Burrata Artichoke Bruschetta Dip
This Burrata Artichoke Bruschetta Dip is easy to make and loaded with flavor. All you need is a few simple ingredients and 10 minutes to make this flavorful dip recipe. Enjoy with bread, crackers or crudité for the ultimate easy appetizer.
Why You’ll Love This Recipe
Easy to make and looks impressive. All you need is 10 minutes to pull this delicious recipe together!
High-quality ingredients. Delallo Foods makes the best artichoke bruschetta dip. It’s a combination of chopped artichokes with a blend of complimentary herbs and spices. It tastes amazing with this recipe!
Versatile. Perfect for parties and easy to travel with, this dip recipe is a winner.
This post was sponsored by Delallo. While I was compensated for my time, All opinions are my own.
Recipe Ingredients
- Oil: For this recipe, you’ll need Castelvetrano extra virgin olive oil.
- Balsamic Glaze: You’ need balsamic glaze for this recipe.
- Burrata: This recipe calls for 4ounces of burrata. Typically, one ball or serving of burrata works fine.
- Artichoke Bruschetta: This recipe calls for Delallo’s Artichoke Bruschetta. You’ll need ½ cup.
- Nuts: This recipe calls for toasted pine nuts.
- Basil: Chiffonade or thinly slice 3-4 leaves of fresh basil.
- Salt: Finish this dip with a pinch of flaky Maldon Sea salt.
- Pepper: Hit everything with a few turns of cracked black pepper.
Variations
Swap the nuts. You can use chopped pistachios or Marcona almonds for this recipe.
Add a different cheese. You can try sliced buffalo mozzarella instead of burrata. But soft high moisture cheese work best. Enjoy with bread, crackers or crudité.
Expert Tips
- Make sure you use a bowl that allows the oil to spread out evenly. You want it to be in a thin layer.
- Break open the burrata so the stracciatella can run out.
- Use a soft loaf of Italian bread or you can toast the bread with butter.
How to Make
Grab a serving bowl. Add the extra virgin olive oil and balsamic glaze.
Next, add the burrata and artichoke bruschetta.
Finally, add the toasted pine nuts, basil chiffonade, flaky sea salt and cracked black pepper. Serve with soft Italian bread for dipping.
Frequently Asked Questions
Best enjoyed once assembled.
This dip is best enjoyed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to two days.
No, the oil will harden, and it will impact the overall appearance of the recipe. Best enjoyed once assembled.
Other Recipes to Consider Trying
- Burrata Bruschetta Dip
- Marinated Charcuterie Salad
- Grilled Zucchini Prosciutto Roll Ups
- One Pan Marry Me Butter Beans and Sausage Dip
Burrata Artichoke Bruschetta Dip
Equipment
- 1 serving bowl
Ingredients
- 3-4 tablespoons Castelvetrano extra virgin olive oil
- 2 tablespoon balsamic glaze
- 4 ounces burrata, opened
- ½ cup artichoke bruschetta
- 2 tablespoon pine nuts, toasted
- 3-4 leaves basil, chiffonade
- pinch flakey Maldon sea salt
- few turns cracked black pepper
Instructions
How to Make
- Grab a serving bowl. Add the extra virgin olive oil, balsamic glaze, burrata, artichoke bruschetta, toasted pine nuts, basil chiffonade, flaky sea salt and cracked black pepper. Serve with soft Italian bread for dipping.
Notes
This dip is best enjoyed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to two days.
