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Creamy burrata appetizer drizzled with lemon zest and smoked paprika infused oil and roasted tomatoes.

Burrata Appetizer

Rebecca Blumer
This effortless burrata appetizer features blistered cherry tomatoes, fragrant herbs, and a smoky lemon twist. A creamy, warm, and sophisticated starter that comes together in just 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 6 servings
Calories 395 kcal

Equipment

  • 10-inch Cast-Iron Skillet
  • Cookie sheet
  • Bread knife

Ingredients
 

  • 20 ounces cherry tomatoes
  • 1/3 cup good quality extra virgin olive oil
  • 1 teaspoon sea salt or kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 2-3 cloves garlic, peeled and minced
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons dried oregano
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil leaves, chopped
  • 8 ounces burrata cheese
  • 1/2 cup shaved Parmesan cheese
  • 1 French baguette, sliced
  • 6 tablespoons butter
  • 1/4 cup roasted pine nuts

Instructions
 

Prep and set the heat

  • Preheat your oven to 425°F and ensure the oven rack is centered for steady, even roasting.
  • Prepare a 10-inch cast iron skillet for roasting, which is ideal for heat retention, or use an 8x8 baking dish.

Roast the tomatoes until they burst

  • In the skillet, toss together the cherry tomatoes, olive oil, sea salt, black pepper, red pepper flakes, minced garlic, dried parsley, and dried oregano until every tomato is well coated.
  • Place the skillet in the oven and roast for 25 minutes until the tomato skins are wrinkled and split.

While the tomatoes roast, get your toppings and bread ready

  • Chop the fresh parsley and basil, and shave the Parmesan cheese so they are ready to use immediately.
  • Slice the baguette, spread each piece with butter, and arrange them in a single layer on a cookie sheet.
  • Toast the buttered bread at 425°F for 5 minutes until it becomes lightly golden and crisp.

Melt, drain, and finish in the pan

  • Remove the tomatoes from the oven. Carefully tilt the pan and spoon off approximately half of the liquid to ensure the dip is lush rather than watery.
  • Add the burrata to the center, sprinkle with half of the fresh herbs and half of the Parmesan, then stir gently as the cheese softens into a creamy sauce.
  • Finish by topping with the remaining fresh herbs, Parmesan, and roasted pine nuts. Serve immediately with the warm, toasted baguette slices.

Notes

Storage Tip: Store the leftover tomato and cheese mixture in an airtight container in the refrigerator for up to 48 hours. Reheat it gently in a skillet over low heat until the sauce becomes creamy again.
Melting Secret: For the most luxurious texture, take the burrata out of the refrigerator 30 minutes before serving so the room-temperature cheese melts instantly into the hot tomato juices.
Flavor Hack: To add extra depth to your crostini, mix a teaspoon of white miso into the butter before spreading it onto the baguette slices.
Safety Tip: The skillet will be extremely hot when coming out of the 425°F oven. Always use heavy-duty oven mitts when handling the pan or tilting it to drain liquid.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 395kcalCarbohydrates: 24gProtein: 12gFat: 29gSaturated Fat: 13gCholesterol: 42mgSodium: 680mgPotassium: 295mgFiber: 3gSugar: 5gVitamin A: 18IUVitamin C: 22mgCalcium: 210mgIron: 2.2mg
Keyword burrata, cherry tomatoes, crostini, easy appetizer
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