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.
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.
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Burrata-Stuffed Campari Tomatoes
A summer showstopper that takes ten minutes and looks like you tried for hours.
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Servings: 8 servings
Calories: 113kcal
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.
- 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.
Nutrition
Calories: 113kcal | Carbohydrates: 2g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 3mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 8mg | Calcium: 156mg | Iron: 0.2mg
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.