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Roasted Tomato Burrata Dip with Garlic Bread Crostinis
Starter

Roasted Tomato Burrata Dip with Garlic Bread Crostinis

35 minServes 6Nutri-Score C€€
from @carlys_cookbook2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • cherry tomatoes (rinsed, kept whole)Produce400 g
  • olive oil (for drizzling generously)Pantry60 ml
  • salt (for the tomatoes and the garlic butter)Spices6 g
  • black pepper (freshly ground)Spices2 g
  • red pepper flakesSpices2 g
  • garlic (peeled, minced (for the tomatoes and the garlic butter))Produce6 pieces
  • parsley (chopped)Produce10 g
  • oregano (dried)Spices2 g
  • burrata (2 balls, torn at serving)Dairy250 g
  • fresh basil (leaves picked, torn)Produce10 g
  • parmesan (finely grated, for the dip and the garlic butter)Dairy50 g
  • French baguette (sliced into crostinis)Bakery1 piece
  • butter (softened, for the garlic butter)Dairy60 g

per serving

Nutrition

421kcal

Carbs
29 g
Proteins
11 g
Fat
29 g

step by step

Method

  1. Prep the tomatoes

    • Add the cherry tomatoes to a baking dish.
    • Drizzle generously with olive oil, until it comes about halfway up the tomatoes.
    • Season with salt, pepper, red pepper flakes, garlic, parsley and oregano.
    Step 1

  2. Roast the tomatoes

    • Bake at 425°F (220°C) for 20–30 min until the tomatoes burst.
    • If they need help bursting, gently smash them about halfway through.
    Step 2

  3. Make the garlic crostinis

    • While the tomatoes bake, slice the baguette.
    • Mix the softened butter with garlic, salt and parmesan, then spread it over the slices.
    • Toast for 5–7 min until golden and crispy.
    Step 3

  4. Finish and serve hot

    • Top the roasted tomatoes with parmesan, fresh basil and the burrata.
    • Stir everything together until creamy.
    • Serve hot with the garlic crostinis for dipping and scooping.
    Step 4
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