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Summer tomatoes and burrata shine in this beautiful platter of creamy silky cheese with delicious slow-roasted, cooked-to-perfection tomatoes.
Why We Love This Recipe
This recipe is so easy to make it almost makes itself. The burrata cheese is gloriously smooth and silky on the inside and firm on the outside. The tomatoes are roasted in sugar, salt, and extra virgin olive oil, but retain their structure and share. When served on sliced toasted bread, this recipe delivers savory, crunchy, creamy, robust flavors and textures.
Ingredients
- Burrata Cheese – A soft cow’s milk Italian cheese made with a firm outside layer and a soft and creamy inside.
- Ripe Cherry Tomatoes – Fresh from the farm tomatoes are always the best if you can find them. If not, choose tomatoes that are ripe but not soft. They should be a bright color and have a little bit of “give” when you squeeze them.
- Rustic Bread or a Baguette – Select a bread that will hold up to the cheese and tomatoes once it is toasted.
- Fresh Lemon Juice
- Sugar
- Extra Virgin Olive Oil
- Fresh Basil Leaves
- Salt and Pepper
Let’s Make Burrata and Tomato Confit
- Slice cherry tomatoes in half lengthwise.
- Toss them in sugar, salt, and fresh lemon juice and let them sit for 15 minutes.
- Pour extra virgin olive oil and roast for 30 minutes at 350°.
- Slice a rustic loaf of bread or a baguette, brunch the tops with extra virgin olive oil, and toast for 15 minutes in a 325° oven.
- When tomatoes are done, spoon them around the edges of a platter.
- Pour the juices of the tomatoes and olive oil into the center of the tomato ring.
- Place the burrata ball in the center of the ring and pull it apart so that it fills the center space.
- Add fresh basil leaves for garnish and serve with toasted bread.
Krazy Kitchen Mom Tips
- Store burrata cheese in its container with the liquid.
- To get to most creaminess out of the cheese, remove it from the refrigerator and let it come to room temperature before pulling it apart.
- To make a more rustic presentation of this dish, break the burrata into small pieces and place them on a bed of tomato confit.
More KKM Favorit Recipes
Burrata with Tomato Confit
Burrata with Tomato Confit
Ingredients
- 1 ball burrata cheese
- 1 pint cherry or grape tomatoes
- 1 tbsp fresh lemon juice
- 1 tbsp sugar
- 1.2 tbsp salt
- 1/4 cup extra virgin olive oil
- fresh basil leaves for garnish
- 6-8 slices rustic or country style bread
Instructions
For Tomato Confit
- Preheat the oven to 350°.
- Slice cherry tomatoes in half lengthwise.
- Toss them in sugar, salt, and fresh lemon juice and let them sit for 15 minutes.
- Pour extra virgin olive oil and roast for 30 minutes at 350°.
For Toasted Bread
- Slice a rustic loaf of bread or a baguette, brunch the tops with extra virgin olive oil, and toast for 15 minutes in a 350° oven.
Assembly
- Spoon roast tomatoes around the edges of a platter.
- Pour the juices of the tomatoes and olive oil into the center of the tomato ring.
- Place the burrata ball in the center of the ring and pull it apart so that it fills the center space.
- Add fresh basil leaves for garnish and serve with toasted bread.
Notes
Krazy Kitchen Mom Tips
- Store burrata cheese in its container with the liquid.
- To get to most creaminess out of the cheese, remove it from the refrigerator and let it come to room temperature before pulling it apart.
- To make a more rustic presentation of this dish, break the burrata into small pieces and place them on a bed of tomato confit.
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