Roasted Tomato Burrata Dip with Crostini

Ingredients

• 5 cup Cherry tomatoes
• 2 tbsp Olive oil
• 5 Garlic (Cloves, finely chopped)
• 1 tsp Italian seasoning (For the roasted tomatoes)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black pepper
• 0.25 tsp Red pepper flakes (Optional)
• 2 tbsp Fresh parsley (Chopped)
• 2 balls Burrata
• 1 tbsp Balsamic glaze or balsamic vinegar (Use either balsamic glaze or balsamic vinegar)
• Fresh basil (For topping)
• Parmesan cheese (Grated, for topping)
• 1 Baguette (Sliced)
• Butter (Melted, for brushing the baguette slices)
• Italian seasoning (To taste, for the crostini)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Place the cherry tomatoes in a baking dish. Drizzle with the olive oil.

3. 3

   Season the tomatoes with the Italian seasoning, salt, black pepper, red pepper flakes if using, chopped parsley, and chopped garlic.

4. 4

   Toss everything together to coat the tomatoes and distribute the seasonings.

5. 5

   Bake for about 45 minutes, until the tomatoes are very soft and juicy and beginning to burst.

6. 6

   While the tomatoes bake, arrange the baguette slices on a baking sheet.

7. 7

   Brush the slices with melted butter and sprinkle with Italian seasoning to taste.

8. 8

   Toast at 350°F (175°C) for 15–20 minutes, flipping halfway through, until crisp and lightly golden.

9. 9

   Remove the roasted tomatoes from the oven and place the two burrata balls on top.

10. 10

    Finish with balsamic glaze or balsamic vinegar, fresh basil, and grated Parmesan.

11. 11

    Serve warm with the toasted crostini.

Notes

The description gives a 45-minute roast; the spoken transcript says 40 minutes. The written description's time is used. No quantities are specified for the basil topping, grated Parmesan, brushing butter, or crostini seasoning.

Nutrition per serving

• appetizer
• Italian
• vegetarian
• baked
• summer
• shareable
• crostini