Burrata Caprese

5 from 1 vote

Burrata caprese ready in 5 minutes. Juicy tomatoes and creamy burrata cheese topped with olive oil, balsamic glaze, and fresh basil. Naturally gluten-free appetizer or side dish perfect for summer entertaining.

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Prep Time 5

Total Time 5

Servings 6 servings

Metric - US Customary

Ingredients

▢ 16 oz (453 g) cherry tomatoes - 450 grams
▢ 9 oz (255 g) burrata - I used three (3 oz each) baby burrata balls
▢ ½ teaspoon flaky sea salt - such as Maldon salt
▢ ⅛ teaspoon ground black pepper
▢ 2 tablespoons (28 g) extra-virgin olive oil
▢ 1 tablespoon (15 g) balsamic glaze
▢ ¼ cup (8 g) basil - about 20 basil leaves, 1/8 ounce or 8g

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Instructions

Cut 16 oz (453 g) cherry tomatoes in halves or quarters. Place on a serving platter or in a shallow bowl.
Dry off 9 oz (255 g) burrata and place on top of the tomatoes. Cut the burrata open to reveal the creamy center. Rip into chunks.
Sprinkle ½ teaspoon flaky sea salt and ⅛ teaspoon ground black pepper over the tomatoes and burrata.
Drizzle with 2 tablespoons (28 g) extra-virgin olive oil and 1 tablespoon (15 g) balsamic glaze.
Top with ¼ cup (8 g) basil leaves. Serve immediately.

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Notes

Nutrition: The nutrition facts and calories calculation provided in the recipe card are an estimate.
Gluten-free: Naturally gluten-free. Check balsamic glaze label if you have celiac disease to ensure it's gluten-free.
Storage: Burrata doesn't keep well once cut open. Only make as much as you plan to serve immediately. Recipe easily halves or doubles.

Nutrition