Burrata & Prosciutto Antipasti Recipe

Prep tomatoes

Preheat oven to 400°F (200°C). Rinse and dry the cherry tomatoes. Halve larger tomatoes if desired so they roast evenly. Thinly slice 2 garlic cloves.

Season

Place tomatoes and sliced garlic on a small rimmed baking sheet or ovenproof dish. Drizzle with 1 tablespoon extra-virgin olive oil, sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon red pepper flakes if using. Toss to coat in a single layer.

Roast

Roast in the preheated oven for 15–20 minutes, until the tomatoes are blistered and just starting to collapse and the garlic is golden. Remove from oven and let cool to warm or room temperature (about 10 minutes). Transfer roasted tomatoes and any pan juices to a small bowl.

Arrange: On a serving platter, place the two burrata balls spaced apart. Tear the prosciutto slices into loose folds and arrange them around and slightly over the burrata for visual appeal.

Add tomatoes: Spoon the roasted cherry tomatoes and their jus next to and slightly over the burrata so some juices mingle with the cheese.

Season & oil: Drizzle the remaining 1 tablespoon of extra-virgin olive oil evenly over the burrata, prosciutto and tomatoes. Sprinkle 1 teaspoon sea salt evenly across the platter (or to taste) and 1/2 teaspoon freshly ground black pepper.

Garnish & glaze: Tuck fresh basil leaves around the burrata and prosciutto. Finish by drizzling 3 tablespoons aged balsamic glaze over the burrata and prosciutto in a decorative pattern. If the glaze is thick, warm the bottle briefly in hot water to loosen.

Serve: Provide crusty bread or crostini on the side for scooping the burrata and tomato juices. Serve immediately while burrata is cool-to-room temperature and tomatoes are warm or room temp.