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Roasted Garlic Cherry Tomatoes with Burrata

These Roasted Garlic Cherry Tomatoes with Burrata are sweet, jammy, and bursting with fresh summer flavor. Roasted garlic, caramelized cherry tomatoes, creamy burrata, and roasted lemon come together in one simple yet elegant appetizer. Serve everything with thick slices of grilled bread to soak up every drop of the rich tomato juices, olive oil, and creamy burrata--you won't want to leave a bite behind.
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Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: burrata and roasted tomatoes toast, fresh roasted tomatoes and mozzarella, grilled bread and roasted tomatoes, roasted tomatoes and garlic appetizer, roasted tomatoes bread dip, seasonal roasted tomatoes dip
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings

Ingredients 

  • 1 pint cherry tomatoes
  • 4 garlic cloves smashed
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly cracked black pepper to taste
  • Pinch of crushed red pepper flakes optional
  • 1 lemon halved
  • 1 ball burrata
  • Fresh basil julienned
  • Thick slices of grilled sourdough or rustic crusty bread for serving
  • Flaky sea salt for finishing

Instructions

  • Preheat the oven to 400°F.
  • Add the cherry tomatoes, smashed garlic, olive oil, kosher salt, black pepper, and crushed red pepper flakes (if using) to a small baking dish. Toss until evenly coated.
  • Nestle the lemon halves cut side down among the tomatoes.
  • Roast for 25 minutes, or until the tomatoes are blistered and softened and the garlic is tender.
  • Remove the baking dish from the oven. Squeeze the roasted lemon over the tomatoes, then lightly smash the tomatoes with the back of a spoon or fork, allowing the juices to combine with the roasted garlic and olive oil.
  • Increase the oven temperature to 450°F. Return the baking dish to the oven and roast for an additional 10–15 minutes, until the tomatoes are bubbling and beginning to caramelize and the garlic is lightly browned.
  • Remove from the oven and immediately top with the burrata and fresh basil.
  • Finish with flaky sea salt and a little extra olive oil, if desired.
  • Serve warm with thick slices of grilled sourdough or crusty bread for scooping up every last drop of the roasted tomato juices.

Notes

  • Roasting the lemon gives it a sweeter, more mellow flavor than fresh lemon juice.
  • The second roast creates deeper caramelization and richer flavor. Don't skip it!
  • Let the burrata sit at room temperature for about 20 minutes before serving for the creamiest texture.
  • Use ripe, sweet cherry tomatoes for the best results.
  • This recipe is all about the sauce! Be sure to serve it with plenty of thick, crusty grilled bread to soak up every bit of the roasted tomato juices, garlic, olive oil, and melted burrata.