Warm Burrata Dip
An easy to make party dip, appetizer or side dish!
Servings 8 servings
Ingredients
- 20 ounces (2 pints) cherry tomatoes
- ⅓ cup good quality extra virgin olive oil
- 1 teaspoon sea salt or kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- 2-3 cloves garlic, peeled and minced
- 1 ½ teaspoons dried parsley
- 1 ½ teaspoons dried oregano
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil leaves, chopped
- 8 ounces burrata cheese
- ½ cup shaved Parmesan cheese
- 1 French baguette, sliced
- 6 tablespoons butter
- ¼ cup roasted pine nuts (optional for garnish)
Instructions
- Preheat oven to 425, place oven rack in center position
- Place tomatoes in 10" cast iron skillet or 8x8 baking dish, add olive oil, dried spices, red pepper flakes and fresh garlic. Toss.
- Place in oven and bake for 25 minutes.
- 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.
- 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.
- When tomatoes are done, remove form oven. The tomatoes will have released a lot of liquid, carefully tilt the pan 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.