Crispy Pesto Injected Burrata | Food My Muse

Food My Muse

Name: Crispy Pesto Injected Burrata
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Ingredients: Vital Farms Eggs Large - 12 Count; BelGioioso Burrata Cheese Ball; Gold Medal All Purpose Flour with Resealable Bag; O Organics Basil; McCormick® Whole Black Pepper; Chives - 1 Bunch; Boar's Head Cheese, Parmigiano Reggiano; Open Nature Pine Nuts; Asturi Bruschettini, Classico Virgin Olive Oil; Colo-Pac Produce, Inc. Shallots Onions; McCormick Gourmet Organic Oregano Leaves - 0.5 Oz; Hydroponic Tomato; Kikkoman Panko Japanese style bread crumbs; Elephant Garlic; Chives - 1 Bunch

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Crispy Pesto Injected Burrata

Serves 230 mins prep40 mins cook

this is such a good appetizer…not as hard as it seems BUT careful is the name of the game.

0 servings

What you need

egg

burrata

all purpose flour

basil

ground black pepper

chive

parmigiano reggiano

pine nut

Asturi Bruschettini, Classico Virgin Olive Oil

extra-virgin olive oil

shallot

McCormick Gourmet Organic Oregano Leaves - 0.5 Oz

dried oregano

tomato

bread crumbs

garlic

chive

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Instructions

1.- Add the basil, pine nuts, parmigiano, chives, salt, pepper and garlic to a food processor with the olive oil. Blend until smooth.
2.- Inject the burrata balls with the pesto, make sure they are cold. 
3.- Carefully coat each burrata ball in the flour, then the egg and then the panko. Place over parchment paper and refrigerate while you preheat the oil.
4.- Preheat enough oil to cover the burrata on high until it reaches 350F or until your wooden spoon bubbles. Dip each burrata ball individually and very carefully into the oil, fry until golden. About 30 sec.
5.- Spread the tomato sauce on the plate, serve the burrata on top. Add parmigiano, black pepper and chives.

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