Go Back

Hot Caprese Dip with Roasted Tomatoes & Burrata

A delightful twist on the classic Caprese salad, this hot dip features sweet roasted tomatoes, rich creamy cheeses, and fresh basil, perfect for parties and gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Dip
  • 2 cups cherry tomatoes, halved Use ripe, in-season tomatoes for the best flavor.
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • 1 tablespoon balsamic glaze Plus more for drizzling.
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded mozzarella cheese Customizable with other cheeses.
  • 1/4 cup grated Parmesan cheese
  • 1 ball burrata cheese (about 4–6 oz) Add during the last few minutes of baking.
  • 1/4 cup fresh basil leaves, chopped Use fresh ingredients for best flavor.
  • Toasted baguette slices or crackers, for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until they’re blistered and caramelized.
  3. In a mixing bowl, combine cream cheese, sour cream, mozzarella, and Parmesan. Spread the mixture into a small oven-safe skillet or baking dish.
  4. Top with roasted tomatoes and a drizzle of balsamic glaze.
Baking
  1. Bake for 15 minutes, until hot and bubbly.
  2. Remove from oven, gently tear the burrata on top, and return to the oven for 5 minutes to warm the burrata.
  3. Garnish with fresh basil and a final drizzle of balsamic glaze.
Serving
  1. Serve hot with toasted baguette slices or crackers.

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in the microwave or toaster oven until hot.