Burrata Bruschetta Dip
This Burrata Bruschetta Dip checks all the holiday boxes! Easy yet elevated, simple yet gourmet, this 15-minute appetizer recipe is a home run!
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! Or try my Boursin Cheese Fig Dip or these Three Ingredients Boursin Cheese Salami Cups.
Why You’ll Love This Recipe
- It wont last long! I make this appetizer recipe every year and it literally disappears every single time! It’s just that good.
- Comes together in 15 minutes. This recipe comes together in under 15 minutes. Making it the ultimate holiday appetizer. Especially if you’re short on time!
- Easy to make ahead. Make this recipe ahead of time and store it covered in the refrigerator until you’re ready to enjoy. Let it rest at room temp for 20 minutes to allow the oil to melt again.
- It’s customizable. If you want more spice, add more chili oil. If you want less nuts, use less. You can make this dish how you enjoy it most!
Recipe Ingredients
- Olive Oil – I use Delallo extra virgin olive oil for this recipe.
- Balsamic Glaze – I also used Delallo balsamic glaze and it tasted amazing. Make sure its the glaze and not balsamic vinegar.
- Burrata – I used one 4-ounce ball of burrata. Open the ball so the stracciatella oozes out.
- Bruschetta Topping – I highly suggest using the Delallo’s jarred Bruschetta topping. It is SO good. Strain off excess oil before adding it to the burrata. Option to use freshly chopped tomatoes instead.
- Chili Oil – Delallo offers a jarred Calabrian chili pepper blend that is packed in chili oil. Use about 2 teaspoons of the Calabrian chili oil only. Drizzle it over the top. Omit if you do not like spice.
- Nuts – Toast the pine nuts and add them to the dish. I like to sprinkle them over the cheese, bruschetta topping and oil.
- Basil – Chiffonade some fresh basil and sprinkle it over the dish. I used 4 large leaves of basil.
- Seasoning – Top the dish with Maldon flaky sea salt and freshly cracked black pepper.
Variations
- Make it spicy. The drizzle of Calabrian chili oil takes this dish to the next level! If you do not like spice, simply omit this ingredient.
- Swap the scooping vessel. Option to use gourmet crackers or toasted baguette for this recipe. Either option works fine. However, the baguette soaks up the oil which is really nice!
- Swap the nuts. You can use chopped walnuts, or pistachios instead of toasted pine nuts.
How to Make Burrata Bruschetta Dip
Step 1: Add the EVOO to a 9-10 inch serving bowl.
Step 2: Add the balsamic glaze and burrata.
Step 3: Add the drained bruschetta topping.
Step 4: Add the chili oil and toasted pine nuts.
Step 5: Add the fresh basil chiffonade.
Step 6: Finish with flaky sea salt and cracked black pepper. Serve immediately!
Frequently Asked Questions
I suggest sticking with burrata. The soft center is what helps make this dish so special.
Yes! Simply combine everything cover and refrigerate until you’re ready to enjoy. Let it rest at room temp for 20 minutes before serving so the oil and soften.
Best enjoyed immediately! However leftovers can be stored in an airtight container in the refrigerator for up to two days.
My dish was 10-inches from rim to rim but the inside was 9-inches wide.
Other Appetizer Recipes to Consider Trying
- Baked Feta with Honey and Sticky Walnuts
- Creamy Whipped Feta
- Two Ingredient Air Fryer Pigs in a Blanket
- Cheesy Zucchini Involtini
Burrata Bruschetta Dip
Equipment
- 1 serving dish
- 1 nonstick skillet toast pine nuts
Ingredients
- ⅓ cup extra virgin olive oil
- 2-3 tablespoons balsamic glaze
- 4 ounces burrata, opened
- ½ cup tomato bruschetta, jarred, drain off packing oil
- 2 teaspoons Calabrian chili oil
- 4-5 leaves fresh basil, chiffonade
- 2-3 tablespoons pine nuts, toasted
- pinch maldon sea salt, to season
- few turns cracked black pepper, to season
Instructions
How to Make Burrata Bruschetta Dip
- Add the extra virgin olive oil to a serving bowl followed by the balsamic glaze. Next, add the burrata making sure to split it open so the stracciatella oozes out.
- Then, layer on the jarred bruschetta (trust me!) and a drizzle of the Calabrian chili oil. Omit chili oil if you do not like spice. Top the tomatoes with basil chiffonade and toasted pine nuts. Finish with a pinch of Maldon sea salt and a few turns of cracked black pepper. Serve immediately and enjoy!
4 Comments on “Burrata Bruschetta Dip”
Perfect party appetizer!
So glad you enjoyed! It’s one of my favorites too!
I made this with Trader Joe’s bruschetta and I toasted the bread in the oven. The bruschetta I used had oil already in it so I think there was too much oilfor the recipe. I prefer more vinegar than oil in my dips so when I make this again I will seize the oil or leave it out completely
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!