Introduction
Roasted tomatoes paired with creamy burrata cheese and fragrant basil pesto create a deliciously simple dish that’s perfect for any occasion. This recipe highlights fresh ingredients, bringing out the natural flavors of each component. Serve it with crusty bread for a delightful appetizer or a light meal.
Ingredients
200g/6 oz fresh burrata cheese (Aus: Paesanella is my go-to, Note 1)
1/4 cup basil pesto, preferably homemade, recommended but not essential (Note 2)
Roasted Tomato Ingredients
500g/1 lb (4 cups) cherry or grape tomatoes
2 tbsp extra virgin olive oil
2 tbsp eschalot, finely chopped (US: shallot), ~1/2 small (Note 3 subs)
1/2 tsp cooking/kosher salt
1/4 tsp black pepper
2 tsp sherry vinegar (or apple cider or red wine vinegar)
Serving Ingredients
1/2 tsp salt flakes (or half the quantity for cooking/kosher salt) (Note 4)
1 tbsp extra virgin olive oil, a good one is best, for finishing
Few fresh basil leaves, for sprinkling (Note 2)
Warmed crusty bread, for mopping
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Yield
Serves 2-4 as an appetizer
Detailed Directions and Instructions
De-chill the Burrata
Take the burrata out of the fridge and leave it on the counter for 30 minutes to remove the chill. Keep it submerged in its water while resting.
Prepare the Oven
Preheat the oven to 200°C/400°F (or 180°C if using a fan oven).
Roast the Tomatoes
1. In a bowl or directly on a tray, toss the cherry tomatoes with the extra virgin olive oil, finely chopped eschalot, salt, and black pepper.
2. Spread the tomatoes out on a tray and roast them in the oven for 10 minutes, or until they are softened but not fully collapsed.
Add Vinegar
Carefully push the roasted tomatoes to one end of the tray. Drizzle sherry vinegar (or your chosen vinegar) over the exposed area of the tomatoes. There is no need to mix.
Assemble the Dish
1. Gently transfer the roasted tomatoes to a serving plate, arranging them in a single layer.
2. With great care, drain the water from the burrata tub. Roll the burrata into your hand and place it gently on top of the tomatoes.
Finish and Serve
1. Drizzle a tablespoon of high-quality extra virgin olive oil over the entire plate.
2. Dollop the basil pesto randomly across the dish.
3. Sprinkle with salt flakes and add a few fresh basil leaves on top.
Serve with Bread
Present the dish with warmed crusty bread on the side.
Enjoy Eating!
Nominate someone to break into the burrata with a serving spoon. Allow the creamy center to ooze out, and make sure to scoop up a bit of everything to pile onto the bread. Don’t forget to mop the plate clean, as the juices are the most delightful part!
Notes
Note 1
For burrata cheese, Paesanella is recommended.
Note 2
Homemade basil pesto is preferred, but store-bought works as well.
Note 3
Eschalot can be substituted with shallots.
Note 4
Use salt flakes or half the quantity of cooking/kosher salt for seasoning.
Cook techniques
De-chill Burrata
Remove the burrata cheese from the fridge and let it sit at room temperature for 30 minutes. This process helps to enhance its creamy texture and flavor. Keep it submerged in its packaging water until ready to use.
Roasting Tomatoes
Preheat your oven to 200°C/400°F (180°C fan) before roasting. Toss cherry or grape tomatoes with extra virgin olive oil, finely chopped eschalot (shallot), cooking salt, and black pepper. Spread the mixture on a tray and roast for 10 minutes until softened but not fully collapsing.
Adding Vinegar
After roasting the tomatoes, gently push them to one side of the tray and drizzle sherry vinegar over them. There is no need to mix—let the vinegar enhance the flavor as the tomatoes rest.
Assembling the Dish
Transfer the roasted tomatoes to a plate, arranging them in a single layer. Gently drain excess water from the burrata and place it on top of the tomatoes.
Finishing Touches
Drizzle good quality extra virgin olive oil over the assembled plate. Add dollops of basil pesto and sprinkle with salt flakes and fresh basil leaves for added flavor and presentation.
Serving with Bread
Serve the dish with warmed crusty bread on the side. This allows for mopping up the delicious juices and flavors on the plate, making it a complete experience.
FAQ
What is burrata cheese?
Burrata is a fresh Italian cheese made from mozzarella and cream. It has a creamy interior that oozes when cut, offering a rich, flavorful experience.
Can I use other types of tomatoes?
Yes, you can substitute cherry or grape tomatoes with other varieties, but the roasting time may vary. Ensure they are small enough to soften well.
Is homemade basil pesto necessary?
While homemade basil pesto is recommended for the best flavor, store-bought pesto can be used as a convenient alternative.
Can I substitute sherry vinegar?
Yes, sherry vinegar can be replaced with apple cider vinegar or red wine vinegar, depending on your flavor preference.
What type of bread is best to serve with this dish?
Crusty bread such as ciabatta, baguette, or sourdough is ideal for mopping up the delicious juices from the dish.
Conclusion
This delightful dish marries the creamy richness of burrata cheese with the robust flavors of roasted tomatoes and aromatic basil pesto. It’s a perfect appetizer or main course, bringing together simple ingredients to create an exquisite dining experience. Enjoy it with warm crusty bread for the ultimate indulgence.
More recipes suggestions and combination
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