The viral feta craze has taken the world by storm. Let’s give burrata a some lovin’, served with balsamic blistered tomatoes and fresh herbs.
Our local grocery store is officially out of feta. I went to grab some so I could make this Eggs in Purgatory Skillet one night for dinner this week and BOOM… the shelf was empty. Next to the lonely space was a few containers of burrata so I figured… let’s get crafty and create something new.
I’ve always been a big fan of burrata. Silky, smooth mozzarella filled with cream… I mean, come on. What’s not to love here? It truly is a heavenly cheese. It’s pretty versatile, too! Works wonders on flatbread pizza, dolloped into soup, and it pairs really well with grilled peaches in the summer.
INGREDIENTS FOR BALSAMIC BLISTERED TOMATOES WITH BURRATA:
Cherry Tomatoes: I absolutely adore the flavor of roasted cherry tomatoes. They slightly caramelize on the outside, which creates a huge depth of smokey-sweet flavor. Can you use another variety of tomatoes in this recipe? Probably. However I’d recommend cherry or grape tomatoes for the best results.
Balsamic Vinegar: There’s some sort of magic that happens when you heat balsamic vinegar. It thickens, the acidity vanishes and it becomes this sweet liquid gold that’s almost indescribable. Balsamic + tomatoes are an excellent combination so we’re gonna roll with it on this recipe.
Olive Oil: I’m a little obsessed with Greek olive oil. I recently discovered a gal in Huntersville that sells some from her parent’s olive farm in Sparta. How cool is that?
Garlic: I don’t think this ingredient needs an explanation. Is it mandatory? No. Is it recommend? Always. Garlic is like bacon, it makes everything better.
Herbs: Oregano does wonders with tomatoes. I used dried oregano in this recipe because that’s what I had on hand. I also like to sprinkle some fresh basil and Italian parsley before serving for an extra pop of freshness.
Seasonings: A good shake of salt and pepper will do the trick. To take things over the top, I opt for a heavy sprinkle of red pepper flakes. I’m a huge fan of heat, so this is right up my alley. Not very fond of spicy foods? No problem, the red pepper flakes are totally optional.
MORE CHEESY RECIPES YOU MIGHT LIKE:
- 8 oz. Burrata
- 2 Cherry Tomato Clamshells
- 6 Garlic Cloves, smashed
- 1 Tbsp. Olive Oil
- 2 Tbsp. Balsamic Vinegar
- ½ tsp. Dried Oregano
- 2 tsp. Dried Red Pepper Flakes, optional
- Salt + Pepper, to taste
- Fresh Italian Parsley and Basil, to garnish
- Pesto, for serving
- Preheat oven to 400F.
- Add tomatoes and garlic to a roasting dish and pour over olive oil, balsamic vinegar, dried oregano, red pepper flakes and salt + pepper. Shake to combine.
- Bake for 30 minutes, or until tomatoes have blistered and are splitting. Remove from oven and set aside.
- Spoon blistered tomatoes onto a serving platter and top with burrata, pesto and crostini. Enjoy immediately.
NOTES ON THIS RECIPE:
- Want to mix things up? Try adding marinated artichoke hearts, Kalamata olives or your favorite Italian meat during the baking process. Can we say antipasto? 😉
- The pesto isn’t mandatory, just a nice addition. I’ve got a few on the blog if you want to make yours from scratch. Check them out here.
- I thought about adding white wine, lemon juice or a drizzle of honey at the end. Those will be spin-off blogs, but pleases let me know if you try any of those in the comments!
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