This cherry tomato and burrata puff pastry appetizer is super easy to make, yet looks totally fancy with all the different colors.
On top of that, the creamy burrata, juicy roasted cherry tomatoes, herby pesto, and fresh basil taste amazing on the golden puff pastry base that comes out crisp around the edges but softens perfectly in the center.
Although I usually make this recipe as an appetizer, I think it works perfectly well for dinner as well if you add a little green salad to it.
What You’ll Need
This recipe makes 12 large or 24 small slices, depending on how you cut the pastry.
Here’s what goes in:
- Puff pastry sheet
- Fresh burrata cheese
- Cherry tomatoes
- Olive oil + garlic
- Dried oregano, salt, and pepper
- Pesto (store-bought or homemade)
- Fresh basil
How to Make the Puff Pastry Appetizer
Start by preheating your oven to 400°F (200°C) and laying your puff pastry sheet flat on a baking tray.
Using a sharp knife, gently “draw” a rectangle about ¼ inch in from the edges, all the way around, but don’t cut through the dough! This trick helps the edges rise and gives your filling a nice little frame to sit in.
Next, prep the cherry tomatoes: poke 3-4 tiny holes in each with a toothpick to keep them from bursting in the oven, then toss them with olive oil, crushed garlic, oregano, salt, and pepper. Spread them out on a second baking tray or shallow baking dish.
Bake the puff pastry for 15–20 minutes or until the center is golden and the edges are puffed up and crispy. You can roast the tomatoes at the same time, although they might be ready a few minutes earlier, so keep an eye on them.
Once your pastry is baked and cooled slightly, drain the burrata and spread it over the center rectangle, using a spoon to gently tear and distribute it evenly.
Top with your roasted tomatoes, then drizzle pesto generously over the top using a teaspoon. Finish with fresh shredded basil and a crack of black pepper.
Serve warm or cold – it’s honestly delicious either way.
Why You’ll Love This Recipe
- Easy to prep but looks fancy so it’s perfect for parties
- Packed with a ton of flavor – the creamy and garlicky flavors pair so well with the herbs and roasted tomatoes.
- Great for any season thanks to year-round ingredients
- Works as an appetizer or a main, especially if you add salad to it!
- Easily customizable – add prosciutto, swap cheeses, or use different herbs
Tips for Success
- Score (cut) the puff pastry border gently – don’t slice all the way through
- Poke holes into the tomatoes! It really helps prevent messy oven explosions
- Drain burrata slightly if it’s very wet, so the pastry doesn’t get soggy
- Use fresh basil just before serving to keep it bright and green
- Slice after topping for the cleanest presentation
📌 Cherry Tomato and Burrata Appetizer With Puff Pastry (Recipe Card)
Ingredients (Makes 12 large or 24 small pieces)
- 1 sheet puff pastry, defrosted
- 9 oz (250g) burrata cheese
- 12 oz (350g) cherry tomatoes
- ½ teaspoon olive oil
- 3 cloves garlic, crushed
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- ½ cup pesto
- Handful of fresh basil, shredded
Equipment
- Baking tray
- Knife and spoon
- Mixing bowl
- Parchment paper
- Toothpick
Instructions
- Preheat oven to 400°F (200°C).
- Unroll puff pastry onto parchment-lined tray. Score a ¼-inch border around the edges without cutting through.
- Poke cherry tomatoes with a toothpick, then toss with olive oil, garlic, oregano, salt, and pepper. Spread on a separate tray.
- Bake pastry for 15–20 minutes until golden and crisp. Roast tomatoes at the same time, removing them when softened (around 12–15 minutes).
- Let the pastry cool slightly. Drain and spread burrata over the center.
- Top with roasted tomatoes. Drizzle pesto and scatter fresh basil on top.
- Slice and serve warm or chilled.
