Herby Roasted Cherry Tomatoes with Burrata
I love making this Herby Roasted Cherry Tomatoes with Burrata for parties or gatherings. It’s always a big hit and the best part is that it’s super easy to make and can be made ahead of time. Serve it at room temperature and you’ll be all set. I like to serve it with warmed sliced focaccia but if you’re in a pinch, crackers or crostini would be delicious as well! It’s a great appetizer for so many occasions!
Herby Roasted Cherry Tomatoes with Burrata
Herby Roasted Cherry Tomatoes with Burrata is a great appetizer for parties. It can be made ahead of time and served at room temperature!
Servings: 8
Equipment
- 2-quart baking dish
Ingredients
- 2 pints heirloom cherry tomatoes
- 1 medium shallot thinly sliced
- 6 garlic cloves smashed and peeled
- 1/3 cup olive oil
- 1 tablespoon balsamic or red wine vinegar
- 1 teaspoon Kosher salt
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon crushed red pepper flakes
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- ½ teaspoon dried oregano
- 8 ounces burrata
- 4 to 6 fresh basil leaves torn
- Crusty bread sliced (for serving)
Instructions
- Preheat oven to 400°F. Place the tomatoes, shallot and garlic in a 2-quart baking dish. Add the olive oil, vinegar, salt, pepper, red pepper flakes, fresh herb sprigs and oregano. Toss until evenly combined, and bake until the tomatoes have roasted and just begun to burst, 25 to 30 minutes.
- Transfer the warm tomato mixture (with the juices) to a serving bowl. Top with the burrata, basil, a drizzle of olive oil and a pinch of salt and pepper. Serve with crusty bread. Enjoy!
