Roasted Tomato, Shrimp and Burrata Appetizer with Garlic Bread

Ingredients

• 2 pint cherry tomatoes (About 4 cups; leave small tomatoes whole or halve larger ones.)
• 3 tbsp extra-virgin olive oil (Divided between the tomatoes, shrimp, and bread.)
• 5 cloves garlic (Finely minced or grated; divide for the tomatoes, shrimp, and garlic bread.)
• kosher salt (To taste.)
• black pepper (Freshly ground, to taste.)
• 0.25 tsp red pepper flakes (Optional, for gentle heat.)
• 1 lb large shrimp (Peeled, deveined, and tails removed; use raw shrimp.)
• 2 balls burrata (Approximately 4 ounces each; keep chilled until serving.)
• 0.25 cup fresh basil (Torn or thinly sliced, for finishing.)
• 2 tbsp fresh parsley (Chopped, for finishing.)
• 1 loaf crusty French or Italian bread (Sliced into thick pieces for serving.)
• 2 tbsp unsalted butter (Softened, for the garlic bread.)
• 2 tbsp Parmesan cheese (Finely grated over the bread, optional.)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil for easier cleanup.

2. 2

   Add the cherry tomatoes to the baking sheet. Toss with about 1 tablespoon of the olive oil, half of the minced garlic, salt, black pepper, and the red pepper flakes. Spread them into a single layer.

3. 3

   Roast the tomatoes for 15–20 minutes, until they soften, blister, and begin to release their juices. The edges should be lightly caramelized rather than burnt.

4. 4

   While the tomatoes roast, pat the shrimp dry with paper towels. Season them with salt and pepper and toss with about 1 tablespoon of olive oil and the remaining minced garlic.

5. 5

   Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for about 2 minutes per side, turning once, until opaque and just cooked through. Transfer them to a plate immediately so they do not become rubbery.

6. 6

   Mix the softened butter with a little of the remaining minced garlic. Spread the mixture over the sliced bread and arrange the slices on a baking sheet.

7. 7

   Toast the garlic bread at 425°F (220°C) for 6–10 minutes, until crisp at the edges and golden on top. Sprinkle with Parmesan during the last few minutes if using.

8. 8

   Spoon the roasted tomatoes and their juices onto a serving platter or shallow dish. Arrange the burrata among the tomatoes and add the cooked shrimp.

9. 9

   Drizzle the appetizer with the remaining olive oil and scatter the basil and parsley over the top. Season with another pinch of salt and pepper if needed.

10. 10

    Serve immediately with the hot garlic bread for scooping. Cut or tear the burrata at the table so its creamy center flows into the roasted tomato juices.

Notes

The source description provided the dish concept but no written quantities or method; quantities and preparation details are careful culinary estimates. Serve while the shrimp and garlic bread are warm. Do not overcook the shrimp, and add the burrata just before serving so it remains cool and creamy.

Nutrition per serving

• appetizer
• seafood
• shrimp
• cheesy
• party food
• holiday
• roasted
• garlic bread