Roasted Tomato Burrata Dip (Printer-friendly)
Warm, creamy blend of roasted cherry tomatoes and burrata, ideal with crusty bread for easy entertaining.
# What You’ll Need:
→ Tomatoes & Aromatics
01 - 1 lb cherry tomatoes, halved
02 - 3 cloves garlic, thinly sliced
03 - 2 tbsp extra-virgin olive oil
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
06 - 1/2 tsp dried oregano
07 - 1/4 tsp crushed red pepper flakes
→ Cheese
08 - 9 oz burrata cheese, drained and torn into pieces
→ Garnishes
09 - 2 tbsp fresh basil leaves, torn
10 - 1 tbsp balsamic glaze
# How-To Guide:
01 - Preheat the oven to 400°F.
02 - Place cherry tomatoes and garlic in a baking dish. Drizzle with olive oil, sprinkle with salt, pepper, oregano, and red pepper flakes. Toss to coat evenly.
03 - Roast for 25-30 minutes, until the tomatoes are blistered and juicy.
04 - Remove from oven. Gently stir the tomatoes, then nestle the torn burrata into the hot tomatoes. Allow the cheese to warm and soften for 2-3 minutes.
05 - Drizzle with balsamic glaze and top with fresh basil. Serve immediately with crusty bread or crackers.
# Expert Advice:
01 -
- The contrast between sweet blistered tomatoes and cool milky burrata creates something magical that feels fancy but takes almost no effort
- It serves six people but honestly, I have watched four friends demolish the entire thing without breathing once
02 -
- I once skipped the balsamic glaze thinking it was optional, but the dip tasted flat without that acidic sweetness cutting through
- The timing matters here, add the burrata only after roasting so it stays creamy and does not separate
03 -
- Use a baking dish with low sides so more surface area gets that gorgeous caramelized color
- Let the dish rest for 5 minutes after removing from the oven so the sauce thickens slightly