Hot Honey Tomato Burrata Dip

Ingredients:

For the tomato base:

1 tbsp olive oil

2 cloves garlic, minced

1 cup cherry tomatoes (or canned crushed tomatoes)

Salt & pepper, to taste

1 tsp chili flakes (optional, for extra heat)

1 tsp balsamic vinegar (optional, for depth)

For the hot honey

2 tbsp honey

1/2 tsp red pepper flakes

(Optional: a splash of apple cider vinegar for tang)

To finish:

1 ball of burrata cheese

Fresh basil, chopped

Crusty bread, crostini, or crackers, for serving Directions:

Make the hot honey:

In a small pan, warm the honey with red pepper flakes over low heat for 2–3 minutes. (Don’t boil.) Remove from heat and set aside to infuse.

Cook the tomatoes:

In a skillet over medium heat, add olive oil and garlic. Sauté until fragrant (about 30 seconds), then add tomatoes.

Cook until they begin to blister and burst (about 5–8 minutes).

Add salt, pepper, chili flakes (if using), and a splash of balsamic vinegar.

Smash the tomatoes slightly with a spoon to create a jammy base.

Assemble the dip:

Transfer the hot tomato mixture to an oven-safe dish or leave in the skillet if it’s ovenproof.

Tear the burrata open and nestle it into the center.

Drizzle generously with the hot honey.

Broil:

Place under the broiler for 2–3 minutes until the burrata is warm and the edges are bubbling. Watch closely so it doesn’t urn.

Serve:

Garnish with fresh basil. Serve immediately with toasted bread or crackers for dipping.

Tips:

For extra flavor, roast the tomatoes in the oven instead of pan-cooking.

Add a swirl of pesto or a sprinkle of grated parmesan before broiling for an herby kick.

Want it heartier? Stir in white beans or cooked Italian sausage before topping with burrata.