🍅 Roasted Tomato Burrata
This Roasted Tomato Burrata is ready in 25 minutes. Cherry tomatoes roast in extra-virgin olive oil until they burst, then sit over a creamy ricotta base with a whole burrata in the center. Chili flakes and basil finish the skillet. Toast is for scooping.
I love how little this asks of you. The oven does the tomatoes. That extra basil is not optional. 🌿
Jump to Recipe ↓ 🍅
Why You’ll Love This Skillet 🌿
- 🍅 Ready in 25 minutes
- 🧀 Cool burrata in the center
- 🔥 Burst roasted tomatoes
- 🌶️ Chili flakes on top
- 🌿 Fresh basil
- 🥖 Built for toasted bread
- 🍽️ Anti-inflammatory Mediterranean appetizer
Why This Dish Fits an Anti-Inflammatory Mediterranean Plate
Tomatoes, extra-virgin olive oil, garlic, basil, and a modest amount of cheese are the pattern. The ricotta layer under the tomatoes keeps the skillet creamy without a heavy sauce. Chili flakes give you the heat from the photo.
Add the burrata after the tomatoes come out of the oven. If it bakes, it weeps and loses the center.
Frequently Asked Questions ❓
Can I skip the ricotta layer? 🧀
Yes. The photo has a creamy base under the tomatoes. Whipped ricotta or thick Greek yogurt both work.
What if I cannot find burrata? 🧀
Fresh mozzarella plus a spoon of cream, or a ball of buffalo mozzarella. Burrata is what you see in the center.
Can I use a baking dish instead of cast iron? 🍳
Yes. Any small oven-safe skillet or dish is fine.
What bread should I toast? 🥖
Thick sourdough or baguette. Brush it with olive oil and toast until the edges are dark gold.
🍅 Roasted Tomato Burrata
Ingredients 🛒
- 2 cups cherry tomatoes
- 3 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, sliced
- ½ teaspoon chili flakes
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¾ cup ricotta or thick Greek yogurt
- 1 ball burrata (about 8 oz / 225 g)
- ¼ cup fresh basil, sliced
- 1 teaspoon balsamic vinegar or lemon juice
- Toasted bread, to serve
Instructions 👩🍳
- Heat the oven to 425°F (220°C).
- Toss the tomatoes with 2 tablespoons olive oil, garlic, chili flakes, salt, and pepper in a small skillet. Roast 15–17 minutes, until they burst and the oil turns red.
- Stir the ricotta or yogurt with a pinch of salt and spread it around the edge of a warm serving skillet or shallow bowl, leaving space in the center.
- Spoon the hot tomatoes and their oil over the creamy base. Set the burrata in the middle.
- Finish with basil, the remaining olive oil, and balsamic or lemon. Serve at once with toasted bread.
Nutrition
| Nutrient | Per serving (1/4, without bread) |
|---|---|
| Calories | 280 |
| Protein | 12g |
| Net carbohydrates | 6g |
| Total carbohydrates | 7g |
| Fiber | 1g |
| Total fat | 23g |
| Sodium | 380mg |
Estimates based on tomatoes, olive oil, ricotta, and burrata. Bread is extra. Exact numbers vary with burrata size.
Notes & Tips 💡
- Take the burrata out of the fridge 15 minutes ahead so the center is spoonable.
- Extra-virgin olive oil is the sauce. Do not drain it off the tomatoes.
- If the tomatoes look dry in the oven, add another spoon of oil.
- A pinch more chili flakes at the table matches the photo.
- This is best eaten the minute it hits the table, while the tomatoes are hot and the burrata is cool.
This Roasted Tomato Burrata is juicy, creamy, and done in 25 minutes. A simple skillet built on olive oil, tomatoes, basil, and burrata. 🍅🧀
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
