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Roasted Balsamic Tomatoes with Burrata and Crostini

A warm, shareable burrata appetizer with jammy roasted tomatoes, balsamic, garlic, basil, and crisp crostini.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 2 cups cherry or grape tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 12 ounces burrata cheese
  • 1 baguette sliced into crostini
  • 1/4 cup fresh basil leaves

Method
 

  1. Preheat the oven to 400°F.
  2. Toss the tomatoes with olive oil, balsamic vinegar, garlic, dried basil, oregano, salt, and pepper on a rimmed baking sheet.
  3. Roast for about 20 minutes, until the tomatoes are soft and beginning to split. Let them cool for 5 minutes so they do not melt the burrata.
  4. Place the burrata on a serving plate and spoon the warm tomatoes and pan juices around it.
  5. Scatter with fresh basil and serve immediately with toasted crostini.

Notes

For the best texture, remove burrata from the refrigerator 30 to 60 minutes before serving. Keep it in its liquid until plating. Store leftovers refrigerated and enjoy within 24 hours for the best quality.