Many baked appetizers simply lack balance. This roasted tomato and olive dish delivers exactly that.
It’s tangy, herby, slightly sweet, and beautifully creamy once paired with burrata cheese.
The warm burst tomatoes, caramelized garlic, and briny olives come together in a way that feels rustic yet elegant, making it equally suited for weeknight dining or a centerpiece starter at a gathering.
Why This Recipe Works
Roasting enhances the natural sweetness of tomatoes while softening their texture until they practically melt on the plate.
The olives bring depth and saltiness that contrast with the mellow creaminess of burrata.
Garlic roasts into soft, buttery cloves that spread effortlessly onto warm bread or crostini.
The drizzle of honey ties everything together with just enough sweetness to balance the acidity.
The final touch of herbs ensures every bite is fragrant, fresh, and layered with flavor.
Choosing the Right Tomatoes
Cherry or grape tomatoes are excellent here because they roast quickly, hold their shape, and burst with concentrated flavor.
Roma tomatoes can also work, though they will soften more and release extra juices.
If you happen to have heirloom tomatoes, mixing in a few adds beautiful color variation and a slightly different sweetness.
The important part is using ripe, flavorful tomatoes because roasting will only intensify their natural qualities.
Selecting the Best Olives
Kalamata olives are the classic choice for their bold, briny punch.
You can substitute with Castelvetrano olives if you prefer a milder, buttery flavor.
A mix of both creates an interesting contrast in taste and color.
Pitted olives make serving easier, but leaving the pits in can help retain even more flavor during roasting.
Garlic: The Silent Star
Roasted garlic transforms from sharp and pungent to mild, nutty, and spreadable.
Leaving the cloves unpeeled during roasting protects them from burning and allows the insides to become silky smooth.
Once roasted, squeeze the soft cloves directly onto your bread or stir them gently into the tomato mixture for a deeper flavor base.
The Role of Burrata
Burrata is mozzarella’s more indulgent cousin, filled with stracciatella and cream.
When placed over the hot roasted vegetables, the outer shell gently melts, while the center oozes into the dish.
This creaminess creates a luxurious contrast with the acidity and saltiness of the roasted ingredients.
If burrata is unavailable, fresh mozzarella or ricotta can be substituted, though the effect will be slightly less decadent.
Herbs and Seasoning Balance
Dried oregano and basil provide earthy undertones during roasting.
Fresh dill and basil at the end add brightness and color, lifting the entire dish.
Red pepper flakes bring subtle heat without overwhelming the palate.
The drizzle of honey is essential—it balances out the saltiness of the olives and the acidity of the tomatoes.
A pinch of flaky sea salt before serving enhances every flavor note.
Step-by-Step Preparation
Preheat your oven to 425°F to ensure a quick, even roast.
Layer tomatoes, olives, garlic cloves, and thin slices of lemon in a baking dish.
Drizzle generously with extra virgin olive oil, ensuring everything gets lightly coated.
Sprinkle with salt, dried oregano, and dried basil.
Add a small drizzle of honey before roasting, which encourages caramelization.
Roast for 15–20 minutes until tomatoes begin to blister and garlic turns golden.
Remove from the oven and place burrata in the center of the dish.
Drizzle lightly with more honey, then scatter fresh dill, basil leaves, and red pepper flakes.
Serve immediately with bread or crostini for dipping.
Serving Suggestions
This dish works beautifully as an appetizer for a dinner party. Guests can scoop roasted vegetables onto warm slices of bread, spreading the garlic alongside burrata.
It can also serve as a light vegetarian main when paired with a grain like couscous, quinoa, or farro.
Adding grilled chicken or steak on the side turns it into a more filling dinner.
For a more Mediterranean-inspired spread, serve it alongside recipes like creamy mushroom pasta or orzo spinach tomato pasta.
Tips for Perfect Roasting
Do not overcrowd the pan; give tomatoes and olives space to roast rather than steam.
Use a ceramic or glass baking dish to retain heat evenly, though a cast iron skillet also works well.
Taste after roasting and adjust with a squeeze of fresh lemon juice if the dish feels too rich.
Serve immediately after adding burrata for the best texture contrast.
Storing and Reheating
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container for up to two days.
To reheat, warm gently in a skillet over low heat rather than microwaving, which can make the burrata grainy.
If storing, consider removing the burrata and adding fresh when serving again for the best flavor and texture.
Pairing with Bread
A rustic baguette or sourdough loaf makes the best companion for scooping and dipping.
Crostini offer a more structured option, keeping their crunch even when topped with juicy tomatoes.
For something softer, warm pita bread or flatbread also works beautifully.
Brushing bread slices with olive oil and toasting them in the oven adds a layer of crispness that pairs wonderfully with the creamy burrata.
Frequently Asked Questions
Can I make this dish ahead of time?
You can roast the tomatoes, garlic, and olives in advance, but add burrata only before serving. This keeps the cheese fresh and creamy.
What type of honey works best?
A mild clover or wildflower honey complements the tomatoes without overpowering them. Stronger honeys like buckwheat can dominate the flavor.
Can I use dried herbs only?
Yes, though fresh herbs at the end make a big difference. If using only dried, add an extra squeeze of lemon juice for brightness.
How do I prevent the tomatoes from releasing too much liquid?
Use smaller tomatoes like cherry or grape, and avoid overcrowding the pan. A higher oven temperature helps evaporate excess liquid.
What if I don’t have burrata?
Fresh mozzarella or ricotta can substitute. The dish will still be creamy, though less indulgent.
Is this dish vegetarian-friendly?
Yes, it is entirely vegetarian and can be adapted for different diets easily.
Can I make it spicier?
Yes, increase the amount of red pepper flakes or add a pinch of chili powder before roasting.
What wines or drinks pair well?
A crisp white wine like Sauvignon Blanc or a light sparkling water with lemon pairs beautifully.
Can I use green olives instead of Kalamata?
Yes, though the flavor will be milder and less tangy. Castelvetrano olives are particularly good for a buttery balance.
This roasted tomato and olive with burrata recipe brings together rich, tangy, and creamy elements in a way that feels comforting yet refined. With simple ingredients and straightforward steps, it’s an approachable dish that can elevate any meal.
Roasted Tomatoes and Olives with Creamy Burrata
Ingredients
Method
- Preheat oven to 425°F (220°C).
- In a baking dish, layer the tomatoes, olives, garlic cloves, and lemon slices evenly.
- Drizzle with olive oil, then sprinkle with salt, dried basil, oregano, and a small drizzle of honey.
- Roast for 15–20 minutes, until tomatoes blister and garlic turns golden.
- Remove from the oven and place the burrata in the center of the dish.
- Drizzle with more honey and top with fresh dill, basil, and red pepper flakes.
- Serve immediately with bread or crostini.
Notes
- Do not overcrowd the baking dish or the tomatoes will steam instead of roast.
- Serve burrata immediately after roasting for the best creamy texture.
- If leftovers are stored, remove burrata and add fresh before reheating.
Leave a Reply