Roasted Tomato & Burrata Dip
Roasted Tomato & Burrata Dip
Ingredients
For the Roasted Tomatoes
- 2 pounds cherry tomatoes
- 1/2 cup olive oil
- 4 garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
For the Garlic Baguette
- 1 baguette, sliced into 1/2-inch pieces
- 2 tablespoons garlic butter, softened
For Finishing
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped
- 8 ounces burrata cheese, stracciatella or torn into pieces
Instructions
- 1
Preheat your oven to 425°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil over the tomatoes, ensuring the dish is filled about halfway up the tomatoes.
⏱️ 5 min•🌡️ 425
- 2
Add the minced garlic, salt, black pepper, red pepper flakes, dried parsley, and dried oregano to the tomatoes and olive oil. Mix all the ingredients well in the baking dish to ensure the tomatoes are coated and the seasonings are evenly distributed.
⏱️ 2 min
- 3
Roast the tomato mixture in the preheated oven for 25 to 30 minutes, or until the cherry tomatoes have burst and softened, and the oil is bubbling.
⏱️ 25 min•🌡️ 425
- 4
While the tomatoes are roasting, arrange the sliced baguette pieces on a baking sheet. Spread garlic butter onto one side of each slice. Toast these garlic butter baguette slices in the oven (or a toaster oven) alongside the tomatoes for 5-7 minutes, or until golden and slightly crispy.
⏱️ 10 min•🌡️ 425
- 5
Once the roasted tomatoes are out of the oven, sprinkle the grated Parmesan cheese and chopped fresh basil over the hot mixture. Spoon generous dollops of burrata cheese (stracciatella) onto the dip.
⏱️ 3 min
- 6
Mix all the ingredients in the baking dish thoroughly. The residual heat from the roasted tomatoes will melt the burrata and Parmesan, creating a rich, creamy, and flavorful dip. Serve immediately with the toasted garlic butter baguette slices for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Tomato & Burrata Dip
Ingredients
For the Roasted Tomatoes
- 2 pounds cherry tomatoes
- 1/2 cup olive oil
- 4 garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
For the Garlic Baguette
- 1 baguette, sliced into 1/2-inch pieces
- 2 tablespoons garlic butter, softened
For Finishing
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped
- 8 ounces burrata cheese, stracciatella or torn into pieces
Instructions
- 1
Preheat your oven to 425°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil over the tomatoes, ensuring the dish is filled about halfway up the tomatoes.
⏱️ 5 min•🌡️ 425 - 2
Add the minced garlic, salt, black pepper, red pepper flakes, dried parsley, and dried oregano to the tomatoes and olive oil. Mix all the ingredients well in the baking dish to ensure the tomatoes are coated and the seasonings are evenly distributed.
⏱️ 2 min - 3
Roast the tomato mixture in the preheated oven for 25 to 30 minutes, or until the cherry tomatoes have burst and softened, and the oil is bubbling.
⏱️ 25 min•🌡️ 425 - 4
While the tomatoes are roasting, arrange the sliced baguette pieces on a baking sheet. Spread garlic butter onto one side of each slice. Toast these garlic butter baguette slices in the oven (or a toaster oven) alongside the tomatoes for 5-7 minutes, or until golden and slightly crispy.
⏱️ 10 min•🌡️ 425 - 5
Once the roasted tomatoes are out of the oven, sprinkle the grated Parmesan cheese and chopped fresh basil over the hot mixture. Spoon generous dollops of burrata cheese (stracciatella) onto the dip.
⏱️ 3 min - 6
Mix all the ingredients in the baking dish thoroughly. The residual heat from the roasted tomatoes will melt the burrata and Parmesan, creating a rich, creamy, and flavorful dip. Serve immediately with the toasted garlic butter baguette slices for dipping.
⏱️ 2 min