Recipes from the Grapevine Cottage

Recipes --> Appetizers --> Roasted Tomatoes and Burrata

Roasted Tomatoes and Burrata

After visiting Nesso and enjoying the Burrata appetizer so much, Linda decided she would attempt to recreate it at home. And I think hers was every bit as good as Nesso!

Serves 6


Let an 8 to 10 ounce ball of fresh burrata cheese come to room temperature
baguette or rustic Italian bread sliced into 1/2" thick slices
2 cups of cherry tomatoes
4 cloves of garlic, minced
about 3 to 4 tablespoons of olive oil
Kosher salt and ground pepper
aged Balsamic vinegar
small onion, thinly sliced and separated into rings


Brush bread slices lightly with olive oil and carefully broil under oven broiler, letting the bread get just a little brown on one both sides. Do this first, set bread aside and then heat oven to 425 degrees.

Toss tomatoes and onions with garlic, olive oil and salt & pepper. Spread foil out on a shallow baking pan and spread tomatoes around, topping with a bit more olive oil if needed. Roast in the oven for about 15 minutes, or until tomatoes are softened and onions lightly carmalized.

Place Burrata on a platter and scatter roasted tomatoes and onions around the cheese. Drizzle with Balsamic vinegar, and garnish with slivers of fresh basil, or in our case because our basil crop is history, we warmed some fresh pesto, and garnished with that instead.