This burrata appetizer recipe is fully equipped with bursting cherry tomatoes and grapes along with fresh herbs and mounds of fresh burrata cheese.
Favorite Burrata Appetizer!
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.
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 it!
Perfect for sharing
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.
Every dippable app like this deserves to be scooped with something glorious. Here are some ideas:
- French bread
- Cook shallot and garlic: add olive oil to a cast iron skillet and cook the shallot and garlic.
- Add cherry tomatoes and grapes: add the cherry tomatoes and grapes and drizzle with vinegar.
- Cook down: 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: break your burrata cheese into large pieces and spread it out over the tomatoes.
- Add toppings: top the burrata with a drizzle of olive oil, freshly cracked black pepper, and fresh mint.
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.
Store any leftovers in an airtight container in the fridge for up to 3 days.
- 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
- 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.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.