warm burrata and herb tomato bruschetta
Double the tomato, lessen the hate-o.
While I mourn the lack of good peaches, I’m finding a whole shit ton of love for the tomatoes this year. Specifically, cherry tomatoes. They’re especially sweet and bright and Publix put my favorite brand on BOGO multiple times already. So, I usually boast three or four pints of tomatoes at all times on my countertop.
Mom and I were talking one day about how people drift through obsessive phases with things, and food definitely qualifies for me. I ate avocado toast with egg whites every day for several months recently – and, of course, I’ve already discussed my post long-run toast ritual from a few years ago – and last year I went seriously hard on peach recipes.
I guess, then, that this year is the Year of the Tomato.
And who’s complaining? Unless you’re incorrectly wired and dislike tomatoes. Tisk. Tomatoes pair with the best of foods, like cheeses and breads, and here we’re combining those lovely components with a Warm Burrata and Herb Tomato Dip. We loved this appetizer, downed one calm Saturday afternoon with glasses of wine at our fists. I think a red of some sort.
What makes this dip unique is the combination of fresh and roasted tomatoes. The flavors between the two methods of prep are quite different, so you get a fun mix of fresh and light with slightly smoky and sweet. Burrata and mini mozz balls get tossed in the warm roasty matoes so they melt just a bit, and then you can scoop all that good shit up with crusty bread or whatever floats your nonexistent boat.
Unless you do have a boat, then I can’t guarantee the awesome of this bruschetta is enough to fill a deck leak. You might need to fire a flare in that case.
Roasty Toasty
Tomato boasty.
I commonly mix any roasted tomato with a similar lineup of ingredients: lots of olive oil, usually white wine, oregano, and smashed garlic. I enjoy leaving the cloves whole since they gain a wonderful sweetness when baked in the sauce.
Grab a casserole dish – 9 x 13 is what I call for in the recipe card, but 9 x 9 works fine if that’s all you have – and toss the tomatoes with their wonderful ingredient bevy. Throw them in the oven until they pop. The degree of poppage is up to you, but I find 20 minutes to be the perfect amount of poppage for me.
When the tomatoes come out of the oven – well, I hope you take them out, if they crawl out themselves you might be compromised mentally in some way – immediately break the burrata overtop and sprinkle in some mini mozzarella balls. I buy the plain ones since the tomatoes are well marinated already.
Mari, Meet Nate
The marinated tomatoes are very simple, going with the theme of this recipe in general. I usually prep them either before roasting the tomatoes or while they roast. Doesn’t matter which route you take, you’ll end up at the same destination.
I love lots of herbs in my marinated tomatoes, like mint, oregano, and basil (wouldn’t be bruschetta without basil), as well as garlic, and a pop of chili powder. Halve the cherry tomatoes if they’re unusually big, then toss with the oil and herb/spice mix. Taste a tomato and see if it needs any salt or pepper. Call it a delivery charge.
Sprinkle the marinated tomatoes overtop the rest of the dip, chuck on some extra basil and fresh cracked black pepper, and call it a day, fool.
I grill up some baguette or sourdough to scoop up the bruschetta. You can toast the bread however you wish. Sturdy crackers aren’t a bad idea either. I’d use a thicker variety that would hold up better to the moisture.
Speaking of moisture – if your tomatoes are extra juicy and the dip is a bit more liquidy than you’d like, you can scoop some of the sauce out. Won’t spoil the integrity of the dip whatsoever.
Enjoy this summer app, peeps, while we lament the death of the poor, poor peach crop. May it recover well!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More ‘matoes for you, mate-o:
Marinated Tomato Caprese Salad with Creamy Garlic Dressing
Lemon Chickpea, Tomato, and Avocado Pasta Salad
warm burrata and herb tomato bruschetta
Ingredients
- 3 cups cherry tomatoes
- 1/4 cup dry white wine
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, smashed
- 1 shallot, thinly sliced
- 2 tbsp fresh oregano, chopped
- pinch red pepper flakes, to taste
- 8 oz burrata
- 4 oz mini mozzarella balls
- 1 loaf baguette, ciabatta, or sourdough
- fresh basil to serve
marinated tomatoes
- 1 cup cherry tomatoes, halved if large
- 3 tbsp extra virgin olive oil
- 1 tbsp white balsamic vinegar
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 1 tsp fresh mint, chopped
- 1 cloves garlic, minced
- 1/2 tsp chili powder
Instructions
- Preheat oven to 425 degrees.
- To make the marinated tomatoes, combine the tomatoes (wow, using tomatoes to marinate tomatoes, fucking brilliant) with the olive oil, basil, oregano, mint, chili powder, garlic, and a big pinch of salt and pepper. Set aside.
- In a 9 x 13 inch casserole dish, toss the tomatoes with the white wine, olive oil, garlic, shallot, oregano, red pepper flakes, and a big pinch of salt and pepper. Transfer to the oven and roast for 18-22 minutes until the tomatoes start to burst.
- Immediately break the burrata and sprinkle the mozzarella balls over the warm tomatoes. Sprinkle the fresh tomatoes on top. Garnish with fresh basil, more salt and pepper as needed, and serve with toasted bread, as desired.
