ORANGE DISH || BURATTA CHEESE DISHES || WEEKEND DISHES
ORANGE DISH || BURATTA CHEESE DISHES || WEEKEND DISHES
ORANGE DISH || BURATTA CHEESE DISHES || WEEKEND DISHES

ORANGE DISH || BURATTA CHEESE DISHES || WEEKEND DISHES


 

 BURATTA CHEESE DIP

Make an incredible dipping sauce and serve with some sourdough bread. Fantastic on the weekends when entertaining friends and family.

INGREDIENTS

Serves - Make as much as needed

  • Burrata cheese - drain off the water before making the dip and pull apart with a fork to separate the cheese
  • Extra virgin olive oil - drizzle over the cheese, I use plenty as demonstrated in the picture
  • Finely chopped fresh basil leaves
  • 1 Fresh lemon - squeeze over the cheese and mix into the dip
  • Season with some sea salt and black pepper

SOURDOUGH TOPPED WITH BURRATA CHEESE AND BALSAMIC GLAZED CHERRY TOMATOES

INGREDIENTS

Serves 2

  • Burrata cheese - drain off the water before making the dip and pull apart with a fork to separate the cheese
  • Extra virgin olive oil - drizzle over the cheese, I use plenty as demonstrated in the picture
  • Finely chopped fresh basil leaves
  • 1 Fresh lemon - squeeze over the cheese and mix into the dip
  • Season with some sea salt and black pepper
  • 2 Big slices of seeded sourdough bread
  • 8 Cherry tomatoes
  • Glazed balsamic vinegar

LET'S GET TO WORK

  1. Place a small frying pan or saucepan over a medium heat and add in unsalted butter or coconut oil. Once melted, add in the tomatoes, season with a pinch of salt and black pepper and fry for 6 - 8 minutes until soft.
  2. After cooking the tomatoes, remove from the heat and place in a small bowl, drizzle over a small amount (1 dessert spoon) glazed balsamic vinegar and mix with the tomatoes.
  3. Whilst frying the tomatoes, prepare the burrata cheese dip as explained at the top of the page.
  4. Toast the sourdough bread and first top with the burrata dip and then finally with the tomatoes.

SOURDOUGH TOPPED WITH BURRATA CHEESE, PARMA HAM AND FIGS

INGREDIENTS

Serves 2

  • Burrata cheese - drain off the water before making the dip and pull apart with a fork to separate the cheese
  • Extra virgin olive oil - drizzle over the cheese, I use plenty as demonstrated in the picture
  • Finely chopped fresh basil leaves
  • 1 Fresh lemon - squeeze over the cheese and mix into the dip
  • Season with some sea salt and black pepper
  • 2 Big slices of seeded sourdough bread
  • 2 Small sliced figs
  • 6 Slices or a handful of parma ham
  • Glazed balsamic vinegar

 LET'S GET TO WORK

  1. Prepare the burrata cheese dip as explained at the top of the page.
  2. Toast the slices of sourdough bread.
  3. Top each slice of sourdough bread with the burrata cheese dip, then 3 slices of parma ham and finally with the slices of figs.
  4. Drizzle some glazed balsamic vinegar over the figs for extra flavour.

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