Blistered Tomatoes with Burrata and Pancetta is a simple yet incredibly delicious appetizer. Roasted tomatoes, creamy burrata and salty crisp pancetta is drizzled with olive oil, balsamic glaze and topped with thin ribbons of fresh basil. Serve with crostini or torn bread. Yields about 6 servings.
I could make a meal out of this.
It’s the perfect appetizer for a small gathering and is just as easy as it is impressive. Creamy decadent burrata is nestled into roasted tomatoes and topped with pancetta, balsamic glaze and fresh thinly sliced basil. It’s sweet and tangy, creamy and salty and slices of toasted sliced baguette is the perfect vehicle to get it form the platter and into your mouth.
I have a feeling you’re going to love this!
To Make This Blistered Tomatoes with Burrata and Pancetta You Will Need:
- burrata – Set the burrata out at least 20 to 30 minutes before using. Bringing it to room temperature will make it more spreadable/dip-able.
- French baguette – Use homemade or your favorite store-bought baguette.
- olive oil spray – Or sub with an olive oil safe for high temp cooking
- pancetta – Gives this appetizer a slightly smoky flavor and delicious meaty texture.
- cherry tomatoes – Lends delicious sweetness when roasted.
- olive oil – Use an olive oil safe for high temp cooking.
- garlic – Adds distinct punchy flavor.
- kosher salt – Enhances the flavor of this dish.
- freshly ground black pepper – This will add some subtle bite and flavor.
- fresh thyme sprigs – Lends subtle earthy flavor.
- balsamic glaze – Use homemade or store-bought.
- basil (fresh) – Lends bright herbaceous flavor.
- red pepper flakes – For serving. (Optional)
Set out the Burrata
Remove the burrata from your fridge and place on your counter for 25 to 30 minutes prior to serving. Bringing it to room temperature will make it more spreadable/dipable. Depending on the size of the burrata, you may need 3 to 4 balls.
Make The Crostini:
Preheat your oven to 400°F (or 200°C).
Line a large rimmed baking. sheet with parchment paper and spray with olive oil spray. Slice a 12 ounce baguette and arrange on the prepared pan. Spray generously with olive oil and season with pinches of kosher salt.
Bake on the middle rack for 8 to 10 minutes. Keep the oven preheated to 400°F (or 200°C).
Cook the Pancetta:
Meanwhile, add 4 ounces of diced pancetta into a small skillet.
Stir and cook for 6 to 8 minutes or until golden and crispy. Using a slotted spoon, remove the crisp pancetta and transfer to a paper towel lined plate and set off to the side.
Roast the Tomatoes:
Wash and pat dry 24 ounces of cherry tomatoes.
Transfer them to a bowl along with 2 tablespoons olive oil, 2 cloves grated fresh garlic, 3/4 teaspoon kosher salt and1/2 teaspoon freshly ground black pepper.
Toss well to coat.
Line a large rimmed baking sheet with parchment and add the tomatoes. Top with 4 to 6 sprigs of fresh thyme and roast for 15 to 20 minutes.
Remove and discard the thyme sprigs.
Build the Appetizer:
Transfer the blistered tomatoes and any juices to a serving platter. Nestle the burrata into the tomatoes and gently tear them open to expose the creamy middle. Top with the crispy pancetta and drizzle with a little olive oil and balsamic glaze.
Lastly season with black pepper, red pepper flakes (if desired) and sprinkle with thinly sliced fresh basil. Serve alongside the crostini.
Absolutely stunning!
Depending on the company, you can serve with a few appetizer knives or go right in with your toasted bread.
This appetizer is what summer weekends are all about.❤️
Prepare to fall in love!
Enjoy! And if you give this Blistered Tomatoes with Burrata and Pancetta recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Blistered Tomatoes and Burrata with Pancetta
Ingredients
- 8 ounces burrata, about 3 to 4 balls
- 12 ounce French baguette, sliced
- olive oil spray
- kosher salt
- 4 ounces pancetta
- 24 ounces cherry tomatoes
- 2 tablespoons olive oil, olive oil safe for high temperature cooking
- 2 cloves garlic, grated
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- 4 to 6 sprigs fresh thyme
- 1 to 2 tablespoons balsamic glaze
- 10 basil leaves, rolled and thinly sliced
- 2 pinches red pepper flakes, for serving (optional)
Equipment
Instructions
- Remove the burrata from your fridge and place on your counter for 25 to 30 minutes prior to serving. Bringing it to room temperature will make it more spreadable/dipable.
- Preheat your oven to 400°F (or 200°C).Line a large rimmed baking. sheet with parchment paper and spray with olive oil spray. Slice a baguette and arrange on the prepared pan. Spray generously with olive oil and season with pinches of kosher salt.
- Bake on the middle rack for 8 to 10 minutes. Keep the oven preheated to 400°F (or 200°C).
