Roasted Tomato Burrata Dip

Last summer, my neighbor brought over a basket of cherry tomatoes from her garden, and I made this dip on impulse. We ended up sitting on her back porch for hours, dipping torn baguette pieces into that bubbling pan and talking about everything and nothing. The tomatoes had that intense sweetness you only get from ones picked that morning, and something about the warm burrata mixed with the balsamic just felt like pure celebration.

I've made this for dinner parties, casual Tuesday nights, and even as a side to scrambled eggs at brunch. Every single time, someone asks for the recipe, and the pan always gets scraped clean. There's something about the way the garlic roasts alongside the tomatoes that transforms into this mellow savory base that makes everything else sing.

Ingredients

• Cherry tomatoes: The sweetness intensifies when roasted, and their small size means they blister beautifully while holding their shape
• Garlic slices: Thinly sliced garlic becomes sweet and mellow when roasted, never harsh or overwhelming
• Extra virgin olive oil: This carries all the flavors and helps the tomatoes caramelize properly
• Sea salt and black pepper: Essential for drawing out the tomatoes natural juices and balancing the sweet creaminess
• Dried oregano: Adds that classic Italian herb flavor that pairs so perfectly with tomatoes and cheese
• Crushed red pepper flakes: Just a whisper of heat that makes everything more interesting without overwhelming
• Burrata: The creamy interior stays luscious even as the outside warms, creating incredible texture variation
• Fresh basil: Tear it by hand for the most aromatic finish and that beautiful confetti look
• Balsamic glaze: Adds a tangy sweetness that cuts through the richness and ties everything together

Instructions

Get everything ready:

Preheat your oven to 200°C (400°F) and have your baking dish ready on the counter

Prep the tomatoes:

Toss halved cherry tomatoes and sliced garlic with olive oil, salt, pepper, oregano, and red pepper flakes until everything's glistening and evenly coated

Roast until blistered:

Pop in the oven for 25 to 30 minutes, checking at 20 minutes, until tomatoes are wrinkled, blistered, and swimming in their own juices

Add the burrata:

Gently stir the roasted tomatoes, then nestle torn pieces of burrata right into the hot mixture so it starts to soften and melt

Finish and serve:

Drizzle with balsamic glaze, scatter fresh torn basil over the top, and bring the whole dish to the table while it's still hot and bubbling

Save

My friend Sarah still talks about the night I made this for her birthday. We ended up skipping the actual dinner part of the meal and just devoured two pans of this dip with way too much wine and bread. Sometimes the simplest food creates the best memories.

Make It Your Own

I've experimented with adding roasted pine nuts for crunch and they're absolutely worth the extra five minutes. Sometimes I'll throw in some Kalamata olives or capers for a briny twist that keeps people coming back for just one more taste.

The Bread Situation

A really good crusty baguette is non negotiable here, but I've also served it with crostini, flatbread crackers, and even slices of toasted sourdough when that's what I had on hand. The bread needs to be sturdy enough to scoop up those juicy tomatoes without falling apart.

Serving Strategy

Bring the whole baking dish to the table and let people serve themselves. The visual of that golden brown cheese and bright red tomatoes against the white dish is part of the experience.

• Have extra bread nearby because this disappears fast
• Small spoons or knives help guests get both tomatoes and cheese in each bite
• Keep the balsamic glaze on the table for anyone who wants an extra drizzle

Save

This dip has become my go to for everything from casual weeknight dinners to special occasions. There's something so undeniably happy about warm melted cheese and sweet roasted tomatoes.

Recipe FAQs

→ Can I prepare this ahead of time?

The roasted tomatoes can be prepared up to 2 days in advance and stored in the refrigerator. Reheat them gently before adding the burrata and serving. The burrata should be added fresh just before serving for the best texture and presentation.

→ What should I serve with this dip?

Crusty sourdough bread, baguette slices, or flatbread crackers are ideal for scooping up the creamy cheese and juicy tomatoes. Grilled ciabatta or crostini also work beautifully. For a lighter option, serve with vegetable crudités or endive leaves.

→ Can I use regular tomatoes instead of cherry tomatoes?

While cherry tomatoes provide the best sweetness and blister nicely in the oven, you can use grape tomatoes or roma tomatoes cut into 1-inch pieces. Larger tomatoes may release more water, so you might need to roast them slightly longer to achieve the desired concentrated flavor.

→ How do I know when the tomatoes are properly roasted?

The tomatoes are ready when their skins have blistered and started to caramelize, and they've released some of their juices to create a thick, sauce-like consistency in the pan. This typically takes 25-30 minutes at 200°C (400°F).

→ Can I make this dairy-free?

Yes, replace the burrata with a plant-based mozzarella alternative or dollops of dairy-free cream cheese. You can also use silken tofu blended with lemon juice and nutritional yeast for a tangy, creamy element that mimics the burrata texture.

→ What wine pairs well with this dish?

A crisp Pinot Grigio, Sauvignon Blanc, or dry Rosé complements the creamy cheese and sweet tomatoes beautifully. For red wine lovers, a light-bodied Chianti or Bardolino won't overpower the delicate flavors. Sparkling water with lemon also makes a refreshing non-alcoholic pairing.