Burrata and Lay's®
Three burrata dips—honey pistachio, soy–chili–yuzu with ginger, and peach with balsamic and thyme—served with Lay’s® chips for dipping.
Original recipe (1×) yields 4 servings
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LAY'S® Lightly Salted Potato Chips1 bag1 bag
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Burrata44
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Peeled pistachios3 tbsp3 tbsp
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Honey2 tbsp2 tbsp
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Freshly milled black pepper11
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Soya sauce1 tbsp1 tbsp
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Sweet chili sauce3 tbsp3 tbsp
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Sesame oil1 tsp1 tsp
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Yuzu juice1 tbsp1 tbsp
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Fresh ginger1 tbsp1 tbsp
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´Peaches22
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Balsamic reduction1 tbsp1 tbsp
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Fresh thyme11
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Arugula leaves or arugula sprouts2-32-3
Ingredients
-
LAY'S® Lightly Salted Potato Chips1 bag1 bag
-
Burrata44
-
Peeled pistachios3 tbsp3 tbsp
-
Honey2 tbsp2 tbsp
-
Freshly milled black pepper11
-
Soya sauce1 tbsp1 tbsp
-
Sweet chili sauce3 tbsp3 tbsp
-
Sesame oil1 tsp1 tsp
-
Yuzu juice1 tbsp1 tbsp
-
Fresh ginger1 tbsp1 tbsp
-
´Peaches22
-
Balsamic reduction1 tbsp1 tbsp
-
Fresh thyme11
-
Arugula leaves or arugula sprouts2-32-3
Cooking Guide
Set out the Lay’s salted on a plate.
Tear the 4 burratas in half at the middle and place in 4 separate dishes, then add the toppings.
First burrata: Toast the pistachios in a pan, and then chop roughly with a knife. Drizzle honey over the burrata, then top with chopped pistachios and freshly milled black pepper.
Second burrata: Mix the soy sauce with the sweet chili sauce, sesame oil, and yuzu juice. Drizzle over the burrata. Grab the ginger; sprinkle it over the burrata.
Third burrata: Finally, slice the peach in half, and slice up. Place the burrata on a bed of arugula leaves, top with the peaches, and drizzle on balsamic reduction and fresh thyme.
Place each bowl of Burrata between the Lay’s chips, and get dipping.
Made with
LAY'S® Lightly Salted Potato Chips
