Braised Cherry Tomatoes with Burrata and Toasted Baguette Recipe
Braised Tomatoes with Burrata is a simple yet elegant appetizer featuring sweet cherry tomatoes gently cooked in olive oil with garlic and basil, then broiled to add a slight char. Served over creamy burrata cheese and accompanied by toasted baguette slices, this dish combines rich flavors and textures perfect for a light meal or starter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Ingredients
- ⅔ cup extra-virgin olive oil
- 2 pints cherry or grape tomatoes
- ½ teaspoon kosher salt, plus more for serving
- 4 large basil leaves, roughly torn, plus more for serving
- 8 garlic cloves, thinly sliced
- 8 ounce burrata, drained
- 16 slices baguette, grilled or toasted
Instructions
- Cook the tomatoes: In an oven-proof skillet, heat the extra-virgin olive oil over medium heat until it glistens. Add the cherry tomatoes, ½ teaspoon kosher salt, roughly torn basil leaves, and thinly sliced garlic. Cover the skillet with a lid and cook, stirring occasionally, until the tomatoes soften and release their juices, about 20 minutes.
- Broil the tomatoes: Preheat the oven broiler to high with a rack positioned in the top third of the oven. Remove the lid from the skillet and place it directly under the broiler. Allow the tomatoes to broil until they start to char slightly, approximately 5 to 8 minutes. Watch closely to prevent burning.
- Top with burrata: Meanwhile, tear the burrata cheese into bite-sized pieces and arrange it on a large serving plate. Spoon the hot braised and broiled tomatoes over the burrata. Season to taste with additional kosher salt. Garnish with extra torn basil leaves and serve alongside the grilled or toasted baguette slices for dipping and scooping.
Notes
- Using an oven-proof skillet is essential to go seamlessly from stovetop to broiler.
- Adjust broiling time based on your oven’s intensity to avoid burning the tomatoes.
- Burrata should be well-drained to avoid excess moisture on the plate.
- Serve immediately to enjoy the contrast of warm tomatoes and cool creamy burrata.
- For added flavor, drizzle with a little more extra-virgin olive oil before serving.
