This roasted tomato burrata dip is creamy, fresh, and incredibly easy to make. With jammy roasted tomatoes, rich burrata, sweet balsamic, and crispy garlic bread, it’s easy to see why this viral recipe has become such a favorite on social media. It’s the kind of appetizer that looks impressive but comes together in just a few simple steps.
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Why You'll Love This Warm Burrata Dip Recipe
After seeing the viral roasted tomato burrata dip all over social media, I knew I had to make my own version. I took inspiration from this viral version, I gave it a test in my kitchen, made a few tweaks, and ended up with a burrata dip recipe that’s creamy, colorful, and packed with flavor in every scoop. It has that perfect balance of warm roasted tomatoes and cool, creamy cheese, plus the garlic bread crostinis make it feel more like a full appetizer spread than just another dip.
One of the best things about this warm burrata dip is how much flavor you get from such simple ingredients. Roasting the tomatoes brings out their natural sweetness and gives them that soft, jammy texture that works perfectly with burrata or stracciatella. Add in a drizzle of balsamic glaze and some crusty toasted bread, and you’ve got a roasted tomato burrata dip that tastes like something you’d order at a really good wine bar.
It’s also a great recipe for entertaining. You can roast the tomatoes and toast the bread ahead of time, then assemble everything just before serving. That means less stress in the kitchen and a dip that still feels fresh, warm, and impressive when it hits the table.
Ingredients You'll Need
For the Crostinis:
- 1 baguette
- ½ stick butter, melted
- 1 teaspoon garlic powder
- Salt and pepper, to taste (optional)
For the Roasted Tomatoes:
- 16 oz Cherub tomatoes (or any sweet cherry/grape tomatoes)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced or finely grated
- Salt and pepper, to taste
For Serving:
- 12 to 16 oz stracciatella filling or 2 whole burrata
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- Flaky salt (for finishing)
- Extra balsamic vinegar + olive oil (for drizzling)
Ingredient Notes That Make This Burrata Dip Better
- Stracciatella vs burrata: Stracciatella is the creamy center of burrata, so it’s the fastest, easiest option for this dip because it spreads like a dream. Burrata works great too, just tear it open and spread it out.
- Cherry tomatoes: Sweet tomatoes roast best. Cherub tomatoes are great because they’re naturally sweeter and get extra jammy.
- Balsamic vinegar: Adds tang and sweetness. If you have balsamic glaze, you can drizzle that at the end for extra shine.
- Fresh herbs: Add them after roasting so they stay bright and don’t turn dark or bitter.
How to Make Roasted Tomato Burrata Dip
Step 1: Make the garlic bread crostinis
Preheat oven to 400°F. Slice the baguette on a slight bias into ½-inch slices. Line up on a foil-lined baking sheet.
Mix melted butter with garlic powder and brush over bread slices. Bake 12 to 15 minutes until golden and crisp.
Step 2: Roast the tomatoes
Add tomatoes, balsamic vinegar, olive oil, and fresh garlic to an 8x8 baking dish. Toss to coat. Bake at 400°F for 20 to 25 minutes until tomatoes burst and are juicy. Remove from oven and stir in chopped parsley and basil.
Step 3: Assemble and serve
Spread stracciatella (or torn burrata) across the bottom of a shallow serving bowl. Using a slotted spoon, spoon the roasted tomato mixture over the cheese.
Finish with flaky salt and a drizzle of olive oil and balsamic. Serve immediately with garlic bread crostinis.
Pro Tips for the Best Burrata Dip
- Use a good baguette and slice it on a slight bias so you get more surface area for scooping. That little detail makes the crostini feel sturdier and gives you the perfect crispy edge with a soft center. Keep the slices close to ½ inch thick so they toast up golden and crunchy without getting too hard.
- Don’t skimp on the garlic butter for the bread. Mixing the melted butter with garlic powder gives every crostini even flavor without the risk of fresh garlic burning in the oven. Brush both the tops well so the bread comes out rich, savory, and perfect for dipping into the creamy burrata and juicy roasted tomatoes.
- Use ripe cherry or grape tomatoes for the best flavor. The sweeter and riper they are going in, the more jammy and flavorful they’ll be once roasted. As they bake, you want them to burst and release their juices without drying out, since that roasted tomato mixture becomes a big part of the dip’s flavor.
- Make sure the tomatoes are well coated in the olive oil, balsamic vinegar, and fresh garlic before they go into the oven. That helps them roast evenly and creates a rich, glossy mixture you can spoon over the cheese later. If the pan looks a little dry before baking, an extra small drizzle of olive oil helps keep everything luscious.
- Don’t overmix the herbs into the hot tomato mixture. Stir them in right after baking just until combined so they stay fresh and fragrant. This keeps the dip tasting bright and balanced instead of overly cooked or flat.
- Let the roasted tomatoes cool for just a minute or two before assembling the dip. You still want them warm, but not so piping hot that they completely melt into the stracciatella or burrata. That contrast between the warm tomato topping and the cool creamy cheese is what makes this roasted tomato burrata dip so good.
- Use a slotted spoon when adding the tomatoes over the cheese. This keeps the dip from getting too watery and helps you control how much juice goes into the bowl. You can always spoon a little extra liquid over the top at the end if you want more of that balsamic-tomato flavor without flooding the creamy base.
- Finish the dip right before serving for the best texture. The flaky salt, olive oil, and balsamic drizzle make a huge difference in both flavor and presentation, so don’t skip that final step. It’s what makes the whole thing taste polished, fresh, and worthy of serving as a centerpiece appetizer.
- If you’re making this for a party, roast the tomatoes and toast the crostini ahead of time, then assemble everything just before guests arrive. That way the bread stays crisp, the cheese stays creamy, and the dip still feels fresh and impressive when it hits the table.
