Burrata with sticky roast cherry tomatoes and fresh basil

This side dish it artful simplicity. If you can manage to get your hands on some fresh Burrata, this recipe is such a gorgeous treat on a lazy, sunny afternoon and must be eaten alfresco with a chilled glass of rosé in hand. Burrata is a fresh Italian cheese made from mozzarella and cream, the outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it a lovely soft texture. It is traditionally served fresh and at room temperature.Once roasted, the cherry tomatoes become sticky, juicy with soft skins and are a perfect pair to the creamy Burrata.


  • 200g cherry tomatoes, halved

  • 1 fat garlic clove, crushed

  • 3 tbsp extra-virgin olive oil, plus extra for drizzling

  • 1 tbsp balsamic vinegar

  • Small handful of fresh basil, plus extra to serve

  • ½ lemon, juice

  • 100g whole burrata (or buffalo mozzarella)

  • 1 tbsp toasted pine nuts​


  1. Heat the oven to 180°C/160°C fan/gas 4. Toss the cherry tomatoes and garlic on a small baking tray with a drizzle of olive oil and some salt and black pepper. Roast for 45 minutes, then drizzle over the balsamic vinegar and leave to cool.

  2. Divide the roasted tomatoes between 2 plates, top each one with the burrata, then scatter with the torn basil leaves and pine nuts, squeeze the lemon juice and season. Add another drizzle of baslamic for good measure.

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