I roast plump, garlic-scented tomatoes until they burst and nestle them beside creamy burrata in a Roasted Burrata dish that reveals a surprising herby finish.

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I keep coming back to this one because it feels like a little flavor trick. The creamy burrata splits open and asks for something bright, and a ripe mango answers with sweet, slightly sticky notes that somehow make everything taste sharper.

I call it my Roasted Burrata moment, the kind of thing that looks effortless but pokes at your expectations, makes you tilt your head and taste again. It’s playful, a bit indulgent, and not the usual crowd pleaser, so you’ll probably want to make it just to see who notices first.

Give it a try, you might get surprised.

Ingredients

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Tomatoes: Juicy, low calorie, good fiber and vitamin C, adds sweet and tangy pop.
Burrata: Ultra creamy, rich in protein and calcium, kinda indulgent but satisfying.
Mango: Sweet, tropical, high in vitamin A and C, gives fruity sweetness and texture.
Kalamata olives: Salty, savory, full of monounsaturated fats, adds briny depth and bite.
Extra virgin olive oil: Heart friendly fats, antioxidant rich, coats ingredients and adds silky richness.
Basil: Bright herb, vitamin K rich, aromatic, cuts richness and lifts all flavors.
Balsamic glaze: Sweet and tangy, concentrated vinegar notes, a little goes a long way.

Ingredient Quantities

1 1/2 lb mixed cherry and plum tomatoes

3 tbsp extra virgin olive oil

3 garlic cloves

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes, optional

8 oz burrata (about 2 small balls)

1 ripe mango, medium

1/3 cup pitted Kalamata olives

1/4 cup fresh basil leaves

2 tbsp balsamic glaze or aged balsamic vinegar

1 tbsp fresh lemon juice

1 small baguette, optional for serving

How to Make this

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1. Preheat your oven to 425°F and line a baking sheet with parchment or foil.

2. In a bowl toss 1 1/2 lb mixed cherry and plum tomatoes with 3 tbsp extra virgin olive oil, 3 garlic cloves thinly sliced, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you want heat. Don’t crowd the pan or they’ll steam instead of roast.

3. Spread the tomatoes in a single layer on the sheet and roast 20 to 25 minutes until skins blister and they start to collapse, stirring once halfway through.

4. While they roast, peel and dice 1 ripe mango, pit and roughly chop 1/3 cup Kalamata olives, and tear about 1/4 cup fresh basil leaves. Take 8 oz burrata out of the fridge so it comes to room temp, it makes it creamier.

5. If you’re serving with bread slice 1 small baguette, brush slices with a little olive oil and toast in the oven for 5 to 7 minutes or under the broiler till golden.

6. Remove tomatoes from the oven and let them cool a couple minutes so the juices settle. Transfer them and their juices to a serving platter or bowl.

7. Nestle the burrata in the center and gently tear it open so the creamy inside spreads into the tomatoes. Scatter the diced mango and chopped olives around and over the tomatoes.

8. Drizzle 2 tbsp balsamic glaze or a splash of aged balsamic vinegar and 1 tbsp fresh lemon juice over everything, plus a little extra olive oil if you like. Season to taste with more salt and pepper.

9. Scatter the torn basil leaves on top, add extra red pepper flakes if you want more kick, and serve right away with the toasted baguette for scooping.

Equipment Needed

1. Rimmed baking sheet (for roasting the tomatoes, lined with parchment or foil)
2. Large mixing bowl (to toss tomatoes, oil and garlic)
3. Measuring spoons (for oil, salt, pepper and lemon)
4. Sharp chef knife (for mango, garlic and olives)
5. Cutting board
6. Silicone spatula or tongs (to stir and transfer the hot tomatoes)
7. Small serving platter or shallow bowl (to nestle the burrata into)
8. Serrated knife and pastry brush (to slice and oil the baguette)
9. Oven mitts or kitchen towel (for handling hot sheet pans)

FAQ

Q: Can I make this ahead? A: Yes you can make the tomatoes up to 3 days ahead, store them in an airtight container in the fridge. Keep burrata whole and cold and only cut it right before serving, and slice the mango the same day so it stays bright.

Q: How do I roast the tomatoes so they pop with flavor? A: Preheat the oven to 400 to 425 F, toss tomatoes with olive oil, smashed or sliced garlic, salt, pepper and red pepper flakes if using, then roast 20 to 25 minutes until blistered and a bit collapsed. Shake the pan once or twice so nothing burns, and remove the garlic if you like a milder taste.

Q: I dont have burrata, what can I use instead? A: Fresh mozzarella works fine, or scoop some stracciatella or mix soft ricotta with a spoon of cream for a creamy center. The texture wont be identical but the dish will still be rich and lovely.

Q: Can I swap the mango or the Kalamata olives? A: Yes, swap mango for ripe peach, nectarine or figs, and use Castelvetrano or green olives if you want milder brine. Just keep a balance of sweet fruit and salty olives so the dish stays bright.

