Description
This Warm Burrata Dip is a delightful appetizer combining roasted cherry tomatoes with creamy burrata cheese, fresh herbs, and Parmesan, served alongside buttery toasted French baguette slices. Perfect for sharing, this dish offers a harmonious blend of rich, tangy, and fresh flavors, all baked to bubbly perfection.
Ingredients
Scale
Roasted Tomato Mixture
- 20 ounces (2 pints) cherry tomatoes
- 1/3 cup good quality extra virgin olive oil
- 1 teaspoon sea salt or kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2-3 cloves garlic, peeled and minced
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried oregano
Fresh Herbs
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil leaves, chopped
Cheeses
- 8 ounces burrata cheese
- 1/2 cup shaved Parmesan cheese
Bread and Garnishes
- 1 French baguette, sliced
- 6 tablespoons butter
- 1/4 cup roasted pine nuts (optional for garnish)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and place the oven rack in the center position to ensure even baking.
- Prepare Tomatoes: Place the cherry tomatoes in a 10-inch cast iron skillet or an 8×8 inch baking dish. Drizzle with olive oil, and add the sea salt, black pepper, red pepper flakes, minced garlic, dried parsley, and dried oregano. Toss everything together to coat the tomatoes evenly with the seasonings and oil.
- Roast Tomatoes: Place the skillet or baking dish in the preheated oven and bake for 25 minutes, until the tomatoes are soft and have released their juices.
- Prepare Bread and Fresh Herbs: While the tomatoes roast, chop the fresh parsley and basil. Shave or grate the Parmesan cheese. Slice the baguette and spread each slice with butter, then arrange the slices on a cookie sheet.
- Toast Baguette: If available, preheat a second oven to 425°F and toast the buttered bread slices for about 5 minutes or until lightly golden. If only one oven is available, toast the bread slices after the tomatoes are done baking.
- Combine Burrata and Herbs: When the tomatoes are finished roasting, remove the skillet from the oven. Carefully tilt the pan and use a spoon to remove about half of the released tomato liquid to avoid excess moisture. Add the burrata cheese, half of the fresh chopped herbs, and half of the shaved Parmesan into the skillet. Stir gently until the burrata cheese melts and blends into the tomato mixture.
- Garnish and Serve: Top the dip with the remaining fresh herbs and Parmesan cheese. Optionally, sprinkle roasted pine nuts for added texture and flavor. Serve the warm dip immediately with the toasted baguette slices spooned alongside for dipping.
Notes
- Removing half of the tomato liquid prevents the dip from becoming too watery, ensuring a creamy texture.
- Using a cast iron skillet helps with even roasting and transferring the dip to the oven safely.
- Roasted pine nuts add a nice crunch and nutty flavor but are optional.
- For a spicier dip, increase the red pepper flakes slightly according to taste.
- Serve the dip warm for the best texture and flavor experience.
