Garlic Tomato Burrata Appetizer

Whether you call this a burrata board or just an amazing Garlic Tomato Burrata Appetizer recipe, one thing is for sure: It’s not to be missed.

Burrata, once a relatively unknown cheese that was barely infiltrating restaurant menus in the mid-2010s, has become ubiquitous. It’s on salads, sold in grocery stores and the highlight of a growing number of recipes. It’s also just as amazing as it was when I first tasted it more than 12 years ago.

Fresh mozzarella on the outside conceals a creamy, curdy inside that’s just delightful. There’s a reason I love it on my Burrata Chicken Parm and adore it on Grilled Prosciutto, Burrata and Arugula Pizza. It has depth and nuance that fresh mozzarella alone doesn’t have.

I can’t remember when or where I first saw the idea of turning balls of burrata into a delightful burrata board, but I am so glad I did. This unique cheese makes an amazing appetizer when paired with warm, crusty bread.

The idea is relatively simple: spread two balls of torn burrata and all its insides on a platter or board (I like the platter for easier cleanup) and top it with something delightful. Warmed bread cut into smaller pieces is the perfect serving companion.

In this recipe, I top the cheese with roasted garlic tomatoes, a good balsamic glaze and dollops of pesto. Together, the flavors become this delightful, craveworthy concoction that will have you reaching for more and more. And you’ll want to sop up those juices too — so much flavor!

Perhaps best of all, this is easy to make. Roasting the grape tomatoes with garlic and oil takes a little time, but minimal effort. And after that, it’s all assembly. For the bread, I prefer a crusty sourdough, but choose a variety you love.