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Burrata "Dip"

Burrata “Dip”- Taking advantage of burrata’s naturally creamy filling, we’re adding a few special drizzles on top and calling it dip.


December 7, 2023 by Nicole Collins


Today, we’re making Burrata “Dip”!


It’s Day 7 in our 12 Days of Dips series, and we’re officially past the halfway point! We’ve worked hard the past couple of days, so today’s dip is a chance for us to kick back and relax for a minute. We’re taking a few liberties with the concept of dip today, and it’s going to take us little to no effort to do it.


So, let’s talk about burrata. If you’ve never had it, burrata is a ball of cheese that’s basically fresh mozzarella on the outside and creamy stracciatella on the inside. It’s very creamy and delicious, but it doesn’t have a ton of flavor other than cream. That makes it the perfect partner to pair with other stronger flavors, the same way we would with any fresh mozzarella. Caprese, anyone?


In my mind, burrata basically has the dip already built in. Once you crack it open and the insides start oozing out, you schmear it on some baguette, and that’s that. And, isn’t that how we’d act with dip? So, we’re going to take advantage of that built in dip today.


This recipe could not be more simple. We’ll start by tearing open a couple balls of burrata and arranging them on a serving plate. Gently pull it apart and spread out that cream so that it fills the plate. Then, we’re going to take a little oil from a jar of sundried tomatoes and drizzle it all over the surface of the burrata. Next, we need some kind of basil sauce. I used my basil chive vinaigrette, but a store bought pesto or basil oil would work great here too. We’ll drizzle that over the surface of the burrata too, give the whole plate a pinch of flaky salt and pepper, and that’s all there is to it.


To serve, I truly believe the only option here is some nice, toasty baguette or crostini. We’ve essentially elevated the classic caprese salad here, and I’d say baguette is the only move in that case too. The warm bread with the cold, creamy cheese is an epic pairing.


And the best part about this recipe? It can be ready to serve on a moment’s notice. If you make my basil chive vinaigrette (which I 100% recommend doing), you can actually divide that out into ice cube trays and store that in the freezer. It thaws fairly quickly too. An opened jar of sun dried tomatoes can last in the fridge for about 6 months. Burrata is pretty much a staple in my fridge. You can be ready to entertain at all times with this one!


This was one of the dips that I brought to work for my coworkers to sample, and many of them had never tried burrata before. They were all enamored with how simple but delish this one is. Between the rich tomato oil, the herby basil sauce, and the creamy burrata cheese; it checks all of the boxes.


Alright, everyone! Tomorrow’s recipe was the highest scoring dip amongst my taste testers. They were literally licking the container clean. It’s a mash up of two of my favorites sauces I’ve ever made, and just trust me when I tell you that you are not going to want to miss this one.

Until then…I hope you guys enjoy. And, let’s eat!



 



Burrata “Dip”

Serves: 4 Print


Ingredients:

For the Burrata “Dip”

  • 2 balls (8 oz) burrata

  • 2 tsp oil from a jar of sundried tomatoes

  • 1 tbsp basil chive vinaigrette (recipe below) or prepared pesto

  • Flaky salt and pepper, to taste

  • Toasted baguette, for serving


For the Basil Chive Vinaigrette:

  • 1 cup basil, packed

  • 1 heaping tbsp chives, chopped

  • 1 tbsp red wine vinegar

  • 1 small clove garlic, smashed

  • ¼ cup olive oil

  • ½ tsp salt

  • ¼ tsp pepper

Directions:

  1. To make the burrata “dip”: Gently tear open both balls of burrata, and arrange on a serving plate, spreading out the stracciatella to fill the plate. Drizzle with sun dried tomato oil and basil vinaigrette, then season with a pinch of flaky salt and pepper, to taste. Serve with toasted baguette, and enjoy!

  2. To make the basil chive vinaigrette: To a small food processor or blender, add basil, chives, vinegar, garlic, olive oil, ½ tsp salt, and ¼ tsp pepper. Process until smooth. Leftovers can be stored in the fridge for up to a week or in the freezer for up to 6 months.

Recipe notes:

*This recipe can be easily doubled or multiplied. Just buy more burrata!

*For serving, I like to slice baguette into ½ inch thick slices, drizzle with olive oil, then bake at 375 degrees for 8-10 mins until golden.


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