Tomato Burrata Dip

Directions

1. 1

   Preheat your Blackstone griddle to medium heat.

2. 2

   Toss the tomatoes with 1 tablespoon of olive oil and place them on the griddle. Cook for 8–10 minutes, turning occasionally, until blistered, softened, and beginning to burst.

3. 3

   While the tomatoes cook, combine the remaining olive oil, grated garlic, crushed red pepper flakes, Blackstone Tuscan Herb Seasoning, dried parsley, Pecorino Romano, salt, and black pepper in a shallow serving dish. Stir until well combined.

4. 4

   Spoon the hot blistered tomatoes over the seasoned olive oil mixture. Tear the burrata into large pieces and place it in the center of the dish.

5. 5

   Drizzle with balsamic glaze and garnish with the fresh basil.

6. 6

   Serve immediately with the torn Italian bread. Dip the bread into the seasoned oil and scoop up the burrata, blistered tomatoes, and Pecorino Romano with each bite.