Roasted Tomato Burrata Dip

If you put a bowl of this roasted tomato burrata dip on the table with a loaf of warm bread, don’t expect it to last very long. The roasted tomatoes and creamy burrata make their own sauce that you’re going to mop up with bread.

Roasted Tomato Burrata Dip with Roasted Grape Tomatoes and Fresh Herbs

I don’t think every tomato needs to become pasta sauce or go into a salad because roasted summer tomatoes are one of the best things about the season. Roasting them brings out flavors you don’t get from eating them raw. They turn soft, and once you make this roasted tomato burrata dip you’ll wonder why you haven’t been making tomatoes this way all summer. It’s hard to get this appetizer to the living room because the minute it comes out of the oven, it’s under attack in the kitchen. I wouldn’t have it any other way.

And in all honesty, you don’t need perfect, just-picked tomatoes to make this work. Grape tomatoes from the grocery store become completely different once they spend enough time in a hot oven. They blister, sweeten, and release all the juices that eventually become part of the dip.

The burrata does the rest. I slice it open so the creamy center spreads across the bottom of the dish, then spoon the roasted tomatoes and every drop of their juices over the top. There’s no cream cheese, mayo, or sour cream, and nothing added to thicken it. The tomatoes and burrata make the sauce on their own.

It’s looser and saucier than thick baked dips you might be used to, but that’s why I love it. We’re not going to be politely spreading this onto a cracker. We are going to pull some warm bread through the creamy burrata, roasted tomato juices, garlic, herbs, and olive oil until the dish is completely wiped clean.

What Makes This Recipe Different

• I wanted the tomatoes roasted before they came together with the burrata. The extra step is what gives this dip so much flavor. The tomatoes blister and begin to char. This is also where they release moisture, which concentrates their flavor. If you bake everything together from the beginning, you’ll get warm tomatoes. Roasting them is what gives you roasted tomato flavor.
• Burrata makes this a completely different kind of baked cheese dip. It has an outer shell of mozzarella filled with creamy stracciatella, so when you slice it open, that soft center spreads across the bottom of the dish and melts into the tomato juices. The mozzarella portion stays a little chewy, which keeps the finished dip from turning into one smooth, heavy cheese sauce. It’s magical.
• The tomatoes create the sauce on their own. I didn’t want to use cream cheese, mayonnaise, sour cream, or cream to hide the flavor of the burrata. The juices released by the roasted tomatoes mix with the warm burrata and olive oil to make the dip creamy and loose enough for dipping and scooping. It’s going to be saucier than the thick baked dips you’re used to.
• I decided to use lemon zest instead of balsamic because I wanted the tomato flavor to stay noticeable. Balsamic is great, but it also adds sweetness and becomes the main attraction. Lemon zest has its own special way of highlighting the roasted tomatoes and burrata without changing the flavor of the dish.
• The opened burrata goes into the dish first, and the roasted tomatoes and their juices go over the top. Then I add the garlic, herbs, lemon zest, and seasonings. Once it’s hot, everything is stirred together. That order lets the burrata warm without disappearing and gives you the pockets of creamy cheese, roasted tomato, and sauce in every scoop.

Ingredients

• Burrata cheese – This is what creates the creamy center without turning it into another cream cheese-based appetizer. Once you slice it open, the center spreads into the roasted tomato juices while the outside stays somewhat chewy. Drain it well before using so you’re not adding extra liquid to the dish.
• Grape tomatoes – I like grape tomatoes because they roast evenly, hold together long enough to blister, and then burst and release the juices that become part of the sauce. Cherry tomatoes are fine too, and heirloom cherry tomatoes would be really nice if you’re lucky enough to find them.
• Olive oil – The olive oil helps the tomatoes blister and caramelize instead of drying out in the oven. You only need enough to lightly coat them because the tomatoes and burrata will create richness on their own.
• Fresh garlic – I add it after the tomatoes are roasted so it can flavor the dip during the final bake without spending 25 minutes at 450°F and burning itself into bitterness.
• Fresh thyme – Thyme can handle the heat of the oven, which is why it goes into the dish before baking. It gives the tomatoes a subtle earthy flavor without taking over.
• Lemon zest – I use lemon zest instead of balsamic because it highlights the roasted tomatoes and burrata without changing the flavor of the dish.
• Freshly cracked black pepper – Adds warmth and gives the creamy burrata some contrast. This is one of those recipes where you can taste the difference between freshly cracked pepper and the dusty jar that has been living in the cabinet since 2019.
• Red pepper flakes – Gives the dip heat. Use as much or as little as you like. I use enough to notice without turning it into a spicy dip.
• Sea salt – The tomatoes and burrata both need salt, but burrata can vary quite a bit depending on the brand, so taste before getting aggressive. A light sprinkle is usually enough.
• Fresh basil – Half of the basil goes into the warm dip and the rest goes on at the end so you still get the fresh basil aroma instead of cooking all of it until it turns dark and disappears.
• Toasted baguette slices, crackers, or crusty bread – This dip is saucy, so bread is really the MVP. Toasted baguette, crostini, grilled sourdough, or strongly crusted bread like my Dutch oven bread will hold up better than a delicate cracker, although crackers will totally work in an emergency.

How to Make Roasted Tomato Burrata Dip

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (roast the tomatoes)
  Preheat the oven to 450°F. Spread the grape tomatoes in a single layer on a rimmed baking sheet (lining it with parchment makes cleanup easier, but it’s not necessary), drizzle them with the olive oil, and toss everything around until the tomatoes are lightly coated. Roast for about 25 minutes, until they are blistered, softened, and starting to burst. There will be a lot of juice on the pan. Do not leave any of it behind because that’s what turns the burrata into the sauce. Once the tomatoes are done, reduce the oven temperature to 350°F.
• Step Two (assemble the dip)
  Place the burrata in a 9-inch round baking dish or an 8 x 8-inch square baking dish. Slice it open so the creamy center spills out across the bottom instead of staying trapped inside the mozzarella shell. Spoon the roasted tomatoes over the burrata, along with every drop of juice from the pan. Add the sea salt, garlic, thyme, black pepper, red pepper flakes, half of the chopped basil, and the lemon zest.
• Step Three (bake and serve)
  Bake for 10 minutes, until the burrata is hot and softened, but not completely melted away. Gently stir everything together so the creamy center mixes into the roasted tomato juices, but don’t stir it into complete submission. You still want some whole tomatoes, pieces of mozzarella, and pockets of sauce. Finish with the remaining basil and serve it immediately with toasted baguette slices, crackers, or crusty bread.