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Ingredients

Scale

  • 2 pints cherry tomatoes (or grape tomatoes)

  • 4–5 cloves fresh garlic, minced

  • 1–2 tablespoons fresh parsley, chopped

  • ¼–⅓ cup olive oil (enough to generously coat the tomatoes)

  • Salt and black pepper, to taste

  • ½–1 teaspoon red pepper flakes (optional but recommended)

  • 1 large ball burrata, pulled apart with a fork

  • ¼ cup freshly grated Parmesan

  • Fresh basil, torn

  • Balsamic glaze, for drizzling

Instructions

1. Preheat your oven to 425°F.
2. In a baking dish, combine the tomatoes, minced garlic, parsley, olive oil, salt, pepper, and red pepper flakes. Toss to coat everything well.

3. Bake for 20–30 minutes, or until the tomatoes are soft, blistered, and burst.

4. Remove the baking dish from the oven while it’s still hot. Immediately top with torn burrata (pulled apart with forks), freshly grated Parmesan, and fresh basil. The warmth from the tomatoes will soften and melt the cheese into the sauce.

5. Drizzle generously with balsamic glaze.

6. Serve warm with toasted baguette slices, crostini, crackers, or on chicken breast.

Find it online: https://thecozynutritionist.com/bursted-tomato-burrata-dip/