Burrata Bruschetta Dip
For me, the holidays are all about socializing, spending time with loved ones and snacking on good food. And what better way to celebrate than having a variety of different appetizers out for people to nosh on while they mix and mingle. If you need something quick and delicious, then try this burrata bruschetta dip!
This burrata bruschetta dip is one of those dishes that just doesn’t last long. The French baguette is lightly coated in butter and toasted to golden perfection. Served alongside the delicious burrata bruschetta dip for easy scooping. I make this dish every year and it literally disappears every single time! It’s just that good. Plus, this is one of those dishes that if you have guests coming over last minute you can throw this together in a pinch!
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How to Make Burrata Bruschetta Dip
Slice your French baguette on a bias. Lightly coated it with butter and pan fry until golden brown. Set aside.
In a serving bowl, add the olive oil, followed by a drizzle of balsamic glaze. Next, add 4 ounces of burrata making sure to split it open so the stracciatella oozes out. Then, layer on a few spoonful’s of the Delallo’s jarred bruschetta (trust me!) and a drizzle of their Calabrian chili oil. Skip the oil if you do not like spice. Top the tomatoes with basil chiffonade, toasted pine nuts, Maldon sea salt and a few turns of cracked black pepper. Serve this burrata brushetta dip immediately and enjoy!
Storage
Best enjoyed immediately. Looking for more appetizers? Try my Three Ingredient Boursin Cheese Salami Cups!
Burrata Bruschetta Dip
Ingredients
- 10-12 inch French baguette, sliced and toasted with butter
- ¼ – ⅓ cup olive oil, Delallo, depending on the size of your bowl
- 2 tablespoons balsamic glaze, Delallo
- 4 ounces burrata
- ½ cup jarred tomato bruschetta, Delallo
- 2 teaspoons Calabrian chili oil, Delallo, optional
- 5-6 leaves fresh basil, chiffonade
- 2-3 tablespoons pine nuts, toasted in a pan
- pinch maldon sea salt
- few turns cracked black pepper
Equipment
- 1 serving bowl
- 1 non-stick skillet
Instructions
How to Make Burrata Bruschetta Dip
- Slice your French baguette on a bias. Lightly coated it with butter and pan fry until golden brown. Set aside.
- In a serving bowl, add the olive oil, followed by a drizzle of balsamic glaze. Next, add 4 ounces of burrata making sure to split it open so the stracciatella oozes out. Then, layer on a few spoonful’s of the Delallo’s jarred bruschetta (trust me!) and a drizzle of their Calabrian chili oil. Skip the oil if you do not like spice. Top the tomatoes with basil chiffonade, toasted pine nuts, Maldon sea salt and a few turns of cracked black pepper. Serve immediately and enjoy!
One Comment on “Burrata Bruschetta Dip”
I made this last minute to take to an impromptu girls’ night. It was such a hit! While I used store bought crackers instead of fresh toasted baguette, though the baguette sounds amazing. Definitely going to make this again!