3 Ingredient Burrata Dip

A dip made purely of the inside of a burrata... it's every bit as good as you'd imagine.

15 minutes prep

1 hour cook

Serves 4

Nell Carter
DIP.jpg

Ingredients

    Stracciatella :
  • 250gmozzarella, drained
  • 200mldouble cream
  • salt, to taste
    • Confit tomatoes:
  • 350gcherry tomatoes
  • 50mlextra virgin olive oil, plus extra to serve
  • 3-4garlic cloves
  • 4-5sprigs thyme
  • fresh basil, to garnish

This is stracciatella, AKA the middle of the burrata - and you can make it with just two ingredients: mozzarella and cream. This version is topped with jammy confit tomatoes and fragrant fresh basil - a caprese dip, if you will.

Method

  • Shred the mozzarella into thin strands (the more you shred, the creamier it’ll be!).
  • Put the mozzarella in a bowl, pour over the double cream, and season with salt.
  • Cover and chill in the fridge for 1–2 hours until thick and creamy, like the centre of a burrata.
  • Heat the oven to 180°C.
  • In a baking dish, add cherry tomatoes, garlic cloves, and thyme. Cover with olive oil.
  • Cover with foil and bake for 1 hour.
  • Remove from the oven, discard the foil, and scatter over fresh basil.
  • To serve, spoon the stracciatella into a shallow bowl, top with the confit tomatoes, more fresh basil, and black pepper. Serve with warm focaccia.

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