Burrata Tomato Ramen
Burrata is basically mozzarella's more glamorous cousin, with that same mild milky flavor but a creamy, almost liquid center that spills out when you cut into it. Putting it on top of warm ramen noodles sounds like an Italian-Japanese fusion fever dream, but the moment that cool cream hits the warm noodles and starts to melt and mix with roasted tomatoes, you understand why it works. This is summer ramen, served barely warm with the burrata as the star and the noodles as a vehicle for all that luscious creaminess. The tomatoes should be roasted until they're jammy and concentrated, adding sweetness and depth that balances the richness of the cheese. A drizzle of good balsamic and some fresh basil, and you've got something that tastes like vacation.
White moon splits open—cream rivers meet warm noodles—summer on a plate.
Let Me Tell You...
The first time I had burrata was at a restaurant in Brooklyn where the waiter set down a white ball that looked like regular mozzarella, and when I cut into it, this flood of cream came pouring out like the cheese had been keeping a secret.
I must have made some kind of noise because the waiter smiled knowingly and walked away, letting me have my moment with this ridiculous cheese that I couldn't believe existed.
I ate the whole thing with just bread and olive oil, and then I ordered another one because apparently I have no self-control.
Cold burrata doesn't release its cream properly.
Putting burrata on ramen was one of those ideas that came from having random ingredients in my refrigerator and refusing to go to the grocery store.
I had leftover roasted tomatoes from another dish, some ramen noodles, and a ball of burrata that was going to go bad if I didn't use it.
The combination shouldn't have worked, but the warm noodles melted the burrata just enough that it became this creamy sauce coating everything, while the tomatoes added sweetness and acidity to cut through the richness.
Piping hot noodles will completely melt the burrata into a puddle instead of keeping it creamy.
I serve this ramen at room temperature or just barely warm, which feels wrong for ramen but makes sense when you're featuring a delicate cheese that would turn into soup if you hit it with too much heat.
The noodles get tossed with a little olive oil and the tomato juices, and then the burrata goes on top like a crown, waiting for someone to break it open.
The balsamic drizzle is optional but recommended, adding that sweet-tart note that Italians love with tomatoes and mozzarella.
Good balsamic is thick and sweet, not thin and harsh.
This is my go-to summer dinner when it's too hot to cook anything complicated and I want something that feels indulgent without being heavy.
The burrata makes it feel special, like you're eating at a nice restaurant, but the actual effort involved is minimal.
Roast some tomatoes, boil some noodles, put cheese on top.
Sometimes the simplest things are the most satisfying, especially when the simplest thing involves a cheese that's basically edible luxury.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 2 balls burrata cheese (about 4 oz each)
- 2 pints cherry tomatoes or grape tomatoes
- 4 cloves garlic, thinly sliced
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons aged balsamic vinegar
- 1/4 cup fresh basil leaves
- Flaky sea salt and black pepper, to taste
Preparation
- Preheat the oven to 400°F (200°C).
- Spread the cherry tomatoes on a baking sheet. Scatter the sliced garlic over them. Drizzle with 3 tablespoons olive oil and season with salt and pepper. Toss to coat.
- Roast for 20-25 minutes until the tomatoes are blistered and some have burst. Remove from oven and let cool slightly.
- While the tomatoes roast, remove the burrata from the refrigerator and let it come to room temperature.
- Cook the ramen noodles according to package instructions. Drain and rinse briefly with cool water to bring down the temperature. The noodles should be warm, not hot.
- Toss the warm noodles with 1 tablespoon olive oil and half of the roasted tomatoes with their juices. Season with salt and pepper.
- Divide the dressed noodles between two serving bowls. Spoon the remaining roasted tomatoes and garlic over the top.
- Place one ball of burrata in the center of each bowl. Use a knife to cut an X in the top of each burrata, allowing the creamy center to spill out.
- Drizzle with aged balsamic vinegar and extra olive oil. Scatter fresh basil leaves over the top.
- Finish with flaky sea salt and cracked black pepper. Serve immediately while the noodles are still warm.