Ingredients Burrata Dip

4 Burrata balls sliced

1/2 cup basil julienned

4 cups cherry tomatoes sliced in half

1/2 cup walnuts chopped

4 table spoons basil olive oil

1/2 cup peach balsamic vinegar

Ingredients Garlic Baguette

4 cloves fresh garlic minced

1 French baguette sliced 1/4 inch thick

1/4 cup extra virgin olive oil

Burrata Dip Instructions

Use a shallow bowl so you can place the Burrata flat on the bottom. I sometimes use a serving dish instead of a bowl. Place sliced Burrata in the center leaving about an inch space between each ball. Place the tomatoes around the Burrata, not on top. Sprinkle the basil on top of the Burrata and tomatoes. Drizzle the basil olive oil sparingly on the tomatoes and Burrata. Drizzle the peach balsamic vinegar on the tomatoes. I don’t drizzle any of the oil or balsamic vinegar on the Burrata so that the flavor of the cheese is not over powered by the oil and vinegar. Add the nuts evenly on top.

Garlic Baguette Instructions

Preheat oven to 375 degrees. Using a silicone food brush, brush a thin layer of olive oil and drizzle a small amount of garlic on each slice of baguette and place in the oven. The baguettes should be slightly toasted in about 8-10 minutes.

*I use We Olive Peach Balsamic Vinegar and Basil Olive Oil.