Charred tomatoes and burrata, topped with nutty pesto. This platter makes for a perfect dip bowl, salad, and side dish. My favourite thing is just to scoop some of it over a crostini and munch along with a glass of good Chardonnay.
Okay, so my obsession with cherry tomatoes doesn’t seem to be going anywhere. And I just keep finding new things to do with them. This one is a pretty straightforward recipe and the flavours are as classic Italian as they get. Tear apart the burrata over the hot charred tomatoes and it melts beautifully.
And it acts as such a good side dish and addition to your party platters. And thanks to all the passive cooking, you can chuck it in the oven and go about other tasks while the tomatoes get cooked.
Check out some of my other favourite cherry tomato recipes –
Confit cherry tomatoes
Blistered tomato pasta
Tomato and zucchini galette
Baked tomato and feta pasta
Ingredients for charred tomatoes and burrata
- Cherry tomatoes – 200g
- Garlic, finely chopped – 1 tbsp
- Mixed herbs – 1 tsp
- Salt and pepper – to taste
- Brown sugar – 1 tsp
- Extra virgin olive oil – 1/4 cup
- Fresh basil leaves – a handful
- Pesto – 2 tbsp (Recipe here)
- Burrata cheese – 1 curd (I used one from Highland Farms although Spotted Cow Fromagerie is a great choice too)
- Crostini or lavaash chips for serving
Method
- Wash the cherry tomatoes well, shake off excess water and tip them off into a baking dish.
- Add salt, pepper, garlic, herbs, brown sugar, and olive oil and mix well.
- In a preheated oven, bake at 180 degrees Celcius for 25 minutes.
- With only the top heating on, bake for another 15 minutes at 200 degrees Celcius. This gives the tomatoes that beautiful char and smokiness.
- Dish out the tomatoes in a serving platter, and top with torn-apart basil leaves.
- Place the burrata curd on top and add pesto over it. Spread some pesto on the tomatoes as well.
- Cut into the burrata after serving and enjoy with crisps of your choice.