Pesto Stuffed Burrata Bombs

This pesto-stuffed burrata bomb recipe takes the creamy, dreamy cheese that everyone loves and fills it with vibrant, herbal pesto. Paired with slow-roasted cherry tomatoes that have been infused with garlic, thyme, and olive oil, this appetizer delivers big flavor while looking stunning on the plate. It’s easier than it sounds and will impress anyone you serve it to.

I first tried this recipe at a dinner party and was amazed at how quickly the platter disappeared. It feels fancy but is surprisingly simple to prepare.

Ingredients

• Cherry tomatoes: juicy and perfect for roasting, they develop a lovely sweetness and soften to create a luscious base
• Garlic: infuses the tomatoes and olive oil with fragrant warmth
• Thyme leaves: add herbal complexity and complement the sweetness of the tomatoes
• Extra-virgin olive oil: use a good quality one because it shines both in the tomatoes and as a finishing drizzle
• Kosher salt: enhances all the flavors without overwhelming
• Freshly ground black pepper: provides a subtle heat and layers of flavor
• Store-bought or homemade pesto: if making homemade, fresh basil and quality Parmesan are key for vibrant taste
• Burrata cheese: choose fresh burrata that feels soft and supple it should be used soon after opening for the best texture
• Flaky sea salt and fresh basil leaves: for garnish to add texture and bright herbal notes

Step-by-Step Instructions

Preheat and prepare the tomatoes:

Set your oven to 400 degrees Fahrenheit. Place the cherry tomatoes in a small baking dish. Add chopped garlic, thyme leaves, olive oil, kosher salt, and black pepper to the dish. Toss everything gently so every tomato is coated evenly with the oil and seasoning, which helps build flavor as they roast.

Roast the tomatoes:

Bake the tomatoes in the oven for 25 to 30 minutes. Look for them to soften and burst open slightly, releasing juices and becoming tender. Once done, remove from the oven and let them cool just enough so they are safe to handle but still warm.

Stuff the burrata with pesto:

While the tomatoes are roasting, prepare your pesto for stuffing. Fill a small pastry bag fitted with a round tip or use a resealable plastic bag with a tiny corner cut off. Take your burrata balls and with a sharp knife, make a small incision. Gently insert the piping bag tip into the cut and slowly fill the ball with pesto. You will feel the ball getting heavier, and some pesto may ooze out slightly when full — that’s perfect and delicious.

Assemble and serve:

Spoon the roasted tomatoes onto a serving platter. Arrange the pesto-stuffed burrata balls on top of the tomatoes. Sprinkle flaky sea salt across the dish and garnish with fresh basil leaves. For an elegant finish, drizzle a bit more extra-virgin olive oil over everything.

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Burrata is a special cheese with a creamy center called stracciatella that melts in your mouth. Whenever I prepare this dish, it reminds me of an Italian summer evening with fresh basil from the garden and friends gathered around the table sharing laughter. The creamy cheese and sweet tomatoes always make everyone smile.

Storage tips

It’s best to serve this dish immediately for the freshest flavors and ideal texture. If you have leftovers, store the stuffed burrata separately from the roasted tomatoes in airtight containers. Refrigerate both parts and consume within one day. Avoid reheating burrata as it can lose its creamy texture.

Ingredient substitutions

If burrata isn’t available, fresh mozzarella can be a stand-in but the experience won’t be quite as rich and creamy. For pesto, walnuts or pine nuts can be swapped in based on what you have. If fresh basil is scarce, try a mix of spinach and parsley for the pesto but keep in mind the flavor will be milder.

Serving suggestions

Serve these pesto-stuffed burrata bombs with crusty bread or crackers to soak up the juices. They pair beautifully with a light white wine or sparkling water with lemon. For a bigger meal, add a simple green salad dressed with lemon and olive oil alongside.

Cultural background

Burrata hails from the Puglia region in Italy and is a relatively recent invention in the world of cheese, created to enhance the classic mozzarella by adding a soft creamy center. Its name meaning "buttered" hints at its luxurious texture. The idea of stuffing it with pesto brings together two iconic Italian flavors in one elegant bite.

Pro Tips

• Make sure to use a fresh, pliable burrata that won’t crack too easily when stuffing
• Don’t skip roasting the tomatoes long enough — their sweetness is key to balancing the dish
• Fill the burrata slowly to avoid bursting, and stop when it starts to feel noticeably heavier

Common Recipe Questions

→ How do I stuff burrata with pesto without breaking it?

Make a small incision on the burrata surface and gently insert a piping bag filled with pesto. Slowly fill until the cheese feels heavier, avoiding too much pressure to keep its shape intact.

→ What’s the best way to roast cherry tomatoes for this dish?

Toss cherry tomatoes with olive oil, chopped garlic, thyme leaves, salt, and pepper. Roast them in a 400°F oven for 25-30 minutes until softened and bursting to enhance their natural sweetness.

→ Can I use store-bought pesto for stuffing burrata?

Yes, fresh store-bought pesto works well if you're short on time, but homemade pesto with fresh basil, garlic, nuts, olive oil, and Parmesan will deliver a superior flavor.

→ How should I serve this burrata and tomato combination?

Place the roasted tomatoes on a serving platter, top with the pesto-stuffed burrata, then finish with a drizzle of olive oil, flaky sea salt, and fresh basil leaves for a vibrant presentation.

→ How long is burrata good after opening?

Burrata should ideally be consumed within 2 to 3 days of opening, as it is packed in salted water and is best enjoyed fresh to maintain its creamy texture.