Stuffed Burrata Bombs
By :The Culinary Cartel
You are definitely going to want to try our Stuffed Burrata Bombs made with the quickest TWO ingredient dough! Our dough is an effortlessly simple combination of full fat yogurt, salt and self raising flour. These deliciousness bombs have an oozy pesto and fresh mozzarella center, and are served with the easiest roasted tomato sauce, which thanks to the Vortex Dual Draw, can cook sync cook with the bombs. After a quick 15 minutes of preparation, set your vortex dual draw to sync cook and kick back. Easy to make, while delivering the wow factor, our bombs are perfect for wooing a date or whipping up together with the family. Serve it alongside some fresh rocket for a complete meal.
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Browse Category Dinner, Snack
Cooking Technique Air Fry, Bake
Keyword Cheese, Party, vegetarian
Home Category Dinner, Snack
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
26 Servings
Ingredients
  • 140 g self raising flour
  • 170 g whole milk yogurt
  • ¼ tsp salt
  • 30 g butter melted
  • 1 clove garlic peeled
  • ½ tsp mixed dried herbs
  • Salt & pepper as needed
  • 2 tbsp pesto
  • 2 burrata cheese
  • 250 g tomato
Browse Category Dinner, Snack
Cooking Technique Air Fry, Bake
Keyword Cheese, Party, vegetarian
Home Category Dinner, Snack
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
26 Servings
Ingredients
  • 140 g self raising flour
  • 170 g whole milk yogurt
  • ¼ tsp salt
  • 30 g butter melted
  • 1 clove garlic peeled
  • ½ tsp mixed dried herbs
  • Salt & pepper as needed
  • 2 tbsp pesto
  • 2 burrata cheese
  • 250 g tomato
Votes: 0
Rating: 0
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Instructions
  1. Mix the flour, yogurt and salt together until it forms a soft and sticky dough. Set aside.
  2. Melt the butter, then grate in the garlic and mix until well combined.
  3. Cut the dough in half, then roll each piece into rounds just under 1 cm / 0.4 inch thick.
  4. Spread a tbsp of pesto onto the centre of each piece of dough and top the pesto with the mozzarella balls.
  5. Bring the edges of the dough together to enclose the mozzarella in dough, pinching well to form a tight seam.
  6. Flip the balls over so the seam is on the bottom.
  7. Brush each burrata bomb with half of the garlic butter, then sprinkle on top the dried herbs.
  8. Place the burrata bombs in drawer 1 of the dual drawer and select Bake, setting the time to 17 Minutes and the temperature to 170°C / 340°F.
  9. Wash your tomatoes and place them into drawer 2, and select Air Fry setting the time to 25 Minutesand the temperature to 190°C / 375°F.
  10. Once cooked remove the bombs and tomatoes from the air fryer.
  11. Place the cooked tomatoes, and the remaining garlic butter to a blender, and blend everything until smooth. Season to taste with salt and pepper.
  12. Place the bombs on top of a generous spoon of sauce and serve immediately while gooey and hot.
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