Warm Burrata with Burst Cherry Tomatoes

A skillet of cherry tomatoes and a ball of burrata make a summer lunch I’m always happy to put on the table. The tomatoes cook with shallot and garlic until their skins split and their juices gather in the pan. Spoon them over the cheese while they’re warm, then bring out the bread.

Warm tomatoes, soft burrata, and grilled bread give each bite a different texture. Fresh basil and a splash of balsamic vinegar finish the tomatoes before they leave the skillet.

It works as an appetizer to share or a light lunch with a salad alongside. When there’s plenty of seasonal produce to choose from, this is the kind of summer cooking I enjoy: a short ingredient list and just enough time at the stove to bring it together.

Why You’ll Love This

One skillet handles the cooking. Once the tomatoes are ready, assemble the platter and serve.

• Warm and cool together. The tomatoes soften the burrata’s creamy center as you spoon them over.
• A short stovetop cook. The shallot, garlic, and tomatoes come together in about 20 minutes of active cooking.
• Easy to share. Serve one platter as an appetizer or divide it into smaller portions for lunch.
• A use for ripe tomatoes. Cherry tomatoes keep some of their shape while releasing enough juice for dipping.
• Flexible finishing touches. Add herbs, toasted nuts, or a few greens to suit what you have.

Ingredients You’ll Need

Burrata

Burrata has a mozzarella shell filled with strands of mozzarella and cream. Take it out of the refrigerator shortly before serving so the center softens. Drain it gently and handle it carefully when transferring it to the platter.

Cherry Tomatoes

Cherry tomatoes work well because their small size lets them soften quickly in the skillet. Cook them until some have burst and others still hold their shape. You want a juicy mixture with pieces of tomato, rather than a smooth sauce.

My guide to choosing and storing tomatoes can help you pick a good batch. If you have more than you need, explore more ways to use tomatoes for the rest of the harvest.

Shallot and Garlic

Finely diced shallot softens in the olive oil first. Thinly sliced garlic goes in next and needs only a brief cook before you add the tomatoes.

Fresh Basil

Add fresh basil after taking the skillet off the heat. Tear the leaves just before adding them, and save a few for the finished platter.

Extra Virgin Olive Oil

Choose an extra virgin olive oil you enjoy with bread. You’ll use it to cook the tomatoes and drizzle a little over the finished dish.

Ingredient Philosophy

I choose organic tomatoes and fresh herbs whenever I can. During tomato season, I look for fruit that smells ripe and feels firm enough to hold its shape in the skillet. A mix of colors is lovely, but a good-tasting red cherry tomato is just as welcome.

I keep olive oil, garlic, and vinegar among my everyday pantry staples. With those ready to use, fresh burrata and a basket of tomatoes are enough to make the dish. I buy the cheese close to when I plan to serve it and keep it refrigerated until shortly before the meal.

How to Make Warm Burrata with Burst Cherry Tomatoes

Bring the Burrata to Room Temperature

Remove the burrata from the refrigerator about 20 to 30 minutes before serving.

Cook the Tomatoes

Heat the extra virgin olive oil in a large skillet over medium heat.

Add the diced shallot and cook until softened, about two minutes.

Stir in the sliced garlic and cook for another 30 seconds until fragrant.

Add the cherry tomatoes and season with the sea salt, black pepper, and red pepper flakes if using.

Cook for 6 to 8 minutes, stirring occasionally, until some tomatoes burst while others remain whole. The mixture should look glossy and juicy rather than completely broken down.

Finish the Tomato Mixture

Remove the skillet from the heat.

Stir in the balsamic vinegar and torn basil leaves.

Taste and adjust the seasoning before assembling.

Assemble the Dish

Place the burrata on a serving platter or shallow bowl.

Spoon the warm tomatoes and all of their flavorful juices around and over the cheese.

Finish with a drizzle of extra virgin olive oil, flaky sea salt, freshly cracked black pepper, and a few additional basil leaves.

Serve immediately with grilled sourdough or rustic Italian bread for dipping into the creamy burrata and warm tomato juices.

My Weathered Tips

Gather everything first. A little mise en place makes this warm burrata with burst cherry tomatoes easier to prepare. Wash and dry the tomatoes, dice the shallot, slice the garlic, and have your serving plate ready before you heat the skillet.

Take the chill off. Remove the burrata from the refrigerator 20 to 30 minutes before serving so the center has time to soften.

Keep some tomatoes whole. Stop cooking while a few still hold their shape, so you have both tomato pieces and juices on the platter.

Taste before assembling. Adjust the tomato mixture before spooning it over the burrata. The cheese is mild, so well-seasoned tomatoes make a difference.

Choose a shallow serving dish. A little depth keeps the tomato juices on the platter and makes them easier to scoop up with bread.

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From Kitchen to Table

Serve the warm burrata with grilled sourdough, ciabatta, or crisp crostini. A bowl of homemade hummus makes a lovely addition to a shared appetizer table. A simple green salad, grilled vegetables, or a bowl of pasta turns it into a relaxed summer meal.

Set the platter in the center of the table while the tomatoes are warm and let everyone tear bread and help themselves.

Variations

Choose one or two additions to suit the rest of the meal. The burrata and tomatoes should still be the main ingredients.

Mediterranean Style

Top with toasted pine nuts, fresh lemon zest, and a few chopped olives for extra texture and brightness.

Garden Herb Version

Add fresh oregano, thyme, or marjoram along with the basil for a more herb-forward finish.

Roasted Tomato Version

Instead of cooking the tomatoes on the stovetop, roast them at 425°F (220°C) for about 20 minutes until they begin to burst and caramelize.

Summer Peach Version

Add thin slices of ripe peaches just before serving. Their sweetness pairs beautifully with the creamy burrata and juicy tomatoes.

Other delicious additions include:

• Toasted pistachios
• Fresh arugula
• Balsamic glaze
• Crispy prosciutto
• Grilled zucchini or eggplant

Frequently Asked Questions

What Is Burrata?

It’s an Italian cheese with a mozzarella shell and a filling of shredded mozzarella and cream. The soft filling spreads onto the plate when you cut it open.

Should Burrata Be Served Cold?

Not quite. Burrata is best served at cool room temperature. Allowing it to rest outside the refrigerator for about 20 to 30 minutes creates the creamiest texture and fullest flavor.

Can I Roast the Tomatoes Instead?

Yes. Follow the roasted tomato variation above, then spoon the warm tomatoes and their juices over the burrata just before serving.

What Bread Pairs Best with Burrata?

Grilled sourdough, rustic Italian bread, ciabatta, or toasted crostini are all wonderful choices because they’re sturdy enough to soak up the tomato juices and creamy cheese.

Can I Make This Recipe Ahead?

You can prepare the tomato mixture ahead of time and gently rewarm it before serving. Assemble the burrata just before bringing the dish to the table for the freshest presentation.

Around My Table

I like serving something people can share while the rest of the meal comes together. This burrata gives everyone a place to start, with a spoon for the tomatoes and bread within reach. A shallow bowl works just as well as a large platter when there are only a couple of people at the table.

For more simple lunches, appetizers, and suppers to serve alongside it, take a look through my Recipe Box.