Roasted Tomato Burrata Dip (Print Page)
Warm, creamy blend of roasted cherry tomatoes and luxurious burrata, finished with balsamic glaze and fresh basil.
# 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
# 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 Tips:
01 -
- The contrast between hot blistered tomatoes and cool creamy burrata is absolutely addictive
- It comes together in under an hour but tastes like something from a fancy Italian restaurant
- Perfect for those nights when you want something impressive but genuinely effortless
02 -
- Letting the tomatoes cool even slightly makes the burrata less likely to melt completely and more likely to hold its shape
- A shallow baking dish gives more surface area for those desirable roasted blistered edges
- Serve this immediately because the magic really is in that temperature contrast
03 -
- Room temperature tomatoes roast more evenly than cold ones straight from the fridge
- Don't tear the burrata too small or it will completely disappear into the tomato juices