Roasted Cherry Tomato Burrata Dip

Ingredients

• 1 lb Rainbow cherry tomatoes
• 0.25 cup Fresh parsley (Finely chopped)
• 2 tsp Salt (Plus a pinch for the garlic heads)
• 2 tsp Black pepper
• 1 tsp Chili flakes
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 0.333 cup Olive oil (Use additional olive oil to drizzle over the garlic heads before baking)
• 2 Garlic heads (Slice off the tops to expose the cloves)
• 8 oz Burrata filling (stracciatella)
• 0.25 cup Fresh basil (Chopped)
• 0.333 cup Fresh Parmesan (Grated)
• 3 tbsp Balsamic glaze (Optional)
• Organic seed flour crackers (1 package, for serving)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Place the cherry tomatoes in a baking dish.

2. 2

   Add the chopped parsley, olive oil, salt, black pepper, chili flakes, oregano, and basil to the baking dish. Toss until the tomatoes and seasonings are evenly coated.

3. 3

   Slice the tops off both garlic heads to expose the cloves. Nestle the garlic heads into the tomatoes, then drizzle their tops with extra olive oil and season them with a pinch of salt.

4. 4

   Bake for 45 minutes, until the tomatoes are soft, blistered, and beginning to burst, and the dish is roasted and sizzling.

5. 5

   Let the dish cool for a few minutes. Squeeze the roasted garlic cloves out of their skins directly into the tomatoes.

6. 6

   Mix the roasted garlic into the tomatoes, gently breaking up some of the tomatoes as you stir.

7. 7

   Top the dip with the grated Parmesan, chopped fresh basil, and burrata filling (stracciatella).

8. 8

   Drizzle with balsamic glaze, if using.

9. 9

   Serve warm with the organic seed flour crackers.

Notes

The source does not specify the amount of extra olive oil or the pinch of salt used on the garlic heads. Balsamic glaze is optional. The recipe is served warm with crackers.

Nutrition per serving

• appetizer
• dip
• vegetarian
• Mediterranean-inspired
• baked
• one-dish
• summer
• gluten-free crackers