Roasted Tomato Peach Burrata Dip

Roasted Tomato Peach Burrata Dip is an easy summer appetizer that combines sweet roasted peaches, juicy cherry tomatoes, creamy burrata, fresh herbs, and balsamic glaze. It’s simple enough for a weeknight but beautiful enough to serve when you’re entertaining.

The oven does most of the work, bringing out the natural sweetness of the peaches while the tomatoes release their juices to create an incredible base for the burrata. Serve everything warm with toasted crostini, sliced baguette, crackers, or pita chips for an appetizer that disappears fast.

• Ready in about 30 minutes.
• Uses fresh summer peaches and tomatoes.
• Sweet, savory, creamy, and fresh in every bite.
• Perfect for parties, cookouts, and holiday gatherings.
• Easy to prepare ahead for entertaining.
• Naturally vegetarian.

One of my favorite things about this recipe is how a handful of simple ingredients turn into something that looks beautiful on the table. Since there are only a few ingredients, this is the perfect time to use ripe, in-season produce if you can find it.

• Fresh peaches are the star of this recipe. Roasting brings out even more sweetness while keeping them soft without falling apart.when fresh peaches aren’t in season. Just thaw them completely and pat them dry before roasting.
• Cherry tomatoes are naturally sweet and become soft and jammy in the oven. As they roast, they release flavorful juices that mix with the peaches to create the perfect base for the burrata.
• Burrata Cheese has a fresh mozzarella shell with a rich, creamy center that spreads beautifully over the warm peaches and tomatoes. Let it sit at room temperature for about 20 minutes before serving for the best texture.
• Olive oil helps everything roast evenly while adding richness to the finished dish.
• Balsamic glaze adds the perfect balance of sweetness and acidity. Since it’s thicker than traditional balsamic vinegar, it clings to the peaches, tomatoes, and burrata instead of running off the plate.
• Fresh basil adds a bright, savory flavor that pairs perfectly with both the peaches and tomatoes.
• Fresh mint gives the appetizer a fresh finish that keeps every bite light and balanced.
• Kosher salt enhances the sweetness of the peaches and tomatoes while bringing all of the flavors together.

During peach season, I always grab fresh peaches from the farmers market because the flavor is hard to beat. They tend to be sweeter, juicier, and hold up beautifully when roasted. Yellow peaches are my first choice for this recipe because they have the perfect balance of sweetness and acidity. Freestone peaches are especially easy to work with since the pit removes cleanly, although clingstone peaches will work just as well. If fresh peaches aren’t available, frozen peaches are a great alternative. Be sure to thaw them completely and pat away any excess moisture before roasting. Removing the extra moisture helps the peaches caramelize instead of steam.

When buying burrata, look for containers with the latest sell-by date since it’s best enjoyed fresh. Let it sit at room temperature for about 20 minutes before serving so the creamy center softens. If you can’t find burrata, fresh mozzarella will work, although the finished appetizer won’t be quite as rich or creamy.

This appetizer comes together with just a few simple steps, and the oven does almost all of the work. As the peaches roast, they become sweeter, while the cherry tomatoes soften and release their juices. Once everything is combined with creamy burrata, fresh herbs, and balsamic glaze, you’ll have a beautiful appetizer that’s ready to serve.

• Preheat the oven: Set your oven to 375°F and allow it to fully preheat while you prepare the peaches and tomatoes.
• Season the peaches and tomatoes: Arrange the sliced peaches and halved cherry tomatoes on a rimmed baking sheet. Drizzle with the olive oil, sprinkle with the kosher salt, and gently toss until everything is evenly coated.
• Roast until tender: Place the baking sheet in the oven and roast for about 20 minutes. The tomatoes should begin to burst, and the peaches should be tender while still holding their shape.
• Assemble the appetizer: Transfer the roasted peaches, tomatoes, and all of the flavorful juices to a shallow serving bowl or platter. Drizzle the balsamic glaze evenly over the top.
• Finish with the burrata: Carefully tear the burrata into large pieces and place it over the warm peaches and tomatoes. Sprinkle with the chopped basil and fresh mint before serving immediately.

• This recipe is incredibly simple, but a few small details make a big difference.
• Bring the burrata to room temperature before serving. It becomes much creamier and spreads beautifully over the warm peaches and tomatoes.
• Don’t leave the juices behind on the baking sheet. As the peaches and tomatoes roast, they create a naturally sweet sauce that adds so much flavor to the finished dish.
• Choose peaches that are ripe but still slightly firm. Overripe peaches can become too soft during roasting.
• Finally, serve this appetizer while it’s still warm. The contrast between the warm roasted fruit and the cool, creamy burrata is what makes every bite so delicious.

One of my favorite things about this recipe is how easy it is to change based on what’s in season or what you already have at home.

• For a salty contrast, add thin slices of prosciutto just before serving.
• If you enjoy a little heat, drizzle hot honey over the burrata along with the balsamic glaze.
• To add a little crunch, sprinkle toasted pistachios or pine nuts over the finished dish.
• Fresh thyme is another great option if you don’t have mint on hand, and a pinch of flaky sea salt just before serving makes all of the flavors pop even more.

This appetizer pairs well with:

• Toasted crostini
• Sliced baguette
• Sourdough bread
• Pita chips
• Crackers
• Grilled chicken
• Steak
• A charcuterie board

Store leftovers in an airtight container in the refrigerator for up to 2 days. The peaches and tomatoes hold up well, although the burrata will become softer after it’s been refrigerated. I don’t recommend freezing this recipe because fresh burrata doesn’t thaw well and the texture changes considerably.