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Stracciatella Dip ❤️ Obviously this is not the traditional way of making stracciatella but a quick hack that works!
Stracciatella is the filling of #burrata and it is basically pulled mozzarella curds soaked in cream, so this lil shortcut works if you don’t want to make mozzarella from scratch or can’t find mozzarella curds like me ❤️.
If you loved this recipe, check out my Sizzling Oil Tomatoes & Burrata!
Why You’ll Love Stracciatella Dip
This is the perfect appetizer! It is sooo good and so easy to make. The herby sauce on the tomatoes is EPIC, it adds the best flavor. It’s creamy and delicious. I love to make this when I am having my friends over, because it is always a hit!
How To Prepare Stracciatella Dip
🌟 First, shred the mozzarella with your hands pretty small, add the cream and let it sit covered in the fridge for at least 4 hours.
🔥 Secondly, preheat a pan for 2 minutes on high.
🍅 Poke a hole on some tomatoes. Then, add them to the pan and cook until blistered, about 4-5 minutes.
🌿 Add the basil, arugula, chives and pistachio to a food processor and process into pretty small. Then, add in the Parmigiano, salt, pepper, balsamic, honey and olive oil. Process until smooth.
❤️ Then, add the sauce to the warm tomatoes.
🌶 Lastly, serve the tomatoes atop the stracciatella add crushed red peppers, black pepper and olive oil.
Substitutions and Variations
- You know I love to add a spicy touch, so I topped it with crushed red peppers but you can leave those out!
Chef Nadia’s Tip
Make sure you poke a hole in the tomatoes before adding them to the pan.
Similar Recipes
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Stracciatella Cheese Recipe
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Tomatoes and Burrata
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Burrata Crostini
Common Questions
My go to’s are Di Stefano and Belgioioso. For this recipe, I used Di Stefano.
Stracciatella Dip
Ingredients
- 8 oz Fresh mozzarella
- 3/4 cup Heavy cream, add 1/4 c more if you want it looser
- 1 pint Tomatoes, sugar bombs
- 8 Basil leaves
- 1/4 cup Chives
- 1/4 cup Pistachio
- Arugula, Large handful
- 1.5 tbsp White balsamic
- 1/4 cup Olive oil, more for drizzling
- 1/4 cup Parmigiano reggiano
- 1.5 tsp Honey
- Salt and pepper, to taste
- Crushed red peppers, optional, to taste
Instructions
- First, shred the mozzarella with your hands pretty small, add the cream and let it sit covered in the fridge for at least 4 hours.
- Secondly, preheat a pan for 2 minutes on high.
- Poke a hole on some tomatoes. Then, add them to the pan and cook until blistered, about 4-5 minutes.
- Add the basil, arugula, chives and pistachio to a food processor and process into pretty small. Then, add in the Parmigiano, salt, pepper, balsamic, honey and olive oil. Process until smooth.
- Then, add the sauce to the warm tomatoes.
- Lastly, serve the tomatoes atop the stracciatella add crushed red peppers, black pepper and olive oil.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
