Get ready to dive into summer and dive into this burrata pesto dip! Creamy yogurt pesto, burrata, and roasted tomatoes get layered together for this incredibly simple gluten free dip. I love this with grilled pizza dough focaccia (the best fakeout!) and bacon-wrapped grilled shrimp for a quick and easy summertime spread.
HELLO SUMMER, or spring or fall or really any time of year, because cherry tomatoes and burrata are always available to us BUT BUT they're really so yummy in the summertime, right?
This easy layered dip recipe absolutely screams summer.
I've been making this for years, and have never had any leftovers, which is how I gauge the success of a new dish. The summer flavors scream at you in the best possible way: a quick pesto yogurt dip, creamy burrata torn over top, roasted cherry tomatoes for tang and to round out the caprese feel of the dish.
Olive oil, salt and pepper top the dish AND the bread that I highly recommend grilling - grilling all of the things all summer is the name of our game. (grill some marinated chicken too, while you're at it, for dinner!).
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Ingredients and Ingredient Variations
There are three main layers here, so I'm going to list the ingredient notes in order of the layers from bottom to top to keep things as clear as possible.
- Full-fat yogurt and pesto get mixed together for the base layer. This is a great time for storebought pesto OR a few spoonfuls of homemade pesto on a night you're going to make pesto pasta. The yogurt tastes best with full-fat, so use that unless you have a fat-restricted medical need.
- Burrata gets torn on next; you can sub torn mozzarella here if needed.
- Cherry tomatoes top the whole thing, I roast them in the oven for a bit but honestly they're delicious raw too; or you can dice a large tomato to go on top if you'd like, just be sure to season it with salt when you add it to the dip!
See the recipe card below for full ingredient list and quantities.
Step by Step Instructions
Step 1, Roast the Tomatoes: The major thing that takes time is roasting the tomatoes, so start those first while you prep the rest of the dish. Preheat the oven to 400F, and wash, then halve the tomatoes.
Arrange the cherry tomatoes on a small baking sheet (I always use parchment paper for each cleanup!), then drizzle them with olive oil and sprinkle with salt and pepper. Roast the tomatoes for 20 minutes.
Pro tip sidebar: These roasted tomatoes are absolutely delightful on top of salads, grilled pesto chicken, or pan-seared salmon, so don't hesitate to make double and use them in other stuff!
Step 2, Grill the Bread: If you're grilling the bread, now is a great time to do that as well. I use an indoor grill pan when I'm not grilling anything else and drizzle/sprinkle the bread with olive oil/salt/pepper, then grill over medium-high heat until there are grill marks on both sides of the bread. You can also pan-toast or broil the bread OR skip that step all together and serve raw bread (?) which is totally fine and delicious.
Step 3, Make the Yogurt Pesto Dip: While the tomatoes are roasting, add some yogurt and pesto to a bowl with a sprinkle of salt, and stir it to make a smooth dip - this will be the base of our layered Burrata Pesto Situation of Summertime Joy,
Step 4, Assemble: Now, we assemble! Spread the yogurt pesto dip all over a shallow bowl or plate, then tear the burrata all over, and finally scoop the roasted tomatoes right in the center.
Pro Tips and FAQ
Sure can! Make the yogurt dip and the roasted tomatoes in advance, and store them separately in the fridge for 2-3 days. Arrange everything right before serving and turn this into a true 10-minute appetizer!
Burrata, if you've never had it, is fresh mozzarella balls filled with stracciatella, a mixture of heavy cream and cheese that is absolutely to die for. If you don't have burrata, grated or torn fresh mozzarella works well in this dish as well.
Topping and Serving
Top the dip with a drizzle of olive oil, a healthy sprinkle of flaky salt and pepper, and some fresh basil leave if you have them for bougie goodness. You could go above and beyond and throw on some toasted pine nuts, if you have any.
I think this is delicious on its own as an appetizer with any bread or crackers you like, but it's also a great starter to a super summery meal, I'm thinking fiery grilled shrimp, caprese pasta, no-knead bread, and brownies for dessert. Yes, make all of that.
It's glorious.
This is creamy, bright, fresh, light-but-decadent, and the combination of flavors and textures from the various layers in the dish are so delicious. This is a great time to use any kind of fancy oil and flaky/crunchy salt you may have; the more flavor the better.
I hope you love this!
More Easy Appetizer Recipes
Recipe
Burrata Pesto Dip + Roasted Tomatoes
Equipment
Ingredients
- 2 cups cherry tomatoes halved
- ½ teaspoon salt
- ½ teaspoon sugar
- 2 tablespoons olive oil
- 5 ounces plain full-fat yogurt
- 2 tablespoons prepared pesto
- 4 ounces burrata patted dry with paper towels
- Grilled bread fresh basil, salt and pepper for serving
Instructions
- Preheat the oven to 400F and arrange the tomatoes on a small baking sheet. Sprinkle with the salt and sugar and drizzle with the olive oil.
- Roast the tomatoes for 20 minutes until wilted slightly. This can be done in advance.
- Meanwhile, mix the pesto with the yogurt. Taste, and add a few pinches of salt to your preference.
- Assemble the dish. Spread the pesto yogurt in a shallow bowl or plate. Tear the burrata over the top into bite-sized pieces, dripping the cream from the inside over the pesto as you go.
- Sprinkle the burrata with salt and pepper and add a few drops of olive oil to the plate if you’d like. Garnish with fresh basil.
- Top with the roasted tomatoes and serve with grilled bread. Enjoy!
Notes
This recipe was originally published in May 2018 and has been updated with more concise instructions and variations.
Swathi says
Yougrut dips with pesto dip is so delicious love that roasted tomatoes. I am going to make it again also.
Sonja says
God this was good! I mean, that pesto flavored yoghurt was good on its own, but those roasted tomatoes and burrata on top! I honestly didn't even notice what I was doing before I had munched half the bowl on my own. Ahem.
Perfect summer dish!
Andrea says
This burrata pesto dip was so easy to throw together, full of flavor, and looked beautiful on the table with grilled bread and roasted tomatoes.
Paula says
This creamy dip was so delicious! The pesto and tomatoes were so rich and yummy, I wanted to keep dipping long after rmy bread was gone!
Nicole Kendrick says
This is AH-mazing! The pesto and creamy burrata are perfect with the sweetness of the roasted tomatoes. Perfection.
amy liu dong says
What an easy and delicious dip to make. I am sure my kids will love this!