Q: How should I serve it with the baguette? A: Slice the baguette, brush with olive oil and toast in a 375 F oven for about 8 to 10 minutes until golden or grill the slices, rub with a cut garlic clove if you like, then spoon tomatoes and pieces of burrata on top and finish with mango, olives, basil and balsamic.

Q: How long will leftovers keep and how do I reheat them? A: Tomatoes will keep 2 to 3 days refrigerated, but burrata is best eaten the day you open it. Rewarm the tomatoes gently in a skillet or a low oven until warm, bring them to room temp before plating for best flavor, and add fresh burrata or mozzarella when ready to eat.

Roasted Tomatoes With Burrata • Olive & Mango Recipe Substitutions and Variations

Burrata: swap with fresh mozzarella and a splash of heavy cream. Use about 8 oz mozzarella torn into pieces and spoon 1 to 2 tbsp heavy cream over it. It won’t be as oozy but it’s close enough.
Mango: use a ripe peach or nectarine instead. One medium peach, sliced, gives similar sweetness and juiciness. Canned peaches, well drained, work if it’s out of season.
Kalamata olives: swap for Castelvetrano or other green olives for a milder, buttery flavor, or use Niçoise/black olives if you want more briny bite. If you pick green ones taste and cut back on the salt.
Balsamic glaze: use good aged balsamic vinegar or make a quick glaze by simmering 1/4 cup balsamic vinegar with 1 tablespoon honey until syrupy. You can also stir a little fig jam into regular balsamic for sweetness.

Pro Tips

1) Pick tomatoes with a mix of sweetness and a little bite so some burst and give juice while others hold shape, and after roasting press a few gently with the back of a spoon to coax out extra sauce without smashing everything.

2) Let the burrata sit out well before serving, then spoon out and reserve the milky liquid from its pouch — fold that into the tomato juices for extra creaminess, and tear the cheese only at the last minute so it stays visually pretty.

3) Use a ripe but slightly firm mango, dice it small so it mixes instead of sliding off the spoon, and toss the pieces with a squeeze of lemon and a pinch of salt right before adding them so the fruit stays bright and not watery.

4) Roast the tomatoes ahead if you want to save time, but always add basil, burrata and any glaze right before serving; finish with a few flakes of sea salt and a tiny drizzle of olive oil, taste as you go cause a little more acid or salt can change everything.

Roasted Tomatoes With Burrata • Olive & Mango Recipe

Recipe by Francis Mead

0.0 from 0 votes

I roast plump, garlic-scented tomatoes until they burst and nestle them beside creamy burrata in a Roasted Burrata dish that reveals a surprising herby finish.

Servings

servings

Calories

372

kcal

Equipment: 1. Rimmed baking sheet (for roasting the tomatoes, lined with parchment or foil)
2. Large mixing bowl (to toss tomatoes, oil and garlic)
3. Measuring spoons (for oil, salt, pepper and lemon)
4. Sharp chef knife (for mango, garlic and olives)
5. Cutting board
6. Silicone spatula or tongs (to stir and transfer the hot tomatoes)
7. Small serving platter or shallow bowl (to nestle the burrata into)
8. Serrated knife and pastry brush (to slice and oil the baguette)
9. Oven mitts or kitchen towel (for handling hot sheet pans)

Ingredients

1 1/2 lb mixed cherry and plum tomatoes
3 tbsp extra virgin olive oil
3 garlic cloves
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes, optional
8 oz burrata (about 2 small balls)
1 ripe mango, medium
1/3 cup pitted Kalamata olives
1/4 cup fresh basil leaves
2 tbsp balsamic glaze or aged balsamic vinegar
1 tbsp fresh lemon juice
1 small baguette, optional for serving

Directions

Preheat your oven to 425°F and line a baking sheet with parchment or foil.
In a bowl toss 1 1/2 lb mixed cherry and plum tomatoes with 3 tbsp extra virgin olive oil, 3 garlic cloves thinly sliced, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you want heat. Don’t crowd the pan or they'll steam instead of roast.
Spread the tomatoes in a single layer on the sheet and roast 20 to 25 minutes until skins blister and they start to collapse, stirring once halfway through.
While they roast, peel and dice 1 ripe mango, pit and roughly chop 1/3 cup Kalamata olives, and tear about 1/4 cup fresh basil leaves. Take 8 oz burrata out of the fridge so it comes to room temp, it makes it creamier.
If you're serving with bread slice 1 small baguette, brush slices with a little olive oil and toast in the oven for 5 to 7 minutes or under the broiler till golden.
Remove tomatoes from the oven and let them cool a couple minutes so the juices settle. Transfer them and their juices to a serving platter or bowl.
Nestle the burrata in the center and gently tear it open so the creamy inside spreads into the tomatoes. Scatter the diced mango and chopped olives around and over the tomatoes.
Drizzle 2 tbsp balsamic glaze or a splash of aged balsamic vinegar and 1 tbsp fresh lemon juice over everything, plus a little extra olive oil if you like. Season to taste with more salt and pepper.
Scatter the torn basil leaves on top, add extra red pepper flakes if you want more kick, and serve right away with the toasted baguette for scooping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.