If you’re anything like me and adore the creamy, decadent texture of burrata combined with a burst of fresh, tangy flavors, then this Fried Burrata with Cherry Tomato Sauce Recipe is about to become your new favorite indulgence. Imagine a perfectly golden, crispy exterior giving way to the luscious, creamy cheese inside, all nestled atop a vibrant, slightly sweet cherry tomato sauce that sings with garlic and a hint of lemon. This dish is not just a recipe; it’s an experience that balances richness with brightness in every bite.
Ingredients You’ll Need
The charm of this Fried Burrata with Cherry Tomato Sauce Recipe lies in its simplicity and the quality of each component. Every ingredient plays a critical role, from the juicy cherry tomatoes that create a luscious sauce to the crispy ciabatta that provides a perfect crunch alongside the creamy burrata.
- Olive oil: Adds rich, fruity notes and helps toast the bread for an irresistible crunch.
- Ciabatta or Italian bread: Perfectly sturdy and airy, it’s ideal for toasting and soaking up the vibrant tomato sauce.
- Cherry tomatoes: Bursting with natural sweetness and acidity to balance the creaminess of burrata.
- Garlic cloves: Infuse the sauce with aromatic depth and a gentle kick.
- Vegetable broth: Enhances the sauce’s flavor complexity without overpowering.
- Fresh lemon juice: Adds a bright zing that cuts through the richness.
- Salt and sugar: Season and balance the flavors, creating the perfect harmony.
- Canola oil: For frying the burrata to a crispy, golden perfection.
- Panko and plain bread crumbs: Give the burrata a crunchy, well-textured coating.
- Garlic powder: Boosts the savory notes in the breading.
- All-purpose flour: Helps create a base layer for the breading to stick.
- Egg and water mixture: Ensures the bread crumbs cling securely for frying.
- Burrata cheese ball: The star of the show, creamy and indulgent.
- Balsamic glaze: Adds a sweet, tangy finish that elevates every bite.
- Grated Parmesan cheese (optional): Offers a nutty, salty complement if you want that extra cheesy touch.
How to Make Fried Burrata with Cherry Tomato Sauce Recipe
Step 1: Prepare the Ciabatta Toast
Begin by brushing your slices of ciabatta with olive oil, reserving a small amount for the sauce. Season them lightly with salt and pepper to enhance their natural flavor. Toast these on a baking sheet in a preheated 350°F oven until they develop a lovely golden crust, about 10 minutes. This crunchy base will perfectly complement the creamy burrata and saucy topping.
Step 2: Cook the Cherry Tomato Sauce
Next, heat a sauté pan and add a teaspoon of olive oil. Toss in the halved cherry tomatoes and cook until they start to soften and release their juices, around 4 minutes. Add minced garlic and sauté briefly to keep that fresh, aromatic punch alive. Stir in vegetable broth and lemon juice, letting the liquid reduce by half to concentrate the flavors. Then, add water, a pinch of salt, and sugar, simmering gently until the sauce becomes silky and slightly thickened. Adjust seasoning with salt and pepper, then keep it warm on low heat.
Step 3: Prepare the Breading Station
Mix your panko and plain bread crumbs with garlic powder and a quarter teaspoon of salt in one bowl. In another bowl, season flour with salt and pepper. Finally, whisk together an egg with a tablespoon of water in a third bowl. These three bowls will help you achieve that perfectly crispy layering for your burrata.
Step 4: Bread the Burrata
Gently coat the burrata first in flour, shaking off any excess so it’s evenly dusted. Then dip it into the egg wash, followed by a thorough coating in the breadcrumb mixture. Repeat this egg and breadcrumb dipping process twice more, ensuring a thick, crunchy exterior that crisps beautifully when fried.
Step 5: Fry the Burrata
Heat canola oil in a deep saucepan to 350°F, then carefully lower the breaded burrata using a slotted spoon. Fry gently, turning occasionally so all sides develop a golden brown crust, about 5 minutes. Once perfectly crisped, remove and drain the burrata on a paper towel to keep it deliciously non-greasy.
