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This easy Burrata Caprese Dip with Crostini is made with sauteed cherry tomatoes, sweet balsamic, and fresh basil. It’s the ultimate party appetizer that comes together in just 20 minutes, yet feels gourmet enough to wow your guests. Whether you’re hosting a holiday gathering, a casual dinner party, or need a delicious appetizer, this dip is the kind of recipe that disappears fast.
One reader commented:
★★★★★
“I made this 2 days ago and have already gone back to the supermarket to buy more tomatoes to make this again! This recipe was extravagant – it’s simple enough to throw together for a random night at home and will surely impress for a fancy get-together. Thank you, Nisha, for sharing this with us!”
– Roma Vellanki
There’s just something timeless about tomatoes and garlic – such a classic combo. For the longest time, I’ve wanted to create a caprese-style dip. Traditionally, a Caprese recipe features tomatoes, basil, and mozzarella, often layered into a sandwich, such as my Pesto Caprese Panini. But this time, instead of mozzarella, I swapped in creamy burrata for a creamier dip.
This Burrata Caprese Dip is a crowd-pleasing appetizer that pairs perfectly with crostini, and the best part is you can toast them right in a toaster oven. It’s easy, elegant, and the kind of recipe that always disappears fast at parties.
If you’re looking for more holiday-ready dips, definitely try my Bean Enchilada Dip for a spicy Mexican-inspired twist or this creamy Tikka Masala Dip with bold Indian flavors.
This Appetizer Steals the Show
- 20-Minute Stovetop Recipe – Just 20 minutes of cook time on the stovetop.
- Minimal Effort & Packed with Flavor – Only 9 ingredients, so easy.
- Made for every Occasion – A crowd-pleaser recipe that’s perfect for the holidays, dinner parties, or a summer gathering. It’s always a huge hit.
Let’s Talk Ingredients
- Cherry Tomatoes – You need cherry tomatoes sliced in half. Alternatively, grape tomatoes would also work well.
- Crushed Red Pepper – I add about 2 1/2 teaspoons for a nice kick of heat. If you prefer things milder, start with just 1 teaspoon. Don’t worry, the creamy burrata balances out the spice beautifully.
- Burrata Cheese – I love using burrata here because it makes the dip extra creamy and indulgent. Just keep in mind, burrata won’t melt the way mozzarella does. If you don’t have burrata on hand, a ball of mozzarella works, too.
- Balsamic Glaze – Use balsamic glaze instead of pure balsamic. A balsamic glaze is thicker, glossier, and adds a sweet note. You can find it at any major grocery store.
- Bread – Buy a loaf of baguette from your local bakery or grocery store.
*See the recipe card below for full information on ingredients and quantities.*
How to Make Burrata Caprese Dip with Crostini
Sauté Garlic & Tomatoes
Step 1. Heat a large pan on medium heat. Once hot, add olive oil. Once hot (but not at the smoking point), add the crushed red pepper flakes. Once it sizzles, lower the heat to low-medium.
Step 2. Add garlic. Cook for a minute until you can smell the aroma.
Add Cherry Tomatoes and Sauté
Step 3. Add cherry tomatoes and season with salt and black pepper. Stir to combine.
Step 4. Cover with a lid and cook over low to medium heat for 8 to 9 minutes.
Step 5. Gently press down on the cherry tomatoes so they release their liquid. Cook down for 2-3 minutes.
Step 6. Once the liquid has evaporated, add fresh basil leaves.
Assemble Burrata Caprese Dip
Step 7. Transfer the dip to a serving dish and top with burrata cheese. Note: I’ve displayed a smaller portion of the dish.
Step 8. Drizzle with balsamic glaze, top with fresh basil, and freshly ground black pepper.
Prepare Crostini
Step 9. Grab a baguette and slice. Brush olive oil on each slice.
Step 10. Place the bread slices in a toaster oven (or oven works too) on the bake setting. Bake at 400 degrees for 3-4 minutes, or until the bread is toasted.
Make-Ahead Hosting Tip
Hosting a party? You can prep the tomato mixture a day in advance, but stop at step 5 (see above), where the tomatoes are a bit watery, then refrigerate. Additionally, have the crostini ready.
When it’s time to serve, reheat the sauteed tomatoes on the stove for 3-4 minutes. Once hot, finish with burrata, balsamic glaze, basil, and a crack of black pepper. Serve immediately with crostini for the best flavor.
Tips for the Best Dip
- Bring Burrata to Room Temp – Take the burrata out about 10 minutes before serving. This helps it become extra creamy.
- Don’t Skip the Garnish – A drizzle of balsamic glaze and fresh basil really make this dip pop – both in taste and presentation.
- Serving Style – Serve with warm crostini, Italian crackers, or even pita chips.
- Storing Leftovers – Store any leftovers in an airtight container in the fridge. I personally loved it cold the next day, but you can also reheat it in the microwave if you prefer it warm.
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Burrata Caprese Dip with Crostini
VIDEO
INGREDIENTS
To Saute Tomatoes
- 3 tbsp olive oil
- 1 1/4 tsp crushed red pepper
- 5 cloves garlic, chopped
- 1 pounds cherry tomatoes, sliced
- salt, to taste
- 1/8 tsp black pepper
Assemble
- top with sauteed cherry tomatoes
- 4 ounces burrata cheese, or 1 ball of burrata
- 1/8 cup fresh basil, julienne
- drizzle balsamic glaze, I like Trader Joe's
- freshly ground black pepper
For Crostini
- 1 baguette, 1/4 inch slices
- brush olive oil over bread slice
INSTRUCTIONS
- Sauté Garlic & Cherry Tomatoes. Heat olive oil in a large pan over medium. Add crushed red pepper flakes, then garlic; cook 1 minute until fragrant. Add cherry tomatoes, salt, and pepper. Cover and cook 8–9 minutes over low-medium heat. Gently press tomatoes to release juices; cook 2–3 minutes until slightly saucy. Stir in fresh basil.
- Assemble Dip. Transfer to a serving dish, top with burrata, drizzle with balsamic glaze, and sprinkle fresh basil and black pepper.
- Prepare Crostini. Slice a baguette, brush with olive oil, and toast at 400 degrees in a toaster oven or oven for 3–4 minutes until golden. Serve alongside dip.
NOTES
- Bring Burrata to Room Temp – Take the burrata out about 10 minutes before serving. This helps it become extra creamy.
- Don’t Skip the Garnish – A drizzle of balsamic glaze and fresh basil really make this dip pop - both in taste and presentation.
- Serving Style – Serve with warm crostini, Italian crackers, or even pita chips.
- Storing Leftovers – Store any leftovers in an airtight container in the fridge. I personally loved it cold the next day, but you can also reheat it in the microwave if you prefer it warm.
This was absolutely decadent. Soft and creamy, everybody I fed loved it (and it was easy to prepare for a group of 8!). However, it was far too spicy for some (including me) but I still didn’t hesitate to rate it 5 stars! I used ciabatta with butter instead of olive oil and red and yellow cherry tomatoes YUM! Next time I will add about half the red pepper flakes. Thank you for this recipe! I’ll keep it forever:)
Hi Catlin – Your comment means so much to me. I’m sooo glad you enjoyed this dip eventhough it was spicy for you. Being of Indian origin, I do tend to enjoy spice, but I’ll have to recommned using 1/2 tsp for those who don’t like too much spice. I hope the burrata helped balance out the spiciness. Thanks so much for sharing and so glad you enjoyed the recipe. xoxo