Roasted Tomato Burrata Dip (Printable version)
Warm, creamy blend of sweet roasted tomatoes and burrata, perfect with crusty bread for sharing.
# 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
# Directions:
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 roasted tomatoes become sweet and jammy while the garlic mellows into something completely different from raw
- Burrata stays cool and creamy against those warm blistered tomatoes, creating this incredible temperature contrast
- It looks like you fussed for hours but comes together in under an hour with almost zero hands on time
02 -
- Do not skip the step of letting the tomatoes blister properly, that charred sweetness is what makes this taste like something from an Italian grandmother kitchen
- Burrata loses its magic if overheated, so add it at the very end and serve immediately while you still get that gorgeous contrast of hot and cold
03 -
- Use the best quality olive oil you can afford since its a major flavor player here
- Room temperature burrata melts more beautifully than cold straight from the fridge