Roasted Cherry Tomato & Burrata Dip
Updated: Aug 11
Cherry tomatoes roast down into something closer to jam, spooned warm over cold burrata, an appetizer that's mostly assembly once the tomatoes are out of the oven.
This is the appetizer I bring when I want something that looks impressive but takes almost no real effort, the oven does most of the work while the tomatoes roast down.
Why You'll Love This Recipe
That creamy, oozy burrata center is the whole point
A simple appetizer that looks impressive
Great for sharing with crusty bread
Servings: 4
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40 minutes
Ingredients
1 lb cherry tomatoes, plum tomatoes or flavor bomb (red or rainbow)
1 tbsp high-quality extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
2-3 balls burrata cheese (about 1 cup total)
Optional for Serving:
Fresh basil leaves or dried herbs (dried basil, thyme, oregano)
Fresh sourdough bread or French baguette, toasted
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Tomatoes: Rinse and thoroughly dry the tomatoes. Place them in an oven-safe dish.
Season: Drizzle the tomatoes with olive oil and balsamic vinegar. Sprinkle with salt and black pepper.
Roast: Bake in the preheated oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
Add Burrata: Remove the dish from the oven. Gently make small indentations in the roasted tomatoes using a spoon or the tip of a knife. Insert 2-3 balls of burrata cheese into these indentations.
Finish: Return the dish to the oven for an additional 5-7 minutes to allow the burrata to warm and soften.
Serve: Use two forks to gently open the burrata balls, allowing the creamy cheese to meld with the tomatoes. Garnish with fresh basil leaves. Serve with toasted sourdough bread or French baguette for dipping.
Additional Tips:
For Extra Flavor: Sprinkle the tomatoes and burrata with fresh herbs like basil or thyme before serving. A drizzle of extra virgin olive oil can also enhance the flavor.
Substitutions: If burrata is unavailable, fresh mozzarella or goat cheese can be used as alternatives.
Common Mistakes: Avoid overcooking the tomatoes; they should be tender and caramelized but not mushy. Make sure to not overstuff the tomatoes with burrata to prevent spilling.
Storing Instructions:
How to Store Leftovers: Store leftover dip in an airtight container.
Shelf Life: The dip will keep in the refrigerator for up to 2 days.
Reheating Tips: Reheat gently in the oven at 350°F (175°C) for about 10 minutes to warm through. Burrata is best enjoyed fresh, so it may lose some of its creamy texture upon reheating.
Ingredient Notes
Burrata specifically: Burrata isn't just fancy mozzarella, the creamy, liquid center is the entire point of the dish, don't substitute regular mozzarella if you can help it.
Troubleshooting Tips
Watery instead of jammy: Roast longer so the tomato liquid reduces and concentrates.
Burrata went rubbery: Take it out of the fridge ahead of time and never heat it directly, spoon the warm tomatoes over cold cheese.
Tomatoes burst everywhere: Prick a few before roasting, or accept it, the burst ones are where the jammy texture comes from.
Bland: Tomatoes need salt and acid. A splash of balsamic at the end lifts the whole dish.
What to Serve This With
Serve with crusty bread or crackers for dipping.
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