There's something magical about the way roasted tomatoes transform from bright and crisp to sweet, blistered jewels of flavor. This burrata dip captures that magic in every spoonful, pairing warm roasted tomatoes with creamy burrata cheese and fragrant basil for a dip that tastes like late summer on a plate.
The elegance of this appetizer belies its simplicity. Just toss tomatoes with olive oil and aromatics, roast until they pop, then top with silky burrata and tear in fresh basil. The result is a warm, creamy dip with tender tomatoes that's perfect for entertaining without fuss. Serve it warm with crusty bread for dunking, or let it cool to room temperature for a more casual presentation. Either way, it's guaranteed to disappear.
Tips & Variations
Tomato Choices: Cherry tomatoes are ideal for this dip—they roast beautifully and blister evenly. If using plum tomatoes, halve them so they cook through and concentrate their sweetness. You can also use a mix of cherry and heirloom tomatoes (any size) for visual interest; just adjust roasting time so everything finishes together.
Burrata Quality Matters: Burrata is best when fresh and creamy. If possible, use burrata within 1-2 days of purchase. Some burrata is packed in water; drain and pat dry before using to prevent excess moisture in the dip. Fresh mozzarella can substitute if burrata isn't available, though you'll lose the creamy center.
Garlic & Herb Variations:
- Extra Garlicky: Roast 2-3 extra garlic cloves whole alongside tomatoes for a mellow, sweet garlic flavor
- Oregano Twist: Swap thyme for oregano for a Mediterranean herb profile
- Spicy Heat: Add red pepper flakes to the oil for a gentle kick
- Lemon Brightness: Finish with fresh lemon zest and juice before serving
Make It Heartier:
- Scatter crispy pancetta or prosciutto over the top
- Add anchovy fillets for umami depth
- Toss in fresh corn kernels or roasted red peppers
- Layer with creamy ricotta for even more richness
Serving Suggestions
This elegant dip works beautifully in countless ways:
- Classic breadscape: Warm crusty bread, focaccia, or crostini for scooping
- Entertaining platter: Center of an antipasto spread with cured meats, olives, and roasted vegetables
- Pasta topper: Toss warm roasted tomatoes and burrata with hot pasta for a quick, elegant dinner
- Bruschetta base: Spoon over toasted bread slices for warm, open-faced appetizers
- Grain bowl component: Top farro, polenta, or couscous with a dollop for fresh richness
- Salad enhancement: Serve as a warm dressing over mixed greens or arugula
Storage & Make-Ahead
Storage: Refrigerate in an airtight container for 2-3 days. The dip is best served warm or at room temperature; reheat gently over low heat if needed.
Make-Ahead: You can roast the tomatoes up to 1 day ahead. Store in an airtight container in the refrigerator. About 30 minutes before serving, reheat the tomatoes gently, then top with fresh burrata and basil so the cheese stays creamy and cold against the warm tomatoes.
Pro Tip: The contrast between warm roasted tomatoes and cool, creamy burrata is part of the magic. If making ahead and serving cold, bring everything to room temperature for best flavor and texture.
Roasted Tomato and Burrata Dip
Ingredients
- •2 cups cherry tomatoes (or plum tomatoes, halved)
- •3 cloves garlic, chopped
- •2 sprigs thyme, leaves removed and chopped
- •Olive oil
- •Salt and pepper, to taste
- •1 ball burrata or mozzarella
- •Fresh basil, torn (for garnish)
- •Sliced bread, for serving
Instructions
Chef's Notes
• For extra flavor, drizzle with balsamic glaze before serving. • Try using a mix of red and yellow tomatoes for a colorful presentation. • This dish doubles as a topping for pasta or grilled chicken. • Burrata is best served slightly chilled inside warm tomatoes for optimal flavor and texture contrast. • If tomatoes release excess liquid, drain before serving to prevent a watery dip.
Frequently Asked Questions
You can, but fresh tomatoes really shine here thanks to the roasting process that concentrates their natural sweetness. That said, high-quality canned San Marzano tomatoes can work in a pinch. Drain them well before roasting to remove excess liquid, and increase roasting time slightly to evaporate any remaining moisture. The result will be richer but less bright than fresh roasted tomatoes.
