Whipped Burrata and Three Perfect Summer Appetizers
Ingredients: Burrata balls, Salt, Whole milk, Olive oil, Bread · 30 min cook time · 450kcal · ~₩28,900
Ingredients
44-oz balls Burrata balls, 1pinch Salt, 1splash Whole milk, 1generous splash Olive oil, 4slices Bread, 1medium Peach, 6leaves Fresh basil leaves, 1sprinkling Flaky sea salt, 1handful Toy box cherry tomatoes, 0.5cup Balsamic vinegar, 50g Prosciutto, 2tbsp Fig jam, 1pinch Freshly ground black pepper
Instructions
1. Add four 4-oz balls of burrata, a big pinch of salt, a small splash of whole milk, and a generous splash of olive oil into a blender cup.
2. Whip the mixture with a stick blender until it is very smooth, light, and fluffy. Alternatively, use a regular blender for an even smoother result.
3. Once whipped, cover the burrata mixture and refrigerate it.
4. Prepare the bread base: Drizzle both sides of bread slices generously with olive oil. Cook in a pan over medium-high heat for a few minutes on both sides until beautifully browned and crispy, but not dried out.
5. Alternatively, toast bread in a toaster. Immediately after toasting, while still hot, drizzle generously with olive oil.
6. Slice a firm peach. Make a cut around the pit, then pry out the first wedge. Subsequent slices will be easier to remove. Do not peel the peach.
7. Chiffonade basil by piling up about five or six leaves, rolling them tightly, and then slicing across into ribbons with a sharp knife.
8. Make balsamic drizzle by reducing balsamic vinegar over medium-high heat until it boils down by about half. Transfer to a bowl and let cool; it will thicken as it cools.
9. For the peach and basil appetizer: Top a slice of prepared bread with a generous amount of whipped burrata. Scatter basil chiffonade over the top, then add two or three slices of fresh peach.
10. Drizzle a few drops of olive oil over the peach slices to add shine and richness, then sprinkle with flaky sea salt.
11. For the tomato, basil, and balsamic appetizer: Top a slice of prepared bread with whipped burrata. Arrange sliced toy box cherry tomatoes on top, then add fresh basil.
12. Finish the tomato appetizer with a generous pinch of sea salt and a drizzle of the cooled, thickened balsamic reduction.
13. For the prosciutto and fig appetizer: Top a slice of prepared bread with whipped burrata. Arrange torn prosciutto ribbons on top, leaving some nooks and crannies.
14. Drizzle fig jam into the spaces between the prosciutto. Finish with a generous application of freshly ground black pepper.
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