Bursting Cherry Tomatoes and Burrata Appetizer
Published 7/29/2022 • Updated 3/17/2024
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This burrata appetizer recipe is fully equipped with bursting cherry tomatoes and grapes along with fresh herbs and mounds of fresh burrata cheese.
Garden overflowing with cherry tomatoes? We’ve got the perfect summer appetizer for you — bursting cherry tomatoes and grapes with fresh herbs and ooey gooey burrata cheese. It’s flavorful, colorful, and such a perfect dish to pass. We love serving this one as an appetizer for backyard BBQs. It totally fancies things up without adding to
This burrata appetizer is the perfect thing to whip up to share and is incredibly delicious and eaten with homemade crostini.
Why you’ll love this appetizer
Summer seasonal
Perfect for sharing
Veggie-packed
Burrata Appetizer Ingredients
Cherry tomatoes: cherry tomatoes are the perfect little plump veggie to roast up and serve with burrata.
Grapes: grapes may throw you for a loop, but they’re actually the secret ingredient of this app! They add a little sweetness and pair perfectly with the tomatoes and burrata.
Garlic and Shallot: when in doubt, add more garlic and onion! They truly add so much to this recipe. Feel free to swap the shallot for onion.
Burrata cheese: burrata cheese is the star of the show. It’s a mild, soft cheese made from mozzarella and cream and is perfect for scooping!
Fresh herbs: top your appetizer off with any fresh herbs growing in your garden. We featured fresh mint, but basil would also be delicious.
Dipping Ideas
Every dippable appetizer like this deserves to be scooped with something glorious. Here are some of our favorites:
- Crostini
- Crackers
- French bread
- Pita
Great Jones
Cast Iron Pan
The Great Jones King Sear is our favorite cast iron pan. It’s definitely worth the splurge to add to your kitchen collection!
Simple Instructions
This burrata appetizer is as easy as 1-2-3, and better yet, all you need is one skillet 😀
- Cook shallot and garlic: add olive oil to a cast iron skillet and cook the shallot and garlic.
- Cook cherry tomatoes and grapes: add the cherry tomatoes and grapes and drizzle with vinegar. Cover the skillet and cook the tomatoes low and slow for 10 minutes. Remove the lid and toss. Cook for an additional 10 minutes or until all the liquid has cooked off.
- Add burrata cheese & toppings: break your burrata cheese into large pieces and spread it out over the tomatoes. Top the burrata with a drizzle of olive oil, freshly cracked black pepper, and fresh mint.
Latest Appetizers
Easy Ingredient Substitutions
Use a different tomato: garden bursting with a different tomato variety? Use that instead! Just make sure to chop them up into bite-sized pieces.
Use a different cheese: can’t find burrata? Use a different soft cheese such as mozzarella or goat cheese.
Top with balsamic glaze: Want a little more oomph? Top your burrata appetizer with a balsamic reduction.
Storage
This burrata appetizer is best served immediately, but should you have leftovers, store in an airtight container in the fridge for up to 3 days.
Burrata Appetizer Recipe
Ingredients
- 3 tablespoons olive oil, +more for drizzle
- ¼ cup sliced shallot
- 4 cloves garlic, minced
- 2 sprigs of fresh thyme
- 1 teaspoon salt, separated
- 2 cups cherry tomatoes
- 1 cup red or black grapes
- 1 teaspoon white wine vinegar
- 16 oz. burrata cheese, ours came in 2 8-oz. balls
- ½ teaspoon freshly cracked pepper
- ½ cup fresh mint, or chopped fresh basil
Instructions
- Heat a large cast iron skillet over medium/high heat and add olive oil. When the olive oil is fragrant, add the shallot to the pan and sprinkle with ¼ teaspoon of salt. Sauté the shallot for 3-4 minutes.
- Add the garlic to the shallot and sauté for an additional 2-3 minutes. Add the tomatoes, grapes, and the sprigs of thyme to the pan and drizzle then with vinegar. Toss all of the ingredients together.
- Turn the heat to medium heat and sprinkle the remaining salt over the ingredients and toss. Cover the pan. Let the tomatoes and grapes cook for 10 minutes. After 10 minutes, toss the ingredients and uncover the pan. Cook for an additional 10 minutes to allow any remaining liquid to cook off. After 10 minutes, there should be a jammy sauce, not a ton of excess water. If there is a ton of watery liquid left, simmer for another 5 minutes.
- Remove the pan from the heat and let the tomatoes and grapes rest for 10 minutes.
- Tear the burrata in half and place it on top of the grapes and tomatoes. Drizzle the burrata with olive oil and season with freshly cracked pepper. Add the fresh mint over the burrata and serve with toasted sourdough bread.
Tips & Notes
- We cover the pan at first to get the tomatoes and grapes hot enough to burst and then leave it uncovered afterward to allow the liquid to cook off. How long you simmer the tomatoes uncovered may vary depending on how watery your tomatoes are.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
This dish is fantastic, and I appreciate you releasing the recipe so I can try it.
This was fantastic! Used feta cheese and balsamic vinegar. Everyone loved it.
Yum!