This recipe features roasted cherry tomatoes baked with balsamic, olive oil, and garlic spooned over creamy burrata. Serve it with crostini and it disappears fast.
WHY YOU'LL LOVE THIS RECIPE
This dip has everything: warm and juicy tomatoes, cool creamy cheese, sweet-tangy balsamic, and crunchy garlicky bread for scooping.
INGREDIENTS
Here is all you'll need: Baguette, Butter, Garlic, Salt and pepper, Cherub tomatoes, Olive oil, Balsamic vinegar, Garlic, Burrata, Parsley, Basil, and Flaky salt.
Preheat oven to 400°F.
Slice baguette and add to baking sheet. Mix melted butter with garlic powder and brush over bread. Bake 15 minutes until golden.
STEP 1: MAKE THE GARLIC BREAD CROSTINIS
STEP 2: ROAST THE TOMATOES
Add tomatoes, balsamic vinegar, olive oil, and fresh garlic to a baking dish Bake at 400°F for 20 to 25 minutes. Remove from oven and stir in chopped parsley and basil.
STEP 3: ASSEMBLE AND SERVE
Spread burrata across the bottom of a bowl. Spoon the roasted tomato mixture over the cheese. Finish with flaky salt and a drizzle of olive oil and balsamic.
STORAGE TIPS
This dish is best fresh because burrata is creamiest on day one. But you can still store the assembled dip in the fridge up to 2 days.
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