Burrata Caprese Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper or lightly oil it.

Place the cherry tomatoes in a bowl. Add 2 tablespoons olive oil, the thinly sliced garlic, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp crushed red pepper flakes. Toss to coat evenly.

Spread the tomatoes in a single layer on the prepared sheet. Roast for 15–20 minutes, until the skins blister and some tomatoes collapse. Remove from the oven and let cool slightly. If garlic slices are browning too quickly, remove them early or chop garlic finer next time.

Once slightly cooled, gently crush a few of the tomatoes with the back of a spoon to release juices; reserve the roasting juices in the pan for finishing the dish.

While the tomatoes roast, make the pesto. In a small food processor or blender combine 1 cup packed basil leaves, 2 tablespoons pine nuts, 3 tablespoons grated parmesan and 1 garlic clove. Pulse until coarsely chopped.

With the processor running, stream in 3 tablespoons olive oil until emulsified and the pesto reaches a spoonable consistency. Add 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tsp lemon juice (optional). Taste and adjust seasoning.

If you prefer a smoother pesto, process longer; for a chunkier texture, pulse less. Reserve about 2–3 tablespoons of pesto for plating and keep the rest for serving.

Arrange the burrata balls on a serving plate. If using additional fresh mozzarella, scatter it around the burrata.

Spoon the warm roasted cherry tomatoes and their pan juices around and slightly over the burrata so the cheese begins to soften and mingle with the tomato juices.

Drizzle 1 tablespoon extra-virgin olive oil over the burrata and tomatoes, then dollop or swirl 2–3 tablespoons of pesto over and around the cheese and tomatoes.

Sprinkle the finished dish with flaky sea salt (about 1/4 tsp), a pinch of cracked black pepper (about 1/8 tsp) and a light dusting of extra crushed red pepper flakes (optional, about 1/8 tsp) for heat.

Tuck fresh basil leaves around the plate for aroma and color. If using, drizzle 1 teaspoon balsamic glaze in a thin line or dots over the plate for a sweet-acid contrast.

Serve immediately with crusty bread or crostini to scoop up cheese, pesto and roasted tomatoes.