Roasted Tomato & Burrata Dip
Directions
- 1Add cherry tomatoes to a baking dish.
- 2Drizzle generously with olive oil, about halfway up the tomatoes.
- 3Add chopped parsley to the tomatoes.
- 4Season with salt, pepper, red pepper flakes, garlic, and oregano.
- 5Mix all ingredients together in the baking dish.
- 6Bake the tomato mixture at 425°F for 20-30 minutes until tomatoes burst.
- 7Slice the French baguette into small pieces.
- 8Prepare garlic butter by combining butter, garlic, salt, and parmesan in a small bowl, then mix.
- 9Brush the sliced baguette pieces with the garlic butter.
- 10Place the brushed baguette slices on a baking sheet lined with foil.
- 11Toast the baguette slices for 5-7 minutes until golden.
- 12Once the dip comes out of the oven, top it with grated Parmesan cheese.
- 13Add fresh basil to the dip.
- 14Add burrata cheese on top of the dip.
- 15Stir everything together until well combined.
- 16Serve the roasted tomato and burrata dip hot with crispy garlic crostinis.
Ingredients
- cherry tomatoes
- Olive oil
- Salt
- Pepper
- Red pepper flakes
- Garlic
- Parsley
- Oregano
- Burrata
- Fresh basil
- Parmesan
- French baguette
- Butter
Equipment
Baking dishKnifeCutting boardSmall bowlBasting brushBaking sheetSpoon
Tips
- The tomatoes will burst in the oven and turn into a garlicky, herby dip.
- Gently smash tomatoes halfway through baking if they need assistance bursting.
- Serve the dip hot.
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