Warm Burrata Dip

This appetizer was on the daily specials at Stone’s Throw in York, Maine. I loved it so much, I needed to recreate it!  Here is my version of this marinara sauce with a kick topped with Burrata and Basil leaf served with crostini.  

Warm Burrata Dip

Ingredients

• 1 ½ c Marinara Sauce (see recipe below)*

• 1 Burrata Ball

• Black Pepper

• Basil Leaf as garnish

*Marinara Sauce with a kick

Makes 3 1/2 cups

Ingredients

• ⅓ c Sweet Onion, diced fine

• 2 Garlic Cloves, minced

• 1 Tbsp Olive Oil    

• 28 oz Tomato Sauce (preferred brand Hunts) 

• ¼ Tsp Sugar

• ½ Tsp Coarse Kosher Salt 

• ¼ Tsp Black Pepper

• ½ Tsp Red Pepper Flakes

• 6 oz Tomato Paste (preferred brand Hunts) 

• ¼ c Pepperoni, chopped

• 1 Tsp Dried Oregano

• 2 Tbsp Fresh Parsley, chopped

• 1 Tbsp Fresh Basil, chopped

Directions

1. Add the oil to a medium size skillet and saute the onion for 7-8 minutes until soft over medium heat. After 3-4 minutes of sauteing the onions, add the pepperoni.

2. Add the garlic and stir for 30 seconds.

3. Stir in the tomato sauce, tomato paste, sugar, oregano, parsley, basil, red pepper flakes, tomato paste, salt & pepper and simmer for 20 minutes. 

4. Add half the marinara sauce to a shallow bowl, add the burrata to the middle of the bowl and top with black pepper and a basil leaf.  Serve with crostini.

For this recipe you will only use about half so I would suggest freezing the rest and use for a quick meal or this app again for later (will freeze for up to 6 months).