Roasted Cherry Tomato, Pesto & Burrata Dip
For very little effort, this dip is AMAZING! Perfect for spring entertaining and to serve when you have people coming around. You can prep the tomatoes earlier and leave them at room temperature until you’re ready to put it together. No fuss and absolutely phenomenal!
Servings 6
Calories 114
Ingredients
- 125 g burrata cheese
- 220 g cherry tomatoes whole
- 2 tbsp extra virgin olive oil
- 1 tsp garlic crushed (or use jarred)
- 1 tbsp italian herbs dried
- pinch sea salt
- 1 tsp cracked black pepper
- 2 tbsp parsley leaves finely chopped
- 1-2 tbsp pesto
Instructions
- Remove your burrata from the fridge about 30 minutes before serving. You can drain the burrata and place it in a clean bowl, ready to use.125 g burrata cheese
- Preheat the oven to 180°C conventional (160°C fan-forced).
- Place the cherry tomatoes in a small baking dish, along with the olive oil, garlic, italian herbs, salt and pepper. Give them a stir and roast for about 25 minutes until the tomatoes are soft and juicy.220 g cherry tomatoes, 2 tbsp extra virgin olive oil, 1 tsp garlic, 1 tbsp italian herbs, pinch sea salt, 1 tsp cracked black pepper
- Spoon the roasted tomatoes into a serving bowl. Sprinkle over the chopped parsley. Place the burrata gently on the top of the tomatoes and drizzle with the pesto.220 g cherry tomatoes, 2 tbsp parsley leaves, 125 g burrata cheese, 1-2 tbsp pesto
- Serve with crackers, toasted baguette or fresh sourdough.