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Basil & Burrata Garlic Bread Dip w/ Toast

Need a healthy snack idea after a long day's work?


This might be exactly what you need in your life then! Skip the store bought chips and crackers that are extremely processed and full of ingredients whose origins are for the most part, unknown.


This recipe can quickly come together in less than 20 minutes and the boost of protein will help you recover from that long day away from home getting that bread.


I hope you all enjoy! :)





Basil & Burrata Garlic Bread Dip w/ Toast Recipe:


Yield: 2 Servings

Cook Time: 20 Min


Ingredients:

- ¼ Cup Fresh Basil Leaves

- 1 oz Olive Oil

- 1 tsp Sea Salt

- 1 tsp Black Pepper

- 2 Tbsp Pecorino Cheese

- 8 oz Burrata Cheese

- 2 Garlic Heads

- 4 Slices Sourdough Bread, Toasted

- Garnish: Olive Oil Drizzle & Fresh Basil Leaves


Directions:

1. Gather all ingredients. Using a mortar and pestle or a food processor, add the ¼ cup fresh basil leaves, 1 oz olive oil, 1tsp sea salt, 1 tsp black pepper and 2 Tbsp pecorino cheese.

2. Blend together until a paste begins to form and then set aside.

3. Next, using a grill or cast-iron grill, toast sourdough bread until it starts to char. (Link provided on my website for cast-iron grill). Spread butter over each toast, about 1 Tbsp per bread slice. Add minced garlic on top of each toasted slice.

4. Then, using a knife or spreader, spread burrata cheese over each toast. Dip each toast into the pesto mixture and then garnish with olive oil and basil leaves. You can also add more sea salt and pepper if you’d like, enjoy! :)


Tips/Tricks:

- I prefer using a mortar and pestle for this recipe, because the quantity needed to be blended is too small for my food processor.

- If you don’t have a mortar and pestle, you can simply use a mason jar and the end of a wooden spoon to blend the ingredients together. (Just chiffonade the basil first- aka cut into thin ribbons/pieces).













Click Link Below For Recipe PDF:

Basil & Burrata Garlic Bread Dip w_ Toast
.pdf
Download PDF • 148KB



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