If you’ve ever torn into a creamy ball of burrata and thought, “This is too fancy to make at home,” let me stop you right there. This Easy Baked Burrata Recipe is the kind of thing that looks like you spent all afternoon crafting it but really, it’s a 20-minute miracle. Whether you’re putting together easy appetizers for dinner or trying to impress your guests with housewarming appetizer ideas, baked burrata is your new best friend.
Why You’ll Love This Recipe
- Warm, creamy center wrapped in golden, bubbling tomato sauce
- Minimal ingredients, major flavor (a true quick hosting snack)
- Perfect for summer dinner appetizers or lazy Sunday grazing boards
Gather Your Goodies
Here’s what we’re working with and why:
Burrata cheese: The creamy, stracciatella-filled center is what makes this dish sing. It’s the star, so don’t skimp.
Cherry tomatoes: These little guys roast beautifully and turn into a juicy, jammy base.
Garlic cloves: Adds punch and warmth. Slice them thin and let them sizzle in olive oil for a golden, mellow flavor.
Olive oil: Use a good one. This is the canvas where all our flavors start layering.
Fresh basil: For that garden-fresh finish. Don’t skip it unless you’re out and even then, cry a little.
Salt & red pepper flakes: Just enough to wake things up, not overpower.
Toasted baguette or sourdough: Non-negotiable. You’ll need something crusty to scoop all that molten cheese and sauce.
Let’s Bring It to Life
Preheat your oven to 425°F. Grab a small baking dish that can go from stove to oven (cast iron or ceramic works beautifully).
Sauté the base: Add olive oil and sliced garlic to your dish over medium heat. Let the garlic dance till golden about 2 minutes. Add cherry tomatoes and stir. Cook for 5–7 minutes, letting them blister and get juicy.
Get it cheesy: Turn off the heat. Nestle your burrata in the center of the bubbling tomato-garlic pool.
Bake and broil: Slide the dish into the oven for about 8–10 minutes, just until the burrata is warm and the edges start to melt. If you want extra golden magic, flip on the broiler for the last 2 minutes.
Finish strong: Pull it out. Shower with basil, salt, and a flick of red pepper flakes. Serve hot with toasted bread. It should look slightly messy and absolutely irresistible.
Don’t Make These Burrata Blunders
Since this dish is so simple, every little thing counts. Avoid these easy slip-ups:
Don’t overbake the burrata. You want it soft and creamy, not blown apart like a mozzarella volcano.
Use fresh burrata. It should be plump and moist. Old burrata gets weird, fast.
Don’t skip the bread. This isn’t a spoon-and-slurp kinda recipe. You need that crunch for balance.
Yara’s Pro Tips
I’ve made this more times than I care to admit because it never lets me down. Here’s what I’ve learned in my many cozy kitchen trials:
Room temp burrata melts better. Take it out 20 minutes before you cook so it warms evenly without shocking in the oven.
Add a drizzle of balsamic glaze right before serving. That tangy sweetness? Whew. Game changer. Especially when paired with the mellow tomatoes and creamy cheese.
Serving a crowd? Use a large dish and double the recipe. Folks will hover around like it’s a fireplace in December.
Oh and this plays beautifully with a chilled glass of rosé or even a light sparkling soda for a booze-free brunch treat.
A Little Bonus from My Kitchen to Yours
Here’s something I like to call a “level-up moment.” Got leftovers? Toss the remaining tomatoes and burrata into warm pasta or even spoon over grilled chicken. Add a little of that garlicky magic from earlier and you’ve got yourself a next-day dinner winner.
You can even build a whole luncheon appetizer spread with small bites like this and something sweet to finish. That’s how we do it in this house—cozy, casual, and always a little extra.
Easy Baked Burrata
Ingredients
- – 1 burrata cheese ball
- – 1.5 cups cherry tomatoes
- – 2 garlic cloves sliced
- – 2 tbsp olive oil
- – Pinch salt
- – Red pepper flakes to taste
- – Fresh basil chopped
- – Toasted bread for serving
Instructions
- Preheat oven to 425°F.
- In an oven-safe dish, sauté garlic in olive oil till golden.
- Add cherry tomatoes and cook until blistered.
- Nestle burrata in the center.
- Bake for 8–10 minutes; broil 2 mins if desired.
- Garnish with basil, salt, and red pepper flakes. Serve hot with bread.
Notes
- Room temp burrata melts better.
- Balsamic drizzle adds a sweet contrast.
- Double for parties.
- Leftovers make great pasta toppers.
FAQs
Can I make this Easy Baked Burrata Recipe ahead of time?
You can prep the tomato-garlic base a few hours ahead and reheat it gently before adding the burrata. But hold off on baking until the last moment—burrata is best fresh and warm from the oven.
Can I use mozzarella instead of burrata?
You can, but it won’t be the same. Mozzarella melts differently and lacks the creamy center that makes burrata shine. If you must, go for fresh mozzarella and bake just until melted not too long or it’ll toughen.
What wine pairs best with baked burrata?
A light-bodied red like Pinot Noir or a dry rosé pairs wonderfully. You want something crisp enough to cut through the richness but not overpower the delicate cheese.
Is this recipe good for people watching calories?
It’s rich, yes—but portion-controlled, it fits beautifully into a healthy summer appetizers easy lineup. Pair it with veggie sticks or whole grain toast instead of white bread for a lighter option.
One Last Bite
There’s something magic about serving a dish that feels a little indulgent, but is totally doable on a weeknight. This Easy Baked Burrata Recipe checks every box: creamy, comforting, effortlessly chic. Whether you’re setting out luncheon appetizer ideas or plotting the perfect summer dinner appetizers, this one’s your go-to.
