Roasted Tomato Burrata Dip With Garlic Bread Crostinis

Creamy, dreamy roasted tomato burrata dip paired with golden garlic bread crostinis — the ultimate cozy appetizer everyone will devour.

A Cozy Appetizer Everyone Will Love

There’s just something about a warm dip that feels like a hug in a bowl. And this roasted tomato burrata dip? It’s my current go-to when I want to bring people together — especially when we’re huddled in the kitchen, chatting while waiting for dinner, or curled up on the couch with movie-night plates in our laps. It’s a creamy dip appetizer that looks fancy but feels totally down-to-earth. Cozy, shareable, and oh-so-satisfying.

I remember the first time I tried burrata — we were living in a little town outside Florence for my dad’s work, and the local market had a cheese stall run by a woman named Lucia. She handed me a piece of bread with what looked like mozzarella on it, but when I bit in — oh my. Creamy center, pillowy outside. I was hooked.

Now, combine that rich, cool burrata with warm roasted cherry tomatoes, garlicky butter crostinis, and a sprinkle of fresh herbs, and you’ve got something magical. It’s the kind of dish that disappears fast, so I usually double the recipe for parties.

And if you’re into cheesy garlic bread ideas, you’ll love how these buttery crostinis pair with the melty cheese and sweet tomatoes. They’re golden, crunchy, and perfect for scooping every last bit of goodness.

Why Roasted Tomatoes and Burrata Are a Match Made in Heaven

There’s a little kitchen magic that happens when cherry tomatoes meet a hot oven. You start with firm, shiny orbs — and about 20 minutes later, they’re bursting at the seams, their skins slightly wrinkled, juices pooling in the pan with olive oil and garlic. That’s when you know you’re on the right track to a perfect roasted tomato appetizer.

The moment you pull that pan out of the oven, the smell wraps around you — sweet tomatoes, nutty olive oil, and a whisper of heat from the red pepper flakes. It’s the kind of aroma that makes people wander into the kitchen and ask, “What are you making?”

And then comes the baked burrata. Now, I’ll be honest — I used to be a little nervous about putting burrata in the oven. It feels so delicate, like it might melt into nothing. But when it’s warmed just right, it transforms into this lush, gooey center that still holds its shape. You get the best of both worlds: a cool creamy interior and that slightly warm, buttery outer shell.

“The burst of warm, jammy tomatoes against the soft, luscious burrata is the flavor equivalent of your favorite oversized sweater — cozy, familiar, and downright comforting.”

The tomatoes don’t just add sweetness — they balance the richness of the burrata and make every bite feel bright and crave-worthy. And when you scoop them together with a crispy crostini? That’s the magic bite.

Ingredients You’ll Need

This roasted tomato burrata dip doesn’t ask for anything fancy — just fresh, flavorful ingredients that come together beautifully. I love using cherry tomatoes from our little windowsill planter when they’re in season. And my favorite baguette comes from the corner market down the block — still warm in the paper bag when I bring it home.

Here’s what you’ll need:

For the dip:

• 1 pint cherry tomatoes – sweet and perfect for roasting
• 2 tbsp olive oil – coats the tomatoes and helps them blister beautifully
• ¼ tsp salt – enhances the natural sweetness
• ¼ tsp black pepper – for a little bite
• Pinch red pepper flakes – just enough warmth
• 2 cloves garlic, minced – aromatic and essential
• ½ tsp dried oregano – adds a subtle herby depth
• 1 tbsp chopped fresh parsley – for brightness
• 1 ball burrata – the star of the show
• Fresh basil, for garnish – optional, but so pretty
• 2 tbsp grated parmesan – melts in for extra savory flavor

For the garlic bread crostinis:

• 1 French baguette, sliced – I go for ½-inch rounds
• 2 tbsp butter, melted – the base of our garlic magic
• 1 clove garlic, minced – stirred right into the butter
• Pinch salt – just a touch
• 1 tbsp grated parmesan – adds crunch and umami

Eva’s Note: If you’re planning ahead, you can even make the garlic butter in bulk. I keep a small jar in the fridge — it’s a lifesaver for impromptu toasties or quick pasta nights.

How to Make Roasted Tomato Burrata Dip

This is one of those recipes that’s simple enough for a weeknight, but special enough to serve at a gathering. And if you’ve got little helpers in the kitchen — like my youngest, Emma, who insists on “buttering all the breads” — there’s plenty they can do.

1. Roast the cherry tomatoes

Preheat your oven to 400°F (200°C).

In a small baking dish or oven-safe skillet, toss together:
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper
• Pinch red pepper flakes
• 2 cloves garlic, minced
• ½ tsp dried oregano

Spread everything out evenly and roast for 20–25 minutes, until the tomatoes are wrinkled, blistered, and starting to caramelize around the edges.

Eva’s Tip: “When you see little tomato wrinkles and caramelized edges — that’s when the magic starts.”

2. Prepare the garlic butter crostinis

While the tomatoes are roasting, line a baking sheet with parchment and lay out your baguette slices in a single layer.

In a small bowl, mix:
• 2 tbsp melted butter
• 1 clove garlic, minced
• Pinch salt

Brush each slice generously with the garlic butter and sprinkle with 1 tbsp grated parmesan. Bake during the last 10 minutes of the tomato roasting time, until golden and crisp.

Eva’s Note: Kids love this part — and I usually give each of mine a little butter bowl and a pastry brush. It’s messy, but worth it.

Tip Box:
💬 Love garlic butter? Try my Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce for a cozy dinner that’s full of that same rich, savory flavor.

3. Assemble and bake the dip

Once the tomatoes are roasted, take the dish out of the oven and gently nestle the burrata right into the center.

Sprinkle 2 tbsp grated parmesan over the tomatoes and return the dish to the oven for just 5–7 minutes — enough to warm the burrata without fully melting it.

Eva’s Tip: “Burrata loves a gentle touch — warm and gooey, not totally melted.”

4. Finish and serve

Once it’s out of the oven, garnish with chopped fresh parsley and a few torn basil leaves. Serve immediately with your golden crostinis.

Assembly Note: “Let that beautiful burrata shine — the roasted tomatoes cradle it perfectly.”

Make It a Meal or a Party Favorite

What I love most about this creamy dip appetizer is how flexible it is. You can serve it on a quiet Friday night with just your family — or set it out at a holiday party and watch it disappear in minutes. Around here, I make it for game day spreads, book club bites, and anytime we have last-minute company.

Here are a few of my favorite ways to serve this roasted tomato appetizer:

• Game night snack board – Add grapes, olives, and some cured turkey or veggie sticks for a full spread.
• Easy wine night – Pair with a crisp white or non-alcoholic sparkling cider and a few extra cheeses.
• Holiday appetizer table – It adds color and comfort to your holiday buffet.
• Casual dinner starter – Serve with a simple salad and make it a laid-back first course.
• Brunch side – Spoon leftovers into scrambled eggs or over toast — trust me on this one!

Eva’s Note: This leftover dip makes the most indulgent brunch eggs the next morning. I usually sneak a spoonful while the coffee brews.

It’s the kind of dish that brings people back for seconds (and thirds). Whether it’s a quiet evening in or a table full of friends, it just fits.

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