About This Recipe

Tomato burrata dip is the summer appetizer that looks like you spent hours on it when you spent fifteen minutes. Warm garlicky burst cherry tomatoes in balsamic-spiked olive oil, with fresh burrata placed in the center so its creamy interior slowly spills into the tomatoes. Served with crusty bread, it silences a room. One of the most-saved summer appetizer recipes on Pinterest year after year.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Looks completely stunning with zero effort
  • Warm jammy tomatoes with cool creamy burrata — temperature contrast is magical
  • 10 minutes active, 5 assembly — effortlessly impressive
  • The bread-dipping experience is one of summer's great pleasures

Tomato Burrata Dip with Crusty Bread

Tomato Burrata Dip with Crusty Bread
10 min
Prep
5 min
Cook
15 min
Total
6
Servings
⭐ 4.9
Rating
265
Calories

Ingredients

  • 2 balls fresh burrata (250g)
  • 500g cherry tomatoes, halved
  • 4 cloves garlic, thinly sliced
  • 4 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • Fresh basil leaves
  • Flaky sea salt and black pepper
  • Crusty sourdough or baguette for serving

Instructions

  1. 1Cook the tomatoes Heat 3 tbsp olive oil over medium. Add sliced garlic and cook 1 minute. Add tomatoes, red pepper flakes, and oregano. Co...
  2. 2Add balsamic Splash in balsamic vinegar, stir, cook 1 more minute. Season well with salt and pepper. Should be jammy and fragrant....
  3. 3Transfer to serving dish Pour warm tomato mixture into a wide shallow serving bowl or skillet....
  4. 4Place the burrata Gently place burrata in the center of the tomatoes. Tear slightly for the creamy interior to begin spilling....
  5. 5Finish and serve Drizzle remaining olive oil, scatter fresh basil, finish with flaky salt. Serve immediately with plenty of crusty bread....

Ingredients

2 balls fresh burrata (250g) 500g cherry tomatoes, halved 4 cloves garlic, thinly sliced 4 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 1 tsp red pepper flakes 1 tsp dried oregano Fresh basil leaves Flaky sea salt and black pepper Crusty sourdough or baguette for serving

Step-by-Step Instructions

  1. 1

    Cook the tomatoes

    Heat 3 tbsp olive oil over medium. Add sliced garlic and cook 1 minute. Add tomatoes, red pepper flakes, and oregano. Cook 5 minutes until tomatoes burst and release juices.

  2. 2

    Add balsamic

    Splash in balsamic vinegar, stir, cook 1 more minute. Season well with salt and pepper. Should be jammy and fragrant.

  3. 3

    Transfer to serving dish

    Pour warm tomato mixture into a wide shallow serving bowl or skillet.

  4. 4

    Place the burrata

    Gently place burrata in the center of the tomatoes. Tear slightly for the creamy interior to begin spilling.

  5. 5

    Finish and serve

    Drizzle remaining olive oil, scatter fresh basil, finish with flaky salt. Serve immediately with plenty of crusty bread.

Pro Tips

🏆 Chef Tips
  • Use your best olive oil — it is the backbone of flavor here.
  • Cook tomatoes until fully burst and jammy — don't rush.
  • Serve the moment burrata is placed — it should be at peak creamy stage.
  • Room-temperature burrata is creamier than cold — take out of fridge 15 minutes early.

Frequently Asked Questions

Crusty sourdough, baguette, focaccia, or crostini. Crudités also work.
Make tomato base up to 2 days ahead. Reheat gently, add fresh burrata right before serving.
Fresh mozzarella torn into pieces. Won't have the creamy flow but still fantastic.
Tomato base is warm, burrata is cool. The temperature contrast is part of the dish.

Nutrition Per Serving

265
Calories
10g
Protein
14g
Carbs
20g
Fat
2g
Fiber
7g
Sugar
295mg
Sodium
9g
Sat. Fat