Main course Italian-inspired
Hot burratino — burrata with roasted cherry tomatoes and garlic toast
Editorially prepared
Burrata served over hot cherry tomatoes roasted with garlic, shallot and thyme. The creamy centre mingles with the olive oil and tomato juices, ready to scoop up with garlic toast.
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Ingredients
4 servings · metric units
When increasing the servings, use a larger dish or several dishes so the tomatoes remain in one layer. Do not increase the roasting time in proportion to the ingredients; check the tomatoes and garlic for tenderness. Cook in batches in a small air fryer.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of Fresh thyme sprigs1 sprig Fresh rosemary
An alternative supplied by the author. Use instead of thyme; rosemary has a stronger, resinous aroma. Remove the sprig after roasting.
- Instead of Thick balsamic vinegarRegular balsamic vinegar
If thick balsamic vinegar is unavailable, use regular balsamic, starting with less. The sauce will be thinner and may taste sharper; taste it after roasting before adding more.
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Optional ingredients and substitutions
You’ll need
Oven or air fryer · Small ovenproof dish that holds the tomatoes in a single layer · Large frying pan for the toast · Knife and chopping board · Fine grater · Fork and spoon · Rimmed serving plate
Method
0/7 stepsPrepare the ingredients
Plan to take the burrata out of the fridge about 30 minutes before serving; leave it in its sealed packaging while you continue. Preheat the oven to 200°C conventional, or the air fryer to 190°C. Wash and dry the tomatoes and herbs. Peel and thinly slice the shallot. Lightly crush the roasting garlic with the flat of a knife so the cloves split but remain in large pieces. Set the raw garlic for the toast aside.
Prepare the ingredients Season the tomatoes
Reserve a little of the olive oil to brush the bread lightly. In the ovenproof dish, combine the tomatoes, roasting garlic, shallot, thyme, chilli flakes, balsamic vinegar and remaining olive oil. Season with some of the salt and pepper, keeping the rest for finishing. Arrange the tomatoes in a single layer, thoroughly coated with oil. Tuck the garlic and shallot between the tomatoes so they are not sitting dry and exposed on top.
Season the tomatoes Start roasting
Put the dish in the preheated oven and roast for about 25–30 minutes from insertion. In an air fryer, cook for about 15–18 minutes from insertion. The tomatoes should split, release their juices and become lightly browned in places, while the garlic softens. Start making the toast while they cook; the tomatoes remain roasting and must be checked at the sauce-making stage. If the garlic or shallot starts darkening too quickly, push it into the juices and shelter it beneath the tomatoes.
Start roasting Make the garlic toast
While the tomatoes roast, slice the bread and brush it lightly with the reserved olive oil. Heat a frying pan over a medium heat. Toast the slices in batches for about 2–3 minutes per side, timing from when each side touches the pan, until golden and crisp. Lower the heat if they brown too quickly; cook a little longer if they remain pale. Cut the raw garlic clove and rub its cut surface over the warm toast. Set the toast aside uncovered. Finely grate the lemon zest and pick the basil leaves.
Make the garlic toast Check the roast and finish the sauce
Towards the end of the stated cooking time, check the tomatoes and pierce the largest garlic clove with a fork. The tomatoes should be soft and split, and the garlic should yield easily to pressure. If the garlic is still firm, turn it in the sauce, shelter it beneath the tomatoes and continue roasting, checking every 3–5 minutes. Once ready, remove the dish and discard the thyme stems. Mash 2–3 soft garlic cloves directly into the olive oil and tomato juices. Stir the sauce gently, leaving the tomatoes in large pieces and the remaining garlic cloves whole.
Check the roast and finish the sauce Let the tomatoes settle
Transfer the tomatoes and all their sauce to a rimmed serving plate. Leave for about 2 minutes from transferring, until the sauce has stopped bubbling but the tomatoes remain hot. Meanwhile, drain the burrata. If the sauce is still bubbling, wait a little longer before adding the cheese.
02:00Let the tomatoes settle Add the burrata and serve
Place the drained burrata on the hot tomatoes and tear each ball in half, allowing the creamy centre to run into the sauce. Scatter over the basil and lemon zest, then finish with the reserved salt and pepper to taste. Serve immediately with the prepared garlic toast.
Add the burrata and serve
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Tips
- Choose a dish that holds the tomatoes fairly snugly in a single layer. An overcrowded dish makes even roasting more difficult.
- Do not put the burrata in the oven: add it to the cooked tomatoes at the end, following the recipe sequence.
- For the air fryer option, use a suitable ovenproof dish. Do not pour the oil and juices directly into a perforated basket.
- Press larger garlic cloves more firmly with the flat of a knife, keeping them in large pieces.
Storage
Serve immediately for the best result. If you intend to keep some, set aside the roasted tomatoes, garlic and sauce before adding the burrata and toast. Cool quickly in a shallow container and refrigerate within 2 hours; keep at 0–5°C and use within 48 hours. Refrigerate any assembled leftovers within the same time and follow any shorter storage limit on the cheese packaging. ([food.gov.uk](https://www.food.gov.uk/print/pdf/node/195?utm_source=openai)) Reheat the tomatoes and sauce only once, until steaming hot throughout; add fresh burrata after reheating. ([food.gov.uk](https://www.food.gov.uk/safety-hygiene/cooking-your-food?ContensisTextOnly=true&utm_source=openai))
Timing
Hands-on: 20 min · Cooking: 30 min · Resting: 32 min
