If you want to create a visually beautiful appetizer that tastes as good as it looks, this is your dish! There is nothing better than cutting open a ball of great burrata and seeing all its creamy goodness fall out onto a plate. Many garnishes can be used. I have had burrata topped with various types of fruit compote and balsamic glaze, but my all-time favorite is burrata topped with roasted cherry tomatoes and olive oil. Roasted tomatoes add a wonderful tangy flavor to an already delicious cheese.
FAQs
What is the difference between Burrata and buffalo Mozzarella?
Both Cheeses may look the same outwardly but are very different. Buffalo mozzarella is soft and smooth elastic-like cheese with a nice tangy flavor, while burrata has a creamy cheese that falls out of the burrata when opened.
How long does Burrata keep in the refrigerator?
Unopened burrata can be stored in an airtight container in the fridge for up to 5 days. Once it is cut, it should be eaten immediately.
Are you supposed to drain burrata?
Yes, you should drain the watery milky liquid before serving. Just use a slotted spoon to drain excess liquid before placing it on a dish.
How do Italians eat burrata?
In Italy it is eaten with tomatoes and basil. Usually spread across coistini.
Ingredients
One package Cherry Tomatoes on the vine
One large ball of burrata at room temperature
Olive Oil to taste
Crystal Diamond Salt to taste
Recommended Kitchen Tools( Amazon)
One 13×18 inch rimmed baking sheet with rack
Instructions
Gently (I use a spatula to pick them up) put one package of vine-ripened cherry tomatoes on an 18×13-inch rimmed baking sheet with a rack. Brush with olive oil. Sprinkle with salt to taste, and roast in a 300-degree preheated oven for an hour and a half.
Take one ball of burrata and cut it into fourths. Place the skin-side down on a rectangular platter. Top the burrata with the roasted tomatoes and drizzle some olive oil over the top.
Serve immediately with toasted slices of artisan bread or crackers of your choice.
Burrata with Roasted Cherry Tomatoes Appetizer
Ingredients
- 1 cherry tomatoes on the vine
- Crystal Diamond Salt
- 1-2 Tbsp Olive Oil
- burrata
- 1 bunch fresh basil as garnish
Instructions
- Preheat oven to 300 degrees
- Gently ( I use a spatula to pick them up) put one package of vine-ripened cherry tomatoes on an 18×13-inch rimmed baking sheet with a rack. Brush with olive oil. Sprinkle with salt to taste, and roast in oven for an hour and a half. Let them cool for a few minutes;.
- Take one ball of burrata and cut it into fourths. Place the skin-side down on a rectangular platter. Top the burrata with the roasted tomatoes and drizzle some olive oil over the top.
- Serve immediately with toasted slices of artisan bread or crostini
