Burrata with cherry tomatoes and Olive Platter for Family Brunch

Burrata cheese, with its creamy interior and delicate, mozzarella-like exterior, is a gem in the world of cheeses. Whether you’re a seasoned foodie or someone who enjoys a good meal, this versatile cheese can elevate any dish. While the classic pairing of burrata with tomatoes is a hit on its own, I recently discovered that introducing olives into the mix takes the dish to a whole new level. The briny, slightly bitter taste of olives balances the burrata’s richness and the tomatoes’ sweetness, creating a harmonious blend of flavors. Whether you prefer green or black olives, this addition provides a depth that enhances the overall experience.

What I love most about this burrata dish is how it brings my family together. On lazy weekend mornings, this has become a go-to brunch option. The ease of preparation means more time spent enjoying each other’s company, and the vibrant colors and flavors never fail to impress.

Preparation time: 10-15 minutes
Cooking time: 20-25 minutes
Serves: 2-3

Ingredients

• Burrata cheese 1 ball
• Cherry tomatoes, 2 cups halved
• Pitted olives (green or black), halved ½ cup
• Fresh thyme 2-3 sprigs
• Extra virgin olive oil 2 Tbsp
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Pesto sauce (optional, for drizzling) 2 tbsp
• Crusty bread or toasted baguette slices (optional)

Method

• Preheat your oven to 400°F (200°C). In a baking dish, toss the halved cherry tomatoes and olives with olive oil, fresh thyme leaves (removed from the sprigs), a pinch of sea salt, and freshly ground black pepper.
• Make sure they are evenly coated. Place whole garlic halves and roast for 15-20 minutes, or until the tomatoes are soft and slightly caramelized around the edges.
• Remove the roasted tomatoes and olives from the oven and let them cool slightly. Place the burrata in the center of a serving platter. Arrange the roasted cherry tomatoes and olives around the burrata, letting some of the juices from the tomatoes mix with the cheese.
• Drizzle the remaining tablespoon of olive oil over the burrata, tomatoes, and olives. Add an extra sprinkle of sea salt and black pepper if desired.
• For an optional finishing touch, drizzle some pesto sauce or balsamic glaze over the top for a sweet and tangy contrast.
• Garnish with a few extra thyme leaves for color. Serve immediately with crusty bread or toasted baguette slices to scoop up the creamy burrata and roasted vegetables.