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Roasted tomato burrata dip with garlic bread crostini

Roasted Tomato Burrata Dip with Garlic Bread Crostini

Jammy roasted cherry tomatoes swirled with creamy burrata and scooped up with crispy garlic bread crostini. My go-to party dip, and people WILL ask for the recipe.
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the roasted tomato burrata dip
  • 1 1/2 pints grape tomatoes
  • 1/2 tbsp olive oil plus more as needed to coat the dish
  • 4 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tbsp fresh parsley chopped
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste
  • 2 balls burrata or one 8 oz container stracciatella
  • 1/4 cup shredded parmesan
  • 1 handful fresh basil torn
For the garlic bread crostini
  • 1 French baguette sliced
  • 4 tbsp unsalted butter melted
  • 2 cloves garlic minced
  • 1/4 tsp salt
  • 1 tsp dried parsley and oregano
  • 2 tbsp grated parmesan

Method
 

Roast the tomatoes
  1. 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.
  2. Season with salt, pepper, red pepper flakes, garlic, fresh parsley, and oregano.
  3. Bake at 400°F for 16-20 minutes until tomatoes begin to burst.
Make the garlic bread crostini
  1. While the tomatoes bake, slice the baguette and spread with garlic butter made from butter, garlic, salt, seasonings, and parmesan.
  2. Toast the baguette slices for 5–7 minutes until golden.
Assemble and serve
  1. 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.
  2. Stir everything together and serve hot with the garlic bread crostinis.

Notes

Burst your tomatoes: if they don't pop on their own, smash them halfway through baking and drain any extra liquid.
Cheese swaps: I always use stracciatella (the creamy inside of burrata). Ricotta, mascarpone, feta, or Boursin also work.
Make ahead: toast the crostini ahead of time and reheat briefly before serving.
Storage: refrigerate leftovers in an airtight container up to 3 days. Reheat at 350°F for 15 to 20 minutes.
More heat: add extra red pepper flakes, a pinch of cayenne, or a drizzle of hot honey.