Burrata with Roasted Tomatoes & Basil

There is something almost theatrical about breaking open a fresh burrata — that moment when the creamy stracciatella spills out over warm roasted tomatoes is one we never tire of. Simple, beautiful and ready in under 30 minutes, this dish lets the quality of the cheese do all the talking. Use the best burrata you can find, roast your tomatoes low and slow, and serve with plenty of crusty bread to catch every last drop.

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  • DIFFICULTY: EASY
  • 30 MINS

Ingredients

Serves: 4
We need:
  • 2 balls of fresh burrata (125g each)
  • 400g cherry tomatoes, halved
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 tsp balsamic vinegar
  • 1 tsp caster sugar
  • A large handful of fresh basil leaves
  • Flaky sea salt and black pepper
  • Crusty bread to serve

Method

Preheat the oven to 190°C. Place the cherry tomatoes cut-side up on a baking tray. Scatter over the garlic slices, drizzle with 2 tbsp olive oil and the balsamic vinegar, and sprinkle with sugar, salt and pepper.

Roast for 20–25 minutes until the tomatoes are soft, collapsed and slightly caramelised at the edges. Remove and allow to cool slightly — they should be warm, not hot, when they meet the burrata.

Arrange the roasted tomatoes on a serving plate. Place the burrata in the centre and carefully tear them open so the creamy stracciatella spills out over the tomatoes.

Drizzle with the remaining olive oil, scatter over the fresh basil and finish with flaky sea salt. Serve immediately with plenty of crusty bread.

Tip:  Burrata is best the day it’s made. Buy it fresh and serve it the same day for the creamiest result.

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