Step 6: Assemble and Serve
Pour the warm cherry tomato sauce into a shallow serving bowl and place the fried burrata right on top. Drizzle generously with balsamic glaze for that luscious contrast, and sprinkle with Parmesan cheese if you love a little extra cheesy flair. Serve alongside the toasted ciabatta for scooping and savoring every bite of this delightful Fried Burrata with Cherry Tomato Sauce Recipe.
How to Serve Fried Burrata with Cherry Tomato Sauce Recipe
Garnishes
Add fresh basil leaves or a sprinkle of cracked black pepper on top to introduce an herbal freshness that brightens the dish and makes it look endlessly inviting. A grating of lemon zest can also lift the flavors even further.
Side Dishes
This dish pairs wonderfully with a light arugula salad dressed in lemon vinaigrette to contrast the rich cheese. Roasted vegetables such as asparagus or zucchini work beautifully as well, adding a touch of earthiness and texture.
Creative Ways to Present
Try serving individual portions in small cast iron skillets or rustic ceramic bowls to keep the sauce warm while adding a cozy, authentic feel. Layer the burrata and sauce atop grilled bread rounds for fun, bite-sized appetizers perfect for sharing with friends.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of the delicious cherry tomato sauce or toasted ciabatta, store them separately in airtight containers. The sauce will keep well in the fridge for up to three days, ready to warm and enjoy again. The fried burrata itself is best eaten fresh for that perfect creamy-texture contrast.
Freezing
Because fried burrata is delicate and best enjoyed freshly made, freezing is not recommended for the cheese. You can, however, freeze the tomato sauce in portion-sized containers for up to a month and thaw gently to preserve its bright flavors.
Reheating
Gently reheat the cherry tomato sauce on the stove over low heat so it doesn’t break or lose its vibrant taste. Avoid reheating the fried burrata, as it may lose the precious crispness of its crust and creamy center.
FAQs
Can I use other types of cheese if I don’t have burrata?
While burrata delivers the perfect creamy center, fresh mozzarella can be substituted, but it won’t have quite the same richness. For frying, mozzarella balls work well but expect less gooey indulgence.
How do I know when the oil is hot enough for frying?
A kitchen thermometer is best for accuracy, aiming for 350°F. Alternatively, carefully drop a small piece of breading into the oil — if it bubbles vigorously and floats to the surface quickly, your oil is ready.
Is the cherry tomato sauce spicy?
No, this recipe focuses on balancing sweetness, acidity, and savory notes without heat. However, you can add a pinch of red pepper flakes while cooking the tomatoes for a gentle kick if you prefer.
Can I prepare any parts of this dish in advance for a dinner party?
Absolutely! The tomato sauce can be made ahead and kept warm before serving. Prepare the breading station and brioche slices ahead too. Fry the burrata just before serving to keep that perfect crunch.
What’s the best way to enjoy this dish?
Enjoy it immediately once assembled, using the toasted ciabatta to scoop the sauce and cheese. The contrast between warm, crispy, creamy, and tangy is what makes this Fried Burrata with Cherry Tomato Sauce Recipe so unforgettable.
Final Thoughts
This Fried Burrata with Cherry Tomato Sauce Recipe is truly one of those dishes that feels special yet surprisingly simple to make. Whether you’re looking to impress guests or treat yourself to something extraordinary, this dish brings together textures and flavors in a way that feels lovingly indulgent. Give it a try — you might just find it becoming a regular in your kitchen adventures!
PrintFried Burrata with Cherry Tomato Sauce Recipe
This Fried Burrata with Cherry Tomato Sauce recipe combines crispy, golden-fried burrata cheese with a vibrant, sweet-tangy cherry tomato sauce. Served alongside toasted ciabatta bread and drizzled with balsamic glaze, this appetizer showcases a delightful contrast of textures and flavors that’s perfect for a sophisticated starter or snack.
