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This velvety burrata spread turns ordinary cheese into a fancy starter that'll wow everyone at your table. The mix of the stretchy outer layer and gooey, cream-packed middle makes it just right for adding Mediterranean tastes. I came up with this while throwing together a last-minute get-together, and now it's my favorite impressive app that takes hardly any work but looks super fancy.
The first time I whipped this up was when buddies showed up without warning and I needed something quick but special. I loved how everyone huddled around, ripping chunks of bread and scooping up the silky cheese. It created such a friendly vibe that I now make it whenever I want folks to mingle and chat.
- 3 to 4 large burrata balls: Pick the fresh ones for best feel and taste
- 1/3 cup extra virgin olive oil: Grab the good stuff as you'll really notice it
- 2 tablespoons balsamic glaze: Gives that sweet tang to cut the richness
- 3 garlic cloves: Cut into thin slices for subtle flavor that won't take over
- Red pepper flakes: Adds a touch of warmth against the creaminess
- Salt: Makes everything pop
- Ground black pepper: Brings some earthiness
- 3 tablespoons pesto: Adds green goodness and depth
- 1/4 cup sun dried tomatoes: Packs intense sweetness and chewy bits
- 1/4 cup pine nuts: Gives that must-have crunch and nutty kick
- 1/4 cup fresh basil: Lifts the whole thing with fresh scent
- 1 tablespoon additional balsamic glaze: For that final pretty drizzle
- Crusty bread or crostini: You'll need this to scoop up all that yumminess
How To Make Burrata Dip
- Toast The Pine Nuts:
- Toss pine nuts into a medium skillet on medium heat. Keep an eye on them while they toast, giving them a stir now and then for about 3 minutes until they look golden and smell amazing. The heat brings out their oils and makes them taste way better. Take them off the hot pan right away so they don't burn.
- Create The Flavor Base:
- Find a big shallow round dish with plenty of space. Pour in the olive oil to make your first layer. Zigzag some balsamic glaze on top of the oil. Scatter the thin garlic slices all around in the oil mix. Sprinkle with red pepper flakes, salt, and pepper to build a tasty base that'll soak into the burrata.
- Prepare The Burrata:
- For each burrata ball, make a small cut in the outer layer so the creamy inside starts to leak out. This looks inviting and makes it easier for people to dig in. Put the cut burrata balls carefully on top of your seasoned oil, letting them sink in a bit.
- Add The Toppings:
- Drop small spoonfuls of pesto around the burrata. Spread the sun dried tomatoes all over the dish. Throw on those toasted pine nuts everywhere. Add fresh basil leaves for color and smell. Finish with one more drizzle of balsamic glaze and some freshly cracked black pepper to make it look amazing.
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The pine nuts are the hidden gem in this spread. Once I accidentally put in twice as many as I meant to, and it made such an awesome crunchy contrast that I've done it that way on purpose ever since. When you toast them lightly, they get this buttery taste that goes so well with the milky burrata.
Storing Leftovers
This dip tastes best when it's fresh, but you can keep what's left in a sealed container in the fridge for about 2 days. The cheese will get firmer when cold, but all the flavors will keep blending nicely. When you want to eat it again, let it sit out for 30 minutes to warm up. The olive oil might get a bit solid in the fridge but will turn back to liquid as it warms up.
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Simple Swaps
Can't find burrata? Try using a big ball of fresh mozzarella instead, though it won't be quite as creamy. If you can't do nuts, try toasted pumpkin seeds for that same crunch as pine nuts. The pesto from the store works just fine, but in summer I love making it fresh from basil to really bring out those seasonal tastes. Want more garlic punch? Try cooking the garlic cloves in the oven before mixing them into the oil.
Serving Ideas
This dip rocks as part of a spread with olives, thin-sliced meats, and pickled veggies. For a light dinner in hot weather, pair it with a simple green salad with just lemon and olive oil on top. It goes great with a cold glass of Pinot Grigio or Sauvignon Blanc. Want something more filling? Serve it alongside some grilled veggies or before a pasta main dish.
Story Behind The Dish
Burrata got its start in the Puglia area of Italy back in the early 1900s as a clever way to use up leftover mozzarella bits. The outside is made from stretched mozzarella, while the inside has stracciatella, which is cream mixed with shredded mozzarella. In Italy, they often keep burrata super simple to let the cheese quality shine through. This version builds on that idea by adding other Mediterranean goodies that work with the delicate cheese without taking over. It's the perfect mix of old-school Italian cooking and modern presentation.
Frequently Asked Questions
- → What’s the best way to toast pine nuts?
Toast pine nuts by heating them in a pan over medium heat. Stir constantly as they slowly turn golden and release their nutty aroma. Keep an eye on them so they don’t burn.
- → Is it okay to swap burrata for mozzarella?
Although mozzarella works as a substitute, it won’t have the same creamy, soft filling burrata offers. The texture and flavor will be slightly different.
- → Which bread is good with this dish?
Crusty breads like sourdough or a baguette, garlic toast, or even crispy pita chips pair perfectly for scooping up the burrata mix.
- → Can I prepare it in advance?
You can toast the nuts, mix the oils, and get your toppings ready ahead of time. However, assemble the dish just before serving for best results.
- → What else can I add on top?
Try adding roasted cherry tomatoes, peppery arugula, or thinly sliced prosciutto for more depth and variety in flavor.