Food & Cooking Recipes Appetizers Tomato Burrata Bites Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 28, 2017 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 25 mins Total Time: 25 mins Yield: 16 No-cook finger food at its finest! Sweet Campari tomatoes are stuffed with rich, creamy burrata and finished with fresh basil. Ingredients 16 Campari tomatoes Flaky sea salt and freshly ground pepper 1 ball (8 ounces) burrata cheese Extra-virgin olive oil, for drizzling Small fresh basil leaves, for serving Directions Trim the base of each tomato so they sit flat. Using a serrated knife, slice off top 1/4 inch of each tomato. Scoop out seeds and pulp, then place hollowed-out shells upside-down on a paper-towel-lined plate or baking sheet to drain, about 5 minutes. Turn tomatoes upright, and season with salt. Open burrata and pour creamy interior into a bowl. Chop firm exterior into 1/2-inch pieces, then stuff one piece in the bottom of each tomato. Divide creamy center among tomatoes (about 1 teaspoon each). Drizzle tomatoes with oil, sprinkle with salt and pepper, and garnish with basil. Serve immediately. Rate It PRINT