- Prep Time: 35 mins
- Cook Time: 25 mins
- Total Time: 1 hour
- Yield: Serves 2–4
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Ingredients
For the Ciabatta Toast
- 1 small loaf of ciabatta or good-quality Italian bread, cut into 1-inch slices
- 3 Tbsp. olive oil, divided (reserve 1 tsp for sauce)
- Salt and pepper to taste
For the Cherry Tomato Sauce
- 9 oz. cherry tomatoes, halved
- 1 tsp. olive oil (reserved from above)
- 2 large garlic cloves, minced
- ¼ cup vegetable broth
- 1 tsp. fresh lemon juice
- ¼ cup water
- ½ tsp. salt, divided (¼ tsp for sauce, ¼ tsp for breading)
- ½ tsp. sugar
- Salt and pepper to taste
For the Fried Burrata
- Canola oil for frying (enough to fill a deep saucepan halfway)
- ⅓ cup panko bread crumbs
- ⅓ cup plain bread crumbs
- ½ tsp. garlic powder
- ⅛ cup all-purpose flour
- Pinch of salt and pepper (for flour seasoning)
- 1 egg
- 1 Tbsp. water
- 1 ball of burrata
To Serve
- Balsamic glaze for drizzling
- Grated Parmesan cheese (optional)
Instructions
- Prepare the Ciabatta Toast: Preheat the oven to 350°F. Brush the ciabatta slices with 3 tablespoons minus 1 teaspoon of olive oil, reserving 1 teaspoon of oil for the sauce. Season the bread slices with salt and pepper. Arrange them on a baking sheet and toast in the oven until golden brown, about 10 minutes.
- Make the Cherry Tomato Sauce: Heat a medium sauté pan over medium heat and add the reserved 1 teaspoon olive oil. Once hot, add the halved cherry tomatoes and sauté until they start to wilt, about 4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant. Pour in vegetable broth and lemon juice, letting the mixture reduce by half. Add water, ¼ teaspoon salt, and sugar, then simmer for 3 to 4 minutes until the sauce thickens. Season to taste with salt and pepper. Reduce heat to low and keep warm.
- Prepare the Breading Station: In a small bowl, mix panko bread crumbs, plain bread crumbs, ¼ teaspoon salt, garlic powder, and season with salt and pepper. In another small bowl, combine the flour with a pinch of salt and pepper. In a third bowl, whisk together the egg and 1 tablespoon water.
- Bread the Burrata: Pat the burrata dry. Dredge the burrata ball in the flour, patting off excess. Dip it into the egg wash, allowing excess to drip off. Coat it with the breadcrumb mixture, patting off any excess. Repeat dipping in the egg wash and breadcrumb mixture two more times, ensuring a triple-layered crust for maximum crispiness.
- Fry the Burrata: Fill a deep medium-sized saucepan halfway with canola oil and heat to 350°F. Using a slotted spoon, carefully lower the breaded burrata into the hot oil. Fry until it is golden brown on all sides, about 5 minutes, turning occasionally to cook evenly. Remove and drain on paper towels to remove excess oil.
- Serve: Transfer the warm cherry tomato sauce to a shallow bowl. Place the fried burrata on top. Drizzle generously with balsamic glaze and, if desired, sprinkle with grated Parmesan cheese. Serve immediately with the toasted ciabatta slices for dipping and enjoying.
Notes
- Maintain the oil temperature at 350°F for an evenly fried and crispy burrata ball.
- Triple coating the burrata in flour, egg, and breadcrumbs ensures a crunchy exterior and prevents cheese leakage.
- Use fresh, high-quality burrata for the creamiest center.
- Adjust seasoning in the tomato sauce by tasting after simmering to balance acidity and sweetness.
- Balsamic glaze adds a lovely tangy sweetness, but can be omitted if unavailable.
- Frying requires careful oil handling; do not overcrowd the pan to maintain temperature.
- Leftovers are best enjoyed immediately; reheating fried burrata is not recommended as it may lose crispiness.
