Burrata Dip
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!
Servings: 10 servings
Calories: 122kcal
Ingredients
For Burrata:
- 3-4 large burrata balls
- 1/3 cup olive oil extra virgin
- 2 tablespoons balsamic glaze or balsamic vinegar
- 3 garlic cloves thinly sliced
- Red pepper flakes to taste
- Salt to taste
- Ground black pepper to taste
For Toppings:
- 3 tablespoons pesto
- 1/4 cup sun dried tomatoes thinly sliced
- 1/4 cup pine nuts toasted
- 1/4 cup basil thinly sliced
- 1 tablespoon balsamic glaze
- Ground black pepper to taste
- Bread crostini, pita chips, garlic bread, for serving
Instructions
- Preheat medium skillet on medium heat and add pine nuts. Toast until golden brown and fragrant, stirring often. Set aside.
- In a large shallow round serving dish, add olive oil, drizzle balsamic glaze, add garlic and sprinkle with red pepper flakes, salt and pepper.
- Make cuts in burrata balls so they are oozing stracciatella and arrange them on top of oil.
- Top with pesto, sun dried tomatoes, toasted pine nuts, basil, balsamic glaze and freshly cracked pepper.
- Serve immediately with bread for dipping, plates, utensils and napkins.
Video
Notes
Store: Best served fresh. If you have leftovers, store in the fridge covered. Bring to room temperature to melt the oil before serving again.
Nutrition
Calories: 122kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 45mg | Fiber: 1g | Sugar: 2g