Air Fried Burrata with Jammy Tomatoes
Air Fried Burrata with Jammy Tomatoes- Creamy burrata is lightly breaded and air fried until crisp then served over oven roasted tomatoes. It's basically the grown up version of mozzarella sticks with marinara!
October 12, 2021 by Nicole Collins
Y'all...
Your girl has really put her foot in it this time.
And, not in an embarrassing, “stuck her foot in her mouth” kind of way.
I don't live in the South (yet), so I don't know the history behind this saying. But, I do know that in the south when someone wants to compliment someone's cooking, they say that the person put their foot in it.
I know, it doesn't really sound like an appetizing compliment, does it?
But hey, I don't make the rules. I just make the food!
And, this whole little (but not really) idiom lesson is basically just my way of saying today's recipe is a freaking rockstar, and you have to make it asap, ok?
OK...
So, let me just stick to what I do know and tell you about today's recipe.
Today, we're making Air Fried Burrata with Jammy Tomatoes!
Consider today's recipe the grown up version of mozzarella sticks with marinara sauce. We're taking a gooey ball of creamy burrata cheese, lightly coating it in a crunchy breading, air frying it until it's perfectly crisp and oozy, then serving it over oven roasted jammy tomatoes.
I KNOW!
First up, let's talk tomatoes. We're going to get the tomatoes going first, because they'll spend a good half hour in the oven getting nice and sweet and beautifully bursting at the seams. So, we'll start by tossing some cherry tomatoes with lots of garlic, olive oil, balsamic vinegar, Italian seasoning, and good ol' salt and pepper. Then we'll mix it all up, throw it in a casserole dish, and let it do it's thing in the oven until the tomatoes have burst and they start to thicken.
Next, let's talk burrata. Burrata cheese is an Italian cow's milk cheese that is basically a layer of mozzarella on the outside and stracciatella cream on the inside. It typically comes in a container with water or a brining solution to help it keep its shape and moisture, so we need to drain it and pat it dry before we're ready to give it its nice crispy coating.
To build our burrata dredging station, we'll start by mixing some all purpose flour seasoned with a little salt and pepper in one bowl, one really well beaten egg in a second bowl, and some panko breadcrumbs mixed with some more Italian seasoning and a little garlic powder in a third bowl. Then, we'll very carefully coat the cheese in flour, egg, and panko; then it gets a second trip in the egg and panko to make sure our gooey cheese is protected and ready for that high heat. Before we load it up in the air fryer for cooking, we'll pop it in the freezer for about 20 minutes so that our creamy cheese ball doesn't turn to goo the moment it hits the hot air fryer.
When it's time to cook the burrata ball, we're going to use a little cooking spray to help our breading get extra crispy and golden brown. Now because not all air fryers are created equal, we want to keep an eye on our little cheese babe while it's cooking. One minute too long, and it will potentially start melting out in the air fryer. And honestly, it's not the worst thing that could happen. We're going to break it open and devour it within seconds of it finishing cooking anyway, but it does get a little messy if it bursts in the air fryer. So, start checking on it at the lowest cooking time, and watch for it to just become lightly golden.
Once our burrata and tomatoes are finished cooking, assembly is as easy as transferring the tomatoes (without the extra liquid they extracted while cooking) to a serving dish, and laying that gooey ball of cheese right on top. Serve it with some crusty bread or be a little savage and dig right in with a spoon. Either way, this appetizer is sure to be a crowd pleaser.
This air fried burrata is everything that's great about food. We have multiple textures with the crispy breading and gooey insides. We have a comforting bite that warms us from the inside out. And if I'm being honest, I don't even need the tomatoes in this recipe. Just give me the ball of cheese and let me have my way with it. However, the jammy tomatoes definitely give us just the amount of acidity we need to cut through the richness of the creamy cheese ball.
D-E-L-I-C-I-O-U-S-!!!
Ok, everyone. If this recipe doesn't convert you to “team air fryer”, I don't know what will! But, of course, I won't stop trying.
I can't wait to hear what you think! Enjoy, and let's eat!
Air Fried Burrata with Jammy Tomatoes
Serves: 4 Print
Ingredients:
For the Jammy Tomatoes:
3 cups cherry and/or grape tomatoes
4 cloves garlic, minced
3 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp salt
¼ tsp Italian seasoning
1/8 tsp pepper
For the Air Fried Burrata:
1 ball burrata, drained and patted dry
½ cup flour
½ tsp salt
1/8 tsp pepper
1 egg, well beaten
1 cup panko breadcrumbs
2 tsp Italian seasoning
¼ tsp garlic powder
cooking spray
toasted baguette, for serving
Directions:
Roast the Tomatoes: Preheat oven to 400 degrees. Add tomatoes, garlic, olive oil, balsamic, ½ tsp salt, ¼ tsp Italian seasoning, and 1/8 tsp pepper to a 9 inch pie plate or casserole dish. Toss well to coat the tomatoes. Roast for 30-35 mins until the tomatoes have softened and burst. Transfer tomatoes to a serving dish, leaving behind any excess cooking liquid. Set aside.
Meanwhile, make the Air Fried Burrata: To a shallow bowl, add flour, ½ tsp salt, and 1/8 tsp pepper, and mix well. To a second shallow bowl, add well beaten egg. To a third shallow bowl, add panko, 2 tsp Italian seasoning, and garlic powder, and mix well. Carefully, dredge burrata ball in flour until coated, then in egg until coated, then in panko until coated. Then, dredge the ball again in egg until coated and in panko again until coated. Place on a plate, and freeze for 15-20 mins.
While the burrata is still in the freezer, preheat air fryer to 390 degrees. Once preheated, remove burrata from freezer. Spray the air fryer basket with cooking spray, carefully place the burrata in the air fryer basket, and spritz the top of the ball with cooking spray. Air fry for 6-8 minutes until lightly golden brown.
To serve, place burrata ball on top of the jammy tomatoes. Serve alongside toasted baguette. Enjoy!
Recipe notes:
*I like to use a mix of cherry and grape tomatoes for this, because I like the difference in shapes and sizes. You can use one, the other, or a combination of both like me!
*Burrata cheese is a variation of mozzarella that's creamy and gooey on the inside. It's very delicate, so be careful when you're dredging the burrata ball. We don't want it to break and start oozing cream before we cook it!
*Burrata typically comes in a container with 2 balls. You'll have enough flour and panko mix left to coat both balls. Just whip an additional egg. You can cook them at the same time, too!
*Serving the burrata with jammy tomatoes is like the equivalent of serving mozzarella sticks with marinara sauce. However, this air fried burrata is just as incredible without the tomatoes if you simply want a quick, gooey snack.
*I use the Ninja Foodi Grill as my air fryer, and mine took about 7 minutes. Every air fryer's temp/cooking time is different, so start checking on your burrata at about 6 mins.
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