Burrata with Blistered Tomatoes & Basil Oil

Name: Burrata with Blistered Tomatoes & Basil Oil
Prep time: 15 min
Cook time: 1 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 (4 oz) ball burrata, about 125 g; 250 g (9 oz) cherry tomatoes; 3 tbsp extra-virgin olive oil, divided; 1 garlic clove, thinly sliced; pinch of chili flakes; 1 tsp aged balsamic vinegar; 10 basil leaves; flaky salt and black pepper; 4 slices sourdough, toasted (skip for gluten-free)

Warm, jammy tomatoes against cold, creamy burrata. Ready in 15 minutes.

Total: 15 min
Hands-on: 15 min
Skill: Easy
Serves: 2
Cost for two: about $12

VegetarianGluten-free

Jump to recipe

Burrata is mozzarella's indulgent cousin: a thin shell of fresh cheese filled with cream and soft curds. Tear it open at the table next to warm blistered tomatoes and a bright basil oil and you have a starter that feels generous and takes almost no skill.

Ingredients

Serves

1 (4 oz) ball burrata, about 125 g
250 g (9 oz) cherry tomatoes
3 tbsp extra-virgin olive oil, divided
1 garlic clove, thinly sliced
pinch of chili flakes
1 tsp aged balsamic vinegar
10 basil leaves
flaky salt and black pepper
4 slices sourdough, toasted (skip for gluten-free)

Method

Take the burrata out of the fridge 20 minutes before serving so it is cool, not cold.
Make the basil oil: pound or finely chop the basil with 2 tbsp olive oil and a pinch of salt.
Heat 1 tbsp oil in a skillet over medium-high heat. Add the tomatoes and cook, shaking the pan, for 4–5 minutes until the skins blister and a few burst.
Add the garlic and chili for the last 30 seconds. Take off the heat and stir in the balsamic and a pinch of salt.
Set the burrata in the middle of a shallow plate, spoon the warm tomatoes around it, drizzle with basil oil and finish with flaky salt and pepper. Serve with the toast and tear it open together.

Tips

Use the best olive oil you have here; it is a raw ingredient.
If basil is out of season, use a spoon of good pesto loosened with oil.

Make ahead

Make the basil oil up to a day ahead; it keeps its color best covered in the fridge.

Plating

A shallow, dark plate makes the white burrata pop. Leave space around the edge.

What to drink

Wine: Dry Provençal rosé or a light Italian red served slightly chilled.

Zero-proof: Sparkling water with a basil leaf and lemon.

Questions

Can I use mozzarella instead?

Yes. Use fresh buffalo mozzarella torn into pieces; it is less creamy but still lovely.

Build a full menu around this dishStarter, dessert, drinks, shopping list and timeline. Cooked it? Enter this month's contestSend a photo of your plate for a chance to win. Want a chef to cook it for you?Get private chef options for your date.