Burrata with Roasted Cherry Tomatoes

Why This Is Strictly Keto

Burrata, cherry tomatoes, olive oil and basil — four whole foods and nothing else. The traditional baguette is left out entirely, so the burst tomatoes and their juices are spooned straight over the cheese. Tomatoes are one of the lowest-carb fruits, and the fat from the burrata and olive oil makes this satisfying.

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 pint (about 300 g) cherry tomatoes
• Salt and freshly ground black pepper
• 2 balls burrata cheese (about 4 oz / 115 g each)
• Flaky sea salt, for garnish
• 1 small handful fresh basil leaves

Instructions

1. Blister the tomatoes: Heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook, shaking the pan occasionally, for 5–7 minutes until the skins split and the tomatoes burst and release their juices. Season with salt and pepper.

2. Plate the burrata: Set the burrata on a serving plate, cut it open and gently spread it out so the creamy center spills across the plate.

3. Top: Spoon the warm tomatoes and all of their juices over the burrata.

4. Finish: Drizzle with olive oil, sprinkle with flaky salt and a little black pepper, and scatter with torn basil. Serve immediately.

Nutritional Info (per serving, approximate)

Tips

• Let the burrata sit at room temperature for 20 minutes before serving — it is far creamier than when cold.
• For deeper flavor, roast the tomatoes on a sheet pan at 400°F (200°C) for 20 minutes instead of blistering them in a skillet.
• Serve with cucumber rounds or crisp endive leaves for scooping.