Roasted Tomato Burrata Dip with Garlic Crostini
Roasted Tomato Burrata Dip with Garlic Crostini
Ingredients
For the Roasted Tomato Dip
- 2 pints cherry tomatoes
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 8 ounces burrata cheese, or stracciatella
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for garnish
For the Garlic Crostini
- 1 French baguette
- 1/4 cup unsalted butter, melted
- 2 garlic, cloves, minced
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons Parmesan cheese, grated
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
Place the cherry tomatoes in a 9x13 inch baking dish. Drizzle generously with 1/4 cup olive oil. Add the 4 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss everything together until the tomatoes are evenly coated.
⏱️ 5 min
- 3
Roast the tomatoes in the preheated oven for 20-25 minutes, or until they burst and become tender, releasing their juices to form a fragrant, herby dip.
⏱️ 25 min•🌡️ 400
- 4
While the tomatoes are roasting, prepare the garlic crostini. Slice the French baguette into 1/2-inch thick pieces. In a small bowl, combine the 1/4 cup melted unsalted butter, 2 minced garlic cloves, 1/2 teaspoon dried oregano, 1 tablespoon chopped fresh parsley, 2 tablespoons grated Parmesan cheese, and 1/4 teaspoon salt. Mix well.
⏱️ 10 min
- 5
Arrange the baguette slices on a foil-lined baking sheet. Brush the garlic butter mixture generously onto both sides of each baguette slice.
⏱️ 5 min
- 6
Once the tomatoes are almost done, place the baking sheet with the buttered baguette slices into the oven with the tomatoes, or on a separate rack if needed. Bake for 5-8 minutes, or until the crostini are crispy and golden brown. Keep an eye on them to prevent burning.
⏱️ 8 min•🌡️ 400
- 7
Carefully remove the roasted tomatoes from the oven. Immediately top the hot tomato mixture with 1/4 cup grated Parmesan cheese, 1/4 cup fresh chopped basil, and scoops of burrata cheese (or stracciatella).
⏱️ 2 min
- 8
Gently swirl the burrata into the hot tomato mixture. Serve the warm Roasted Tomato Burrata Dip immediately with the crispy garlic crostini.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Tomato Burrata Dip with Garlic Crostini
For the Roasted Tomato Dip
- 2 pints cherry tomatoes
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 8 ounces burrata cheese, or stracciatella
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for garnish
For the Garlic Crostini
- 1 French baguette
- 1/4 cup unsalted butter, melted
- 2 garlic, cloves, minced
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons Parmesan cheese, grated
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
Place the cherry tomatoes in a 9x13 inch baking dish. Drizzle generously with 1/4 cup olive oil. Add the 4 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss everything together until the tomatoes are evenly coated.
⏱️ 5 min - 3
Roast the tomatoes in the preheated oven for 20-25 minutes, or until they burst and become tender, releasing their juices to form a fragrant, herby dip.
⏱️ 25 min•🌡️ 400 - 4
While the tomatoes are roasting, prepare the garlic crostini. Slice the French baguette into 1/2-inch thick pieces. In a small bowl, combine the 1/4 cup melted unsalted butter, 2 minced garlic cloves, 1/2 teaspoon dried oregano, 1 tablespoon chopped fresh parsley, 2 tablespoons grated Parmesan cheese, and 1/4 teaspoon salt. Mix well.
⏱️ 10 min - 5
Arrange the baguette slices on a foil-lined baking sheet. Brush the garlic butter mixture generously onto both sides of each baguette slice.
⏱️ 5 min - 6
Once the tomatoes are almost done, place the baking sheet with the buttered baguette slices into the oven with the tomatoes, or on a separate rack if needed. Bake for 5-8 minutes, or until the crostini are crispy and golden brown. Keep an eye on them to prevent burning.
⏱️ 8 min•🌡️ 400 - 7
Carefully remove the roasted tomatoes from the oven. Immediately top the hot tomato mixture with 1/4 cup grated Parmesan cheese, 1/4 cup fresh chopped basil, and scoops of burrata cheese (or stracciatella).
⏱️ 2 min - 8
Gently swirl the burrata into the hot tomato mixture. Serve the warm Roasted Tomato Burrata Dip immediately with the crispy garlic crostini.
⏱️ 5 min