Roasted Burrata Caprese Dip with Balsamic Glaze
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.
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.
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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