Burrata and Roasted Tomato Dip
A luxurious Italian-style dip that marries warm, caramelized roasted tomatoes with creamy fresh burrata cheese, bright basil, and fruity olive oil. The roasted tomatoes become jammy and sweet while concentrating in flavor, creating the perfect base for the delicate, creamy burrata. Serve warm or at room temperature with toasted bread, crackers, or fresh vegetables for dipping.
- Prep
- 10 min
- Cook
- 28 min
- Wait
- 5 min
- Total
- 43 min
- Makes
- About 2.5 cups (approximately 8 servings)
Steps
Before you start
- Preheat your oven to 400°F (200°C) before starting
- Bring fresh burrata to room temperature if it's been refrigerated
- Have a shallow serving bowl or platter ready
- Use the best quality burrata you can find for the creamiest result
Prepare and Roast TomatoesOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- On a rimmed baking sheet, toss the halved cherry tomatoes with about 1/3 cup (80 ml) of the olive oil, the thinly sliced garlic, salt, black pepper, and red pepper flakes if using.
- Arrange the tomatoes cut-side up in a single layer.
- Roast for 25-30 minutes until the tomato skins split and char at the edges, the flesh is very soft and jammy, and the garlic is golden and fragrant.
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Ready when: Tomato skins are split and lightly charred; flesh is very soft; garlic is golden
Tip: Don't skip cut-side up—this helps the tomatoes caramelize and char for deeper flavor
Cool and Transfer to Serving Dish
- Remove the baking sheet from the oven and let the roasted tomatoes cool for 5 minutes—this is enough time to handle them safely while they're still warm.
- Carefully pour the tomatoes and all the pan juices (including any caramelized bits and oil) into a shallow serving bowl or platter.
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Ready when: Tomatoes are cool enough to touch safely but still very warm
Tip: Don't discard those pan juices—they're liquid gold and essential to the dip's flavor
Incorporate Fresh Burrata
- Tear or cut the room-temperature burrata into large, irregular chunks about 1 to 2 inches in size.
- Gently fold these pieces into the warm roasted tomatoes, using a spoon or flexible spatula.
- Be careful not to break the burrata up too much—the cheese should remain in distinct pieces.
- The warmth of the tomatoes will soften the burrata's exterior slightly while preserving its creamy interior centers.
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Ready when: Burrata is gently folded throughout the dip but remains in visible chunks
Tip: Don't over-mix—the dip should show creamy pockets of burrata, not be completely uniform
Add Basil and Final Seasoning
- Roughly tear the fresh basil leaves by hand or cut them into fine chiffonade.
- Scatter the basil over the top of the dip.
- Taste the dip and adjust the seasoning as needed with a bit more salt and black pepper.
- If you'd like brightness and acidity, drizzle with 1 to 2 tablespoons of the remaining olive oil and add a squeeze of fresh lemon juice.
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Ready when: Basil is distributed; dip is seasoned to your preference
Tip: Add basil right at the end to keep it fresh and bright—don't let it sit too long with the warm tomatoes
Serve
- Serve the dip warm or at room temperature.
- Accompany with toasted bread slices, crackers, or fresh vegetables for dipping such as bell peppers, cucumbers, radishes, or celery.
Good to know
Tips
- Quality burrata is essential. If possible, buy it fresh from a good Italian specialty store or cheesemonger the day you plan to serve it.
- Serve this dip warm or at room temperature, not chilled. Cold dulls the roasted tomato flavor and mutes the burrata's creaminess.
- If your roasted tomatoes release a lot of liquid, you can drain some off before adding the burrata, but a bit of the pan juice gives great flavor.
- Don't have a shallow platter? A wide shallow bowl or even a dinner plate works perfectly for serving and allows for easy dipping.
Make ahead
This dip can be made 2 to 4 hours ahead and stored covered in the refrigerator. Bring it back to room temperature (about 30 minutes) or reheat gently in a 300°F (150°C) oven for 10-15 minutes before serving. The flavors are best when it's not chilled, so avoid eating it straight from the fridge.
Storage & reheating
Room temperature: Best served within 2 hours of making for peak freshness and temperature. Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a 300°F (150°C) oven for 10-15 minutes. Freezer: Not recommended—burrata's delicate texture doesn't freeze well.
Substitutions
- fresh burrata cheese, at room temperature → Fresh mozzarella di bufala. Use the same weight; it will be slightly firmer but still creamy. Burrata has a superior creamy interior, so this is second choice.
- fresh basil leaves → Fresh mint or parsley. Use the same amount. Mint gives an unexpected herbal note; parsley is more neutral. Add fresh basil if available.
- cherry tomatoes or small heirloom tomatoes → Small heirloom tomatoes or Roma tomatoes, halved or quartered. Any small, sweet tomato works. Avoid large beefsteak tomatoes, which are watery.
- red pepper flakes → Cracked black pepper or a pinch of cayenne. For subtle spice. Omit entirely if you prefer no heat.
