Burrata-Stuffed Campari Tomatoes
Burrata Stuffed Campari Tomatoes are the ultimate low-effort, high-impact appetizer. Campari tomatoes are the perfect vessel for creamy, cloud-soft burrata, and together they taste like the height of summer.
No oven, no stovetop, no complicated technique. Just ripe ingredients treated with intention: extra virgin olive oil, flaky salt, fresh basil, and a drizzle of aged balsamic if you’re feeling indulgent. Find burrata near fresh mozzarella in most grocery stores or Italian markets
Helpful Tips
- Hollow smartly, not deeply – Scoop out about one-third of the interior using a small melon baller or teaspoon. Going deeper makes the walls fragile. Save the scooped flesh for a vinaigrette or bruschetta topping.
- Bring your burrata to room temperature – Pull the burrata out 20 to 30 minutes before serving. Cold burrata is firm and bland; room temperature burrata is silky, pourable, and far more delicious.
- Dress in layers, not all at once – Salt the hollowed tomatoes and rest them cut-side down on paper towels for five minutes to release excess moisture. Then dress in stages: olive oil first, then flaky salt and pepper, then herbs or balsamic. Layered seasoning adds depth a single pour never will.
Serving Notes
These are best assembled within 30 minutes of serving. Both the tomato and the burrata release liquid over time which can lead them to get soggy and wet.
You can hollow out the tomatoes in advance and keep them in the refrigerator so you just need to put them together before serving.
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Burrata-Stuffed Campari Tomatoes
Ingredients
- 8 Campari tomatoes cut in half
- 8 ounces burrata cheese
- 2 tablespoons extra-virgin olive oil
- salt and black pepper to taste
- Fresh basil to garnish
Instructions
- With a sharp paring knife, cut out the inside cavity of the tomatoes. Use a melon baller or small spoon to scrape out the seeds. Salt the hollowed tomatoes and rest them cut-side down on paper towels for five minutes to release excess moisture.
- Drizzle some olive oil into each tomato and season with salt and pepper.
- Spoon some burrata into the center of the tomatoes. Season with more salt and pepper, and a little fresh basil.
Notes
- Hollow smartly, not deeply – Scoop out about one-third of the interior using a small melon baller or teaspoon. Going deeper makes the walls fragile.Â
- Bring your burrata to room temperature – Pull the burrata out 20 to 30 minutes before serving. Cold burrata is firm and bland; room temperature burrata is silky, pourable, and far more delicious.
- Dress in layers, not all at once – Salt the hollowed tomatoes and rest them cut-side down on paper towels for five minutes to release excess moisture. Then dress in stages: olive oil first, then flaky salt and pepper, then herbs or balsamic.
