Roasted Tomatoes with Garlic & Burrata Cheese
Blistered cherry tomatoes and whole roasted garlic cloves tossed with fresh herbs and olive oil, mashed into a rustic sauce in a cast iron skillet, and finished with creamy mini burrata balls warmed just enough to soften in the center. Served straight from the skillet with toasted bread.
Equipment
- 8-inch cast iron skillet
- cutting board
- chef's knife
- fork & spoon
Ingredients
- 2 cups cherry or grape tomatoes (washed & dried thoroughly)
- 8 cloves garlic (peeled & left whole)
- 3 Tbsp olive oil (extra virgin)
- 1 Tbsp fresh rosemary (finely chopped)
- 1 tsp fresh thyme (finely chopped)
- 1 tsp crushed red pepper flakes
- ½ tsp kosher salt
- ½ tsp freshly cracked black pepper
- 4 mini burrata cheese balls (at room temperature)
- 2 Tbsp Parmesan cheese (freshly grated)
- handful of fresh basil leaves (for garnish)
- toasted flat bread, pita, or baguette slices (for serving)
Instructions
- Preheat oven to 350°F (175°C).
- In an 8-inch cast iron skillet, combine the cherry tomatoes and whole peeled garlic cloves.
- Sprinkle in the chopped rosemary, thyme, red pepper flakes, salt, and black pepper. Drizzle olive oil over everything. Toss directly in the pan until everything is evenly coated.
- Place the skillet in the center of the oven and roast for 25 minutes, until the tomatoes are soft, blistered, and just starting to burst, and the garlic is tender. Start checking at the 20-minute mark.
- Remove the skillet from the oven and turn the oven off. Using a fork, lightly mash all of the roasted garlic cloves and about half of the tomatoes. Stir gently to incorporate the garlic paste and tomato juices into the oil and spices, creating a rustic sauce.
- Create four small wells in the tomato mixture. Gently place one mini burrata ball into each spot. Using a spoon, drizzle a bit of the warm tomato oil mixture over the tops of the burrata.
- Return the skillet to the still-warm (but off) oven for about 1 minute, just long enough for the burrata to warm through and become creamy in the center without melting completely.
- Finish by sprinkling freshly grated Parmesan over the top and garnish with fresh basil leaves. Serve immediately straight from the skillet with toasted flatbread, pita, or baguette slices for scooping.
Notes
Make ahead:
- Roast and mash the tomato and garlic base up to 1 day ahead. Refrigerate in an airtight container.
- When ready to serve, warm the base gently in an oven-safe skillet, then add room temperature burrata and follow Steps 6 and 7 fresh.
- Never add burrata ahead of time. Always add fresh just before serving.
How to store:
- Store leftovers (without burrata) in an airtight container in the refrigerator for up to 3 days.
- Burrata does not store well once warmed. It's best enjoyed the day it is made.
- The roasted tomato base alone makes a wonderful pasta sauce or bruschetta topping!
How to reheat:
- Reheat the tomato base gently in an oven-safe skillet over medium-low heat until warmed through.
- Add fresh room temperature burrata to the reheated base and follow Steps 6 and 7 for best results.
- Do not microwave burrata. It will lose its texture entirely.
Freezing:
- Not recommended for the full assembled dish. Burrata does not freeze well.
- The roasted tomato and garlic base alone can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before adding fresh burrata, or use for pasta or bruschetta.