If you're looking for a fresh new way to showcase peak tomatoes, this simple appetizer is it! Frozen cherry tomatoes are pulsed into a fluffy, grated texture and layered over creamy stracciatella with a drizzle basil oil and crisp breadcrumbs. It's light, refreshing and a fun twist on the classic Caprese salad.
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About This Recipe
Think of this as a deconstructed Caprese salad, with a cool summer twist. Instead of sliced tomatoes, sweet cherry tomatoes are frozen solid, then quickly pulsed into an icy, grated texture that's so refreshing.
The cold "tomato granita" melts ever so slightly over creamy stracciatella (burrata filling) and is finished with bright basil oil and crisp toasted breadcrumbs for the perfect crunch.
Every bite has a little bit of everything, cool icy tomatoes, creamy cheese, bright basil oil and crispy breadcrumbs.
📋 Ingredients
- Cherry Tomatoes: Sweet, ripe cherry tomatoes are the star of the recipe. Freeze them whole until completely solid before pulsing them into a light, fluffy texture.
- Stracciatella: Stracciatella is the soft cheese that is inside balls of burrata. Trader Joe’s sells a stracciatella-style burrata filling, which makes this recipe incredibly easy. If you can't find it, simply tear open one or two balls of fresh burrata or use creamy ricotta as an alternative.
- Basil Oil: A quick blend of fresh basil leaves and good olive oil adds bright, fresh flavor and beautiful color. I often make a large batch to serve with tomato confit as well.
- Toasted Breadcrumbs: Day-old bread is transformed into coarse breadcrumbs that are toasted in olive oil until lightly golden and crisp.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Mix Up the Tomatoes: Use sweeter orange or yellow cherry tomatoes or a combination for a colorful presentation.
- Swap the Cheese: Roughly torn burrata or creamy ricotta both work beautifully if you can't find stracciatella.
- Skip the Breadcrumbs: Serve with crostini or grilled ciabatta bread instead for an easy appetizer that's perfect for scooping.
- Use Pesto Instead of Basil Oil: Add a drizzle of basil pesto for a richer flavor.
- Add a Little Heat: Garnish with a pinch of red pepper flakes or Calabrian chili.
- Try Garlic Breadcrumbs: Grate a small clove of garlic into the breadcrumbs while toasting for a savory twist.
⏲️ Instructions
Make the Breadcrumbs. Roughly tear the day-old bread into pieces and pulse in a food processor until coarse breadcrumbs form.
Toast the Breadcrumbs. Heat a drizzle of olive oil in a skillet over medium heat. Add the breadcrumbs and cook, stirring often, until golden brown and crisp, about 4–5 minutes. Season lightly with salt and set aside.
Make the Basil Oil. Blend the basil leaves with the olive oil until smooth and vibrant green. Add additional olive oil as needed until you reach a pourable consistency. Set aside.
Make the Cherry Tomato Granita. Add the frozen cherry tomatoes to a food processor and pulse until they resemble a coarse granita or fluffy shaved ice.
📍 Recipe Tips
- Freeze Until Solid: For the best, grated texture, make sure the cherry tomatoes are completely frozen before pulsing.
- Pulse in Batches: Don't overcrowd the food processor. Work in batches if needed so the tomatoes grate evenly instead of clumping together.
- Don't Overprocess: Pulse just until the tomatoes resemble a fluffy grated ice.
- Assemble Just Before Serving: The frozen tomatoes will gradually thaw, so build the appetizer right before serving to keep the contrast of cold tomatoes, creamy cheese, and crispy breadcrumbs.
Serving Suggestions
This frozen cherry tomato appetizer is perfect to serve as part of a light summer spread.
- Grilled pizza
- Tomato bruschetta bar
- Grilled salmon
- Whipped feta dip
- Chilled white wine or Aperol Spritz
More Delicious Tomato Recipes To Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Frozen Cherry Tomato Granita with Burrata & Basil Oil
LittleFerraroKitchen.com
Equipment
Ingredients
- 1 cup frozen cherry tomatoes
- 8 ounces burrata filling stracciatella or 2 balls of burrata
- ½ cup fresh basil leaves
- ½-1 cup extra virgin olive oil
- 1 small piece day-old rustic bread
- Flaky salt for finishing
- Fresh basil leaves for garnish
Instructions
- Make the Toasted Breadcrumbs. Roughly tear the day-old bread into pieces and pulse in a food processor until coarse breadcrumbs form.
- Heat a drizzle of olive oil in a skillet over medium heat. Add the breadcrumbs and cook, stirring often, until golden brown and crisp, about 4–5 minutes. Season lightly with salt and set aside.
- Make the Basil Oil. Blend the basil leaves with the olive oil until smooth and vibrant green. Add additional olive oil as needed until you reach a pourable consistency. Set aside.
- Make the Cherry Tomato Granita. Add the frozen cherry tomatoes to a food processor and pulse several times until they resemble a coarse granita or fluffy shaved ice. Be careful not to over-process—you want a light, icy texture rather than a purée.
- Assemble. Spread the burrata filling (or stracciatella) onto a serving platter. Spoon the frozen cherry tomato granita over the top, then drizzle generously with basil oil. Finish with the toasted breadcrumbs, flaky salt, and a few fresh basil leaves.
- Serve immediately with toasted crostini or grilled bread.
Notes
- Freeze Until Solid: For the best, grated texture, make sure the cherry tomatoes are completely frozen before pulsing.
- Pulse in Batches: Don't overcrowd the food processor. Work in batches if needed so the tomatoes grate evenly instead of clumping together.
- Don't Overprocess: Pulse just until the tomatoes resemble a fluffy grated ice.
- Assemble Just Before Serving: The frozen tomatoes will gradually thaw, so build the appetizer right before serving to keep the contrast of cold tomatoes, creamy cheese, and crispy breadcrumbs.
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