Whipped Burrata with Marinated Tomatoes + Crostini

Whipped Burrata with Marinated Tomatoes + Crostini

Fresh, creamy, and bursting with flavor, this whipped burrata with marinated tomatoes and crispy crostini comes together in minutes for the perfect quick summer appetizer.

ingredients:

• 8 oz container burrata, drained

• 1 cup cherry tomatoes, halved

• 1 clove garlic, minced

• ½ cup fresh basil, chiffonade

• 2 tablespoons extra virgin olive oil, divided + more for drizzling

• ½ lemon juiced

• 1/8 teaspoon kosher salt

• 1/8 teaspoon ground black pepper

• Flaky sea salt

• Small ciabatta loaf, thinly sliced

Method:

1. Preheat the oven to 400°F. Line a sheet tray with parchment paper. Arrange the ciabatta slices on the tray and lightly brush or spray with olive oil. Bake for 10–12 minutes, or until just toasted.

2. In the meantime, combine the cherry tomatoes, garlic, basil, 1 tablespoon olive oil, lemon juice, kosher salt, and black pepper in a medium sized mixing bowl. Toss gently and set aside to marinate while you prepare the burrata.

3. Add the drained burrata to a blender with the remaining tablespoon of olive oil and a pinch of salt. Pulse until smooth and creamy, about 30 seconds.

4. To assemble the dip, spoon the whipped burrata into a serving bowl and smooth with a spatula.

5. Just before serving, spoon the marinated tomato mixture over the burrata. Drizzle with extra virgin olive oil and sprinkle with flaky sea salt. Serve with crostini.

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Whipped Burrata with Marinated Tomatoes + Crostini

Yield: 4

Author: Elise Smith

Fresh, creamy, and bursting with flavor, this whipped burrata with marinated tomatoes and crispy crostini comes together in minutes for the perfect quick summer appetizer.

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Ingredients

• 8 oz container burrata, drained
• 1 cup cherry tomatoes, halved
• 1 clove garlic, minced
• ½ cup fresh basil, chiffonade
• 2 tablespoons extra virgin olive oil, divided + more for drizzling
• ½ lemon juiced
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• Flaky sea salt
• Small ciabatta loaf, thinly sliced

Instructions

1. Preheat the oven to 400°F. Line a sheet tray with parchment paper. Arrange the ciabatta slices on the tray and lightly brush or spray with olive oil. Bake for 10–12 minutes, or until just toasted.
2. In the meantime, combine the cherry tomatoes, garlic, basil, 1 tablespoon olive oil, lemon juice, kosher salt, and black pepper in a medium sized mixing bowl. Toss gently and set aside to marinate while you prepare the burrata.
3. Add the drained burrata to a blender with the remaining tablespoon of olive oil and a pinch of salt. Pulse until smooth and creamy, about 30 seconds.
4. To assemble the dip, spoon the whipped burrata into a serving bowl and smooth with a spatula.
5. Just before serving, spoon the marinated tomato mixture over the burrata. Drizzle with extra virgin olive oil and sprinkle with flaky sea salt. Serve with crostini.