Roasted Tomato & Burrata Dip with Garlic Baguette
Roasted Tomato & Burrata Dip with Garlic Baguette
Ingredients
For the Roasted Tomato Dip
- 1 1/2 pounds cherry tomatoes, red and/or yellow
- 1/4 cup olive oil
- 4 garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1/4 cup Parmesan cheese, grated
- 8 ounces burrata cheese, torn into pieces
For the Garlic Baguette
- 1 baguette, sliced into 1/2-inch rounds
- 2 tablespoons garlic butter, softened
Instructions
- 1
Preheat your oven to 425°F. Lightly grease an oven-safe baking dish (approximately 9x13 inches).
⏱️ 5 min•🌡️ 425
- 2
In the prepared baking dish, combine the cherry tomatoes, olive oil, minced garlic, chopped fresh parsley, red pepper flakes, kosher salt, freshly ground black pepper, and dried oregano. Stir gently to ensure the tomatoes are evenly coated.
⏱️ 5 min
- 3
Place the baking dish in the preheated oven and roast for 20 to 25 minutes, or until the tomatoes have burst and are softened and slightly caramelized.
⏱️ 25 min•🌡️ 425
- 4
While the tomatoes are roasting, arrange the baguette slices on a baking sheet. Spread or brush each slice with softened garlic butter.
⏱️ 5 min
- 5
During the last 8-10 minutes of the tomato roasting time, place the baking sheet with the garlic baguette slices into the oven (on a separate rack if possible). Toast until golden brown and crispy.
⏱️ 10 min•🌡️ 425
- 6
Carefully remove both the roasted tomatoes and toasted baguette from the oven. Sprinkle the grated Parmesan cheese over the hot tomato mixture. Add the torn burrata cheese pieces on top.
⏱️ 2 min
- 7
Gently stir the burrata into the hot tomato mixture. The heat will melt the burrata, creating a creamy, luscious dip. Serve immediately with the toasted garlic baguette slices for dipping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Tomato & Burrata Dip with Garlic Baguette
Ingredients
For the Roasted Tomato Dip
- 1 1/2 pounds cherry tomatoes, red and/or yellow
- 1/4 cup olive oil
- 4 garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1/4 cup Parmesan cheese, grated
- 8 ounces burrata cheese, torn into pieces
For the Garlic Baguette
- 1 baguette, sliced into 1/2-inch rounds
- 2 tablespoons garlic butter, softened
Instructions
- 1
Preheat your oven to 425°F. Lightly grease an oven-safe baking dish (approximately 9x13 inches).
⏱️ 5 min•🌡️ 425 - 2
In the prepared baking dish, combine the cherry tomatoes, olive oil, minced garlic, chopped fresh parsley, red pepper flakes, kosher salt, freshly ground black pepper, and dried oregano. Stir gently to ensure the tomatoes are evenly coated.
⏱️ 5 min - 3
Place the baking dish in the preheated oven and roast for 20 to 25 minutes, or until the tomatoes have burst and are softened and slightly caramelized.
⏱️ 25 min•🌡️ 425 - 4
While the tomatoes are roasting, arrange the baguette slices on a baking sheet. Spread or brush each slice with softened garlic butter.
⏱️ 5 min - 5
During the last 8-10 minutes of the tomato roasting time, place the baking sheet with the garlic baguette slices into the oven (on a separate rack if possible). Toast until golden brown and crispy.
⏱️ 10 min•🌡️ 425 - 6
Carefully remove both the roasted tomatoes and toasted baguette from the oven. Sprinkle the grated Parmesan cheese over the hot tomato mixture. Add the torn burrata cheese pieces on top.
⏱️ 2 min - 7
Gently stir the burrata into the hot tomato mixture. The heat will melt the burrata, creating a creamy, luscious dip. Serve immediately with the toasted garlic baguette slices for dipping.
⏱️ 3 min