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This burrata Caprese dip tastes like summer in Italy. With jammy roasted tomatoes, fresh basil, and a drizzle of balsamic glaze, it’s super easy to make and amazing for summer gatherings. Plus, you can make it in advance for extra easy snacking! All you need is a side of crackers and a glass of Prosecco.

A stoneware plate with burrata Caprese dip on a tan counter next to a green linen, glasses of white wine, and brown and white bowls of crackers.

This past weekend, I went to Venice but unfortunately, no I do not mean that Venice. I mean Venice Beach in LA. But no matter, because what I lacked in Italy, I gained in good food and crisp wine and beautiful beach views. We saw Marc’s cousin get married and I had the best French dip of my life at Nick’s in Laguna Beach.

It was a perfect mini vacay and all that gorgeous weather got me in full summer mode. And to me, summer = tomatoes. Honestly, I’m a full fall/winter girlie until tomato season hits and then I forget all about it. So today, I figured we should roast up some tomatoes, add a good dose of basil, and pretend we’re in Italy for a second or two.

This recipe was inspired by my baked Caprese crostini. But instead of mozz, we’re using creamy burrata. And of course, we can’t forget about the sweet, herby roasted tomatoes. I’ve been making these roasted tomatoes ever since I was in culinary school, and they’re amazing on everything. But especially cheese (duh).

Burrata vs. mozzarella

A basket of tomatoes next to brown and white bowls of balsamic, oil, herbs, garlic, pepper, burrata, and basil on a tan counter.

Most Caprese recipes are traditionally made with mozzarella. But in this recipe, I like to use burrata cheese because it’s easier for spreading on crackers! Of course, you can always use torn pieces of fresh, whole milk mozzarella if that’s your jam.

For the roasted tomatoes, I like to use cherry or grape tomatoes because they’re usually sweeter and taste better year-round. You’ll also need garlic, good quality olive oil, fresh thyme, fresh oregano, Morton’s Kosher salt, black pepper, balsamic glaze, and fresh basil.

How to make the dip

A hand using a spoon to mix tomatoes, garlic, and herbs on a sheet pan.
Toss the tomatoes and garlic with olive oil, thyme, oregano, Kosher salt, and black pepper.
A sheet pan of roasted tomatoes on a tan counter.
Roast the tomatoes at 350°F (177°C) for 35-40 minutes, until the tomatoes burst.
A stoneware plate of roasted tomato burrata dip on a tan counter next to a glass of white wine and brown plates of crackers.
Spoon the tomatoes onto a platter and add the burrata. Garnish with basil & balsamic glaze.

You can serve the dip warm or at room temperature. Just make sure the tomatoes aren’t super hot right out of the oven or the cheese will melt too much.

Serving ideas

This dip is lovely with any kind of crunchy cracker situation. I like homemade crostini, olive oil crackers, or croccantini crackers. But it’s also great with fresh bread like focaccia or crusty baguette!

Make-ahead & storage tips

What I love about this recipe is that you can make the tomatoes up to 3 days in advance! Just store the leftover tomatoes in an airtight container and refrigerate. To reheat the tomatoes, spoon them into a roasting dish, cover with foil, and reheat at 350°F (177°C) for 10-15 minutes until warmed through. Top with burrata and serve!

A brown platter of roasted tomato and burrata dip on a tan counter next to brown plates of crackers and glasses of white wine.

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Roasted Burrata Caprese Dip with Balsamic Glaze

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
This burrata Caprese dip tastes like summer in Italy. With jammy roasted tomatoes, fresh basil, and a drizzle of balsamic glaze, it's super easy to make and amazing for summer gatherings in about 1 hour. Plus, you can make it in advance for extra easy snacking! All you need is a side of crackers and a glass of Prosecco.
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Ingredients

Roasted Tomatoes

  • 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

Burrata Dip

  • 8 ounces burrata cheese (226 grams/1-2 balls of cheese)
  • 1/4 cup fresh basil, roughly chopped (12 grams)
  • Balsamic glaze, for drizzling
  • Crostini, crackers, and/or crusty bread, for serving

Instructions 

Roasted Tomatoes

  • Preheat the oven to 350°F (177°C).
  • Tip the cherry or grape tomatoes onto a sheet pan. Scatter the garlic cloves, thyme sprigs, and oregano sprigs around the tomatoes. Drizzle with the olive oil and season with a generous amount of salt and pepper, to taste. Toss until the tomatoes are well-coated.
  • Roast the mixture for 35-40 minutes, until the tomatoes burst and are caramelized on the edges. Let the tomato mixture cool for a few minutes and then discard the thyme and oregano sprigs. Spoon the warm roasted tomatoes and garlic on a small serving platter.

Burrata Dip

  • Cut the ball(s) of burrata in half. Nestle the burrata halves in the roasted tomatoes.
  • Scatter the fresh basil over the dip and drizzle with the balsamic glaze. Serve the dip with crostini, crackers, and/or crusty bread. Enjoy!

Notes

Look for balsamic glaze in the vinegar aisle of the grocery store. To make your own, combine 1 cup (240 milliliters) of balsamic vinegar with 2 Tablespoons (30 grams) of brown sugar in a small saucepan. Simmer, stirring often, until it’s thickened and coats the back of a spoon, 8-12 minutes.
Depending on the brand, 8 ounces of burrata with either be one big ball of cheese or two smaller balls of cheese. Either will work for this recipe.
Roast the tomatoes just until they’re jammy and starting to caramelize. If you roast them too long, they’ll come out mushy.
If you don’t have fresh herbs, replace them with 1/2-1 teaspoon of dried thyme and 1/2-1 teaspoon dried oregano instead.
You can serve the dip warm or at room temperature. Just make sure the tomatoes aren’t super hot right out of the oven or the cheese will melt too much.
Cuisine: American, Italian
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 158kcal, Carbohydrates: 6g, Protein: 5g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 155mg, Potassium: 212mg, Fiber: 1g, Sugar: 2g, Vitamin C: 21mg, Calcium: 183mg, Iron: 1mg
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