Roasted Tomato Burrata Dip (Printable Version)
Sweet roasted tomatoes meet creamy burrata in this warm, luscious Italian-inspired appetizer.
# What You 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 Make It:
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 -
- It transforms humble ingredients into something that feels restaurant-worthy but takes almost no effort
- The contrast between hot, blistered tomatoes and cool, creamy burrata is absolutely addictive
02 -
- Serve this immediately—the burrata continues to melt and the tomatoes lose their perfect texture if they sit too long
- Use a baking dish that looks good enough to go straight to the table because you wont want to transfer it
03 -
- Dont be afraid of some charring on the tomatoes—that bitter edge is what balances the sweet creaminess
- Use room temperature burrata so it melts evenly into the hot tomatoes instead of staying cold in spots