Roasted Garlic and Tomato Burrata

Why You’ll Love Roasted Garlic and Tomato Burrata Recipe

• The slow roasting of tomatoes and garlic brings out deep, rich, sweet-savory flavours that pair beautifully with creamy burrata.

• It’s quick to assemble — most of the time is hands-off in the oven — but delivers a dish that feels gourmet and impressive.

• The combination of textures — juicy, melt-in-your-mouth tomatoes, silky burrata, and crunchy toasted bread — makes every bite satisfying.

• It’s flexible: easy to scale up for guests, adapt with herbs or seasoning, or serve as a light meal or appetizer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Garlic cloves (from ~2 bulbs)
Cherry tomatoes
Olive oil
Salt (flaky sea salt recommended)
Freshly cracked black pepper
Fresh basil (sliced into ribbons)
Burrata cheese
Sourdough bread slices

Directions

1. Preheat the oven to 150 °C (300 °F).

2. Separate and peel all garlic cloves. To make peeling easier, soak the cloves in boiling water for 5 minutes, then drain and peel.

3. In a small ovenproof dish, combine the peeled garlic, cherry tomatoes, olive oil, salt, and pepper. Ensure the garlic is submerged in the oil to prevent burning.

4. Bake for 1 hour. The oil will bubble gently as the tomatoes soften and the garlic becomes tender and sweet.

5. Once done, 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 jar to save for later use.

6. Sprinkle the basil over the tomato-garlic mixture. Place the burrata in the center, break it open, and drizzle with the remaining one-third of the oil.

7. In a frying pan over medium heat, drizzle some of the reserved oil on one side of the sourdough slices and pan fry until both sides are golden and crispy. Break into pieces if desired.

8. Serve immediately: use the toasted sourdough for dipping into the warm burrata and tomato-garlic mixture.

Servings and timing

Serves: 4 people
Prep time: about 15 minutes
Cook time: 1 hour
Total time: roughly 1 hour 15 minutes

Variations

• Add fresh herbs such as thyme or rosemary to the tomato and garlic confit before roasting for an aromatic twist.

• Finish with a drizzle of balsamic glaze or vinegar for a hint of acidity — this adds depth and a slightly tangy contrast to the creamy burrata.

• Swap sourdough for focaccia or another rustic bread, or turn the mixture into a topping for pasta, crostini, or grilled vegetables.

Storage/Reheating

• Store any leftover roasted tomato and garlic confit (without burrata) in an airtight container in the fridge for up to 3 days.

• Keep burrata separate; add fresh burrata just before serving.

• For reheating, gently warm the tomato and garlic confit — avoid overheating, as burrata texture changes when reheated.

FAQs

What’s the easiest way to peel garlic quickly?

Soak the separated garlic cloves in boiling water for about 5 minutes. After draining and cooling slightly, the skins slip off easily.

How long should I roast the tomato and garlic confit?

Roast low and slow at 150 °C (300 °F) for about 1 hour. The tomatoes should be soft, the garlic tender, and the oil gently bubbling.

What kind of tomatoes work best?

Cherry or grape tomatoes are ideal because they roast evenly, become sweet and juicy, and burst gently under heat.

Can I use a different type of bread instead of sourdough?

Yes — rustic bread, focaccia, or any crusty loaf you like will work. The key is to pan-fry or toast it so it crisps and holds up when dipping.

Can I add herbs or seasonings for extra flavor?

Absolutely — fresh thyme or rosemary added to the confit before roasting works beautifully. You can also finish the dish with a drizzle of balsamic glaze if you like acidity.

Is it possible to make this ahead of time?

Yes. Roast the tomato and garlic confit ahead, refrigerate up to 3 days, and add burrata just before serving for best texture.

Can I make this dish vegan or dairy-free?

You could substitute burrata with a dairy-free cheese or creamy cashew “ricotta,” though the classic texture and richness of burrata is hard to replicate.

What if I don’t have cherry tomatoes — can I use larger tomatoes?

You can, but cherry or grape tomatoes tend to roast and burst more attractively. Larger tomatoes may take longer to roast and won’t produce the same juicy, confit-like result.

Why should the garlic be submerged in oil while roasting?

So the garlic roasts gently without burning — immersed in oil, it softens and sweetens, becoming mellow and rich, enhancing the whole dish.

Can leftovers be reheated with the burrata included?

It’s better to store burrata separately and reheat only the tomato-garlic confit. Burrata’s creamy texture doesn’t always fare well under heat, and reheating may change its consistency.

Conclusion

Roasted Garlic and Tomato Burrata is the kind of dish that proves simplicity can be stunning. With just a few core ingredients, it transforms into a luxurious combination of mellow garlic, juicy roasted tomatoes, and cool, creamy burrata. It’s easy to make, easy to love, and endlessly adaptable — the kind of recipe that belongs in every home cook’s rotation.