Name: Burrata with Roasted Tomatoes, Basil & Pesto
Prep time: 10 min
Cook time: 8 min
Ingredients: 2 cups cherry tomatoes; 2 Tablespoons olive oil (extra virgin); 3-4 cloves garlic (minced); 8 ounces burrata; 1/4 cup basil (or to taste); 2 Tablespoons pesto (or to taste)

Take burrata to the next level with roasted tomatoes, fresh basil, and a drizzle of pesto and olive oil. A classic combo with a fresh twist… it’s especially delicious served with your favorite homemade crostini!

From the first time I tried burrata, I knew I was in trouble. Because it was basically love at first bite… and I’ve craved it ever since. It’s similar to fresh mozzarella, but so much richer, creamier, and more decadent.

So as you can imagine, I’ve ordered it at every restaurant imaginable and spent years narrowing down my favorite ways to enjoy it. At the top of the list? With fresh tomatoes and basil. Just like caprese salad… but so much better!

Recently, I decided to switch things up a bit and try it with roasted tomatoes… and let me just say it was absolute HEAVEN. There’s something about perfectly roasted, jammy tomatoes that brings out the best in burrata. And when you combine it with fresh basil and homemade pesto? It’s next level.

I love how the roasted tomatoes warm up the burrata from the outside in, making it perfectly gooey and delicious. And I absolutely LOVE all the flavor that gets added with the drizzle of olive oil and pesto.

I served it with homemade crostini, but this burrata would be delicious with crackers as well. Or… if you’re anything like me… you’ll probably want to eat it by the spoonful… no bread required!

what you’ll need for this recipe

Tomatoes – I used 2 cups of fresh cherry tomatoes. Grape tomatoes or any small variety would also work well.

Olive oil – I used extra virgin olive oil for roasting the tomatoes and for drizzling around them on the serving plate.

Burrata – 8 ounces of fresh burrata is the center of this recipe and can be found in the specialty cheese section at your local grocery store. Burrata is sold in a container with water for freshness.

Basil – Fresh basil adds delicious flavor and a bright pop of color to this dish. Add about 1/3 cup or as much as you’d like.

Pesto – Basil pesto adds tons of flavor to the burrata and the tomatoes. I used homemade basil pesto, but feel free to substitute your favorite store bought variety.

Garlic, salt & pepper – I seasoned the tomatoes with fresh garlic, salt & pepper before roasting. I also sprinkled a bit of salt and pepper on the finished dish before serving.

how to make burrata

Roast the tomatoes. Spread the tomatoes out on a rimmed baking pan. In a small bowl, combine 2 Tablespoons olive oil, 3-4 cloves garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle over the tomatoes and toss to coat. Roast at 400°F for 8-10 minutes.

Make the crostini. Slice a baguette to desired thickness. Spread slices on a rimmed baking sheet and brush each slice with olive oil. Toast at 400° for 8-10 minutes, along with the tomatoes.

Assemble the burrata plate. Let the tomatoes cool slightly, then transfer to a serving plate. Place the burrata on top. Add fresh basil and drizzle with pesto and olive oil.

Serve. Serve with crostini.

Recipe Variations

Use any variety of pesto (homemade or store bought)
Use fresh tomatoes instead of roasted tomatoes
Follow my recipe for blistered tomatoes to make them on the stovetop
Use basil or garlic flavored olive oil
Add crushed red pepper flakes for heat
Serve with crackers or fresh veggies

storing & reheating

Leftover burrata can be stored, covered, in the refrigerator for up to 3 days. For best results, remove from fridge and enjoy at room temperature or warmed slightly.