Roasted Tomato Burrata Dip (Print Version)

Creamy burrata meets sweet roasted tomatoes in this warm Italian-inspired sharing dish, ready in 40 minutes.

# 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 Tips:

01 -
  • The contrast between hot, jammy tomatoes and cool, creamy burrata is absolute magic
  • It takes ten minutes to prep but tastes like you spent hours thinking about it
  • People literally hover around the baking dish waiting for it to come out of the oven
02 -
  • The resting time after adding the burrata is not optional. That's when the magic happens as the cool cream meets the hot tomato juices.
  • Serving this straight from the oven keeps the cheese at that perfect pull apart consistency that makes everyone swoon.
  • The dish needs to be eaten immediately. Once the burrata fully cools, you lose that incredible hot cold contrast.
03 -
  • Use the ripest cherry tomatoes you can find. The roasting concentrates their natural sugars, so starting with sweet ones makes all the difference.
  • Tear the burrata with your hands instead of cutting it. Those ragged edges catch the tomato juices and olive oil so much better than clean slices.

Go Back