Roasted Tomatoes with Burrata and Balsamic Glaze

Roasted tomatoes with burrata and balsamic reduction are a simple, fresh, and elegant summer appetizer that comes together with very little effort. Juicy grape tomatoes are roasted with garlic, olive oil, oregano, and kosher salt until they become sweet, tender, and full of flavor. Then they are served with creamy burrata cheese, a drizzle of tangy balsamic reduction, and fresh basil. Add sliced French baguette on the side, and you have an easy appetizer that feels special enough for entertaining but relaxed enough for a casual evening on the patio.

You’ll Love This

• It’s fresh, simple, and full of flavor. Grape tomatoes become incredibly juicy as they roast, and the garlic, olive oil, and dried oregano bring out their natural sweetness. The cool, creamy burrata balances the warm tomatoes beautifully, while balsamic reduction and fresh basil add a classic sweet, tangy, and herbaceous finish.
• It’s quick and easy to prepare. The prep work is minimal: wash the tomatoes, slice the garlic, add the seasonings, and roast. This roasted tomato appetizer is ideal for dinner parties, family gatherings, summer cookouts, or any time you want something impressive without spending too much time in the kitchen.
• It’s perfect for summer entertaining. Ripe tomatoes, fresh basil, creamy cheese, and crusty bread are a combination that always feels bright and satisfying. Serve it warm from the oven or let it sit at room temperature while guests arrive. Either way, it is a flavorful appetizer that pairs perfectly with sliced baguette.

Instructions

For the best texture, wait to open the burrata until the tomatoes are finished roasting and you are ready to assemble the dish. Burrata is soft, delicate, and creamy, so adding it at the end keeps it fresh and makes the appetizer look beautiful when served.

Add the grape tomatoes to a small baking dish. Choose a dish that holds the tomatoes in a fairly even layer so they roast well and release their juices into the olive oil and seasonings.

Add the thinly sliced garlic, dried oregano, and olive oil to the tomatoes. The garlic will soften and flavor the tomatoes as they roast, while the oregano adds a savory herb note that works especially well with the balsamic reduction.

Season the tomatoes with a couple of moderate pinches of kosher salt. Salt helps bring out the tomato flavor and balances the richness of the burrata.

Stir until the tomatoes are evenly coated with the olive oil, garlic, oregano, and salt. Roast them in a 400 degree oven for 30 minutes, or until the tomatoes are tender, juicy, and beginning to burst.

Once the tomatoes are roasted, add the burrata cheese directly on top or nestle it into the warm tomatoes. Garnish with fresh basil for color and freshness.

Drizzle the balsamic reduction over the roasted tomatoes and burrata. Serve immediately with sliced French baguette, making sure to scoop up plenty of the warm tomato juices, creamy cheese, and sweet balsamic in every bite.

Tips

• You can serve this appetizer warm or at room temperature. That makes it a great make-ahead-style dish for parties. Set it out near the beginning of your gathering and let everyone enjoy it as they arrive. The flavors continue to develop as the tomatoes sit with the olive oil, garlic, herbs, and balsamic reduction.
• Don’t skip the balsamic reduction. It is made by simmering balsamic vinegar until it reduces and thickens enough to coat the back of a spoon. The result is sweet, tangy, and concentrated, and it adds a major flavor boost to the roasted tomatoes and creamy burrata.
• Use leftover roasted tomatoes in other meals. Store leftovers in the refrigerator for up to a week. They are delicious served over crispy crostini, tossed with pasta, spooned over grilled bread, or added to pizza sauce or pasta sauce for extra flavor.
• Save the juices from the baking dish. The mixture of olive oil, tomato juices, balsamic reduction, garlic, and oregano is one of the best parts of this recipe. Use the baguette to soak it up, or spoon it over the burrata before serving.

Can I use cherry tomatoes instead of grape tomatoes?

Yes. Cherry tomatoes work well in this roasted tomato burrata appetizer. You can also use smaller Roma tomatoes if that is what you have. If the tomatoes are larger, cut them in half or quarters before roasting so they are easy to spoon onto slices of French baguette.

Do you have to peel grape or cherry tomatoes?

No, there is no need to peel grape or cherry tomatoes for this recipe. Their skins are tender, and roasting softens them even more. Some tomatoes may burst in the oven while others stay mostly intact, and both textures work well in this dish.

Can I use canned tomatoes?

Canned tomatoes are not the best choice for this recipe. Fresh grape tomatoes, cherry tomatoes, or small ripe tomatoes will give you the best texture and flavor. This appetizer is especially good when made with plump, juicy tomatoes from the garden or farmers market.

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