Whipped burrata with tomato confit
Summer is coming and we really want to bring Italian evenings home with us. With olives, tomatoes and the delicious whipped burrata dip in a ripple glass, you are guaranteed to be ready for long summer nights with good food, wine and good friends!
Burrata, the Italian cream cheese, is also a real delicacy when whipped up as a dip . Combined with candied tomatoes from the oven, you simply have a dish that tastes like summer!
Get ready for long summer nights!
Served in our new Ripple glasses, the whole thing looks beautifully arranged on the table. The whipped burrata fits best in the medium "M" glass, while the tomato confit fits perfectly in the smaller S glass. Add a few olives on the table and you can even use the large "L" glass as a flower vase on the table!
By the way, not only burrata but also whipped feta is a good alternative for a summer dip. Combined with a little olive oil and Greek yoghurt, it becomes a delicious dip for bread or for grilling in no time!
Italian vibes with freshly baked bread
The whipped burrata dip tastes best with freshly baked bread or pita! Did you know that you can easily make your own sourdough for your homemade bread? All you need is flour, a little water and a little patience. You can find the recipe and instructions in this blog post.
Recipe: Whipped Burrata with Tomato Confit
What you need:
- 250 g cherry tomatoes
- 60 ml olive oil
- Salt
- pepper
- 4 burrata balls
- 1-2 teaspoons of whipped cream
- 1/2 tablespoon salt
- 1 teaspoon freshly chopped oregano
- 1 teaspoon chopped thyme or basil
- Ripple glasses
And this is how it works:
- Preheat the oven to 200 °C,
- Place the tomatoes on a baking sheet and add olive oil, salt and pepper. Mix well and place the sheet in the oven for about 10 minutes until the tomatoes start to blister. Then let the sheet cool slightly.
- Now put the burrata, cream and salt in a blender and blend until the burrata breaks down and increases in volume. But be careful not to blend for too long, otherwise it can become lumpy.
- Season the dip with salt and pepper and pour it into the glass. Add some of the tomatoes on top and garnish with oregano and thyme or basil.
By the way: If you have any of the delicious dip left after eating, simply close the jar airtight with the two-part lid. This way it will keep in the fridge for a few days!
