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platter of roasted tomatoes, burrata cheese, toasted baguette slices, and fresh basil

Burrata with Tomato Confit

Burrata with Tomato Confit
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Course: Appetizer/Snack/Brunch
Cuisine: Amercian
Keyword: cheese board, easy appetizer
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Laura Franco

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.