Roasted Tomato Burrata Dip with Garlic Bread Crostini
This Roasted Tomato Burrata Dip is seriously one of the best appetizers ever, and it is so easy to throw together. Sweet grape tomatoes roast in the oven with garlic, herbs and red pepper flakes until they burst open and turn rich and jammy, and your whole kitchen will smell amazing while they do.
Then creamy burrata gets stirred right into the hot tomatoes with Parmesan and fresh basil, so every scoop is warm, cheesy and a little bit spicy. Serve it straight from the baking dish with crispy garlic bread crostini for dipping, and watch it disappear. It is a total flavor bomb and the easiest way to impress a crowd at your next party, game day or girls’ night.
Why You’ll Love This Roasted Tomato Burrata Dip
- Jammy tomatoes: Roasting brings out their natural sweetness, and the garlic and red pepper flakes give them tons of flavor.
- Creamy burrata: It melts right into the hot tomatoes for a rich, cheesy dip.
- Garlic bread crostini: Crispy, buttery dippers that are easy to make while the tomatoes roast.
- Under 30 minutes: Easy enough for a weeknight and impressive enough for a party.
Roasted Tomato Burrata Dip Ingredients
Grape Tomatoes
Grape tomatoes are the star of this dip. Spread them out in a single layer so they roast instead of steam, and they will burst into sweet, jammy bites with slightly caramelized skins. Cherry tomatoes work too.
Garlic, Herbs and Red Pepper Flakes
Fresh garlic, dried oregano, fresh parsley and red pepper flakes season the tomatoes as they roast, with salt and pepper to taste. The red pepper flakes add a gentle kick that balances the rich, creamy burrata.
Burrata or Stracciatella
Burrata is fresh mozzarella with a soft, creamy center, and that filling melts right into the warm tomatoes. You can use two balls of burrata or an 8 oz container of stracciatella, which is just the creamy filling on its own.
Parmesan and Basil
Parmesan adds a salty, savory bite, and torn fresh basil brightens everything up right before serving.
Garlic Bread Crostini
Slices of French baguette get brushed with melted garlic butter, sprinkled with dried parsley, oregano and Parmesan, then toasted until golden and crisp. They are sturdy enough to scoop up plenty of dip without breaking.
Good to Know: This dip is vegetarian. Serve it with gluten-free crackers or veggies instead of the crostini for gluten-free guests.
How to Make Roasted Tomato Burrata Dip
Step 1: Roast the Tomatoes
Add the tomatoes to a baking dish with just enough olive oil to coat the bottom. Use a dish large enough to keep them in one layer. Season with salt, pepper, red pepper flakes, garlic, parsley and oregano, then bake at 400°F for 16 to 20 minutes, until the tomatoes start to burst.
Step 2: Make the Crostini
While the tomatoes roast, slice the baguette and spread each piece with the garlic butter and Parmesan. Toast for 5 to 7 minutes until golden around the edges, so the crostini are ready when the dip comes out of the oven.
Step 3: Mash and Drain
Gently mash the roasted tomatoes with the back of a spoon so they break down into a chunky sauce. Drain off some of the liquid so the dip stays thick and scoopable instead of watery.
Step 4: Add the Burrata
Top the tomatoes with Parmesan, basil and the creamy burrata filling. If you are using whole burrata, split each ball in half and squeeze the filling over the tomatoes, then chop up the outer shell and stir that in too, so none of the cheese goes to waste.
Step 5: Serve
Stir everything together until the burrata gets melty and swirled through the tomatoes. Serve it hot, right in the baking dish, with the garlic bread crostini on the side for dipping.
Carly’s Expert Tips
- Single layer. Tomatoes roast better with space. Crowded tomatoes steam instead of bursting.
- Smash if needed. If some tomatoes have not burst, gently press them with a spoon halfway through.
- Drain extra liquid. It keeps the dip thick enough to scoop.
- Serve hot. The burrata gets melty and creamy when the tomatoes are still warm.
Make It Your Own
- Ricotta: Swap it in for the burrata for a lighter, fluffier dip.
- Mascarpone: Use it for an extra rich, extra creamy version.
- Hot honey: Drizzle some on top for a sweet and spicy finish.
- Pasta: Toss any leftovers with hot pasta for an easy dinner.
Make-Ahead and Meal Prep: Make the garlic butter and slice the baguette ahead of time. Roast the tomatoes and stir in the burrata right before serving so the dip is hot and creamy.
What to Serve With Roasted Tomato Burrata Dip
This dip is perfect with the garlic bread crostini, but crackers, toasted pita chips or sliced cucumbers are great too. Set it out next to a cheese board or antipasto platter for an easy party spread, or serve it as a starter before a pasta night.
Storing and Reheating
Fridge: Store leftover dip in an airtight container in the fridge for up to 2 days.
Reheat: Warm it in the oven until hot all the way through. The burrata will get melty again.
Crostini: Store the crostini separately in an airtight container at room temperature for up to 3 days so they stay crispy.
What People Ask About Roasted Tomato Burrata Dip
Can I use cherry tomatoes?
Yes. Cherry tomatoes work just like grape tomatoes, and they roast and burst the same way.
What is stracciatella?
Stracciatella is the creamy filling inside burrata, made from shreds of fresh mozzarella soaked in cream. You can buy it on its own and use it in place of the burrata.
Can I make it ahead?
Make the garlic bread crostini ahead and store them airtight. Roast the tomatoes and stir in the burrata right before serving so the dip is hot and creamy.
What else can I use instead of burrata?
Ricotta, mascarpone or soft goat cheese all work. Each one gives the dip a slightly different flavor, but all of them get creamy and delicious stirred into the hot tomatoes.
Roasted Tomato Burrata Dip with Garlic Bread Crostini
Ingredients
Method
- Add grape tomatoes to a baking dish and drizzle with just enough olive oil to coat the bottom of the dish. You want your tomatoes to be in one layer, so make sure you use a baking dish large enough.
- Season with salt, pepper, red pepper flakes, garlic, fresh parsley, and oregano.
- Bake at 400°F for 16-20 minutes until tomatoes begin to burst.
- While the tomatoes bake, slice the baguette and spread with garlic butter made from butter, garlic, salt, seasonings, and parmesan.
- Toast the baguette slices for 5–7 minutes until golden.
- Slightly mash down the tomatoes and drain some of the liquid. Top the roasted tomatoes with parmesan, fresh basil, and burrata filling.
If you’re using a ball of burrata, split it in half, squeeze the filling in, then mix. Next, chop up the outer shell and mix that in. - Stir everything together and serve hot with the garlic bread crostinis.
