Description
An easy, crowd-pleasing appetiser made with juicy roasted cherry tomatoes, creamy burrata, Parmesan, fresh basil, and a sweet-spicy hot honey drizzle. Served with warm toasted baguette slices, it is perfect for sharing at gatherings, parties, casual dinners, or relaxed meals with friends and family.
Ingredients
For the Roasted Tomatoes:
2 cups cherry tomatoes (300 g)
2 tbsp olive oil (30 ml)
3 garlic cloves, thinly sliced (9 g)
1 tbsp hot honey (21 g)
½ tsp dried oregano (1 g)
½ tsp red pepper flakes (1 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)
For the Burrata:
2 balls burrata cheese (about 250 g)
¼ cup grated Parmesan cheese (25 g)
2 tbsp fresh basil, chopped (5 g)
For the Hot Honey Drizzle:
2 tbsp hot honey (42 g)
1 tbsp olive oil (15 ml)
½ tsp red pepper flakes (1 g)
For Serving:
1 small baguette, sliced and toasted (200 g)
1 tbsp fresh basil leaves (3 g)
1 tbsp toasted pine nuts (10 g), optional
Instructions
1. Preheat the oven to 400°F (200°C). Place the cherry tomatoes in a small baking dish. Add the olive oil, sliced garlic, hot honey, oregano, red pepper flakes, kosher salt, and black pepper. Toss gently until the tomatoes are evenly coated.
2. Roast the tomatoes for 20–25 minutes, until they soften, blister, and release their juices. The garlic and seasonings will infuse the tomato juices with extra flavour as everything roasts together.
3. While the tomatoes roast, place the burrata in the centre of a shallow serving dish or small baking dish. Keep the cheese whole so it can be gently warmed while the roasted tomatoes are added around it.
4. Spoon the hot roasted tomatoes and their juices around the burrata. Sprinkle the grated Parmesan evenly over the tomatoes, keeping most of the cheese around the burrata rather than directly on top.
5. Return the dish to the oven for 3–5 minutes, just until the burrata is warmed slightly and the Parmesan begins to melt. Avoid overbaking so the burrata remains soft and creamy inside.
6. In a small bowl, combine the hot honey, olive oil, and red pepper flakes. Stir until the mixture is smooth and evenly combined.
7. Drizzle the hot honey mixture generously over the warm burrata and roasted tomatoes. Scatter the fresh basil over the top and add the toasted pine nuts if using.
8. Serve the dip immediately with toasted baguette slices. Spoon the creamy burrata and juicy roasted tomatoes onto each piece of bread, making sure to include plenty of the sweet-spicy juices and hot honey.
Notes
Choose fresh, ripe cherry tomatoes that are firm and colourful for the best roasted flavour and texture. Do not overbake the burrata. It only needs a few minutes in the oven to warm slightly while keeping its creamy texture. Keep all the roasted tomato juices and spoon them around the burrata because they add flavour to the dip and toasted bread. Add the hot honey drizzle just before serving to keep its sweet-spicy flavour bright. Toast the baguette slices well so they remain crisp and sturdy enough for scooping. Regular honey can be used instead of hot honey for a milder dip. Adjust the red pepper flakes separately to control the heat. The roasted tomatoes can be prepared ahead of time and gently rewarmed before assembling the dip. Warm the burrata and add the final hot honey drizzle shortly before serving. Fresh mozzarella can replace burrata if needed, although the dip will be slightly less creamy. Pine nuts are optional and can be omitted without affecting the main flavour of the dip. Crostini or another crusty bread can be used instead of baguette. Serve the dip warm as a centrepiece appetiser for dinner parties, weekend gatherings, holiday appetisers, or casual meals.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean