Chef Joe Sasto's Baked Burrata with Blistered Tomatoes is the kind of appetizer that instantly steals the spotlight.
Warm, gooey burrata melts into a bed of garlicky, herb-infused tomatoes, creating the perfect dip-meets-bruschetta topping for crispy toasted baguette slices. It’s simple enough for a weeknight indulgence yet impressive enough for dinner parties, date nights, or holiday gatherings.
Serve it straight from the oven and watch it disappear in minutes—rich, comforting, and bursting with fresh basil flavor.
Baked Burrata Alla Diavola
Prep time
10 min
Cook time
15 min
Servings
4-6
Category
Appetizer
Specialty
Chef Joe Sasto
Sear. Simmer. Sasto!
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Ingredients
3 Tablespoons Extra-Virgin Olive Oil
1 Garlic Clove (thinly sliced)
1 Small Spring Onion (or 2 scallions, thinly sliced)
1 Pound cherry Tomatoes (cut in half)
1 Teaspoon Calabrian Chile Paste (or more to taste)
1 Teaspoon Dried Oregano (preferably Sicilian)
6 Sprigs Fresh Basil (leaves torn or roughly chopped)
Kosher Salt and Freshly Ground Black Pepper
1 (8-ounce) Ball Burrata
1 Medium Baguette (thinly sliced)
Directions
1. Preheat the Oven
Preheat the oven to 425°F and arrange the baguette slices on a sheet pan.
2. Cook the Tomato Mixture
Heat the oil in a medium sauté pan over medium heat. Add the garlic and spring onion and cook, stirring often, until just golden, about 1 minute. Stir in the tomatoes and cook for about 5 minutes, using a wooden spoon or potato masher to gently crush them as they soften. Add the chile paste, oregano, and half of the basil leaves. Stir to combine and season with salt and pepper to taste.
3. Assemble the Bake
Transfer the tomato mixture to a medium oven-safe baking dish. Place the burrata in the center and bake for 8 to 10 minutes, or until the burrata is gooey and the tomatoes are bubbling. During the last 3 to 5 minutes of cooking, add the baguette slices to the oven to lightly toast.
4. Garnish and Serve
Remove the baking dish from the oven and garnish with the remaining basil. Serve warm with the toasted baguette slices for dipping. Enjoy!
Leftovers? Toss any leftovers with pasta or dilute with chicken stock and blend into a cheesy roasted vegetable soup.
