When it comes to a cheesy, ooey-gooey appetizer that will please the masses, this burrata recipe is it! Serve with crusty bread and enjoy!
The first time I tried burrata was at a this fancy little Italian place that I went to for lunch with a few co-workers in San Francisco. At first bite, my immediate thought was “what is this magic?”. Friends, if you haven’t had the pleasure of enjoying this delicate and rich cheese… this is your cue to run to your grocer’s cheese department and snag some to try. Today’s recipe is a spin-off of my Sweet ‘n Spicy Balsamic Blistered Tomatoes with Burrata. However, you can also use Burrata in a main dish like this Zucchini Pasta with Peas and Herbs or these Open-Faced Chicken Caprese Sandwiches.
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INGREDIENTS FOR THIS RECIPE:
If you’re wondering what Burrata is, it’s basically fresh mozzarella that is packed in brine with a spreadable interior that’s referred to as Stracciatella. Stracciatella means “little rag” in Italian. It is made from freshly stretched mozzarella that’s been torn into pieces and mixed with cream. It’s so irresistible, I know you’re gonna love it. Here’s what you’ll need for this dish:
AIR FRYER BURRATA:
- Burrata
- All-Purpose Flour
- Paprika
- Egg
- Italian Bread Crumbs
BLISTERED TOMATOES:
- Olive Oil
- Grape Tomatoes
- Shallot
- Salt + Pepper
FOR PLATING:
- Basil Pesto
- Aged Balsamic or Glaze
- Bacon
- Grated Parmesan
- Dried Italian Seasoning
- Red Pepper Flakes
- Toasted Ciabatta or Baguette
The combination of warm burrata, sweet aged balsamic, bright basil, and blistered tomatoes is simply to die for. I suggest sprinkling some red pepper flakes for a hint of spicy, but that ingredient is totally optional.
MORE BRUNCH-Y APPS YOU’LL SWOON FOR:
Bite-Sized Antipasti Board Flatbreads
Muffin Tin Crispy Cheesy Dill Pickle Chips
Air Fryer Arancini Balls with Red Pepper Sauce
Buffalo Blue Cheese Garlic Knots
Spinach and Artichoke Hot Crab Dip
The Best Avocado Toast for Tapas
Air Fryer Crack Chicken Egg Rolls
Whipped Cottage Cheese Toast with Herby Spring Vegetables
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- 2 - 4 oz. Burrata Balls
- ½ cup All-Purpose Flour
- 1 tbsp. Paprika
- 1 Egg, beaten
- 1 cup Italian Bread Crumbs
- 2 tbsp. Olive Oil
- 1 Clamshell Grape Tomatoes, cut in half
- 1 Shallot, thinly sliced
- 1 tsp. Salt
- ½ tsp. Pepper
- ½ cup Basil Pesto
- 3 Bacon Slices, cooked and crumbled
- 1 tbsp. Balsamic Glaze, to drizzle
- ¼ cup Grated Parmesan
- Dried Italian Seasoning, to taste
- Red Pepper Flakes, to taste
- Toasted Ciabatta or Baguette, for dipping
- Whisk together the egg and paprika in a small bowl. Then place the flour and breadcrumbs in two separate bowls. Remove the burrata balls from the brine and place them on paper towels. Dredge each burrata ball in flour, then the paprika-egg mixture, and then roll it into the Italian bread crumbs.
- Place the coated burrata balls in an air fryer that has been preheated to 345F. Air fry for 8 - 10 minutes, or until warmed through. Depending on your type of air fryer, you may need to flip them halfway through.
- While the burrata air fries, drizzle olive oil in a large skillet over medium-high heat. Add the tomatoes, shallot, salt, and pepper. Sauté until the tomatoes have started to release their juices and slightly caramelize.
- When the tomatoes and burrata are ready, go ahead and layer a plate with a smear of basil pesto and the caramelized tomatoes. Top with the air fried burrata, crumbled bacon, balsamic glaze, grated parmesan, Italian seasonings, and optional red pepper flakes. Serve immediately with toasty bread for dipping.
NOTES ON THIS RECIPE:
- If you can’t find burrata but really want to experience this dish, go ahead and grab some fresh mozzarella and heavy cream from the grocery store. Tear up the mozzarella into small curds and place in a bowl. Pour over with the heavy cream and a smidge of salt. Allow to sit for at least 30 minutes in the fridge. Mix together and POOF… you’ve got a very similar taste and texture to burrata. Go ahead and layer this appetizer in a shallow bowl instead and you’ve got yourself a marvelous alternative.
- Both the bacon and red pepper flakes are optional, but I highly recommend them! They take this appetizer over the top with salty, slightly spicy flavors. However, if you’re trying to keep this vegetarian it’ll still be very tasty without the bacon.
- Leftovers can be kept refrigerated in an air tight container. I like to utilize them in sandwiches for an extra kick of flavor.
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