published about 10 hours ago
I’m always looking for an excuse to indulge in burrata, a semi-soft Italian cheese that’s just about as decadent as cheese gets. It might look like a ball of fresh mozzarella, but when you slice into it, a mixture of soft cream and curds is released. Yes, please! So when I saw Martha Stewart’s summery snack of bite-sized tomatoes stuffed with burrata, I knew I had to make them. They seemed like the perfect quick and easy appetizer for summer entertaining, which I’m excited to get back to. Here’s how things went when I gave them a try.
How to Make Martha Stewart’s Tomato Burrata Bites
This recipe is as easy as easy gets. You’ll start by trimming the bottoms of Campari tomatoes so they sit flat. Campari tomatoes are larger than cherry tomatoes but smaller than plum tomatoes, and their perfectly round shape and deep-red hue make them pretty to look at even in their grocery store clamshell.
Next, you’ll cut about 1/4-inch off the top of the tomatoes and scoop out the flesh and seeds. You’ll then place the hollowed-out tomatoes upside down on a paper towel to drain for five minutes. While, the tomatoes drain, break open a ball of burrata and separate the creamy center from the firm exterior.
To stuff the tomatoes, place a piece of the burrata’s firm exterior in the bottom, then spoon in the burrata’s creamy center to fill. Then, top the stuffed tomatoes with small fresh basil leaves and finish them with a drizzle of olive oil and a sprinkle of salt and pepper.
My Honest Review of Martha’s Tomato Burrata Bites
These were are easy to pull off and as impressive as I had hoped they would be. A ball of burrata doesn’t come cheap, so I appreciated that I could stretch it to make 16 of these bites, which would feed six to eight as a light appetizer quite well. They were bursting with summer flavor — almost like a caprese salad all tied up in one little package — and were pretty to look at, too.
The one tiny critique I have is that the bites were harder to eat than I anticipated. Even after deseeding and draining the tomatoes, they’re still quite juicy. The tomatoes are too big to eat in just one bite, but if you’re not careful, the filling and tomato juices will spill out in two bites. Definitely have napkins nearby, or maybe even consider offering guests a fork and knife.
If You Make This Recipe, a Few Tips
You need less than 10 minutes to pull together this recipe, but here are a few tricks and tips to make it even easier.
Have you tried Martha Stewart’s Tomato Burrata Bites? Let us know in the comments!