BAKED BURRATA AND ARRABBIATA DIP

Name: BAKED BURRATA AND ARRABBIATA DIP
Prep time: 5 min
Cook time: 10 min
Yield: 4

We wanted to prepare burrata in a different way. This rich and creamy cheese is often served cold with fresh tomatoes; but we had the idea to serve it hot. A few minutes in the oven with our arrabbiata sauce, a drizzle of olive oil, a few basil leaves, and you'll have the perfect aperitif dish. Serve with croutons and a nice glass of wine.

Preparation 5 min.

Cooking time 10 min.

Portions 4

Perfect with my NERELLO MASCALESE

Ingredients

½ cup Stefano Arrabbiata Sauce

115 g ball of fresh burrata

2 tbsp olive oil

Grated Parmigiano Reggiano, to garnish

Fresh basil leaves, to garnish

Salt and freshly ground pepper, to taste

Sliced crostini, baguette or crackers

Preparation

Preheat oven to 400 °F.
To a 7-inch oven-safe baking dish, add the Stefano Arrabbiata sauce.
Place the burrata whole into the baking dish. Drizzle with olive oil, and salt and pepper to taste.
Bake until cheese is melted and bubbly, about 8 to 10 minutes.
Grate Parmigiano Reggiano all over the dip, and garnish with fresh basil leaves.
Serve immediately with slices of crostini, sliced baguette or crackers.

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BAKED BURRATA AND ARRABBIATA DIP

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