A delicious twist on a caprese salad, this easy Roasted Veggies With Burrata appetizer is my new go-to when I have last minute company! Creamy Burrata, roasted veggies finished with balsamic, this tasty dish is served cold with warm crusty bread!
I only recently, within the last year, have heard of Burrata and actually seen it in the grocery store. I am not sure if it has always been there or is a recently stocked item but if you have never tried it, just ask yourself…
“Do I love mozzarella?”
I’m not talking about that impostor mozzarella. I’m talking about real mozzarella!!
If you answered, “Heck yes!”, then you will absolutely love burrata!
The first time I tried it, I thought, “How come I have never heard of this burrata before?!” I stored the burrata possibilities in the back of my mind where I store all of my food loving thoughts/ideas and went about my day.
I completely forgot about it until months later when Derek and I went to dinner for our anniversary this past June.
I spotted it on the menu at Michael Symon’s new restaurant called Angeline at the Borgata Casino in Atlantic City (you should def. go if you’re ever in the area!!)
So of course, my husband and I ordered it and I fell in love with burrata yet again!
Before the end of dinner, I made a note to myself to try and recreate the delicious dish at home.
And here it is!!
I’m no Michael Symon but I can try! 😉
I wanted to share it with you guys here on the blog as my first tapas/meze style appetizer!
If you know me, you know that I would choose a tapas restaurant over any 5 star/7 course meal any day.
Tapas restaurants are literally popping up all over the city so why not try and recreate that tapas experience at home??
Serve this with my Sweet Chili Shrimp Tempura Boats and a drink or two! 🙂
By the way! I found the burrata right next to those little mozzarella balls in the cheese section in a little container that says “burrata”!
How To Serve Burrata
Did you know that burrata is basically “left-over” mozzarella bits that are combined together and packaged nicely in a shell of mozzarella then filled with a little cream?
Tip* Because the outer layer is thicker, I highly suggest scooping out the inside into a bowl. Then chop up the outer mozzarella shell, very finely, and then add it back to the burrata. Then you can scoop one big creamy pile in the center of the roasted veggies!
I did NOT do that here because I think the ball was so gorgeous for the photo but I would for guests to make it easier to help themselves!
Oh and since this is my first recipe that cannot actually be picked up with your fingers, I think the best way to serve this is with a large fork on the side and a super, duper crusty bread!
A good baguette can take this dish to another level so choose wisely!
A ciabatta or any crusty Italian bread is your best bet! Nothing too soft.
You can warm the bread up or leave it room temperature.
Another tip!! If you want to be able to drizzle your balsamic like I did, get a balsamic glaze from the grocer. It is thicker and sweeter and just for a prettier presentation…If you can’t find it, see my recipe notes!
because it looks so pretty! AND it has a touch of sweetness added.
My favorite thing about this “tapas style” dish is that it does not need to be served warm. In fact, straight outta the fridge is best! That is also how they served it at Angeline. (minus the bread).
If you really want to “up the ante”, grill the bread to get that delicious charred flavor right before guests arrive.
So here’s what I did…
Try my other vegetarian dish Mini Kale Stuffed Mushrooms or serve my Fruit Sticks With Coconut Yogurt Dip as a dessert!
This super easy Roasted Veggies With Burrata is my new twist on the classic caprese salad! With creamy Burrata cheese, roasted peppers and tomatoes finished with olive oil and balsamic, this tasty dish is best served cold with crusty bread!
- 1 8 oz. Container Burrata Cheese (comes with 2 balls)
- 10 oz. Tomatoes (about 20 mini colorful ones)
- 1 Cup Chopped Bell Pepper
- 3 Thinly Sliced Garlic Cloves
- 1 Tbsp. Thick Aged Balsamic Vinegar or Glaze *See note
- 6 Basil Leaves
- Good Olive Oil (for roasting)
- Crusty Fresh Baguette (Optional)
Chop up tomatoes and peppers into small pieces and throw onto a baking sheet with the garlic. Season with salt and fresh cracked black pepper.
Drizzle with olive oil, just enough to coat veggies nicely.
Bake for 10 min. at 425 F.
Take out and place in a glass bowl and place covered in fridge for an hour.
After at least an hour (or overnight) place on small serving dish with edges. Add burrata in the center and slice when guests arrive to allow the creamy goodness to escape!
Finish with a drizzle of vinegar and serve alongside crusty bread warmed or room temperature.
*If you want to drizzle the vinegar and cannot find the glaze, just add the regular balsamic vinegar you have to a small saucepan and over medium-low heat, simmer 1/4 cup until it reduces and thickens.
- The longer you allow this to sit in the fridge, the yummier it will taste! So opt for overnight if you can.
- Crusty, crostini-like bread goes perfectly with this! Just slice it thin and toast lightly!
- You can add any vegetables to this as you like! Just keep in mind that some veggies may need a longer to roasting time!