Name: Burrata Pesto Dip with Yogurt
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups cherry tomatoes, halved; 1/2 tsp salt (plus more to taste); 1/2 tsp sugar; 2 tbsp olive oil (plus more for drizzling); 1 cup plain full-fat yogurt; 1/4 cup prepared pesto; 8 oz burrata, patted dry; Grilled bread, for serving; Fresh basil leaves, for garnish; Freshly ground black pepper, to taste

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This burrata pesto dip with yogurt and roasted tomatoes is the perfect blend of creamy, tangy, and fresh flavors. I love how quickly it comes together and how it always looks like a centerpiece on the table. With its layered presentation—pesto yogurt at the base, soft burrata in the middle, and juicy roasted cherry tomatoes on top—it feels indulgent while still being light and summery.

Burrata Pesto Dip with Yogurt

Why You’ll Love This Recipe

I love this recipe because it delivers maximum flavor with minimal effort. The yogurt-pesto base is smooth and herbaceous, the burrata is decadently creamy, and the roasted tomatoes add a burst of sweet-tart juiciness. It’s equally at home as a quick appetizer for unexpected guests or the star of a summer picnic spread. Plus, I can prepare parts of it ahead of time and just assemble when I’m ready to serve.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cherry tomatoes, halved
Salt
Sugar
Olive oil
Plain full-fat yogurt
Prepared pesto
Burrata, patted dry
Grilled bread
Fresh basil, salt, and pepper for serving

Directions

I start by preheating the oven to 400°F and arranging my halved cherry tomatoes on a small baking sheet. I sprinkle them with salt and sugar, then drizzle them with olive oil. They roast for about 20 minutes until they soften and caramelize slightly.
While the tomatoes are roasting, I mix the pesto into the yogurt with a pinch of salt until it’s smooth and flavorful.
I spread the pesto yogurt onto a shallow plate or serving dish, then tear the burrata over it, letting the creamy insides drip onto the base. I sprinkle with salt and pepper and a few drops of olive oil.
Once the tomatoes are done, I spoon them over the top and finish with fresh basil. I serve immediately with grilled bread.

Servings and timing

This recipe serves about 6 people as an appetizer. It takes roughly 10 minutes to prepare and 20 minutes to cook, so I can have it ready in about 30 minutes total.

Variations

I sometimes swap the burrata for fresh mozzarella if that’s what I have. In cooler months, I’ll use sun-dried tomatoes instead of fresh roasted ones. For a sharper bite, I’ll stir in a little lemon zest to the yogurt-pesto mixture. And when I want to make it extra fancy, I’ll sprinkle toasted pine nuts over the top before serving.

storage/reheating

I store the roasted tomatoes and pesto yogurt separately in airtight containers in the fridge for up to 3 days. I don’t recommend storing burrata after it’s been torn—it’s best enjoyed fresh. To reheat tomatoes, I give them a quick warm-up in the oven or on the stovetop, but they’re also delicious at room temperature.

FAQs

Can I make the whole dip ahead of time?

I prefer to prepare the components ahead and assemble right before serving so the burrata stays fresh and creamy.

What can I use instead of burrata?

Fresh mozzarella is a great substitute, especially if I tear it into small pieces for a similar look.

Can I skip roasting the tomatoes?

Yes, I can use fresh cherry tomatoes or diced large tomatoes, seasoned with salt for a bright, raw alternative.

Is this recipe gluten-free?

Yes, the dip itself is gluten-free. I just make sure to serve it with gluten-free bread or crackers if needed.

How do I grill bread without an outdoor grill?

I use an indoor grill pan, pan-toast it, or even broil it in the oven for similar results.

Conclusion

This burrata pesto dip with yogurt and roasted tomatoes is one of my favorite warm-weather appetizers because it’s fresh, beautiful, and bursting with flavor. I love how the creamy, herby base contrasts with the sweet roasted tomatoes and rich burrata. Whether I’m serving it for a casual gathering or a special occasion, it always disappears fast.