Roasted Tomato Burrata Dip with Garlic Bread Crostinis

Every gathering needs one dish that makes people hover around the table before dinner’s even ready. This is mine. Cherry tomatoes roasted until they burst and go jammy, topped with a whole ball of creamy burrata, torn basil, and parmesan — scooped up with garlic bread crostinis that are basically impossible to stop eating on their own.

The hosting math on this one is unbeatable. Ten minutes of actual work, the oven does the rest, and it looks like something from a restaurant appetizer menu. It’s built for game watches, neighbors’ houses, and last-minute get-togethers where you need something impressive fast. The tomatoes do the heavy lifting — roasting concentrates them into something sweet, savory, and almost sauce-like — and the burrata on top is the creamy contrast that makes people go quiet for a second.

The crostinis are not optional. A sliced baguette with garlic butter and parmesan, toasted until golden — sturdy enough to scoop the jammy tomatoes and creamy burrata without breaking. Make extra. They disappear on their own.

Why This Dip Gets Devoured

This dip works on contrast: hot, jammy, savory roasted tomatoes against cool, creamy burrata, with fresh basil and parmesan bridging the two. The red pepper flakes give the tomatoes a gentle warmth that keeps them from tasting one-note sweet, and roasting the garlic right in with the tomatoes means it goes sweet and soft instead of harsh. The crostinis bake at the same time as the tomatoes, so the whole thing lands on the table together.

• Ten minutes of work, restaurant-appetizer looks
• Hot jammy tomatoes + cool creamy burrata = the contrast that sells it
• The garlic bread crostinis bake alongside — one oven trip
• The ultimate bring-something-impressive-fast play

What You’ll Need & Why Each Ingredient Matters

What Each Ingredient Does

Roasted Tomato Dip

• Cherry or grape tomatoes — Two to three cups. The star. Roasting bursts them into something jammy, sweet, and concentrated — nothing like a raw tomato.
• Olive oil — For roasting. Coats the tomatoes so they blister and caramelize instead of steaming.
• Salt & black pepper — To taste. The tomatoes need salt to concentrate their flavor as they roast.
• Red pepper flakes — To taste. Gentle warmth behind the tomatoes’ sweetness. Just enough to keep things interesting.
• Garlic, minced — Three to four cloves. Roasted in with the tomatoes so it goes sweet and soft, perfuming the whole dip.
• Fresh parsley, chopped — One tablespoon. Fresh, green brightness scattered over the hot tomatoes.
• Dried oregano — One teaspoon. Earthy and classic with roasted tomatoes. It blooms in the hot oil.
• Burrata or stracciatella — One ball (or a cup of stracciatella). The creamy crown. It goes on after roasting so it stays cool and luscious against the hot tomatoes.
• Fresh basil, torn — The finishing herb. Torn, not chopped, so it stays fragrant and pretty over the burrata.
• Freshly grated parmesan — Salty, nutty sharpness over the top. Grate it fresh — it melts into the hot tomatoes.

Garlic Bread Crostinis

• French baguette, sliced — One. The vehicle. Sliced on a slight diagonal for maximum surface area — more crunch per bite.
• Butter, softened — Four tablespoons. The garlic delivery system. Softened so it spreads evenly edge to edge.
• Garlic, minced — Two cloves. Mixed into the butter. It toasts in the oven and goes golden and fragrant.
• Salt — A pinch. Wakes up the garlic butter.
• Parmesan — Two tablespoons. Mixed into the butter and scattered on top. It crisps in the oven and gives the crostinis their golden, savory crust.
• Parsley, chopped — One tablespoon. Fresh green finish over the toasted crostinis.

Shop This Recipe

A few tools that make this one easy: a rimmed sheet pan (for the tomatoes and crostinis in one trip), a chef’s knife (for slicing the baguette on the diagonal), a small mixing bowl (for the garlic butter), and a serving platter or shallow bowl (for the dip — wide enough for scooping). (As an Amazon Associate I earn from qualifying purchases.)

More kitchen favorites I use all the time — find my full list of kitchen must-haves on my Amazon Storefront. (As an Amazon Associate I earn from qualifying purchases.)

Print Recipe

Party Favorite

Roasted Tomato Burrata Dip with Garlic Bread Crostinis

Author: Nady Benyamine Courses: Appetizer

Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 6

Description

Roasted cherry tomatoes baked until burst and stirred with burrata, fresh herbs, and parmesan, served hot with crispy garlic bread crostinis. A crowd-pleasing appetizer perfect for gatherings.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• Roasted Tomato Dip
• 2 cups 2–3 cherry or grape tomatoes
• Olive oil (enough to coat the bottom of the baking dish)
• Salt & black pepper, to taste
• Red pepper flakes, to taste
• 3 cloves 3–4 garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1 ball 1 burrata or 1 cup stracciatella
• Fresh basil, torn
• Freshly grated parmesan
• Garlic Bread Crostinis
• 1 French baguette, sliced
• 4 tbsp butter, softened
• 2 cloves garlic, minced
• Pinch of salt
• 2 tbsp parmesan
• 1 tbsp parsley, chopped

Instructions

1. Preheat oven to 425°F (220°C).
2. Add cherry tomatoes to a baking dish and drizzle generously with olive oil — enough to lightly coat the bottom of the dish.
3. Season with salt, pepper, red pepper flakes, garlic, parsley, and oregano.
4. Roast for 20–30 minutes until tomatoes burst and release their juices. Gently smash them halfway through if needed.
5. While tomatoes roast, mix butter, garlic, salt, parmesan, and parsley.
6. Spread garlic butter onto baguette slices and toast in the oven for 5–7 minutes until golden and crisp.
7. Once ready to serve, add burrata, parmesan, and fresh basil to the hot tomatoes.
8. Stir gently to combine until creamy and saucy.
9. Serve immediately with warm garlic crostinis.

Note

Pro Dad Tips

• Serve this hot — the burrata melts best while the tomatoes are fresh from the oven.
• Use a shallow baking dish so the tomatoes roast instead of steam.
• If burrata isn’t available, stracciatella or fresh mozzarella works.
• This is a “make extra bread” situation. Trust me.
• If you tried this recipe or loved it, rate it below and leave a comment — it helps more people find crowd-pleasing appetizers like this.

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