Roasted Tomato Burrata Dip with Garlic Bread Crostinis
Made by Carly
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Burst roasted tomatoes, garlic, and herbs become a warm, scoopable dip when stirred with creamy burrata and Parmesan. Serve with golden garlic bread crostini for a shareable appetizer with crisp edges, juicy tomatoes, and plenty of savory flavor.
425°F
Oven temperature
20–30 min
Tomato roast
5–7 min
Crostini toast
Ingredients:
For the Dip
- cherry tomatoes
- olive oil
- salt
- pepper
- red pepper flakes
- garlic
- parsley
- oregano
- burrata
- fresh basil
- parmesan
- French baguette
For the Garlic Butter
- butter
- garlic
- salt
- parmesan
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Prepare the tomatoes. Preheat the oven to 425°F. Place the tomatoes in a baking dish large enough to hold them in a single layer. Toss with the olive oil, minced garlic, oregano, parsley, red pepper flakes, salt, and black pepper.
- Roast until bursting. Bake for 20–30 minutes, until the tomatoes are softened and releasing their juices. Gently press any unburst tomatoes partway through cooking if needed.
- Prepare the garlic bread. Mix the melted butter, garlic, salt, and grated Parmesan. Spread over the baguette slices and arrange on a baking sheet. Toast for about 5–7 minutes until golden and crisp, checking closely to prevent burning.
- Finish the dip. Lightly mash the hot tomatoes, leaving some texture. If there is excessive liquid, carefully spoon some off. Add the shredded Parmesan, fresh basil, and burrata. Break open the burrata and stir its creamy filling and torn outer cheese into the warm tomatoes.
- Serve warm. Taste and adjust the seasoning, then serve immediately with the garlic bread crostini for scooping.
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