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At first I wasn’t sure why we needed to whip burrata–it’s so incredible on its own. But I have to say, it was so tasty! You know how much love burrata, so I’m happy I have a new way to enjoy it. The best part is how easy it is! Seriously, all you have to do is throw a couple things in a food processor, put it in a serving bowl, and top it with some roasted tomatoes (which are also incredibly easy). You’ll thank me for this one, trust me!
For more burrata recipes, check out my Burrata & Citrus Salad, Burrata Crostini, Ultimate Burrata Board, Red, White & Burrata Board, Burrata & Roasted Strawberry Crostini, and Burrata & Prosciutto Crostini.
For other summery ideas, try my Whipped Ricotta Dip, Watermelon Salad, Roasted Grape Crostini, Crudite Platter, and Fresh Fruit Board.
Whipped Burrata Recipe
Roasted Tomatoes
- 2 cups tri-color cherry tomatoes (halve any larger tomatoes)
- 1/4 cup extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Whipped Burrata
- 4-6 oz burrata
- 1-2 tbsp heavy cream
- 1/2 tsp kosher salt
- 1 tbsp fresh oregano, chopped
- 1 tbsp thyme or basil, chopped
- Extra virgin olive oil
- Freshly ground black pepper
- Crostini, store-bought or homemade (check out my recipe here)
Directions
- Preheat the oven to 400℉. Place tomatoes in small baking dish; add olive oil, salt, and pepper. Toss to coat. Roast until blistered, about 10 minutes. Set aside to cool slightly.
- Add burrata, cream (use more for a thinner texture), and salt in a food processor or blender. Process until the burrata is broken down and starts to increase in volume. Be careful not to over whip or it might get lumpy. Taste and season with salt and pepper.
- Spread whipped burrata along the bottom of a bowl; top with roasted tomatoes and drizzle with any roasting liquid. Add a drizzle of olive oil if necessary and garnish with oregano and thyme. Add salt to taste if necessary. Serve crostini on the side!
How to Make Whipped Burrata Video
Other Flavor Options
I know thyme isn’t everyone’s cup of tea, so if you’re not a fan feel free to omit or try some of these alternatives:
- Rosemary
- Basil
- Lemon
- Red pepper flakes
- Garlic
- Balsamic glaze
- Honey
Pro tip: for a sweeter option, try roasting grapes instead of tomatoes!
What to Dip in Whipped Burrata
Other than crostini, try using some of these! Or, use the burrata as a base on a delicious sandwich.
- Grilled flatbread
- Pita chips
- Sliced baguette or Italian bread
- Air fried pasta chips (check out this recipe!)
Learn more about burrata here!
Show Me Your Apps
I hope this post inspires you to make this recipe. Nothing makes me happier than seeing the beautiful snacks and dips you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
Whipped Burrata & Roasted Cherry Tomato Dip
Description
Ingredients
Roasted Tomatoes
- 2 cups cups tri-color cherry tomatoes (halve any larger tomatoes)
- 1/4 cup extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp Freshly ground black pepper
Whipped Ricotta
- 4-6 oz burrata
- 1-2 tbsp` heavy cream
- 1/2 tsp kosher salt
- 1 tbsp fresh oregano chopped
- 1 tbsp thyme or basil chopped
- Extra-virgin olive oil
- Freshly ground black pepper
- Crostini store-bought or homemade
Instructions
- Preheat the oven to 400℉. Place tomatoes in small baking dish; add olive oil, salt, and pepper. Toss to coat. Roast until blistered, about 10 minutes. Set aside to cool slightly.
- Add burrata, cream (use more for a thinner texture), and salt in a food processor or blender. Process until the burrata is broken down and starts to increase in volume. Be careful not to over whip or it might get lumpy. Taste and season with salt and pepper.
- Spread whipped burrata along the bottom of a bowl; top with roasted tomatoes and drizzle with any roasting liquid. Add a drizzle of olive oil and garnish with oregano and thyme. Add additional salt to taste if necessary. Serve crostini on the side!
This ended up being way too salty. I was concerned about how much salt the recipe said to add, and I wish I had gone with my gut & not added even half that much. I tossed out the whole batch. It wasn’t good. If you’re going to use this recipe, please do not use as much salt as it calls for. Thanks for reading my review. Have a great day!
Oh my goodness.Thank you for catching this. The salt amount was indeed listed inaccurately. I have since updated to reflect. Hope you give it another try 🙂
This recipe is delicious! I took this to a family picnic and everyone loved it!
So happy to hear that! Thank you for the great feedback and review 🙂 -Meg