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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 425°F.
Toss cherry tomatoes with olive oil, salt, and pepper. Spread onto a baking sheet and roast for 25–30 minutes until blistered and bursting.
Transfer roasted tomatoes to a serving dish and place burrata in the center. Drizzle with balsamic glaze and top with fresh chiffonade basil.
Brush baguette slices with olive oil, sprinkle with salt, and toast in the oven until golden and crisp.
Tear into the burrata, mix with warm roasted tomatoes, and serve with toasted baguette for dipping.
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Use high-quality olive oil and balsamic glaze for the best flavor.
Can I use regular tomatoes instead of cherry tomatoes?
Yes, you can use regular tomatoes, but cherry tomatoes provide a sweeter and more concentrated flavor.
What can I use instead of burrata?
You can substitute burrata with fresh mozzarella for a similar creamy texture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make this dip ahead of time?
You can roast the tomatoes ahead of time, but it's best to assemble the dip just before serving.
Is there a substitute for balsamic glaze?
You can use a balsamic reduction or a drizzle of balsamic vinegar as a substitute.
