Warm Tomato Burrata Dip

I haven’t posted an appetizer recipe in a while, so I decided I better comeback strong. I think I have achieved my goal with this gorgeous Warm Tomato Burrata Dip! I mean…. stunning, am I right?
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How to Make Warm Tomato Burrata Dip:

It’s easy! Add organic cherry tomatoes, olive oil, herbs and spices to a cast iron pan or baking dish and bake for 25 minutes. Then pull out of the oven, add burrata cheese, Parmesan, fresh, fragrant herbs and voila! A gorgeous party dip. Serve warm with toasted, buttered baguette slices. So pretty!

Let’s Chat about Burrata:

Burrata cheese is a combination of mozzarella and cream. When tossed with those hot tomatoes this decadent cheese melts and makes a thick creamy, cheesy ‘sauce’. Burrata usually comes in an 8 ounce ball packed in fresh water. 

You Are Going to Love this Dip!

So creamy, so delicious, it’s always a hit at family dinners. outdoor BBQs or holiday parties.

Love Burrata Cheese and Need more Recipes? 

Try my Burrata Toast with Poached Eggs!

What you need: a 9-10″ cast iron pan , or an 8×8 baking dish, and  a good sea salt. 

An easy to make party dip, appetizer or side dish!

Course:

Appetizer, cheese dip

Cuisine:

Italian

Keyword:

appetizer platter, party dip, tomato burrata dip

Servings: 8 servings

• 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
• 1/4
  cup
  fresh parsley, chopped
• 1/4
  fresh basil leaves, chopped
• 8
  ounces
  burrata cheese
• 1/2
  cup
  grated or shaved Parmesan cheese
• 1
  French baguette, sliced
• 6
  tablespoons
  butter
• 1/4
  cups
  roasted pine nuts (optional for garnish)

1. Preheat oven to 425, place oven rack in center position

2. Place tomatoes in 10″ skillet or 8×8 baking dish, add olive oil, dried spices, red pepper flakes and fresh garlic. Toss.

3. Place in oven and bake for 25 minutes.

4. While tomatoes bake prepare the rest: chop fresh parsley and basil. Grate or shave Parmesan, slice baguette, spread with butter and place on a cookie sheet.

5. If you have a second oven preheat to 425 and toast buttered bread for five minutes, or until lightly golden. If you don’t have a second oven, just pop the bread in when you take the tomatoes out.

6. When tomatoes are done, remove form oven. The tomatoes will have released a lot of liquid, carefully pour out most of the liquid (you could also use a turkey baster to remove the liquid). Add burrata, half the herbs and half the Parmesan cheese to the pan, stir well. Top with the rest of the herbs and cheese. If desired garnish with pine nuts. Serve warm, spooned atop toasted baguette.

MAY I PLEASE ASK A FAVOR?