoes may become mushy.
Reheating
When reheating roasted tomatoes, warm them gently in the oven or on the stovetop until just heated through. Add fresh burrata last-minute for that creamy contrast. I avoid microwaving because it can make the cheese rubbery and the tomatoes watery.
FAQs
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Can I use other types of tomatoes for this Roasted Tomato Burrata with Balsamic Recipe?
Absolutely! While grape tomatoes are ideal for their size and sweetness, you can use cherry tomatoes or even diced larger tomatoes. Just keep an eye on roasting times since bigger pieces might need a little longer to caramelize.
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How long can I keep the balsamic reduction?
Balsamic reduction stores well in a sealed container in the fridge for up to two weeks. Reheat gently before using if it thickens too much.
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Is there a substitute for burrata?
Fresh mozzarella is a great stand-in but lacks burrata’s creamy center. You can also mix fresh mozzarella with a little cream cheese to mimic that luscious texture.
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Can this recipe be made vegan?
Yes! Swap burrata for a plant-based cheese alternative, like cashew-based cream cheese, and ensure the balsamic vinegar you use is vegan-friendly.
Final Thoughts
This Roasted Tomato Burrata with Balsamic Recipe has quickly become one of my all-time favorites because it brings a little bit of luxe into an everyday moment. It’s the kind of dish that encourages lingering, laughter, and good conversation around the table. I can’t wait for you to try it—once you do, you’ll get why I keep coming back to it. Grab a baguette, open a bottle of wine, and enjoy the magic that this simple recipe creates. You’ve got this!
