Burst cherry tomatoes, garlic, herbs, and melty mozzarella come together in this easy roasted tomato dip. A simple, crowd‑pleasing appetizer served with toasted baguettes.

Roasted Tomato Mozzarella Dip

So, a video passed my social media timeline of a remake of a viral Roasted Tomato Burrata Dip, that I had apparently missed. Since I had a container of cherry tomatoes I needed to use or lose, it was timely.

Don't you love when that kind of thing happens? 

Anyway, I thought somehow, I could adapt what I had on hand to make something like that dip, and this was the result. Talk about tasty!

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There’s something magical that happens when sweet cherry tomatoes meet a hot oven — they collapse into a jammy, garlicky goodness that tastes like summer in every bite, no matter the season. This Roasted Tomato Mozzarella Dip leans into that magic, turning a handful of simple ingredients into a bubbling, rustic appetizer that feels both effortless and elegant.

The tomatoes burst, the garlic softens, and the mozzarella pearls melt into creamy pockets you can scoop up with crusty bread. It’s the kind of dish you slide onto the table still warm from the oven, and everyone instantly gathers around.

Here's what you'll need to make my Roasted Tomato Mozzarella version of the viral dip:

• 3 cups cherry or grape tomatoes
• 3 large cloves garlic, smashed
• 1/2 teaspoon kosher, sea or spring salt, or to taste
• 1/4 teaspoon freshly cracked black pepper, or to taste
• 3 tablespoons extra virgin olive oil
• 2 teaspoons Italian seasoning
• 1 teaspoon dried parsley
• 1/4 teaspoon crushed red pepper flakes, or to taste, optional
• 1 (8 ounce) mozzarella pearls
• Balsamic vinegar or glaze, optional
• Toasted baguettes or other crusty bread

Here's how to make it!

So... I love having little salad tomatoes on hand, if for nothing else but to snack on, although I love them in salads too of course, but then the busyness of life gave me the wrinkled-up version.

It happens. But I also know that these wrinkled babies are great for roasting!

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By the way, it seems like every day I read about another produce recall so I highly, highly recommend using a vegetable wash these days. This is the one (#ad) that I trust and use.

You'll want a few nice sized garlic cloves.

We're gonna smash them. Just lay a large chef's knife flat over them one at a time and use the fist or palm of your hand to carefully hit the knife to flatten the garlic and then remove the peel. Honestly? They're pretty tasty when roasted too!

Rinse and drain tomatoes well. Add to a deep-dish pie plate or similar sized casserole dish. Add smashed garlic to tomatoes.

Season with salt and pepper. Add olive oil and toss.

Roast for about 30 to 40 minutes, or until tomatoes begin to burst, stirring several times.

Sprinkle with Italian seasoning, parsley and red pepper flakes and give it a toss.

The original viral recipe called for Burrata cheese, but I remembered I had a ball of mozzarella pearls that I had bought for something else, now forgotten, so I thought I'd use that instead.

Tuck the mozzarella pearls into the tomatoes.

Return to oven until mozzarella pearls melt, about 5 minutes. Remove - but do not stir. Garnish with additional parsley flakes and red pepper flakes. Drizzle with balsamic vinegar or glaze if using. Let rest 5 to 10 minutes.

Serve with some baguettes or other crusty breads. I had intended to just toast some quartered sandwich bread slices but didn't realize that we were completely out of bread, absent a few heels and some hot dog buns that also needed to be used up, so I got those toasted up in my Ninja and problem solved. Worked out just fine, though you, of course, can deliberately get a little more fancy breads for your party!

Y'all. This is so simple but surprisingly full of delicious flavors. I hope that you'll give it a try!

For more of my favorite appetizer recipes, check out the collection on my Pinterest page!

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Posted by DeepSouthDish.com on December 31, 2025

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