FROM YOSHITHA’S KITCHEN
Warm Garlic Tomato & Burrata Appetizer
By Yoshitha ·
There is something magical about the contrast of warm, blistered tomatoes bursting with garlic oil against a cool, creamy ball of burrata cheese. Whether you are serving this as an elegant appetizer for two to share or treating yourself to a luxurious weekend solo brunch, this dish hits every single mark. It takes less than 10 minutes to make, but the presentation looks like pure luxury.
Wash and halve your cherry tomatoes.
Peel two cloves of garlic and smash them with the flat side of your knife to release the natural oils.
Heat one tablespoon of olive oil in a skillet over medium-high heat. Toss in the halved tomatoes and smashed garlic cloves. Season generously with sea salt and cracked black pepper. Fry for about 4–5 minutes, shaking the pan occasionally, until the tomatoes start to soften, release their juices, and get slightly blistered.
Transfer the warm garlic cherry tomatoes and their flavorful oil onto your serving plate, spreading them into an even layer.
Drizzle the aceto balsamico crema over the warm tomatoes and top with a handful of fresh basil leaves.
Gently place the creamy burrata on top of the tomatoes, basil and balsamic glaze. Serve immediately while the tomatoes are still warm!
Warm Garlic Tomato and Burrata Appetizer
Ingredients
The Warm Tomato Base
- 200g cherry tomatoes, halved
- 2 garlic cloves, smashed
- 1 tbsp extra virgin olive oil
- salt and black pepper (to taste)
The Cheese & Toppings
- 1 fresh burrata ball (approx. 150g)
- A handful of fresh basil leaves, torn
- 1.5 tbsp aceto balsamico crema (balsamic glaze)
Instructions
- Sauté the aromatics and veg by heating 1 tbsp of olive oil in a pan over medium-high heat, adding the smashed garlic and halved cherry tomatoes.
- Season the pan with a generous pinch of salt and black pepper, and fry for 4–5 minutes until the tomatoes are soft, juicy, and lightly blistered.
- Transfer the warm tomatoes and all the flavorful garlic oil to a serving plate, spreading them into an even layer.
- Drizzle the aceto balsamico crema over the warm tomatoes and top with fresh basil leaves.
- Gently place the creamy burrata on top of the tomatoes, basil and balsamic glaze. Serve immediately while the tomatoes are still warm.
Notes
(Note: Macronutrients calculated per appetizer serving based on 2 portions total, excluding side bread)
Tips for Success
- Don’t Overcook the Tomatoes: You want them to soften and blister, but not completely collapse into a smooth sauce. They should still hold their shape.
- Bring Burrata to Room Temp: Take the burrata out of the fridge about 15–20 minutes before assembling. If it’s ice-cold, it mutes the delicate, creamy flavor of the stracciatella inside.
- Serve with Bread: This dish practically begs for a toasted piece of sourdough or a crusty baguette to scoop up the leftover garlic oil and cheese.
Why You’ll Love This Dish
The Temperature Contrast: The hot, bursting tomatoes melt into the chilled, creamy core of the burrata for a perfect bite.
Effortless Elegance: It requires zero culinary skills and minimal cooking, but looks incredibly high-end on a plate.
Flavor Explosion: Rich olive oil, sweet balsamic reduction, pungent garlic, and fresh basil create the ultimate Mediterranean profile.
Versatile Sizing: Easily scales up for dinner parties or scales down into a rich, single-serving brunch bowl.
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