Italian Burrata and Roasted Cherry Tomato Dip
A silky, indulgent dip that celebrates burrata's creamy texture paired with sweet, caramelized roasted cherry tomatoes, fresh basil, and garlic. The roasted tomatoes collapse into a jammy sauce while the cold burrata melts into the center, creating a luxurious spread for bread, crackers, or vegetables. This no-cook assembly showcases the quality of each ingredient.
- Prep
- 15 min
- Cook
- 30 min
- Wait
- 10 min
- Total
- 55 min
- Makes
- About 1½ cups (360 ml), serves 6 as an appetizer
Steps
Before you start
- Remove burrata from the refrigerator 5 minutes before serving so it's cool but not ice-cold—this helps it soften just enough to spread
- Preheat your oven to 400°F (200°C) and arrange a rack in the middle position
- Have fresh basil on hand (do not chop it until just before assembly)
Prepare tomatoes for roasting
- On a rimmed baking sheet, combine the halved cherry tomatoes, sliced garlic, 2 tbsp (30 ml) of extra virgin olive oil, sea salt, black pepper to taste, and the red pepper flakes (if using).
- Toss gently to coat evenly, then spread in a single layer with tomato halves cut-side down.
- Scatter the 4 basil leaves among the tomatoes.
+ Show details− Hide details
Tip: Arrange tomatoes cut-side down to encourage caramelization and collapse into a jammy texture.
Roast tomatoes and garlicOven 400°F / 205°C
- Roast at 400°F (200°C) for 25–30 minutes.
- The tomatoes should be deeply caramelized and beginning to collapse at the edges, and the garlic should be soft and golden.
- The skins will blister and wrinkle slightly.
- Stir once at the 15-minute mark if the garlic appears to be browning too quickly.
+ Show details− Hide details
Ready when: Tomatoes are deeply caramelized with wrinkled, blistered skins; garlic is soft and golden; tomato juices are thick and jammy
Tip: If your garlic is browning too quickly before the tomatoes are done, move it to the cooler edge of the pan or tent the sheet loosely with foil.
Cool roasted tomatoes
- Remove the baking sheet from the oven and let the tomatoes cool for about 10 minutes until they are warm but not piping hot.
- They will continue to soften as they cool.
+ Show details− Hide details
Ready when: Tomatoes are warm but no longer steaming
Assemble the dip
- Transfer the cooled roasted tomatoes and garlic (along with their oil and any pan juices) to a shallow serving plate or wide shallow bowl.
- Make a shallow well or indentation in the center.
- Gently place the cold burrata cheese in the well, tearing it into 2–3 pieces if needed to make it fit.
- The burrata's creamy interior will begin to seep into the surrounding tomatoes.
+ Show details− Hide details
Tip: Place the burrata in the center right before serving so it stays cold and creamy rather than warming and losing its shape.
Finish and garnish
- Drizzle the remaining 1 tbsp (15 ml) of extra virgin olive oil over and around the burrata.
- Scatter the reserved 4 fresh basil leaves on top and around the dip.
- Add a final grind of black pepper and a tiny pinch of sea salt to taste.
+ Show details− Hide details
Tip: Drizzle oil around the edges to encourage dipping and to show off the beautiful golden color of the roasted tomatoes.
Good to know
Tips
- For maximum flavor, use a buttery, high-quality burrata that is soft and fresh. Avoid any that has been in a cooler for weeks, as it becomes dense and less creamy.
- Serve with warm crusty bread, crisps, crackers, or fresh vegetables (cucumber slices, bell pepper strips, radishes). The warm, oily tomatoes and cool burrata are especially luxurious on toasted bread.
- If making ahead, store the roasted tomatoes and burrata separately. The burrata should stay cold until the last possible moment; add it to the serving plate just before guests arrive.
- For a more sophisticated presentation, use a mandoline to create thin tomato chips from a few halves, then layer them around the dip for visual interest.
Make ahead
Roast the tomatoes and garlic up to 1 day ahead; store in an airtight container in the refrigerator. Bring them to room temperature (about 20 minutes) and transfer to the serving bowl just before adding the burrata.
Storage & reheating
Serve immediately for the best texture. Leftovers (without burrata) keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 5–10 minutes before serving. Burrata is best enjoyed fresh and not meant to be stored.
Substitutions
- burrata cheese (8 oz / 225 g, preferably two 4-oz balls) → Fresh ricotta or fresh mozzarella (8 oz / 225 g), torn into chunks. Ricotta will be less creamy and more crumbly; mozzarella will be firmer. Both work but lack burrata's luxurious, melting center.
- cherry tomatoes (about 12 oz / 340 g) → Mixed heirloom cherry tomatoes or grape tomatoes (same weight). Heirloom varieties offer more complex flavor; grape tomatoes are slightly meatier. Roasting time may vary by 2–3 minutes.
- fresh basil leaves → Fresh oregano leaves (half the amount) or a combination of basil and mint. Oregano is more herbaceous; mint adds brightness. Use a little less as oregano and mint are more potent than basil.
- extra virgin olive oil → High-quality herb-infused olive oil (garlic- or chili-infused). Adds an extra layer of flavor. Use the same amounts. Avoid very bold infusions that would overpower the delicate burrata.
