A warm Italian appetizer featuring roasted cherry tomatoes that burst into a garlicky sauce, topped with creamy burrata and fresh basil. The standout is the contrast between the warm, concentrated tomato base and the cool, delicate burrata melting on top.
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Preheat your oven to 400°F (200°C).
In a round baking dish, combine the cherry tomatoes, olive oil, chopped parsley, 4 cloves of minced garlic, and red pepper flakes. Stir to coat the tomatoes evenly.
Slice the baguette into 1/2-inch thick rounds.
In a small bowl, mix together the melted butter, 2 cloves of minced garlic, and dried oregano to create the garlic butter.
Arrange the baguette slices on a foil-lined baking sheet and brush each slice with the garlic butter mixture.
Place both the baking dish with tomatoes and the baking sheet with crostini in the oven. Bake for 20-25 minutes, or until the tomatoes have burst and the crostini are golden and crisp. You may need to remove the crostini earlier if they brown too quickly.
Remove the roasted tomatoes from the oven. Immediately sprinkle with grated Parmesan cheese and chopped fresh basil.
Add spoonfuls of burrata on top of the hot tomato mixture.
Gently stir the burrata into the roasted tomatoes until it's partially melted and creamy.
Serve the dip immediately with the warm garlic crostini.
Store the roasted tomato base in an airtight container in the refrigerator for up to 3 days; reheat gently before topping with fresh burrata. Crostini are best served fresh but can be made ahead and stored in an airtight container for 1 day.
Roast the tomatoes and prepare the base up to 2 days ahead. Reheat gently before serving, then top with fresh burrata just before plating to preserve its creamy texture.
Fresh mozzarella, ricotta, or whipped goat cheese work as substitutes, though burrata's creamy center is ideal for this dip.
Roast until the skins split and burst, roughly 25-30 minutes at 425°F. The tomatoes should collapse and release their juices into the pan.
Yes. Use two sheet pans for roasting to avoid crowding, which ensures proper caramelization. The burrata and crostini quantities scale proportionally.
The dip itself is gluten-free, but traditional crostini are made from a wheat baguette. Serve with gluten-free bread or crackers for a GF version.
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