Warm Roasted Tomatoes with Burrata

Warm Roasted Tomatoes with Burrata is an easy appetizer that looks impressive without demanding much time in the kitchen. Cherry tomatoes roast with shallot, garlic, balsamic, and honey until blistered, juicy, and lightly caramelized. Their savory pan juices create a warm sauce around cool, creamy burrata.

Fresh basil and lemon zest brighten every bite, while a pinch of red pepper adds gentle warmth. Serve everything with toasted baguette slices for scooping up the soft cheese and jammy tomatoes. It works beautifully for dinner parties, relaxed gatherings, or an appetizer-style dinner at home. Best of all, roasting brings out wonderful flavor even when tomatoes are not at their seasonal peak. The warm tomatoes, creamy burrata, and crisp bread make a simple combination that always feels special.

Recipe Yield: 4 servings

INGREDIENTS

2 pints cherry or grape tomatoes
1 small shallot, cut into thin wedges or sliced
3 garlic cloves, lightly crushed and left whole
8 oz burrata cheese, drained and rested at room temperature for 20 minutes
3 tbsp extra-virgin olive oil, divided
1 tbsp balsamic vinegar
1 tsp honey
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
1 tsp fresh lemon juice
2 tbsp torn fresh basil, divided
1 tsp finely grated lemon zest
Flaky sea salt, to taste
12 toasted baguette slices, for serving

INSTRUCTIONS

1. Heat the oven:
Preheat the oven to 425°F. Place a rack in the upper-middle position.

2. Season the tomatoes:
Add the tomatoes, shallot, and garlic to a shallow 9 x 13-inch baking dish. Whisk 2 tbsp olive oil, balsamic vinegar, honey, kosher salt, black pepper, and red pepper flakes. Pour over the tomatoes and toss until evenly coated.

3. Roast until jammy:
Roast for 24–28 minutes, stirring once halfway through. The tomatoes should be blistered and softened, with several naturally burst and surrounded by lightly thickened juices.

4. Finish the tomatoes:
Use the back of a spoon to mash the softened garlic into the pan juices. Let the tomatoes rest for 5 minutes. Then, stir in the lemon juice and half of the basil.

5. Assemble and serve:
Place the burrata in a shallow serving bowl and gently split the top. Spoon the warm tomatoes and their juices around the cheese. Finish with the remaining 1 tbsp olive oil, basil, lemon zest, and flaky salt. Serve immediately with toasted baguette slices.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use a shallow baking dish: A wide dish gives the tomatoes room to blister while still collecting their flavorful juices. Avoid a small, deep casserole dish, which can make them steam.
• Drain the burrata well: Excess packing liquid can dilute the roasted tomato sauce. Drain the cheese, gently pat the bottom dry, and let it lose its refrigerator chill before serving.
• Let the tomatoes rest briefly: Five minutes allows the juices to thicken slightly and keeps the piping-hot tomatoes from melting the burrata too quickly.
• Prepare the tomato mixture ahead: Roast the tomatoes up to one day in advance. Refrigerate them, then warm gently before assembling with fresh burrata, basil, and lemon zest.