Romesco & Fried Burrata

A fancy (but easy) family appetizer that is cheesy, crispy and super flavorful. The sweet and spicy romesco sauce compliments the fried creamy burrata for the perfect covzy holiday spread.

The Deets:

This is my crispy fried burrata with a rich, flavorful romesco dip. The romesco sauce is made with Tuttorosso tomatoes, which lend a natural sweetness and depth of flavor balanced with a subtle kick of heat. It’s the perfect complement to the lightly fried burrata, with its irresistibly creamy center and delicate, golden crust. Serve it alongside crispy slices of sourdough bread for a satisfying crunch and a contrast to the velvety cheese. To finish, I like to top everything with fresh basil, a sprinkle of flaky sea salt, and a drizzle of olive oil for an extra layer of freshness and texture. This dish is a great one to bring to your next holiday gathering, but also a treat for a cozy night at home. Whether you’re entertaining or just treating yourself, this recipe is guaranteed to impress and delight. Definitely give it a try! Be sure to check out some other appetizer ideas here.

If you love Romesco sauce, here are a few other recipes you might like:
Burrata toast with Romesco & zucchini with prosciutto
Romesco zucchini sandwich with burrata and mortadella

• Appetizers

Romesco & fried burrata

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Ingredients

The romesco sauce:

• ▢ 1 cup Tuttorosso Crushed Tomatoes 
• ▢ 1 Bell pepper
• ▢ 3 Garlic cloves
• ▢ 1 Slice of toasted sourdough bread
• ▢ Small handful of blanched almonds or hazelnuts
• ▢ A glug of good olive oil
• ▢ A drizzle of champagne vinegar
• ▢ 1/4 cup Chopped parsley
• ▢ Salt
• ▢ Pepper

The fried burrata:

• ▢ 1 Egg
• ▢ All-purpose flour
• ▢ Panko breadcrumbs 
• ▢ Oil for frying 
• ▢ Sea salt
• ▢ Pepper

The rest:

• ▢ Basil for topping
• ▢ Sourdough bread or baguette for dipping

Instructions 

• Preheat oven to 400. Start by adding flour, whisked egg and breadcrumbs to separate bowls. Starting with flour, egg, then breadcrumbs, coat burrata. Transfer to the freezer for at least an hour. 
• Meanwhile, wash pepper add to a oven proof skillet along with garlic (skin on), hazelnuts (or almonds). Bake for about 20 min or until pepper is tender and the garlic can easily be removed from the skin. Add bread to oven for the last 5 min so it’s also nice and toasty.
• When the pepper and garlic is cool enough to touch, peel the skin, remove the seeds, and add to a blender (or mortar and pestle) along with the pepper oil from the pan, Tuttorosso Crushed Tomatoes, vinegar, parsley, and olive oil. Blend and season to taste.
• Add fry oil to a deep pan, a few inches off the bottom. When oil gets to 350, add frozen burrata. Cook for about 1-2 min per side. Carefully transfer to a plate. 
• Add romesco sauce to a bowl in an even layer. Add fried burrata to the middle and garnish with fresh basil. Serve with fresh toasted sourdough. Enjoy! 

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