Description
This Roasted Burrata Caprese Dip with Balsamic Glaze is a luscious, warm appetizer combining roasted cherry tomatoes infused with fresh herbs and garlic, topped with creamy burrata cheese, fresh basil, and a drizzle of sweet balsamic glaze. Perfect for serving alongside crostini, crackers, or crusty bread at gatherings or as a flavorful starter.
Ingredients
Scale
Roasted Tomato Mixture
- 24 ounces cherry or grape tomatoes (680 grams)
- 4 large garlic cloves, peeled & smashed
- 1/4 cup good-quality olive oil (60 milliliters)
- 6 sprigs of fresh thyme
- 4 sprigs of fresh oregano
- Kosher salt and freshly cracked black pepper, to taste
Dip Toppings and Serving
- 8 ounces burrata cheese (226 grams, about 1-2 balls)
- 1/4 cup fresh basil, roughly chopped (12 grams)
- Balsamic glaze, for drizzling
- Crostini, crackers, and/or crusty bread, for serving
Instructions
- Preheat and prepare the roasting pan: Preheat your oven to 400°F (200°C). In a roasting pan or baking dish, combine the cherry tomatoes, smashed garlic cloves, olive oil, thyme sprigs, and oregano sprigs. Season generously with kosher salt and freshly cracked black pepper.
- Roast the tomatoes: Place the pan in the oven and roast the tomatoes for about 40-45 minutes or until they are soft, bursting, and slightly caramelized. Remove the herbs once roasting is complete.
- Assemble the dip: Carefully transfer the roasted tomato mixture into a serving bowl, leaving the garlic cloves inside for flavor. Nestle the burrata cheese in the center of the warm tomato mixture.
- Add fresh basil and balsamic glaze: Sprinkle the roughly chopped fresh basil over the top and drizzle generously with balsamic glaze for a sweet and tangy finish.
- Serve immediately: Serve the dip warm with crostini, crackers, or crusty bread for dipping. Enjoy by scooping the creamy burrata and roasted tomatoes together.
Notes
- Use ripe cherry or grape tomatoes for the best natural sweetness and flavor.
- Burrata is best served at room temperature or slightly warm for maximum creaminess.
- You can substitute fresh oregano and thyme with dried herbs if fresh aren’t available, adjusting amounts to taste.
- Balsamic glaze can be store-bought or homemade by reducing balsamic vinegar until thick.
- This dip is best enjoyed immediately but can be reheated gently in the oven if needed.
