Sweet blistered cherry tomatoes, creamy burrata, and fresh basil come together in a simple appetizer that's perfect for sharing. Serve it warm in a Lancaster Cast Iron No. 4 or No. 6 Skillet with plenty of toasted bread for scooping.
Roasted Tomato & Broken Burrata Dip
Faith Kennedy
4
10 minutes
25 minutes
382
Italian
Side, Appetizer, Savory
Sweet blistered cherry tomatoes, creamy burrata, and fresh basil come together in a simple appetizer that's perfect for sharing. Serve it warm in a Lancaster Cast Iron No. 4 or No. 6 Skillet with plenty of toasted bread for scooping.
Ingredients
Tools
- No. 4 Skillet
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt, plus more for finishing
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon red pepper flakes
- 1 garlic clove, crushed
- 1 tablespoon honey
- 1 pint cherry tomatoes
- ¼ cup fresh basil leaves, torn, plus more for serving
- 8 ounces burrata, torn into pieces
- Extra virgin olive oil, for finishing
- Toasted sourdough, crostini, or crackers, for serving
Directions
Heat the olive oil in a cast iron skillet over medium heat until it begins to shimmer.
Add the salt, pepper, red pepper flakes, and crushed garlic. Stir for about 30 seconds until the garlic is fragrant.
Stir in the honey, then add the cherry tomatoes. Cook for 10 to 15 minutes, stirring occasionally, until the tomatoes begin to blister and burst. Continue cooking until they're soft and jammy, but still hold some of their shape. Be sure to stir occasionally so the garlic and honey don't burn.
Stir in the torn basil and remove the skillet from the heat. Let the tomatoes cool for about 5 minutes.
In your Lancaster No. 4 or No. 6 serving skillet, arrange the burrata by tearing it into large pieces and gently opening each one so the creamy stracciatella and mozzarella are spread throughout the skillet.
Spoon the warm roasted tomatoes directly into the center of the burrata.
Finish with a pinch of flaky salt, a drizzle of extra virgin olive oil, and a generous handful of fresh basil.
Serve immediately with toasted sourdough, crostini, or your favorite crackers
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