Burrata Balsamic Pesto Dip (Print Version)
# Ingredients:
→ Burrata Base
01 -
3–4 large burrata balls
02 -
80 ml extra virgin olive oil
03 -
2 tablespoons balsamic glaze or balsamic vinegar
04 -
3 garlic cloves, thinly sliced
05 -
Red pepper flakes, to taste
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Toppings
08 -
3 tablespoons pesto
09 -
35 g sun dried tomatoes, thinly sliced
10 -
35 g pine nuts, toasted
11 -
10 g fresh basil, thinly sliced
12 -
1 tablespoon balsamic glaze
13 -
Freshly ground black pepper, to taste
→ For Serving
14 -
Bread crostini, pita chips, or garlic bread
# Instructions:
01 -
Preheat a medium skillet over medium heat. Add pine nuts and toast, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
02 -
In a large shallow round serving dish, pour the olive oil and drizzle with balsamic glaze. Scatter garlic slices over the oil and season with red pepper flakes, salt, and freshly ground black pepper.
03 -
Make gentle incisions in the burrata balls to release the creamy stracciatella, then arrange them on top of the oil mixture.
04 -
Spoon pesto over the burrata, then top with sun dried tomatoes, toasted pine nuts, and sliced basil. Finish with an extra drizzle of balsamic glaze and a final twist of black pepper.
05 -
Serve promptly with crostini, pita chips, or garlic bread for dipping. Accompany with plates, utensils, and napkins.
# Notes:
01 -
Toast pine nuts carefully, as they can burn quickly once fragrant.
02 -
Use high-quality burrata for optimal creaminess.