Name: Burrata with Tomatoes & Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 loaf rustic bread or a French baguette; Olive oil (for drizzling on bread); 2 peeled garlic cloves; 16 oz grape or cherry tomatoes, (halved); 1 tablespoon olive oil; Kosher salt and freshly ground black pepper, (to taste); 8 ounces burrata; 3 tablespoons basil pesto; Fresh basil, (for garnish)

Make this simple burrata with tomatoes and pesto appetizer using garden tomatoes and basil. A crowd-pleasing summer recipe ready in 20 minutes.

This burrata with tomatoes and pesto combines creamy burrata cheese with sweet garden tomatoes, fragrant basil pesto, and crispy garlic toasts. It’s one of those easy appetizers that looks like you spent hours on it. Every summer, I raid the garden for tomatoes and basil to put this together. The contrast between the cool, rich burrata and the warm, crunchy toast is what keeps everyone coming back for more.

Why You’ll Love This Burrata with Tomatoes & Pesto

Comes together in 20 minutes with just a few fresh ingredients, perfect for last-minute entertaining.
The textures are amazing: silky burrata, juicy tomatoes, crunchy garlic toasts, and the herby punch of pesto.
Always a crowd pleaser, it’s simple enough for a weeknight snack but special enough for a party.

Key Ingredients for Burrata with Fresh Tomatoes and Pesto

Burrata cheese: This fresh Italian cheese has a soft, creamy center. If you can’t find it, fresh mozzarella works too, just slice it instead of placing it whole. Look for burrata packed in brine, and let it come to room temperature before serving for the best texture.
Grape or cherry tomatoes: Use the ripest, most flavorful tomatoes you can find. Garden tomatoes are ideal. Halve them just before serving to keep them from getting watery.
Basil pesto: Homemade pesto is wonderful here, but a good-quality store-bought one is fine. If you’re making your own, use basil from the garden, pine nuts, Parmesan, garlic, and good olive oil.

Kitchen Tools for This Burrata Appetizer

Baking sheet (for toasting the bread)
Bread knife (for even 1-inch slices)
Small bowl (for tossing tomatoes)
Serving platter (for the final presentation)

Tips for Making the Best Burrata Appetizer

For the garlic toasts, slice the bread a full inch thick so they can hold up to the toppings. Toast them until both sides are deep golden, then rub the raw garlic clove over the hot surface, the warmth melts the garlic right in. If you don’t want to turn on the oven, you can grill the bread slices on a gas or charcoal grill; just watch them closely so they don’t burn.

When you halve the cherry tomatoes, toss them with the olive oil and salt right before serving so they stay firm and juicy. If you’ve made a batch of basil pesto ahead, this appetizer comes together even faster. I usually keep a jar of homemade pesto in the fridge for exactly this kind of summer cooking.

Expert Tips for Serving Burrata with Tomatoes and Pesto

Let the burrata sit at room temperature for 15 minutes before serving so the center is soft and spreadable. To serve, place the whole burrata ball on the platter and gently tear it open with a knife or your hands so the creamy inside spills out a little, it looks beautiful that way. Spoon the tomatoes around the cheese, not on top, so each bite can be customized. Drizzle the pesto over everything, and don’t skip the fresh basil garnish; it adds a pop of color and a final hit of freshness.

Variations on Burrata with Tomatoes and Pesto

Swap the basil pesto for sun-dried tomato pesto or arugula pesto for a different flavor. You can also add a handful of prosciutto slices on the side for a heartier appetizer. If you’re vegan, use cashew-based mozzarella and vegan pesto, the rest of the dish works the same. For a gluten-free option, serve the burrata and tomatoes with gluten-free crackers instead of bread toasts.

What to Serve with Burrata and Tomatoes

This appetizer is wonderful on its own, but you can turn it into a light meal by adding a simple arugula salad tossed with lemon vinaigrette. For a party, pair it with bruschetta, grilled peaches with burrata, or a charcuterie board. A crisp Sauvignon Blanc or a dry rosé complements the creamy cheese and fresh tomatoes beautifully.

How to Store Leftover Burrata and Tomatoes

This dish is best enjoyed the day it’s made. If you have leftovers, keep the burrata, tomatoes, and toasts separate. Store the burrata in its brine or in an airtight container in the fridge for up to 1 day. The dressed tomatoes can be refrigerated for a day, but they will release some liquid, drain it before using. Keep the garlic toasts at room temperature in a sealed bag; re-crisp them in a 350°F oven for 5 minutes if needed.

Recipe

Burrata with Tomatoes & Pesto

4.3/5 (20 ratings)

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Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 8 servings
Cuisine: Italian
Course: Appetizer

Ingredients

1 loaf rustic bread or a French baguette
Olive oil (for drizzling on bread)
2 peeled garlic cloves
16 oz grape or cherry tomatoes, (halved)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, (to taste)
8 ounces burrata
3 tablespoons basil pesto
Fresh basil, (for garnish)

Instructions

Preheat the oven to 400 degrees F. With a bread knife, slice the bread into 1-inch thick slices. Drizzle the bread with the olive oil on both sides and place slices in a single layer on a large baking sheet. Toast for 10 minutes, flipping bread halfway through, or until both sides are golden. Remove the bread from the oven and rub the garlic cloves over the top of the toasts to infuse garlic flavor.
While the bread is toasting, place the tomatoes in a small bowl and drizzle with olive oil. Season with salt and pepper, to taste.
When ready to serve, place the burrata on a platter or serving dish. Spoon the tomatoes around the burrata. Drizzle pesto over the burrata and tomatoes and season with salt and pepper, to taste. Garnish the tomatoes with fresh basil. Arrange the bread slices around the cheese and tomatoes and serve.