Put a cherry (tomato) on top.
Now is the time for something a little indulgent, a little special, and a lot unfussy. In other words, now is the time for burrata with roasted on-the-vine cherry tomatoes.
Official tomato season will not start for another couple of months. But luckily, most grocery stores carry several types of good-quality hothouse tomatoes year round. Raw tomatoes with fresh burrata or mozzarella would work fine here. But roasted on-the-vine tomatoes really makes it into something more flavorful, and a little more dramatic.
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A Few Notes
Roasting the vine tomatoes with olive oil turns them sweet and jammy. Paired with creamy burrata and topped with good olive oil and a generous sprinkle of flaky sea salt, this dish goes from pleasant caprese to next-level fabulous.
Feel free to adapt this a bit. If you can’t find the exact ingredients for burrata with roasted vine tomatoes, just pour some loose grape tomatoes on a pan and roast. Ina does something like this. No burrata? Fresh mozzarella slices make a good substitute.
Before pulling them out of the oven because they look done, test one. Try pulling it off the vine. If it does not immediately give, roast them for another few minutes. They should fall off the vine. To transfer to the serving plate, I recommend a flat spatula, and not lifting the vine to make sure they stay on for effect.
What is your favorite cheese or Italian appetizer? Share in the comments, below.
Burrata With Roasted Vine Tomatoes
- 1 pound cherry tomatoes on the vine, in several clusters
- 8 ounces fresh burrata
- 1 tablespoon extra-virgin olive oil, plus more to garnish
- 12 turns freshly-cracked black pepper
- generous pinch flaky sea salt, such as fleur de sel or Maldon
- 1 tablespoon aged balsamic vinegar, optional
- Preheat oven to 425°F and line a rimmed baking sheet with parchment.
- Place the clusters of tomatoes on the baking sheet. Drizzle with olive oil.
- Roast on the center rack of the oven for 30 minutes, until the tomatoes are nicely roasted and a tomato easily pulls off of the vine. If it does not come off right away, put the tomatoes back in the oven for an additional five to 10 minutes.
- Using a flat spatula to transfer the tomatoes to a serving platter, arrange the tomatoes, and surround them with large pieces of burrata. Drizzle all over with olive oil, aged balsamic, and garnish to taste with flaky sea salt and fresh pepper. Serve warm or at room temperature.