Name: Burrata Sun-Dried Tomato Dip Recipe
Prep time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 burrata balls; ¼ cup olive oil; ½ cup sun-dried tomatoes (packed in oil, drained and chopped); 1 garlic clove (pressed); ½ tsp dried oregano; 1 tbsp balsamic vinegar; 2 tbsp toasted pine nuts; Coarsely ground black pepper (to taste); Flaky salt (to taste)

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Introduction

This Burrata Sun-Dried Tomato Dip is a luscious and flavorful appetizer that combines creamy burrata cheese with tangy sun-dried tomatoes and aromatic herbs. It’s perfect for entertaining or a simple snack paired with crusty bread or crackers.

A white speckled bowl filled with two large, smooth, white cheese rounds placed side by side, topped with a red chunky sun-dried tomato mixture scattered unevenly across the cheese and around the bowl, with light tan pine nuts sprinkled on top and within the tomato layer. The entire dish is drizzled generously with golden olive oil that pools at the edges of the bowl. The cheese is also slightly cracked showing a soft inside texture. The bowl is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 burrata balls
¼ cup olive oil
½ cup sun-dried tomatoes (packed in oil, drained and chopped)
1 garlic clove (pressed)
½ tsp dried oregano
1 tbsp balsamic vinegar
2 tbsp toasted pine nuts (for topping)
Coarsely ground black pepper (for topping)
Flaky salt (for topping)

Instructions

Step 1: In a bowl, combine the chopped sun-dried tomatoes with olive oil, dried oregano, balsamic vinegar, and the pressed garlic. Stir well and set aside. If you have time, let it sit for at least 15 minutes to allow the flavors to meld.
Step 2: Spread about one-third of the sun-dried tomato mixture onto a serving platter. Place the burrata on top and gently pull it apart or make small cuts to reveal the creamy center.
Step 3: Spoon the remaining tomato mixture over the burrata. Finish by sprinkling flaky salt, coarsely ground black pepper, and toasted pine nuts on top.
Step 4: Serve immediately with crusty bread or crackers and enjoy.

Tips & Variations

For extra flavor, let the tomato mixture marinate for a few hours or overnight in the refrigerator.
Try adding fresh basil or chopped fresh herbs to brighten the dish.
Substitute toasted walnuts or almonds for pine nuts if desired.
Use burrata stored at room temperature for a creamier texture and richer taste.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 2 days. Because burrata is best fresh, the texture may change upon storing. Reheat gently to room temperature before serving, but it’s best enjoyed fresh.

How to Serve

A white bowl on a white marbled surface holds three round white burrata cheese balls, each smooth and creamy in texture, sitting in a pool of golden olive oil. Spread across and around the cheese is a chunky, deep red tomato mixture combined with small pine nuts scattered on top. A triangular slice of rustic sourdough bread leans inside the bowl against the cheese. The bowl and ingredients contrast with the rough wooden table partially visible beneath the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mozzarella instead of burrata?

While mozzarella will work, burrata offers a richer, creamier texture that makes this dip special. If using mozzarella, try adding a bit of cream cheese for extra creaminess.

Are sun-dried tomatoes packed in oil necessary?

Sun-dried tomatoes packed in oil provide extra richness and softness. If you only have dry sun-dried tomatoes, rehydrate them in warm water before chopping and mixing.