- Meanwhile, add the pancetta into a small skillet and heat over medium to medium-low. Stir and cook for 6 to 8 minutes or until golden and crispy. Using a slotted spoon, remove the crisp pancetta and transfer to a paper towel lined plate and set off to the side.
- Wash and pat dry the cherry tomatoes. Transfer them to a bowl along with 2 tablespoons olive oil, grated fresh garlic, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss well to coat.
- Line a large rimmed baking sheet with parchment and add the tomatoes. Top with sprigs of fresh thyme and roast for 15 to 20 minutes. Remove and discard the thyme sprigs.
- Transfer the blistered tomatoes and any juices to a serving platter. Nestle the burrata into the tomatoes and gently tear them open to expose the creamy middle. Top with the crispy pancetta and drizzle with a little olive oil and balsamic glaze.
- Lastly season with black pepper, red pepper flakes (if desired) and sprinkle with thinly sliced fresh basil. Serve alongside the crostini.
Notes
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This appetizer is what summer weekends are all about.❤️
This looks amazing! I love the combo of creamy burrata and salty pancetta—perfect for a summer appetizer. Can’t wait to try it with some crusty bread.
The combination of salty pancetta with creamy burrata sounds like the perfect balance of textures for a summer appetizer. I’ve never thought to bring the cheese to room temperature before serving, but that makes so much sense for getting the perfect spreadable consistency. I’ll definitely be trying this for my next wine night.
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These blistered tomatoes with burrata and pancetta look amazing! I love how the creamy burrata balances the salty pancetta. I will definitely be making this for my next get-together. Thanks for sharing such a simple and flavorful appetizer idea!
Wow, this blistered tomatoes with burrata and pancetta looks amazing! I love how simple yet elegant this appetizer is – perfect for a small gathering. Thanks for sharing!
This recipe looks absolutely delicious! I love how the burst tomatoes pair with creamy burrata and salty pancetta. Perfect appetizer for a small gathering with friends. Thanks for sharing!
A beautiful combination of fresh flavors and textures.
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This blistered tomato and burrata dish looks absolutely dreamy—the combination of sweet roasted tomatoes, creamy burrata, and salty pancetta is basically my idea of the perfect appetizer. I love how simple it is, yet it feels so special for a gathering. The balsamic glaze and fresh basil really tie it all together, and I can already imagine scooping it up with crusty bread. Speaking of capturing recipes like this, I often jot down notes by hand and then need to digitize them—this handwriting to text converter has been a lifesaver for organizing my recipe collection. Thanks for sharing such a beautiful and tasty idea!
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The idea of blistering the tomatoes is fantastic for concentrating their sweetness. I sometimes add a tiny pinch of red pepper flakes during the blistering stage to give it a subtle kick that complements the creamy burrata. It’s a small addition that really wakes up the palate. On a related note, anyone exploring new ways to craft visually appealing content might find tools for professional visual creation quite useful. Slightly off topic, but if you ever deal with professional AI art, professional visual creation is what I ended up settling on and it has saved me a fair bit of time.
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The step about letting the burrata sit out for 25 to 30 minutes is useful. I would not have thought of that, and it makes sense for getting it soft enough to spread.
I was intrigued by the description of ‘Blistered Tomatoes with Burrata and Pancetta’ because of the mention of roasted tomatoes. This technique is so effective for bringing out the natural sweetness, and it sounds just as brilliant when applied to photography as it is in cooking. It’s amazing how tools like the car jump ai generator can take a simple image and transform it into something truly cinematic.
I usually skip letting burrata sit out, but your note about 25 to 30 minutes for spreadability makes sense since it’s always too cold and firm straight from the fridge. Does the balsamic glaze go on right before serving, or can the whole platter be assembled ahead? I’m thinking of making this for a small gathering and want to avoid soggy crostini.
The trick of pulling the burrata out 25 to 30 minutes ahead is the one people skip, and it makes all the difference here — cold burrata just seizes up against the warm tomatoes instead of going soft and dip-able. I also like to hold back a spoonful of the tomato juices and whisk them into the balsamic glaze before drizzling, so it clings to the pancetta instead of running straight off the crostini. If you end up with leftover blistered tomatoes, they’re excellent folded through pasta the next day with a little of the rendered pancetta fat. On an unrelated note, I’ve been spending my evenings in the Lagos Life browser sim, and the same instinct applies there — small numbers early save you later. This breakdown of [Nepo Baby versus LAPO Baby](https://lagos-life.wiki/guides/nepo-baby-vs-lapo-baby/) helped me pick a route without wasting cash.
The blistered tomatoes with burrata and pancetta look delicious. I like that the burrata sits out for a bit first so it spreads better. The crispy pancetta on top sounds like a good contrast to the creamy cheese. Saving this one for the next time I have people over. TermoJogo
These blistered tomatoes with burrata and pancetta look absolutely irresistible! I love how simple yet elegant this appetizer is – the warm tomatoes melting into creamy burrata with that salty pancetta is such a perfect combination. Thank you for sharing such a lovely recipe, I will definitely be making this for my next small get-together.