Roasted Tomato Burrata Dip
Warm roasted tomatoes, creamy burrata, fresh herbs, garlic, and lemon come together in this Roasted Tomato Burrata Dip. The roasted tomato juices mingle with the soft burrata to create a naturally creamy dip that's perfect for serving with toasted bread or crackers.
Servings 6 to 8
Calories 235kcal
Equipment
- baking sheet (rimmed). For roasting the tomatoes.
- 9-inch (23 cm) stoneware round baking dish or 8x8-inch (20x20 cm) baking dish. For baking and serving the dip.
- Chef's knife For chopping the herbs and garlic.
- Zester For zesting the lemon.
- parchment paper (optional) Makes clean up after the roasting the tomatoes easier.
Ingredients
- 20 oz (567 g) grape tomatoes
- 1 to 2 tbsps (15-30 ml) olive oil
- 8 oz (227 g) burrata cheese drained
- ¼ tsp (1.5 g) fine sea salt
- 2 cloves garlic minced
- 1 tsp (1 g) chopped fresh thyme
- ¼ tsp (0.5 g) freshly ground black pepper
- ½ tsp (1 g) red pepper flakes or to taste
- 1½ tbsps (4 g) chopped fresh basil divided
- zest of 1 lemon
For serving:
- crusty bread, crackers, or toasted baguette
Instructions
- Preheat the oven to 450°F (230°C).
- Spread the grape tomatoes in a single layer on a rimmed baking sheet. Drizzle with the olive oil and toss to coat. Roast for 25 minutes, or until the tomatoes are softened, blistered, and beginning to burst.20 oz (567 g) grape tomatoes, 1 to 2 tbsps (15-30 ml) olive oil
- Reduce the oven temperature to 350°F (175°C).
- Place the burrata in a 9-inch (23 cm) round baking dish or an 8 × 8-inch (20 × 20 cm) baking dish. Slice the burrata open so the creamy center spreads across the bottom of the dish.8 oz (227 g) burrata cheese
- Spoon the roasted tomatoes and all of their juices over the burrata. Sprinkle with the sea salt, minced garlic, chopped thyme, black pepper, red pepper flakes, half of the chopped basil, and the lemon zest.¼ tsp (1.5 g) fine sea salt, 2 cloves garlic, 1 tsp (1 g) chopped fresh thyme, ¼ tsp (0.5 g) freshly ground black pepper, ½ tsp (1 g) red pepper flakes, 1½ tbsps (4 g) chopped fresh basil, zest of 1 lemon
- Bake for 10 minutes, or until the burrata is hot and softened.
- Gently stir the tomatoes and burrata together until creamy. Sprinkle with the remaining basil and serve immediately with toasted baguette slices, crackers, or crusty bread.crusty bread, crackers, or toasted baguette
Notes
- This is a loose, saucy burrata dip meant for scooping with bread. It won't have the thick texture of a cream cheese-based baked dip.
- The roasted tomatoes naturally release lots of juice, which combine with the burrata to create the sauce. For a thicker dip, lightly crush and strain some of the tomato juices before adding them to the baking dish.
- Omit the red pepper flakes for a milder dip.
- Fresh thyme and basil provide the best flavor. Dried herbs can be substituted if needed, but fresh herbs are recommended.
- Red, yellow, or mixed grape tomatoes all work well. Cherry tomatoes are another good option.
- Serve while the dip is hot and the burrata is soft and creamy.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven or microwave until warmed through. Freezing is not recommended because the texture of the burrata changes after thawing.
Nutrition
Serving: 135g | Calories: 235kcal | Carbohydrates: 8g | Protein: 8g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 295mg | Potassium: 430mg | Fiber: 2g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 20mg | Calcium: 165mg | Iron: 1mg