Pancetta: Blistered Tomatoes with Burrata and

I could make a meal out of this.

It’s the reliable appetizer for a small gathering and is simply as unfussy as it is impressive. Creamy decadent burrata is nestled into roasted tomatoes and topped with pancetta, balsamic glaze and fresh thinly sliced basil. It’s sweet and tangy, creamy and salty and slices of toasted sliced baguette is the reliable vehicle to get it form the platter and into your mouth.

I have a feeling you’re going to love this!

To cook this Blistered Tomatoes with Burrata and Pancetta Gather:

• burrata – Set the burrata out at least 20 to 30 minutes before using. Bringing it to room temperature will make it more spreadable/dip-able.
• French baguette – Use kitchen-made or your regular store-bought baguette.
• olive oil spray – Or sub with an olive oil safe for high temp cooking
• pancetta – Gives this appetizer a slightly smoky flavor and satisfying meaty texture.
• cherry tomatoes – Lends savory sweetness when roasted.
• olive oil – Use an olive oil safe for high temp cooking.
• garlic – Adds distinct punchy flavor.
• kosher salt – Enhances the flavor of this dish.
• freshly ground black pepper – This will add some subtle bite and flavor.
• fresh thyme sprigs – Lends subtle earthy flavor.
• balsamic glaze – Use from-scratch or store-bought.
• basil (fresh) – Lends bright herbaceous flavor.
• red pepper flakes – For serving. (Optional)

Set out the Burrata

Remove the burrata from your fridge and place on your counter for 25 to 30 minutes prior to serving. Bringing it to room temperature will make it more spreadable/dipable. Depending on the size of the burrata, you may need 3 to 4 balls.

Make The Crostini:

Preheat your oven to 400°F (or 200°C).

Line a large rimmed baking. sheet with parchment paper and spray with olive oil spray. Slice a 12 ounce baguette and arrange on the prepared pan. Spray generously with olive oil and season with pinches of kosher salt.

Bake on the middle rack for 8 to 10 minutes. Keep the oven preheated to 400°F (or 200°C).

Cook the Pancetta:

Meanwhile, add 4 ounces of diced pancetta into a small skillet.

Stir and cook for 6 to 8 minutes or until golden and crispy. Using a slotted spoon, remove the crisp pancetta and transfer to a paper towel lined plate and set off to the side.

Roast the Tomatoes:

Wash and pat dry 24 ounces of cherry tomatoes.

Transfer them to a bowl along with 2 tablespoons olive oil, 2 cloves grated fresh garlic, 3/4 teaspoon kosher salt and1/2 teaspoon freshly ground black pepper.

Toss well to coat.

Line a large rimmed baking sheet with parchment and add the tomatoes. Top with 4 to 6 sprigs of fresh thyme and roast for 15 to 20 minutes.

Remove and discard the thyme sprigs.

Build the Appetizer:

Transfer the blistered tomatoes and any juices to a serving platter. Nestle the burrata into the tomatoes and gently tear them open to expose the creamy middle. Top with the crispy pancetta and drizzle with a little olive oil and balsamic glaze.

Lastly season with black pepper, red pepper flakes (if desired) and sprinkle with thinly sliced fresh basil. Serve alongside the crostini.

Certainly stunning!

Depending on the company, you can serve with a few appetizer knives or go right in with your toasted bread.

This appetizer is what summer weekends are all about.❤️

Prepare to fall in love!

Enjoy! And if you give this Blistered Tomatoes with Burrata and Pancetta recipe a try, let me know! Snap a photo and tag me on twitter or instagram!