What to Serve With Tomato Burrata Dip
- Crackers or flatbread: A simple, easy option that lets the creamy burrata and roasted tomatoes shine.
- Toasted sourdough: Heartier than crostini and perfect for soaking up all of the juicy tomato mixture.
- Pita chips: Crisp, sturdy, and great for scooping without falling apart.
- Extra burrata or fresh mozzarella on the side: Perfect if you want to turn this into more of a cheese board-style appetizer spread.
- A simple arugula salad: The peppery greens balance the richness of the dip and round out the appetizer table nicely.
Warm Tomato Burrata Dip FAQs
Can I make roasted tomato burrata dip ahead of time?
Yes, you can make parts of this burrata dip ahead to save time. Roast the tomatoes and toast the crostini a few hours in advance, then store them separately. When you're ready to serve, spread the burrata or stracciatella into your serving bowl, spoon the warm tomato mixture over the top, and finish with olive oil, balsamic glaze, and flaky salt. This keeps the dip tasting fresh and gives you the best contrast between the cool creamy cheese and warm roasted tomatoes.
What’s the difference between burrata and stracciatella?
Burrata is a fresh mozzarella shell filled with creamy stracciatella, which is made from shredded mozzarella mixed with cream. For this roasted tomato burrata dip, either one works well. If you use burrata, just tear it open and spread the creamy center into the bowl. If you can find stracciatella on its own, it makes this dip even easier to assemble since it creates that rich, creamy base right away.
Can I use cherry tomatoes or grape tomatoes for tomato burrata dip?
Yes, both cherry tomatoes and grape tomatoes work great in this recipe. Cherry tomatoes are often a little juicier, while grape tomatoes tend to be slightly meatier and sweeter. Either option will roast down beautifully and give you that jammy, burst tomato topping that makes this warm burrata dip so good. Just use ripe tomatoes for the best flavor.
How do I store leftover burrata dip?
Store any leftover roasted tomato burrata dip in an airtight container in the refrigerator for up to 2 days. Keep in mind that burrata is best when fresh, so the texture may soften a bit after it sits. For the best results, store the toasted bread separately so it stays crisp. When serving leftovers, let the dip sit at room temperature for a few minutes or gently warm the tomato mixture before spooning it back over the cheese.
What should I serve with burrata dip?
Garlic crostini are the classic choice, but this tomato burrata dip is also delicious with toasted sourdough, crackers, flatbread, or pita chips. If you’re serving it as part of a larger spread, pair it with an arugula salad, marinated olives, or extra fresh mozzarella for an easy appetizer board. The combination of creamy cheese and roasted tomatoes goes with just about anything crisp, salty, and sturdy enough for scooping.
Can I serve tomato burrata dip cold?
You can, but it tastes best when the tomato mixture is still slightly warm. The warm tomatoes against the cool burrata create the contrast that makes this dip feel extra special. If you need to prep it ahead, you can chill everything separately and then warm the tomatoes slightly before assembling. That way the dip still has the creamy, fresh, and cozy texture people love.
Is burrata dip good for parties?
Absolutely. This is one of the best appetizer recipes for entertaining because it looks impressive but takes very little effort to put together. You can prep the components in advance, assemble it in minutes, and serve it with a variety of breads and crackers. Since it’s rich, creamy, and easy to share, it’s the kind of dip that disappears fast at parties, holidays, and casual get-togethers.
My Final Thoughts
This roasted tomato burrata dip is one of those easy appetizer recipes that looks impressive but takes very little effort to make. Between the jammy roasted tomatoes, creamy burrata, and crispy garlicky crostinis, every bite has the perfect mix of fresh, rich, and tangy flavor. It’s a great recipe for entertaining, date nights at home, or anytime you want a simple appetizer that feels a little special.
If you make it, leave a comment below and let me know how it turned out. And if you loved it, I’d really appreciate it if you came back and gave it a star rating too.
More Viral Recipes To Try Next
Viral Roasted Tomato Burrata Dip
This roasted tomato burrata dip is creamy, fresh, and incredibly easy to make. With jammy roasted tomatoes, rich burrata, sweet balsamic, and crispy garlic bread, it’s easy to see why this viral recipe has become such a favorite on social media. It’s the kind of appetizer that looks impressive but comes together in just a few simple steps.
Ingredients
Crostinis:
- 1 baguette
- ½ stick butter, melted
- 1 teaspoon garlic powder
- Salt and pepper, to taste (optional)
Roasted Tomatoes:
- 16 oz Cherub tomatoes (or any sweet cherry/grape tomatoes)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced or finely grated
- Salt and pepper, to taste
Serving:
- 12 to 16 oz stracciatella filling or 2 whole burrata
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- Flaky salt (for finishing)
- Extra balsamic vinegar + olive oil (for drizzling)
Instructions
- Slice the baguette on a slight bias into about ½ inch thick slices. Line up on a foil lined baking sheet. Brush with melted butter mixed with garlic powder. Bake at 400 degrees for 12-15 Minutes until golden brown.
- In an 8x8 glass baking dish add the tomatoes,balsamic vinegar,olive oil,and fresh garlic. Mix together to coat the tomatoes.
- Bake at 400 degrees for 20-25 minutes until the tomatoes have burst and are juicy. Remove from the oven and stir in the chopped fresh herbs to just combine.
- In a medium shallow serving bowl add all the stracciatella filling(or opened burrata) to the bottom of the dish. Using a slotted spoon, add the tomato mixture to the top of the cheese.
- Top with some flakey salt and drizzle with balsamic vinegar and olive oil.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 109Total Fat: 7gSaturated Fat: 2gUnsaturated Fat: 5gCholesterol: 6mgSodium: 90mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 3g
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