Burrata with Trio of Spreads
An easy way to add variety and excitement to your Burrata appetizer is to serve it with a selection of flavorful dips. The taste of basil, tomato and olive perfectly complement the fresh Burrata and provide delectable options for everyone at the table.
Course: Appetizers
Yield: One appetizer
Ingredients
- 1 Grande Burrata ball
- 1⁄2 oz. Basil Pesto (see recipe)
- 1⁄2 oz. Roasted Tomato Jam (see recipe)
- 1⁄2 oz. Olive Tapenade (see recipe)
- 3 slices of Rustic Italian bread, grilled
- 1⁄2 oz. Extra virgin olive oil
- Sea salt and black pepper, as needed
- 1 Fried basil leaf
Directions
- Arrange 1 Grande Burrata on appetizer plate with 1/2 oz. Basil Pesto, 1/2 oz. Roasted Tomato Jam,1/2 oz. Olive Tapenade and 3 slices grilled bread.
- Drizzle 1/2 oz. extra virgin olive oil over Grande Burrata; season with sea salt and fresh cracked pepper. Garnish with fried basil leaf.
Basil Pesto
Yield: 1 3/4 basil pesto
Ingredients
- 2 cups Fresh basil leaves
- 2 Garlic cloves
- 1⁄4 cup Pine nuts, toasted
- 1⁄2 cup Grande Parmesan, grated
- 2⁄3 cup Extra virgin olive oil
- Sea salt and black pepper, as needed
Directions
- Combine ingredients in blender; mix until blended.
Roasted Tomato Jam
Yield: 1 1/2 cups roasted tomato jam
Ingredients
- 1 cup Oven roasted tomatoes
- 1⁄2 cup Caramelized red onions
- 1 tbsp. Balsamic glaze
- Sea salt and black pepper, as needed
Directions
- Combine ingredients in blender; mix until blended.
Olive Tapenade
Yield: 1 1/2 cups olive tapenade
Ingredients
- 3 Garlic cloves
- 1 cup Italian olives, pitted
- 2 tbsp. Capers
- 3 tbsp. Italian parsley, chopped
- 2 tbsp. Lemon juice
- 2-4 tbsp. Olive oil
- Black pepper, as needed
Directions
- Combine ingredients in blender; mix until blended.
