Mez’s daughter Chloe made this Roast Tomato Burrata Dip for a recent Thermomix meeting and it was such a massive hit that we thought we would share it as an entertaining season recipe!
Warm, creamy and packed with flavour, Chloe’s Roast Tomato Burrata Dip is perfect for parties or cosy nights in. This guest Thermomix recipe combines blistered baby tomatoes, rich burrata and fresh basil for a dip that’s simple to make and impossible not to love. It’s served with crispy garlic-butter baguette slices that soak up all the juicy roasted tomato goodness.
This dip brings out the best of fresh ingredients with minimal fuss. The slow roasting draws out natural sweetness from the tomatoes while the burrata adds a silky, cheesy texture that keeps everyone dipping back for more. Whether you’re entertaining friends over drinks or preparing a starter for dinner, this recipe will be a crowd-pleaser.
Chloe’s tip: serve it warm for maximum flavour, but it’s also great at room temperature. Save this recipe for your next gathering and watch it disappear.
Chloe wrote a special note to accompany her recipe…
My recipe is a warm, creamy tomato burrata dip served with crispy toasted garlic bread. Trust me, if you bring this to Christmas dinner or any family or friend gathering, they will be begging you for the recipe!
The dip is really the best part, mostly because of the burrata it just makes the dip so creamy and gives it that perfect dip texture and taste. Personally, my favourite part of this recipe is cutting the burrata; it makes me squeal every time.
I like the dip to be served hot, but it is up to you, it will still be amazing either way. Overall, this recipe is perfect for any party or maybe just a cozy night in with your best friend, and once you try it, you’ll see why it’s impossible not to keep coming back for more.
Other Burrata recipes you might like…
- Roasted Tomato Burrata Pasta with Basil Oil
- SkinnyMediterranean: Burrata with Mediterranean Pesto
- SkinnyMediterranean: Easy Stracciatella Cheese (Cheat’s Burrata)
Guest Recipe: Chloe’s Roasted Tomato Burrata Dip
Equipment
- medium sized bowl
- medium sized roasting tray
- large baking tray
- baking paper
Ingredients
Dip
- 50 g parmesan cheese - cubed small
- 300 g baby tomatoes - 150g cut in half 150g left whole
- 3 cloves garlic - peeled, roughly chopped
- 1/4 tsp sugar
- 1 Tbsp dried oregano leaves
- 1/4 tsp cracked black pepper
- 1/4 tsp salt
- 1 pinch dried chilli flakes - optional
- 1 Tbsp olive oil
- 150 g Burrata or Stracciatella
- zest of half a large lemon - finely grated
- 1 large handful fresh basil - roughly chopped
Garlic Butter
- 2 cloves garlic - peeled
- 100 g butter - cubed small, room temp
- 1 baguette - thinly sliced, approximately 5mm (gluten-free if required)
Instructions
Thermo cooker
- Preheat oven 180℃.
- Add Parmesan to mixer bowl. Mix for 10 sec/speed 9/MC on. Set aside in medium sized bowl.
- On a roasting tray combine tomatoes, garlic, sugar, oregano, pepper, salt, chilli flakes and oil. Toss to coat. Roast for 15 min or until lightly golden and blistered.
- Add garlic from garlic butter to mixer bowl. Mix for 3 sec/speed 9/MC on. Scrape and repeat. Add butter and mix for 10 sec/speed 4/MC on. Scrape and repeat.
- Line a large baking tray with baking paper and butter each baguette slice with the garlic butter on one side and place butter side up on the tray. Toast in the oven for 10 min.
- Add burrata to bowl with Parmesan and using 2 forks pull the burrata so the outer layer forms strands. Add in the roasted tomato mix and lightly mash the whole tomatoes with the fork to release the juices. Add in the lemon zest and basil stir gently to combine.
- Serve with the toasted baguette slices. Can be served warm or cold.
Conventional
- Preheat oven 180℃.
- Grate Parmesan and set aside in medium sized bowl.
- On a roasting tray combine tomatoes, garlic, sugar, oregano, pepper, salt, chilli flakes and oil. Toss to coat. Roast for 15 min or until lightly golden and blistered.
- Mince garlic from garlic butter and mix through butter well.
- Line a large baking tray with baking paper and butter each baguette slice with the garlic butter on one side and place butter side up on the tray. Toast in the oven for 10 min.
- Add burrata to bowl with Parmesan and using 2 forks pull the burrata so the outer layer forms strands. Add in the roasted tomato mix and lightly mash the whole tomatoes with the fork to release the juices. Add in the lemon zest and basil stir gently to combine.
- Serve with the toasted baguette slices. Can be served warm or cold.