Roasted Tomato Burrata Dip (Printable Version)
Warm, creamy blend of roasted cherry tomatoes and luxurious burrata. Perfect for sharing.
# 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:
01 - Set oven to 400°F for roasting.
02 - Place cherry tomatoes and garlic in baking dish. Drizzle with olive oil, then sprinkle with salt, pepper, oregano, and red pepper flakes. Toss to coat evenly.
03 - Roast for 25-30 minutes until tomatoes are blistered and juicy.
04 - Remove from oven. Gently stir tomatoes, then nestle torn burrata into hot tomatoes. Let cheese 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 contrast between hot blistered tomatoes and cool creamy burrata creates that perfect bite everyone reaches for first
- It looks impressive but takes almost no active cooking time, letting you actually enjoy your own party
02 -
- Do not refrigerate the burrata before using it needs to be room temperature to melt properly into the hot tomatoes
- The pan juices are liquid gold, so serve this with a spoon or bread that can sop up every drop
03 -
- Use a baking dish with low sides so more surface area gets those nicely blistered edges
- If your tomatoes are especially large, cut them into quarters instead of halves so they roast at the same rate