Roasted Tomato & Burrata Dip with Garlic Crostini
Roasted Tomato & Burrata Dip with Garlic Crostini
Ingredients
For the Roasted Tomato Dip
- 2 pints cherry tomatoes, mixed red and yellow
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
- 8 ounces burrata cheese, drained, torn into pieces
For the Garlic Crostini
- 1 French baguette, sliced into 1/2-inch thick rounds
- 1/4 cup unsalted butter, melted
- 2 garlic, cloves, minced
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a 9x13 inch baking dish, combine the cherry tomatoes, 1/4 cup olive oil, minced garlic (for the dip), 2 tablespoons chopped fresh parsley, red pepper flakes, salt, and black pepper. Toss to coat evenly.
⏱️ 5 min
- 3
Roast the tomato mixture in the preheated oven for 20-25 minutes, or until the tomatoes burst and become tender.
⏱️ 25 min•🌡️ 400
- 4
While the tomatoes are roasting, prepare the garlic crostini. Line a baking sheet with foil.
⏱️ 2 min
- 5
In a small bowl, whisk together the melted butter, minced garlic (for crostini), dried oregano, and 1 tablespoon chopped fresh parsley.
⏱️ 3 min
- 6
Arrange the baguette slices on the prepared baking sheet. Brush the butter mixture evenly over each slice.
⏱️ 3 min
- 7
Bake the crostini for 8-10 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning.
⏱️ 10 min•🌡️ 400
- 8
Once the roasted tomatoes are out of the oven, immediately sprinkle the grated Parmesan cheese and fresh basil over the hot tomato mixture. Add the torn burrata cheese pieces.
⏱️ 2 min
- 9
Gently stir the burrata into the hot tomato mixture until it begins to melt and create a creamy, rich dip.
⏱️ 2 min
- 10
Serve the warm Roasted Tomato & Burrata Dip immediately with the crispy Garlic Crostini.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Tomato & Burrata Dip with Garlic Crostini
Ingredients
For the Roasted Tomato Dip
- 2 pints cherry tomatoes, mixed red and yellow
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
- 8 ounces burrata cheese, drained, torn into pieces
For the Garlic Crostini
- 1 French baguette, sliced into 1/2-inch thick rounds
- 1/4 cup unsalted butter, melted
- 2 garlic, cloves, minced
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a 9x13 inch baking dish, combine the cherry tomatoes, 1/4 cup olive oil, minced garlic (for the dip), 2 tablespoons chopped fresh parsley, red pepper flakes, salt, and black pepper. Toss to coat evenly.
⏱️ 5 min - 3
Roast the tomato mixture in the preheated oven for 20-25 minutes, or until the tomatoes burst and become tender.
⏱️ 25 min•🌡️ 400 - 4
While the tomatoes are roasting, prepare the garlic crostini. Line a baking sheet with foil.
⏱️ 2 min - 5
In a small bowl, whisk together the melted butter, minced garlic (for crostini), dried oregano, and 1 tablespoon chopped fresh parsley.
⏱️ 3 min - 6
Arrange the baguette slices on the prepared baking sheet. Brush the butter mixture evenly over each slice.
⏱️ 3 min - 7
Bake the crostini for 8-10 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning.
⏱️ 10 min•🌡️ 400 - 8
Once the roasted tomatoes are out of the oven, immediately sprinkle the grated Parmesan cheese and fresh basil over the hot tomato mixture. Add the torn burrata cheese pieces.
⏱️ 2 min - 9
Gently stir the burrata into the hot tomato mixture until it begins to melt and create a creamy, rich dip.
⏱️ 2 min - 10
Serve the warm Roasted Tomato & Burrata Dip immediately with the crispy Garlic Crostini.
⏱️ 1 min