Burrata is a fresh Italian cheese with a mozzarella exterior and a soft, creamy center.

Can I make this ahead of time?

You can roast the tomatoes and garlic ahead of time and prepare the breadcrumbs separately. Assemble just before serving.

Can I make this spicy?

Yes. Add additional crushed red pepper flakes or drizzle with hot honey.

Can I use mozzarella instead of burrata?

Yes, though burrata gives the dish a creamier and more luxurious texture.

Do I have to roast the garlic separately?

No, but roasting it separately creates a sweeter, softer garlic flavor that blends beautifully into the tomatoes.

Roasted Tomato Burrata Dip | Charlotte Fashion Plate

Name: Roasted Tomato Burrata Dip
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups cherry tomatoes; 1/4 cup olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon crushed red pepper flakes; 1/2 bulb garlic; Olive oil, for drizzling; Pinch of salt; 8 ounces burrata cheese; Fresh basil, chiffonade; Balsamic glaze, optional; Grilled sourdough, crostini, toasted baguette, or focaccia, for serving

Description

Roasted Tomato Burrata Dip made with blistered cherry tomatoes, roasted garlic, creamy burrata, crispy breadcrumbs, and fresh basil. The perfect spring and summer appetizer.

Ingredients

Scale

For the Tomatoes:

2 cups cherry tomatoes
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes

For the Roasted Garlic:

1/2 bulb garlic
Olive oil, for drizzling
Pinch of salt

For the Dip:

8 ounces burrata cheese
Fresh basil, chiffonade
Balsamic glaze, optional
Grilled sourdough, crostini, toasted baguette, or focaccia, for serving

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Instructions

Preheat the oven to 425°F (220°C).
Slice the top off of half a bulb of garlic to expose the cloves slightly. Place onto a piece of foil, drizzle with olive oil, and sprinkle lightly with salt. Wrap tightly in the foil and place onto a baking sheet. Bake for about 40-50 minutes.
Add the cherry tomatoes to a cast iron skillet or baking dish. Pour over the olive oil and season with the salt, black pepper, and crushed red pepper flakes. Toss well.
Place the tomatoes into the oven. Roast for 25-30 minutes, stirring the tomatoes once halfway through, until the tomatoes are blistered and bursting.
Carefully squeeze the roasted garlic cloves from the bulb into the roasted tomato mixture. Stir gently to combine.
Place the burrata onto a serving plate or shallow bowl. Spoon the warm roasted tomato mixture over and around the burrata, including all of the flavorful olive oil from the pan.
Garnish with fresh basil. Finish with a drizzle of balsamic glaze, if desired.
Serve immediately with grilled sourdough, crostini, toasted baguette slices, or focaccia.
ENJOY!

Equipment

6.5 Ounce Cast Iron Pan

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Tomato Cocotte – 16 ounce

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Notes

Roasting the garlic separately gives the dip a sweeter, deeper garlic flavor.
Check the garlic around the 30-minute mark to ensure it’s not burning.
A cast iron skillet creates a beautiful rustic presentation and keeps the tomatoes warm longer.
Burrata is best served slightly chilled or at room temperature while the tomatoes are hot.
For extra flavor, add crispy pancetta or prosciutto.
This recipe is best assembled just before serving.
The breadcrumbs are best added fresh before serving so they stay crispy.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Appetizer, Dip
Method: Easy
Cuisine: American