Tomato and Burrata (Appetizer)

Tomato and burrata are a great combination and this recipe is a twist on a Caprese theme. This appetizer looks absolutely stunning and impressive, but is so easy to make.

Summer’s not over yet, so I’m hanging onto the flavors of tomato and burrata, and holding off on pumpkin for the time being.

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This red, white and green creation is just something I thought of recently because my daughter and I have been having a tomato salad or Caprese salad every evening. I think it’s a lovely idea for a twist on the usual, and makes a stunning presentation.

Mini Caprese skewers (kids LOVE these).

Burrata filled tomatoes need to be served with salt and a really good quality extra virgin olive oil on the side because once the tomatoes have been cut, they’re much easier to season and add a drizzle of the oil.

I have a special coring tool, but you can easily use a sharp knife to core the center of the tomatoes.

Tomato and Burrata Appetizer

Original recipe by Christina Conte.       Serves 6

FULL PRINTABLE RECIPE BELOW

Ingredients

• organic tomatoes
• burrata cheese
• Kosher or Maldon salt (any good quality salt)
• good quality extra virgin olive oil 

Using really good quality ingredients will ensure that each bite will give you the same fabulous flavor that I tasted when I made these tomatoes. Otherwise you’ll surely be disappointed.

Core out the center of the tomatoes and drizzle with olive oil and a sprinkle of salt.

Cut the burrata into 6 pieces and place each piece inside of a tomato. You can also use a larger number of smaller tomatoes and cut the burrata into more and smaller pieces, if you prefer.

Next, add a leaf or a few leaves of fresh basil to top the tomato and burrata.

Drizzle a serving plate with some olive oil and arrange the tomatoes on the plate. Serve with salt and a cruet of the extra virgin olive oil, so each guest can season and drizzle their own tomato and burrata.

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Burrata Filled Tomatoes

Servings: 6

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

A unique twist on a Caprese style tomato.

5 from 8 votes

Print Rate Pin

Ingredients

• 6 tomatoes (round, medium sized, organic)
• 16 oz burrata cheese (tub)
• ½ oz basil leaves (fresh, for topping)
• ⅛ tsp sea salt (good quality salt, more or less as desired)
• 1 Tbsp extra virgin olive oil (good quality, like Olio Piro)

US Customary - Metric

Instructions

• Core out the center of the tomatoes.
• Cut the burrata into 6 pieces and place each piece inside of a tomato (Option 2: you can also use a larger number of smaller tomatoes and cut the burrata into more pieces, if you prefer. This option would create a smaller appetizer).
• Add a few leaves of fresh basil to top the creation.
• Drizzle a serving plate with some olive oil and arrange the tomatoes on the plate.
• Serve with salt and a cruet of the extra virgin olive oil, so each guest can season and drizzle their own tomato.

Notes

• For bite-sized appetizers, use cherry tomatoes instead of medium-sized tomatoes. Distribute the slices of burrata accordingly.

Nutrition

Serving: 1serving | Calories: 232kcal | Carbohydrates: 5g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 55mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1678IU | Vitamin C: 17mg | Calcium: 417mg | Iron: 0.4mg

Did you Make this Recipe?

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Author: Christina Conte

Course Appetizers

Cuisine Italian

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