Roasted Garlic and Tomato Burrata
Sep 06, 2023, Updated Apr 10, 2025
Jump to RecipeThis post may contain affiliate links. Please see our disclosure policy.
Food, like fashion, goes through trends, and one of the biggest trends right now is burrata. This unique Italian cheese is so gooey and mild, creamy and tasty that I've totally jumped on board the burrata train! This easy and delicious roasted garlic and tomato burrata with sourdough toast is made to share (or devour yourself). It's the perfect way to enjoy summer tomatoes along with garlic confit!
Save these other delicious recipes that use burrata for another day! You'll love my salami pesto burrata pizza and this easy burrata and tomato salad.
I actually posted this recipe already but without one key ingredient - garlic! The backlash I got from not doing a recipe with garlic was swift and fast. “Where is the garlic!” my loyal fans called, drowning out the usual “wow do you own a garlic shop?” commentary that my posts tend to get. So, if the garlic girlies want garlic, the garlic girlies will get some garlic.
Ingredients
Curious what you need to whip up this beautiful and delicious vegetarian appetiser? Grab these three key ingredients (along with a few others), and you'll be ready to start cooking!
- Tomatoes: I use cherry tomatoes in this because they’re little pops of flavour that roast so nicely.
- Burrata: This Italian cheese is made from mozzarella and cream, and has an outer 'shell' of firm cheese with a creamy centre. Use a good quality burrata for the best flavour and texture.
- Bread: Like all my recipes, I like to lightly fry the bread in a pan with some olive oil to make flavourful toast. Use sourdough for a special touch!
See recipe card for full information on ingredients and quantities.
Variations
- Like so many of my other recipes, this is a base that you can make your own. You can add as much seasoning or flavour to this as you'd like.
- Try adding fresh thyme or rosemary to the garlic and tomato confit.
- Drizzle with the finished burrata with balsamic glaze before serving.
How to Make Roasted Garlic & Tomato Burrata
- Separate and peel the garlic cloves. Add them to an ovenproof dish along with the cherry tomatoes, olive oil, and a generous pinch of salt. Make sure the garlic is submerged in the oil so it doesn't burn!
- Bake the tomato and garlic confit at 150°C (300°F) for 1 hour. The oil will bubble slightly as it cooks. Scoop out two-thirds of the oil and set it aside for another use.
- Strain out the cherry tomatoes and garlic, place them in a bowl, and sprinkle with the chopped basil. Place the burrata in the centre and drizzle with the remaining one-third of the olive oil.
- Break open the burrata and serve it with sliced sourdough bread that's been pan-fried in some of the extra oil until crispy. Enjoy right away!
Recipe FAQs
To make peeling the cloves super easy, soak the separated garlic cloves in boiling water for 5 minutes, then drain and let them cool slightly and remove the skins. This loosens the skins so they slip off easily. Once they're peeled, the garlic is ready to use.
The tomato and garlic confit should be roasted low and slow—at 150°C (300°F) for about 1 hour. You’ll know it’s ready when the tomatoes are soft, the garlic is tender, and the oil is gently bubbling, infusing everything with rich, savoury flavour.
I find that cherry or grape tomatoes work best, as they're small and sweet, but experiment with other varieties of small tomatoes. Just make sure they're ripe and juicy for the best flavour!
Store the roasted tomato and garlic confit in an airtight container in the fridge for up to 3 days. Add fresh burrata just before serving and enjoy it anytime with toasted sourdough slices!
Serving Roasted Garlic & Tomato Burrata
I love serving tomato and garlic burrata as either a light meal or part of a summery spread. For something simple, I dip sourdough toast fried in the leftover confit oil into the burrata—it’s absolute heaven! Don't have any sourdough on hand? Try dipping my mini muffin tin focaccias or this garlic butter focaccia into the burrata instead.
If I’m feeding a crowd, I’ll serve this burrata as an appetiser alongside grilled chicken skewers or honey garlic butter lamb cutlets. I love pairing it with a salad like my rockmelon and proscuitto salad or this crumbed chicken and bacon salad for extra color and nutrition!
Expert Tips
- There will be extra oil left over after cooking the tomatoes and garlic, but it doesn't go to waste! I recommend that you use one-third of it on the burrata when serving, then keep the remainder in a little jar on the kitchen counter. I fry my sourdough in it, or use it in any recipe that calls for olive oil, as it has a lovely tomato and garlic flavour.
- Let the burrata warm up at room temperature as you prepare the other parts of the dish. This helps it soften, which enhances its creamy texture.
Other Vegetarian Recipes You'll Love
Have questions or want to leave a review? Please do so below the recipe card! I always love answering your questions and hearing your feedback.
If you make this recipe, please follow me and tag me on Instagram, Tik Tok, or Pinterest so I can see your wonderful creations!
Roasted Garlic and Tomato Burrata
Ingredients
For the Garlic & Tomato Confit
- 2 bulbs garlic
- 7 ounces cherry tomatoes
- ¾ cup olive oil
- flaky sea salt, to taste
- freshly cracked black pepper, to taste
For Serving the Burrata
- 1 ounce fresh basil, sliced in ribbons
- 10.5 ounces burrata
- 5 slices sourdough bread
Instructions
Making the Garlic & Tomato Confit
- Preheat: Preheat the oven to 150°C (300°F).
- Peel Garlic: Separate all the cloves from the garlic bulbs and place in a heatproof bowl. Cover with boiling water for 5 minutes, then drain. The skins will become loose and easy to peel off.
- Make Confit: Combine the peeled garlic, cherry tomatoes, olive oil, and a generous pinch each of salt and black pepper in a small ovenproof dish. Ensure the garlic is submerged in the olive oil or it will burn. Bake for 1 hour.
- Separate: Use a slotted spoon to remove the garlic and tomatoes from the oil and place them in a serving dish. Pour two-thirds of the oil into a glass jar and set aside for another use.
Serving the Burrata
- Assemble: Sprinkle the basil ribbons over the dish of tomatoes and garlic. Place the burrata into the centre, break it open, and drizzle with the remaining one-third of the confit olive oil.
- Fry Bread: In a fry pan on a medium heat, drizzle one side of several sourdough slices with the reserved olive oil and cook for 5 minutes on each side, or until golden and crispy. Break into smaller pieces and serve with the tomatoes, garlic and burrata.
Notes
- There will be extra oil left over after cooking the tomatoes and garlic, but it doesn't go to waste! I recommend that you use one-third of it on the burrata when serving, then keep the remainder in a little jar on the kitchen counter. I fry my sourdough in it, or use it in any recipe that calls for olive oil, as it has a lovely tomato and garlic flavour.
- Let the burrata warm up at room temperature as you prepare the other parts of the dish. This helps it soften, which enhances its creamy texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I've not yet tried burrata, but this recipe makes me excited to taste some! Any cheese paired with roasted tomatoes and garlic and sourdough toast would be amazing. I love how the confit can be made in advance too!
Absolutely amazing and delish!!! Although I am a seasoned cook, I so enjoy your recipes. Thank you for sharing. I will make this again for NYE. 😊
Thank you so much!
Tried this today and OMG it is delish!! I chopped and added black kalamata olives. Simply fantastic. Thankyou for the recipe!
I am so glad you liked it! Thank you!