Fried 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.
