Burrata with Cherry Tomatoes and Shallots Recipe

Prep Time Cook Time Serves
1h15m 2

Oh burrata. How I love thee…

True, burrata is one of my favorite cheeses when it comes right down to it. Definitely in the top three. It’s the texture – firm, thick skin on the outside and a wonderful surprise of creamy unctuousness on the inside. Amazing on its own for a couple bites but then I find the creamy richness can turn a bit cloying and some other flavors/acid are needed. Hence, this recipe was born. I hope you enjoy it as much as I do!


For the topping:
  • 10 small ripe cherry tomatoes
  • 1 clove garlic, minced
  • 1 small shallot, finely chopped
  • 1/4 cup good quality olive oil
  • pinch sugar
  • pinch salt
  • twist of black pepper
  • fresh basil leaves, for garnish
  • 1 ball burrata
  • fresh bread for serving


Halve each tomato and squeeze out the seeds. Roughly chop the tomatoes. Mix together with all the other topping ingredients, except the basil leaves. Stir to combine, cover and keep in the fridge for at least one hour or up to one day. The longer you leave it, the better. The flavors have a chance to blend together and the shallot and garlic softens.

To serve, place the burrata in a serving dish or bowl and tear open the top. Taste the topping and adjust the salt, sugar and pepper to your liking. Spoon over the burrata and garnish with some fresh basil leaves. Enjoy with fresh bread.


This topping is also delicious on some grilled bread. Sometimes I double the topping recipe and enjoy the leftovers this way.

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