Description
A warm, bubbling skillet of blistered cherry tomatoes swirled with silky burrata and drizzled with sweet heat from hot honey, perfect for scooping with crusty bread.
Ingredients
Scale
- 3 cups cherry tomatoes
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 teaspoon red pepper flakes
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons honey
- 1 ball burrata cheese, about 8 ounces
- 1/4 cup fresh basil leaves, torn
- Crusty bread or crostini, for serving
Instructions
- Preheat the oven to 400°F (200°C) and position a rack in the center.
- In an ovenproof skillet or baking dish, combine cherry tomatoes, olive oil, garlic, red pepper flakes, salt, and black pepper. Toss until evenly coated.
- Spread the tomatoes into an even layer so they roast and blister uniformly.
- Roast for 20 to 25 minutes, until the tomatoes burst and release their juices.
- In a small saucepan over low heat, warm the honey with a pinch of extra red pepper flakes for 2 to 3 minutes to make hot honey.
- Remove the skillet from the oven. Gently nestle the burrata in the center, drizzle with the hot honey, and scatter the torn basil over the top.
- Serve immediately while warm with plenty of crusty bread for dipping.
Notes
- Let the burrata sit at room temperature for 10 to 15 minutes before using so it softens beautifully.
- Use a cast iron skillet for even roasting and a rustic table presentation.
- Adjust the heat by increasing or reducing the red pepper flakes to taste.
- Roast the tomatoes ahead, then reheat and finish with burrata and honey just before serving.
Nutrition
- Serving Size: about 1/6 of recipe
- Calories: 210
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
Keywords: hot honey tomato burrata dip, burrata appetizer, roasted cherry tomatoes, easy party dip, vegetarian appetizer