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.
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
Instructions
Preparation
- 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.