Tomato season hits different on the farm. When the vines are heavy with plump, sun-warmed tomatoes, one of my favorite ways to celebrate their rich flavor is with this roasted tomato burrata dip. It’s the kind of dish that disappears fast warm, creamy burrata surrounded by jammy, roasted tomatoes, garlic, and herbs, all scooped up with crusty sourdough or crunchy veggies. I remember one summer evening, we laid out a rustic spread on the porch table this dip stole the show. The burrata melted slightly in the warm tomato juices, and not a smear was left by sunset. Whether you’re hosting friends or craving something cozy, this dip delivers a garden-to-table experience in every bite.
Table of Contents
In this article, you’ll learn how to make a roasted tomato burrata dip that’s bursting with flavor, the best ways to serve burrata, and answers to questions like whether it’s better hot or cold, and how to roast tomatoes just right. Let’s dive in, dip first.
Bursting Summer Flavor with Roasted Tomato Burrata Dip
Why roasted tomato burrata dip is everyone’s favorite
If you’ve never tried roasted tomato burrata dip, prepare for your taste buds to do a happy dance. This dish balances rich and fresh roasting intensifies the sweetness of cherry or grape tomatoes, while burrata adds creamy indulgence. What makes this dip special is the contrast: the warm, caramelized tomatoes paired with the cool, pillowy cheese center.
When I make this on the farm, I use tomatoes straight from the vine, still warm from the sun. Roasting them with olive oil, garlic, and herbs like rosemary or thyme fills the kitchen with the coziest aroma. Once they’re slightly blistered and juicy, I nestle in the burrata and let the heat soften it just enough. A drizzle of balsamic glaze or honey over the top finishes it perfectly.
If you’re planning a spread, pair this with my roasted shallot and garlic bread it’s the ideal scoop partner for every cheesy spoonful. For summer evenings, a cold agua fresca matcha balances it beautifully.
What makes burrata the perfect match for roasted tomatoes
Burrata brings more than just creaminess. It’s made with mozzarella and cream, giving it a delicate, milky flavor that complements bold roasted veggies. Unlike mozzarella, burrata has a soft interior when warmed slightly by the hot tomatoes, it becomes dreamy and spreadable.
You can roast tomatoes in a cast iron skillet or baking dish at 400°F for about 20–25 minutes. Add burrata after roasting, letting the residual heat gently warm it. This keeps its signature creamy center intact while softening the outer shell. And yes, you can eat the outer layer of burrata it’s fresh mozzarella and totally delicious.
How to Roast Tomatoes for Burrata Dip Perfection
Roasting tomatoes the right way for your burrata dip
To make a roasted tomato burrata dip that truly shines, getting the roasting technique right is key. It all starts with ripe, sweet tomatoes. Cherry tomatoes are my go-to they roast evenly, hold their shape, and burst with juice. I lay them out in a single layer in a cast iron skillet, drizzle generously with olive oil, sprinkle sea salt, crack fresh pepper, and tuck in smashed garlic cloves and sprigs of thyme or basil.
Roast at 400°F for about 20–25 minutes. You’ll know they’re ready when their skins wrinkle and split slightly, and the pan sizzles with sweet tomato juice mingled with garlicky oil. That golden bubbling liquid becomes the flavor base of your roasted tomato burrata dip.
Once roasted, I remove the pan, gently stir to release any caramelized bits, and nestle in the burrata right in the center. Let it sit for 5 minutes just enough to soften the cheese without melting it completely. The cream inside warms and becomes spoonable. You don’t bake the burrata itself, because too much heat can break its delicate structure. For pizzas, you add burrata after baking, too same principle.
Do you eat burrata hot or cold in dips like this?
Here’s where roasted tomato burrata dip gets fun: it’s best served warm. Burrata is traditionally served cold, but when paired with hot roasted tomatoes, it takes on a luscious, semi-melted texture that’s still true to its roots. The contrast is part of the charm. You get creamy, milky cheese balanced by rich tomato depth, a little acid, a little fat, and tons of flavor.
And don’t worry you’re supposed to eat the entire burrata, outer shell and all. That silky outer layer is mozzarella, and it holds the creamy center beautifully.
If you enjoy fresh, seasonal flavors like this, you’ll also love the summery sweetness of my ice cream crumble cookie and the bold combo in my hot honey halloumi schnitzel.
Best Way to Serve Roasted Tomato Burrata Dip
How to serve roasted tomato burrata dip the farm-fresh way
Serving roasted tomato burrata dip is one of my favorite parts it’s the moment all the garden goodness meets the table. Once the roasted tomatoes are blistered and the burrata is gently warmed in the middle, I bring the skillet right from the oven to a wooden board. Let it sit for 3–5 minutes. That short rest lets the burrata soften further, blending into the warm tomato juices beautifully.
You want your roasted tomato burrata dip warm, not hot. This keeps the cheese creamy without breaking. Pair it with toasted sourdough, crostini, or pita chips for scooping. For a gluten-free option, try thick cucumber slices or roasted sweet potato rounds. I sometimes serve it alongside my sweet potato patty for a hearty snack board.
The beauty of this dip lies in its simplicity and contrast warm, rich tomatoes with cool, velvety burrata. When you spoon it up, you get everything in one bite: juicy tomato, herby oil, and the luxurious center of the burrata. It’s satisfying without feeling heavy, which makes it perfect for summer nights.
Should roasted tomato burrata dip be served hot or cold?
