I haven’t posted an appetizer recipe in a while, so I decided I better comeback strong. I think I have achieved my goal with this gorgeous Warm Tomato Burrata Dip! I mean…. stunning, am I right?
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How to Make Warm Tomato Burrata Dip:
It’s easy! Add organic cherry tomatoes, olive oil, herbs and spices to a cast iron pan or baking dish and bake for 25 minutes. Then pull out of the oven, add burrata cheese, Parmesan, fresh, fragrant herbs and voila! A gorgeous party dip. Serve warm with toasted, buttered baguette slices. So pretty!
Let’s Chat about Burrata:
Burrata cheese is a combination of mozzarella and cream. When tossed with those hot tomatoes this decadent cheese melts and makes a thick creamy, cheesy ‘sauce’. Burrata usually comes in an 8 ounce ball packed in fresh water.
You Are Going to Love this Dip!
So creamy, so delicious, it’s always a hit at family dinners. outdoor BBQs or holiday parties.
Love Burrata Cheese and Need more Recipes?
Try my Burrata Toast with Poached Eggs!
The Recipe: Warm Tomato Burrata Dip
What you need: a 9-10″ cast iron pan , or an 8×8 baking dish, and a good sea salt.
An easy to make party dip, appetizer or side dish!
- 20 ounces (2 pints) cherry tomatoes
- 1/3 cup good quality extra virgin olive oil
- 1 teaspoon sea salt or kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2-3 cloves garlic, peeled and minced
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried oregano
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil leaves, chopped
- 8 ounces burrata cheese
- 1/2 cup shaved Parmesan cheese
- 1 French baguette, sliced
- 6 tablespoons butter
- 1/4 cup roasted pine nuts (optional for garnish)
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Preheat oven to 425, place oven rack in center position
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Place tomatoes in 10" cast iron skillet or 8x8 baking dish, add olive oil, dried spices, red pepper flakes and fresh garlic. Toss.
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Place in oven and bake for 25 minutes.
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While tomatoes bake prepare the rest: chop fresh parsley and basil. Grate or shave Parmesan, slice baguette, spread each slice with butter and place on a cookie sheet.
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If you have a second oven preheat to 425 and toast buttered bread for five minutes, or until lightly golden. If you don't have a second oven, just pop the bread in when you take the tomatoes out.
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When tomatoes are done, remove form oven. The tomatoes will have released a lot of liquid, carefully tilt the pn and use a spoon to remove about half the liquid. Add the burrata, half the fresh herbs and half the Parmesan cheese to the pan, stir well until cheese is melted. Top with the rest of the herbs and cheese. If desired garnish with pine nuts. Serve warm, spooned atop toasted baguette.
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I made this for friends and we all absolutely loved it. I didn’t have fresh herbs, so I used an Italiano dry blend and and it was still packed with amazing flavour. Thank you for sharing this recipe. I am 100% making this again!
Thank you! It’s good to know the dried herbs worked well 🙂
This looks delicious! I’m thinking of making this as a first course appetizer for a large group. Do you think I can roast the tomatoes on a large sheet pan and then mix it in with the burrata in a separate serving dish or do you need the heat of the pan to make the cheese melt?
That’s a great question. You definitely need the heat of the pan.
I made this and it was delicious! I didn’t have any pepper flakes and just served with some lightly toasted sourdough drizzled with olive oil. I probably got rid of almost all of the excess liquid and it was the perfect consistency. My husband has already requested it again, definitely worth making!
Thanks Meaghan, I am so happy you liked it! And thanks for taking the time to comment, it really helps me out 🙂
A delicious new way to have burrata! I only had dried herbs and it was delicious
Nice! So glad it worked out!