Burrata Dip
from ifoodreal.com
Appetizer
13 min
122 kcal / serving
This Burrata Dip has creamy filling that's topped with sun dried tomatoes, basil, and toasted pine nuts and served with crusty bread for scooping. Ready in less than 20 minutes!
Ingredients
- 3 largeburrata balls
- ⅓ cupolive oil (extra virgin)
- 2 tablespoonsbalsamic glaze (or balsamic vinegar)
- 3garlic cloves (thinly sliced)
- red pepper flakes (to taste)
- salt (to taste)
- ground black pepper (to taste)
- 3 tablespoonspesto
- ¼ cupsun dried tomatoes (thinly sliced)
- ¼ cuppine nuts (toasted)
- ¼ cupbasil (thinly sliced)
- 1 tablespoonbalsamic glaze
- ground black pepper (to taste)
- bread (crostini, pita chips, garlic bread, for serving)
Directions
- 1
Preheat medium skillet on medium heat and add pine nuts. Toast until golden brown and fragrant, stirring often. Set aside.
- 2
In a large shallow round serving dish, add olive oil, drizzle balsamic glaze, add garlic and sprinkle with red pepper flakes, salt and pepper.
- 3
Make cuts in burrata balls so they are oozing stracciatella and arrange them on top of oil.
- 4
Top with pesto, sun dried tomatoes, toasted pine nuts, basil, balsamic glaze and freshly cracked pepper.
- 5
Serve immediately with bread for dipping, plates, utensils and napkins.