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–+ servings
Tomato burrata dip on a plate.

Smoky Tomato Burrata Dip

5 | 3 reviews
It's hard for burrata to be bad, but I think it's exceptionally good when it's creamy mild flavor is used to counter something really intense and bright. Enter scene: this five-minute dip that is savory, smoky, tomatoey and fresh all at once. It's simple, but still a step-up from your average tomato-on-burrata plate, and that's exactly why I love it.
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings: 6 to 8, as a dip

Equipment

Ingredients

  • 8 ounces cherry tomatoes or globe tomatoes
  • 3 garlic cloves
  • 2 sprigs fresh oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon red pepper flakes, omit if you don’t love heat
  • 1/4 cup extra-virgin olive oil
  • Diamond Crystal kosher salt
  • 1 teaspoon white wine vinegar
  • 8 ounces burrata, ideally in two 4-ounce balls
  • 7-8 fresh basil leaves
  • Assorted chips, crackers, or bread for serving

Instructions 

  1. Halve the cherry tomatoes, or thinly slice the globe tomatoes. Add them a heat-safe bowl. Grate in the 3 garlic cloves.
  2. To a medium pan, add 2 sprigs of oregano, 1 teaspoon of smoked paprika, 1 teaspoon of sweet paprika, 1/4 teaspoon of red pepper flakes, and 1/4 cup of extra-virgin olive oil. Place this over medium heat and bring to a simmer for 30-60 seconds, until the oregano is fried and crisp.
  3. Pour this over the tomatoes. Season with 1/2 teaspoon of salt and 1 teaspoon of white wine vinegar. Mix, taste and season as preferred. As you mix, the oregano leaves will fall off the stems, so be sure to remove the stems.
  4. To plate, tear up the burrata and layer it across a large plate. Spoon the tomatoes on top. Tear 7-8 basil leaves over top and serve immediately.
Serving: 2 ozCalories: 154kcalCarbohydrates: 3gProtein: 7gFat: 13g