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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.

Burrata Filled Tomatoes

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).

Caprese Skewers made the authentic way

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.

Burrata Filled 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.

hollowed out tomato

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.

making tomato and burrata

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

tomato and burrata appetizers on a plate

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.

tomato and burrata appetizers in a row

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Burrata Filled Tomatoes

Burrata Filled Tomatoes

Servings: 6
Prep Time: 10 minutes
Total Time: 10 minutes
A unique twist on a Caprese style tomato.
5 from 8 votes

Ingredients

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

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
 

Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

5 from 8 votes (8 ratings without comment)

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25 Comments

    1. Oh dear, Liz!! Not you too! You simply must try burrata, but I don’t know if you can get a good one there, as Manu’s said it’s hard to find :( So sad! You’ll just have to go to Italy! :)

  1. I’m with you, Cristina. Summer’s not over yet! Still finding lots of tomatoes in the markets here. And the weather’s still pretty balmy, too. The only thing that tells you the time of year are the slowly shortening days…

  2. Your right on with this combination of simple perfection. I serve these together whenever I get my hands on great tomatoes. But I’ve never thought of stuffing the tomato with buratta. It makes sense because I can imagine the slice and ooze would put on a pretty show! Great running into you at The Taste. GREG

    1. Yes, Greg, if it lasts long enough to enjoy the “show” it’s a good one, but I tore into mine so quickly, it wasn’t pretty! :) It really was nice seeing you at The TASTE, I’m just bummed it wasn’t cooler!

  3. Hi Christina,

    These tomatoes are so beautiful and very inviting on your white plate. I love the way you topped them off with the fresh basil…I don’t think I have ever had burrata cheese before. It looks like the consistency of Ricotta. I have to try this one dish and taste that cheese. All your posts are so lovely, one better than the next…thanks for sharing… Have a great week dear friend…

    Dottie :)

    1. Oh Dottie, you have just got to find some good quality burrata to try! It’s like a mozzarella on the outside and a super creamy ricotta in the center, but the flavor is the best part! It’s crazy good! Thank you for your lovely words and I hope you have a lovely rest of the week, too!
      CC