Burrata Dip with Roasted Tomatoes, Parma Chips and Basil Oil
Equipment
Ingredients
Roasted Tomatoes
cherry tomatoes (fresh)
450 g
garlic cloves (thinly sliced)
4 piece
olive oil (liquid)
30 ml
salt (fine)
3 g
Basil Oil
fresh basil (fresh leaves)
30 g
olive oil (liquid)
45 ml
salt (fine)
1 g
Burrata and Nuts
burrata cheese (fresh)
250 g
almonds (roasted)
30 g
prosciutto (thinly sliced)
100 g
Instructions
Roast the tomatoes
Preheat oven to 250°C. Place tomatoes in a baking dish, top with thinly sliced garlic, drizzle with olive oil and sprinkle with salt. Roast until tomatoes are blistered and garlic is golden.
Make Parma chips
Lower oven to 200°C. Place prosciutto slices on a parchment-lined baking sheet. Roast until crispy, then let cool.
Toast the nuts
Toast almonds or pine nuts in a dry pan over medium heat until golden. Set aside.
Make basil oil
Blend basil leaves, olive oil and a pinch of salt until smooth.
Assemble the dip
Place burrata on a large plate and press into a creamy spread. Top with basil oil, roasted nuts, roasted tomatoes with garlic, crushed Parma chips, and a final drizzle of basil oil.
Original recipe
Storage
Assemble just before serving for best texture and presentation
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