Roasted Tomato Burrata Dip (with Garlic Bread Dippers!)
Roasted Tomato Burrata Dip (with Garlic Bread Dippers!)
Ingredients
For the Roasted Tomato Burrata Dip
- 2 pints grape tomatoes
- 1/2 tablespoon olive oil
- 4 garlic, minced or smashed
- 1 teaspoon dried oregano
- 1 teaspoon fresh parsley
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 2 ounces burrata, balls or stracciatella
- 1/4 cup Parmesan cheese, shredded
- 1/4 cup fresh basil, torn, a handful
For the Garlic Bread Crostini
- 1 French baguette, sliced
- 4 tablespoons unsalted butter, melted
- 2 garlic, minced
- 1/4 teaspoon salt
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 2 tablespoons Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 350°F. Add the grape tomatoes to a large baking dish, arranging them in a single layer.
⏱️ 5 min•🌡️ 350
- 2
Drizzle the tomatoes with 1/2 tablespoon of olive oil. Season with salt, pepper, 1/2 teaspoon red pepper flakes, 4 cloves of minced or smashed garlic, 1 teaspoon fresh parsley, and 1 teaspoon dried oregano. Toss gently to coat.
⏱️ 5 min
- 3
Bake the seasoned tomatoes for 16–20 minutes, or until they burst. Gently smash any un-burst tomatoes halfway through the baking time if needed.
⏱️ 20 min•🌡️ 350
- 4
While the tomatoes are roasting, prepare the garlic bread crostinis. Slice the French baguette into 1/2-inch thick pieces.
⏱️ 3 min
- 5
In a small bowl, combine the 4 tablespoons of melted unsalted butter, 2 cloves of minced garlic, 1/4 teaspoon salt, 1 tablespoon chopped parsley, 1 tablespoon chopped basil, and 2 tablespoons grated Parmesan cheese. Mix well.
⏱️ 3 min
- 6
Spread the butter mixture evenly onto one side of each baguette slice. Arrange the crostinis on a baking sheet.
⏱️ 2 min
- 7
Toast the crostinis in the oven for 5–7 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning.
⏱️ 7 min•🌡️ 350
- 8
Once the tomatoes are baked, lightly mash them in the baking dish with a fork or potato masher. Drain some of the excess liquid from the mashed tomatoes.
⏱️ 2 min
- 9
Top the warm tomato mixture with 1/4 cup shredded Parmesan cheese and a handful of torn fresh basil. Add the 2 ounces of burrata (balls or stracciatella) to the dish.
⏱️ 2 min
- 10
Stir all the ingredients together until well combined and the burrata is melted and creamy. Serve the dip hot, scooping it generously with the prepared garlic bread crostinis.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Tomato Burrata Dip (with Garlic Bread Dippers!)
For the Roasted Tomato Burrata Dip
- 2 pints grape tomatoes
- 1/2 tablespoon olive oil
- 4 garlic, minced or smashed
- 1 teaspoon dried oregano
- 1 teaspoon fresh parsley
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 2 ounces burrata, balls or stracciatella
- 1/4 cup Parmesan cheese, shredded
- 1/4 cup fresh basil, torn, a handful
For the Garlic Bread Crostini
- 1 French baguette, sliced
- 4 tablespoons unsalted butter, melted
- 2 garlic, minced
- 1/4 teaspoon salt
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 2 tablespoons Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 350°F. Add the grape tomatoes to a large baking dish, arranging them in a single layer.
⏱️ 5 min•🌡️ 350 - 2
Drizzle the tomatoes with 1/2 tablespoon of olive oil. Season with salt, pepper, 1/2 teaspoon red pepper flakes, 4 cloves of minced or smashed garlic, 1 teaspoon fresh parsley, and 1 teaspoon dried oregano. Toss gently to coat.
⏱️ 5 min - 3
Bake the seasoned tomatoes for 16–20 minutes, or until they burst. Gently smash any un-burst tomatoes halfway through the baking time if needed.
⏱️ 20 min•🌡️ 350 - 4
While the tomatoes are roasting, prepare the garlic bread crostinis. Slice the French baguette into 1/2-inch thick pieces.
⏱️ 3 min - 5
In a small bowl, combine the 4 tablespoons of melted unsalted butter, 2 cloves of minced garlic, 1/4 teaspoon salt, 1 tablespoon chopped parsley, 1 tablespoon chopped basil, and 2 tablespoons grated Parmesan cheese. Mix well.
⏱️ 3 min - 6
Spread the butter mixture evenly onto one side of each baguette slice. Arrange the crostinis on a baking sheet.
⏱️ 2 min - 7
Toast the crostinis in the oven for 5–7 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning.
⏱️ 7 min•🌡️ 350 - 8
Once the tomatoes are baked, lightly mash them in the baking dish with a fork or potato masher. Drain some of the excess liquid from the mashed tomatoes.
⏱️ 2 min - 9
Top the warm tomato mixture with 1/4 cup shredded Parmesan cheese and a handful of torn fresh basil. Add the 2 ounces of burrata (balls or stracciatella) to the dish.
⏱️ 2 min - 10
Stir all the ingredients together until well combined and the burrata is melted and creamy. Serve the dip hot, scooping it generously with the prepared garlic bread crostinis.
⏱️ 1 min