Here’s the truth: roasted tomato burrata dip is best enjoyed warm. Not straight-from-the-oven hot, and definitely not cold. Heat unlocks the flavor of the roasted tomatoes, making their sweetness shine. And while burrata is usually served cold, warming it just a touch in this dip brings out its full creamy potential.
This temperature contrast is what makes roasted tomato burrata dip so special. If you’re hosting, it can be made 15 minutes before guests arrive just warm and serve. For more bright, balanced dishes, try my green tea iced recipes or the fresh layers in my high-protein street corn chicken bowl.
PrintRoasted Tomato Burrata Dip Recipe: Farm-Fresh & Flavor-Packed
A warm and creamy roasted tomato burrata dip made with garden-fresh tomatoes, herbs, and soft burrata cheese. Perfect for dipping or spreading.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: American, Farm-to-Table
- Diet: Vegetarian
Ingredients
2 cups cherry tomatoes 3 tablespoons olive oil 3 garlic cloves, smashed 1/2 teaspoon sea salt 1/4 teaspoon black pepper Fresh thyme sprigs or basil 1 ball fresh burrata Optional: balsamic glaze or hot honey To serve: crusty bread or veggie slices
Instructions
1. Preheat oven to 400°F. 2. Add cherry tomatoes, olive oil, garlic, herbs, salt, and pepper to a skillet. 3. Roast for 20–25 minutes until blistered and juicy. 4. Remove from oven and gently stir. 5. Nestle burrata in the center of the skillet. 6. Let sit 3–5 minutes until burrata softens. 7. Drizzle balsamic or honey if using. 8. Serve warm with bread or veggies.
Notes
For extra flavor, add olives or red pepper flakes. Don’t overheat burrata—let the tomato heat warm it gently.
Storage, Variations, and Flavor Tips for Roasted Tomato Burrata Dip
How to store and reheat roasted tomato burrata dip
If you’re lucky enough to have leftovers of roasted tomato burrata dip, here’s how to make the most of them. Store the dip in an airtight container in the fridge, but know that burrata doesn’t reheat well in the microwave it can become watery or separate. Instead, gently rewarm it in a skillet over low heat just until the tomatoes are warm again and the cheese is soft.
The dip will keep for up to two days, though it’s truly at its best freshly made. If you know you’ll be storing leftovers, hold off on adding the burrata until just before serving again. This keeps the creamy texture intact and makes your roasted tomato burrata dip just as irresistible the next day.
Delicious twists and pairings for roasted tomato burrata dip
There are so many ways to make roasted tomato burrata dip your own. Add a handful of olives before roasting for a briny punch, or a sprinkle of red pepper flakes for heat. A drizzle of hot honey over the burrata is next-level it reminds me of the bold sweet-heat combo in this hot honey halloumi schnitzel from Oh My Simple Meals.
You can also fold in slow-roasted garlic cloves or charred shallots for depth. Serve it with my cracked burger recipe as an appetizer, or pair it with a light salad for a full meal. This dip also works well as a brunch item or an addition to a charcuterie spread.
Tomatoes and burrata were made for each other, and this roasted tomato burrata dip proves it again and again. It’s garden-to-table comfort food that’s both elegant and effortless.
Frequently Asked Questions about Roasted Tomato Burrata Dip
Are you supposed to eat the outer layer of burrata?
Yes, absolutely! The outer layer of burrata is fresh mozzarella, and it’s completely edible. In fact, it’s what holds the creamy center together. In a roasted tomato burrata dip, the contrast between that soft shell and the warm tomatoes is what makes each bite so satisfying.
How do you roast tomatoes with burrata?
Roast the tomatoes first don’t add the burrata until they’re done. Preheat your oven to 400°F, toss cherry tomatoes with olive oil, garlic, and herbs, then roast them until they’re soft and blistered. Once out of the oven, place the burrata on top while the tomatoes are still hot. Let it rest a few minutes so the cheese softens without fully melting.
Do you bake burrata on pizza or put it on after?
Always add burrata after baking your pizza or dip base. Direct heat can break the creamy center. For roasted tomato burrata dip, the cheese should gently warm from the tomatoes not the oven. This keeps that luscious texture intact.
Is it better to eat burrata hot or cold?
Burrata is traditionally served cold, but in a roasted tomato burrata dip, warm is the way to go. The heat from the tomatoes softens the burrata just enough, making it creamy, spreadable, and perfect for dipping.
How are you supposed to eat burrata?
Slice it open and let that creamy center spill out. Then scoop it up with toast, veggies, or spoon it right onto your plate. In a roasted tomato burrata dip, you scoop up cheese and tomatoes together for the ultimate bite.
Is burrata supposed to be served hot or cold?
Burrata is often served cold, but when paired with roasted tomatoes, serving it warm brings out its richness. In dips like this one, warm is ideal it helps the cheese meld beautifully with the savory tomato base.
Why Roasted Tomato Burrata Dip Belongs on Your Table
There’s something timeless about roasted tomato burrata dip. It’s rustic, comforting, and just fancy enough to wow a crowd without requiring hours in the kitchen. The tomatoes get sweeter as they roast, the burrata turns into a soft, creamy dream, and together they become the kind of dish that disappears in minutes.
From backyard gatherings to cozy nights in, this dip fits in anywhere. It celebrates the beauty of seasonal produce and reminds us that the simplest ingredients, when grown with care and cooked with love, create unforgettable flavor. Serve it warm with crusty bread or roasted veggies, and enjoy the taste of summer one spoonful at a time.
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