Burrata with Tomato-Peach Jam
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On a bed of peppery arugula, burrata with tomato-peach jam makes a perfect starter or light meal.
This is my take on one of the most delicious restaurant appetizers of the moment, burrata with tomato jam. It hits all the right taste notes: peppery arugula; tangy-sweet tomato peach jam; and creamy burrata, the fresh Italian cheese made from mozzarella and cream. The only cooking involves the tomato peach jam, but it’s quick to make and, as a bonus, you’ll be left with extra to use on Southwestern sliders, grilled chicken, or sandwiches throughout the week. While this dish makes a great starter, I often add more arugula to transform it into a main course salad for lunch or a light dinner. Because burrata as a meal…yes, please!
What you’ll need To Make Burrata with Tomato-Peach Jam
How To Make Burrata with Tomato-Peach Jam
To make the jam, place the tomatoes, peaches, and shallots on the prepared baking sheet. Add the salt and the olive oil and mix with a rubber spatula until evenly coated.
Bake for 25 to 30 minutes, stirring once after 20 minutes to prevent burning and sticking around the edges, until the tomatoes and peaches are soft and starting to brown.
Transfer the roasted fruit and shallots to a small bowl (be sure to scrape up all the flavorful juices from the baking sheet).
Add the sugar and mash with a rubber spatula or spoon until jammy. Taste and adjust seasoning with more salt or sugar, if necessary. Chill in the refrigerator until ready to serve.
To assemble the dish, place the arugula on a plate or serving platter. Spoon the tomato peach jam over top, then place the burrata on top of the jam. Drizzle the cheese with olive oil and sprinkle with salt and pepper, to taste. Serve with bread or toast, if desired. Enjoy!
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Burrata with Roasted Tomato Peach Jam
On a bed of peppery arugula, burrata with tomato-peach jam makes a perfect starter or light meal.
Ingredients
- 2 handfuls arugula
- 6 tablespoons Roasted Tomato Peach Jam
- 2 (4 oz) balls fresh burrata
- extra virgin olive oil, for drizzling
- Coarse salt and freshly ground black pepper
Instructions
- Divide the arugula onto 2 plates or arrange in 2 piles on 1 large serving platter. Spoon about 3 tablespoons of the tomato peach jam over each pile of arugula. Place the balls of burrata partially on top of the jam. Drizzle the cheese with olive oil and sprinkle with salt and pepper, to taste. Serve with bread or toast, if desired.
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Jenn, your recipes never disappoint! This is absolutely delicious and will he added to our summer dinner rotation. I will also be purchasing pretty little jars so that I can gift the jam. Thank you so much!
Hi Jenn,
The package of burrata that I bought contains four balls, each weighing two ounces. One ball looks like a lot of cheese for one person! Is it possible to cut them in half, or will I find out that one/person is the perfect portion?
Thank you for your help!
Hi Ruthie, I think one per person is perfect, and it’s really hard to cut burrata neatly.
Thanks for your advice, Jenn. You were absolutely correct, one per person was the perfect portion! My spouse and I and our two friends thought it was delicious and a wonderfully unique salad! I used a tomato jam that I made with the last of our heirloom tomatoes and it tasted great. I can’t wait to try it again next summer with the peaches!
Jenn, just me alone. Can I freeze this?
Carol
Hi Carol, the cheese can’t be frozen, but the jam definitely can be. 🙂
This is a s incredible!
Made this the other day exactly as written and was delicious. Served with burrata and will definitely use the jam/relish for other meals as well Perfect taste of summer.
A treat for the senses with peach season in full swing. I would even use it on toast with my morning coffee. After all, a tomato is a fruit? Thanks for sharing this wonderful recipe.
What else would be good to serve this jam with?
Hi Ann, It’s also delicious to use on burgers, grilled meats or fish, or sandwiches. 🙂
Hi Jenn, I see in the pic you serve this with French bread. Anything else you would recommend? Think it would be ok with some type of cracker? … any recommendation would be appreciated. Thank you!
Hi April, I do think you could serve this with crackers; I’d just make sure they’re sturdy ones and would choose something relatively plain so as not to compete with the lovely flavors of the cheese and jam. 🙂
Made this last night as a light main course and riffed on it a little bit. I toasted slices of my own homemade Peasant Bread and spread the jam on top. Topped that with bacon and then arugula that I had tossed with a bit of olive oil and parmesan. Burrata on top of that and some fresh Basil over all. It was delicious! Thanks for another great recipe.