Creamy Burrata Toppings (Print Version)
# Ingredients:
→ Burrata Prep
01 -
1/3 cup of extra virgin olive oil
02 -
3-4 large burrata balls
03 -
A pinch of red pepper flakes
04 -
A couple of garlic cloves, sliced thinly
05 -
Dash of salt
06 -
Balsamic vinegar or glaze, 2 tablespoons
07 -
Cracked black pepper, as needed
→ Toppings
08 -
1/4 cup thinly cut sun-dried tomatoes
09 -
A handful of pine nuts, toasted
10 -
1/4 cup shredded basil
11 -
Some fresh-made pesto, about 3 tablespoons
12 -
A tablespoon of balsamic glaze
13 -
Salt, pepper, and your choice of bread, pita chips, or crostini for dipping
# Instructions:
01 -
Heat up a medium pan on medium. Toss the pine nuts in and stir while they cook, keeping everything moving until they smell toasty and get a light brown color. Take them out once done.
02 -
Pour olive oil into a big, shallow dish. Splash a little balsamic glaze on top, throw in the garlic and spicy pepper flakes, and season it all with salt and black pepper.
03 -
Slice into the burrata balls so the creamy inside is exposed. Set them carefully in the dish over the oil.
04 -
Sprinkle the basil, pine nuts, pesto, sun-dried tomatoes, some balsamic glaze, and a little more cracked pepper right on top of the burrata.
05 -
Lay out bread for scooping and dipping, along with plates, forks, and napkins, and enjoy right away.
# Notes:
01 -
Be sure to stir the pine nuts while toasting since they burn really fast.