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Roasted Tomatoes and Olives with Creamy Burrata

This roasted tomatoes and olives with burrata recipe is a flavorful and elegant appetizer or light main dish. Sweet blistered tomatoes, briny Kalamata olives, caramelized garlic, and fresh herbs come together with the creamy richness of burrata cheese. Finished with a drizzle of honey and served alongside toasted bread or crostini, it’s a simple yet impressive Mediterranean-inspired dish perfect for dinner parties, gatherings, or weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Italian, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 ball burrata cheese
  • 2 cups cherry or grape tomatoes ripe
  • 1 cup Kalamata olives pitted or whole
  • 4 cloves garlic unpeeled
  • 1 whole lemon thinly sliced
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon honey plus more for drizzling
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes to taste
  • 1 pinch salt to taste
  • 2 tablespoons fresh basil chopped for garnish
  • 1 tablespoon fresh dill for garnish
  • 1 loaf bread or crostini for serving

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. In a baking dish, layer the tomatoes, olives, garlic cloves, and lemon slices evenly.
  3. Drizzle with olive oil, then sprinkle with salt, dried basil, oregano, and a small drizzle of honey.
  4. Roast for 15–20 minutes, until tomatoes blister and garlic turns golden.
  5. Remove from the oven and place the burrata in the center of the dish.
  6. Drizzle with more honey and top with fresh dill, basil, and red pepper flakes.
  7. 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.