Creamy Burrata with Bursting Cherry Tomatoes Recipe

This burrata appetizer features bursting cherry tomatoes and sweet grapes, finished with fresh herbs and generous mounds of creamy burrata cheese. It’s an easy, flavorful summer starter that pairs beautifully with toasted bread or crostini.

If your garden (or farmers market) is overflowing with cherry tomatoes, this is the ideal way to use them. The tomatoes roast down into a jammy base while grapes add a sweet contrast. Combined with shallot, garlic, a splash of vinegar and torn burrata, the result is bright, creamy and irresistible. Serve warm right from the skillet with toasted sourdough or crostini for scooping.

This recipe is perfect for backyard gatherings, summer potlucks, or a relaxed appetizer to share with friends and family. It looks elegant but is surprisingly simple to prepare—just one skillet and about 30 minutes from start to finish.

Burrata Appetizer Ingredients

• 3 tablespoons olive oil, plus extra to drizzle
• ¼ cup sliced shallot
• 4 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 teaspoon salt, divided
• 2 cups cherry tomatoes
• 1 cup red or black grapes
• 1 teaspoon white wine vinegar
• 16 oz burrata cheese (two 8-oz balls works well)
• ½ teaspoon freshly cracked black pepper
• ½ cup fresh mint, or chopped fresh basil

Dipping ideas

Serve this burrata and tomato mixture with something sturdy to scoop and soak up the sauce. Popular choices:

• Crostini or toasted baguette slices
• Crackers
• Thick slices of French bread
• Pita or pita chips

Simple instructions

This appetizer cooks in one skillet and is very forgiving. Follow these steps for best results:

1. Sauté the shallot: Heat a large cast iron or heavy skillet over medium-high heat. Add the olive oil and when fragrant, add the sliced shallot. Sprinkle ¼ teaspoon of the salt over the shallot and sauté for 3–4 minutes until softened.
2. Add garlic, tomatoes and grapes: Stir in the minced garlic and cook 2–3 minutes. Add the cherry tomatoes, grapes and thyme sprigs, drizzle with the white wine vinegar and toss to combine.
3. Simmer covered, then uncovered: Reduce to medium heat, sprinkle the remaining salt, toss, then cover the pan. Cook for 10 minutes to help the tomatoes burst. Uncover and cook another 10 minutes so excess liquid reduces and a jammy sauce forms. If there’s still a lot of watery liquid, simmer a few minutes longer.
4. Rest, then finish: Remove the pan from heat and let the mixture rest 10 minutes. Tear the burrata into large pieces and nestle it over the warm tomatoes and grapes. Drizzle with olive oil, sprinkle with cracked pepper and scatter fresh mint or basil on top. Serve immediately with toasted bread.

Easy ingredient substitutions

• Tomato variety: Any small ripe tomato will work—halve larger ones so they’re bite-sized.
• Cheese swap: If you can’t find burrata, soft mozzarella or a mild fresh goat cheese can be used instead.
• Finish with balsamic: For extra depth, drizzle a balsamic reduction or glaze over the finished dish.

Storage

This appetizer is best served fresh and warm. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop until just warm, then add fresh burrata if desired, since the cheese is best at room temperature.

Compact recipe details

• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes
• Servings: About 6

Tips & notes

• Cover the pan at first to encourage tomatoes and grapes to burst; uncover to allow excess liquid to evaporate and create a concentrated, jammy sauce.
• Adjust simmer time based on how juicy your tomatoes are—some varieties release more water and will need extra time to reduce.
• Use good-quality burrata and ripen tomatoes for the best flavor contrast between sweet fruit and creamy cheese.

Nutrition (approximate)

Calories: 288 kcal; Carbohydrates: 9 g; Protein: 14 g; Fat: 26 g; Fiber: 1 g; Sugar: 6 g. Nutrition information is automatically calculated and should be used as an approximation.

More summer appetizer ideas

• Air Fryer Zucchini Fries
• Whipped Cottage Cheese Buffalo Chicken Dip
• Roasted Boursin Dip
• Classic Homemade Guacamole
• Roasted Red Pepper Hummus