Burrata with Roasted Cherry Tomatoes, Figs, and Balsamic Glaze Recipe

Introduction

This Burrata Appetizer combines creamy cheese with a savory-sweet topping of tomatoes and figs. It’s a simple yet elegant dish perfect for sharing or serving as a starter at any gathering.

Ingredients

• 2 tablespoons olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme
• 2 cups cherry tomatoes, halved
• ½ cup dried figs, quartered
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• ¼ cup balsamic vinegar
• 16 ounces burrata cheese
• Fresh basil, coarsely chopped
• Additional kosher salt, to taste
• 1 baguette, sliced and toasted for serving

Instructions

1. Step 1: In a large skillet, heat the olive oil over medium-high heat.
2. Step 2: Add the minced shallot and sauté for 4–5 minutes until soft. Then add the garlic and fresh thyme, sautéing for another minute until fragrant.
3. Step 3: Stir in the halved cherry tomatoes, quartered figs, kosher salt, and pepper. Cover the skillet and cook undisturbed for 10–12 minutes, allowing the mixture to soften and release juices.
4. Step 4: Remove the lid and add the balsamic vinegar. Stir to combine, then reduce heat to medium. Continue cooking, stirring occasionally, until excess liquid evaporates and the topping thickens slightly.
5. Step 5: Take the skillet off the heat and let the tomatoes and figs rest for 8–10 minutes to cool slightly.
6. Step 6: Place the burrata cheese on top of the tomato and fig mixture. Garnish with coarsely chopped fresh basil and sprinkle additional kosher salt to taste.
7. Step 7: Serve immediately with toasted baguette slices or your favorite dipping bread.

Tips & Variations

• Use fresh figs during fig season for a juicier, fresher flavor instead of dried.
• Try adding a drizzle of honey over the burrata for a touch of sweetness.
• Swap fresh thyme for rosemary or oregano for a different herbal note.
• For extra texture, sprinkle toasted pine nuts or walnuts on top before serving.

Storage

It’s best to enjoy this appetizer fresh since burrata is delicate and soft. If necessary, store the tomato and fig topping separately in an airtight container in the refrigerator for up to 2 days. Keep burrata chilled and add just before serving. Reheat the topping gently on low heat without boiling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses instead of burrata?

Mozzarella or fresh ricotta can be used as alternatives, but burrata’s creamy texture is what makes this dish special.

How do I toast the baguette slices quickly?

Arrange the slices on a baking sheet, brush lightly with olive oil, and toast in a 375°F oven for about 8-10 minutes until golden and crisp.

Burrata with Roasted Cherry Tomatoes, Figs, and Balsamic Glaze Recipe

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This Burrata Appetizer features creamy burrata cheese served over a sweet and savory sautéed mixture of cherry tomatoes, dried figs, shallots, garlic, and fresh thyme, finished with a balsamic vinegar glaze and fresh basil. Paired with toasted baguette slices, it’s a perfect crowd-pleasing starter with a wonderful balance of creamy, tangy, and sweet flavors.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Base and Veggies

• 2 tablespoons olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme
• 2 cups cherry tomatoes, halved
• ½ cup dried figs, quartered
• ½ teaspoon kosher salt
• ½ teaspoon pepper

Finishing Ingredients

• ¼ cup balsamic vinegar
• 16 ounces burrata cheese
• Fresh basil, coarsely chopped
• Additional kosher salt, to taste

To Serve

• 1 baguette, sliced and toasted

Instructions

1. Heat Oil and Sauté Shallot: In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the minced shallot and sauté for 4-5 minutes until softened and translucent.
2. Add Garlic and Thyme: Stir in the minced garlic and fresh thyme leaves, cooking for an additional minute until fragrant but not browned.
3. Add Tomatoes, Figs, and Seasonings: Add the halved cherry tomatoes, quartered dried figs, kosher salt, and pepper to the skillet. Cover the pan and let the mixture sauté undisturbed for 10-12 minutes, allowing the tomatoes and figs to soften and release their juices.
4. Incorporate Balsamic Vinegar: Remove the lid and pour in the balsamic vinegar. Stir gently to combine. Lower the heat to medium and continue sautéing, stirring occasionally, until excess liquid has evaporated and the mixture has thickened slightly.
5. Rest the Mixture: Remove the skillet from heat and let the tomato and fig mixture rest for 8-10 minutes to cool slightly and allow the flavors to meld.
6. Plate and Garnish: Spoon the tomato and fig mixture onto a serving dish, then place the burrata cheese on top. Sprinkle with coarsely chopped fresh basil and additional kosher salt to taste.
7. Serve with Toasted Bread: Serve immediately alongside toasted baguette slices or your preferred dipping bread for scooping and enjoying the delicious topping.

Notes

• To toast the baguette, slice into ½-inch pieces and toast in a 375°F oven for 5-7 minutes or until golden and crispy.
• You can substitute fresh mozzarella if burrata is unavailable, but burrata offers a creamier texture.
• Adjust salt and pepper according to taste, keeping in mind the cheese adds some saltiness.
• For a vegan version, omit the burrata and serve with additional marinated vegetables or plant-based cheese alternatives.
• The mixture can be prepared ahead of time and gently reheated before serving, but fresh is best.

Keywords: Burrata appetizer, cherry tomatoes, dried figs, balsamic vinegar, Italian appetizer, toasted baguette, easy appetizer, vegetarian starter