Tomato Burrata Dip
This bubbling tomato burrata dip is the ultimate 30-minute app. Served with crunchy garlic bread, it combines sweet roasted cherry tomatoes, spicy Calabrian peppers, creamy burrata, and fresh basil.
Servings: 8 servings
Ingredients
- 2 pints cherry tomatoes like Wild Wonders
- 4 garlic cloves minced
- 1-2 tablespoons chopped Calabrian peppers
- 3 tablespoons fresh parsley minced
- ½ tsp salt
- ½ tsp freshly cracked pepper
- ½ cup parmesan cheese freshly grated
- ½ cup fresh basil torn
- 8 oz burrata filling Stracciatella* commonly found at Trader Joes or Aldi -
- olive oil
- Baguette for serving
- Garlic butter
- 4 tablespoons softened butter
- 3 cloves garlic minced
- 1 tablespoon fresh parsley minced
Instructions
- Preheat oven to 425 degrees. Combine the garlic butter ingredients in a small bowl and heat for 10 seconds to partially melt the butter. Set aside.
- In a pie pan add in tomatoes and drizzle over olive oil (about 2 tablespoons). Add garlic, parsley, Calabrian peppers, salt, and pepper. Stir to combine.
- Bake in the oven for 25 minutes or until the tomatoes get wrinkled and can easily burst with the tap of a fork.
- While tomatoes bake, slice baguette and brush each piece with butter mixture. Place on a parchment-lined baking sheet. Bake in the oven for 8-10 minutes or until golden brown while you finish the dip.
- To the sizzling tomatoes add in parmesan, fresh basil, and burrata filling. Stir to combine and serve hot with warm bread.
Notes
You cannot use fresh mozzarella itself as the mozzarella separates from the tomato liquid and the dip will not combine. You need a container of burrata filling (commonly called Stracciatella) or use only the burrata filling center of the mozzarella balls. You can also use 8 oz of ricotta as a substitute.