Heartbeet Kitchen
Burrata Cheese with Slow Roasted Cherry Tomatoes and Olive Oil

Burrata Cheese with Slow Roasted Cherry Tomatoes

Remember those Slow-Roasted Cherry Tomatoes and Garlic Preserved in Olive Oil? I’ve heard from so many of you who’ve made a batch, savoring summer a little longer. As simple as they are to make, they look and taste like something that comes out of a fancy Italian eatery.

Somehow they work their way into just about every meal of my day lately. Eggs, pasta, an avocado toast topper, smooshed inside a grilled cheese sandwich, you name it.

But my absolute favorite way is mounded atop a soft and creamy ball of burrata cheese, with ribbons of fresh basil. The seasoned olive oil drizzling down the side and into each swipe of the knife…. sweeping up a sweet, blistered tomato for the perfect bite, just as in the video above. 

Burrata with Slow Roasted Cherry Tomatoes and Olive Oil

Surely it’s not really a recipe, but it was too delicious not to share with you!

I included a few tips about serving as well, so the next time you’re in need of a quick appetizer, you can pull that jar of savory tomatoes from your refrigerator, and this idea from your food inspiration memory bank.

I feel like we’re doing more inspirational cooking anyways, instead of always from a book. And I love that. It gives you a chance to be creative and put your own twist on things.

note: If you can’t find burrata cheese, buffalo mozzarella would also work, but I would cut it into slices, then spoon the tomatoes over the top, as it isn’t as spreadable typically. Go forth and enjoy, xo.

If you make this burrata cheese recipe, tag me on Instagram, @heartbeetkitchen, or with hashtag #heartbeetkitchen!

{filming by my talented friend Annie D’Souza!} 

Creamy Burrata with Slow Roasted Cherry Tomatoes, Basil, and Olive Oil
Burrata Cheese with Slow Roasted Cherry Tomatoes and Olive Oil

Burrata Cheese with Slow Roasted Cherry Tomatoes and Olive Oil

Yield: 6
Prep Time: 5 minutes
Total Time: 5 minutes

Creamy burrata cheese is served with slow roasted cherry tomatoes, fresh basil, and olive oil.


  1. Pull tomato jar out of the refrigerator, along with ball of burrata, and let both come to room temperature.
  2. Sprinkle with salt and freshly ground pepper, then spoon tomatoes and olive oil over the top, as many as you'd like.
  3. Sprinkle with fresh basil. Serve.


Make sure to let the burrata and tomatoes come to room temperature. This allows for optimal flavor of both, and ensures the cheese is spreadable and gooey in the center when you break into it.

*This post contains Amazon affiliate links, which I may make a small commission from should you purchase.

Burrata With Slow Roasted Cherry Tomatoes and Olive Oil {heartbeet kitchen}

6 thoughts on “Burrata Cheese with Slow Roasted Cherry Tomatoes and Olive Oil

  1. Brad

    Oven roasted tomatoes and fresh mozzarella with a really good balsamic and a touch of olive oil is one of the most amazing things to eat! I roast my halved tomatoes (not cherry) for about 12 hours at 225. YUM!!!



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