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Overhead view of warm burrata with burst cherry tomatoes in a rustic skillet with toasted artisan bread being served by hand.

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5 from 1 review

Warm Burrata with Burst Cherry Tomatoes

Recipe by Lisa Marie Cimini

Creamy burrata topped with sweet burst cherry tomatoes, garlic, fresh basil, and a drizzle of olive oil. This simple summer appetizer comes together in minutes and is perfect with warm, crusty bread for sharing around the table.

  • Total Time40-50 mins
  • Yield4 servings 1x

Ingredients

Units Scale

 

Warm Tomatoes

  • 3 cups cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 small shallot, finely diced
  • fine sea salt
  • freshly cracked black pepper
  • red pepper flakes (optional)
  • 1 tsp balsamic vinegar
  • 8-10 fresh basil leaves, torn

 

For Serving

  • 2 balls of burrata
  • Extra virgin olive oil, for drizzling
  • Flaky sea salt
  • Freshly cracked black pepper
  • Fresh basil leaves
  • Grilled sourdough or rustic Italian bread

Instructions

  1. Remove the burrata from the refrigerator 20–30 minutes before serving to allow it to come to cool room temperature.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the shallot and cook for about 2 minutes, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Add the cherry tomatoes, sea salt, black pepper, and red pepper flakes if using.
  6. Cook for 6–8 minutes, stirring occasionally, until some tomatoes burst while others remain whole.
  7. Remove the skillet from the heat and stir in the balsamic vinegar and torn basil.
  8. Place the burrata on a serving platter or shallow bowl.
  9. Spoon the warm tomatoes and all of their juices over and around the burrata.
  10. Finish with a drizzle of extra virgin olive oil, flaky sea salt, freshly cracked black pepper, and fresh basil.
  11. Serve immediately with grilled sourdough or rustic Italian bread.

Notes

  • Bring the burrata to room temperature before serving for the creamiest texture.
  • Don’t overcook the tomatoes. A mixture of burst and whole tomatoes creates the best flavor and presentation.
  • A colorful blend of red, yellow, and orange cherry tomatoes makes the finished dish especially beautiful.
  • Use the best extra virgin olive oil you have. With so few ingredients, its flavor truly stands out.
  • Serve immediately while the tomatoes are warm and the burrata is cool and creamy.

Storage, Freezing & Make Ahead

The tomato mixture can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.

Rewarm it gently over low heat before serving.

Keep the burrata refrigerated separately and add it when you’re ready to serve. Reheat the tomatoes on their own rather than warming the assembled dish.

If preparing the tomatoes ahead, save a few fresh basil leaves for the platter so you can add them at serving time.

  • Prep Time: 10 minutes - plus 20-30 mins for burrata to come to room temp
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Sautéing
  • Cuisine: Italian

Find it online: https://myweatheredtable.com/burrata-with-burst-cherry-tomatoes/