Easy Burrata Caprese Dip with Roasted Tomatoes

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.

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 189 kcal per serving

Ingredients

24 ounces - cherry tomatoes
4 large cloves - garlic
¼ cup - good-quality olive oil
6 sprigs - fresh thyme
4 sprigs - fresh oregano
salt and pepper
8 ounces - burrata cheese
¼ cup - fresh basil
balsamic glaze
crostini, crackers, and crusty bread

Instructions

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.
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!

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