Bursted Tomato Burrata Dip

Tips for Making the Best Tomato Burrata Dip

Use plenty of olive oil.
This dip becomes its own rich sauce, and the olive oil is what carries all the flavors, the garlic, the herbs, the tomato juices. Don’t skimp!

Choose tomatoes that burst easily.
Cherry or grape tomatoes work best because they get jammy and sweet as they roast. Larger tomatoes won’t break down the same way.

Let the garlic roast, not burn.
Make sure the garlic is tucked into the tomatoes and oil so it softens and caramelizes instead of crisping on top.

Pull apart the burrata instead of placing it whole.
Shredding it with a fork helps it melt gently into the warm tomatoes and gives every bite some creamy goodness.

Add fresh basil at the end.
If basil cooks in the oven, it turns dark and loses flavor. Adding it after roasting keeps it bright and fragrant.

Use a shallow baking dish.
A wide, shallow dish allows the tomatoes to roast evenly and burst quicker, giving you more caramelization and flavor.

Finish with balsamic glaze for balance.
The sweetness and acidity from the glaze cuts through the richness of the cheese and olive oil, making the whole dish pop.

Serve it immediately.
This dip is best warm when the burrata is melty and the tomatoes are still sizzling.

Ways to Use this Dip

Serve it as a classic appetizer.
Grab a baguette, crostini, or warm pita and let everyone dive right in. It’s the perfect party starter.

Spoon it over grilled or baked chicken.
This instantly turns plain chicken into a restaurant-worthy entrée. The warm tomatoes and creamy burrata melt into the chicken like a sauce.

Toss it with hot pasta.
The burst tomatoes and olive oil coat the noodles beautifully, and the burrata becomes the creamiest sauce.

Use it on top of roasted veggies.
It’s especially good over zucchini, asparagus, or roasted cauliflower.

Serve it with eggs.
Think: tomato burrata breakfast toast, or spooning it over scrambled or poached eggs for a brunchy twist.

Use it as a sandwich spread.
Let it cool slightly and smear it on ciabatta or focaccia with arugula, grilled chicken, or roasted veggies.

Turn it into a flatbread topping.
Spread the dip over warm naan or pizza dough and finish with more basil for a quick flatbread.

Add it to a grain bowl.
Pair it with quinoa, farro, or rice, plus a protein for a balanced meal.

All about burrata

If you’ve never worked with burrata before, get ready…. it’s about to become your new favorite cheese. Burrata looks like fresh mozzarella on the outside, but the inside is where the magic happens.

What is burrata?
Burrata is an Italian cheese made from mozzarella and cream. The outer shell is smooth, stretchy mozzarella, while the inside is filled with stracciatella, a soft, shredded cheese mixed with cream that creates an ultra-creamy, luscious center.

How does it taste?
Burrata is rich, buttery, and delicate with a slightly sweet, milky flavor. It’s mild enough to pair beautifully with tomatoes, basil, balsamic, roasted veggies, and grilled meats.

Why use burrata in this dip?
Because it melts into the roasted tomatoes like a dream. When you tear it open and let that creamy center spill into the warm tomato mixture, it instantly turns the dish into a silky, restaurant-quality dip.

How to buy burrata:
You’ll usually find it:

• In the specialty cheese section
• Packed in water or whey
• Sold as individual balls or 2-packs

Look for burrata that feels soft but not mushy, and always check the expiration date, it’s best enjoyed very fresh.

How to prep it:
For this recipe, you don’t need to do anything fancy. Simply drain it, place it on a plate, and use a fork to gently pull it apart. This helps it melt evenly through the dip rather than sitting in one big blob.

Substitutions:
If you can’t find burrata, fresh mozzarella is the closest alternative. It won’t be quite as creamy, but it still tastes delicious with the roasted tomatoes and basil.

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