Dubai Crunch Burrata Bomb with Hot Tomato Jam
Ingredients
Burrata Bombs
- 2 balls burrata cheese
- 1 cup kataifi pastry, finely shredded
- 2 tbsp butter, melted
- 1/2 cup panko breadcrumbs
- 1/4 cup parmesan cheese, grated
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Black pepper to taste
- Vegetable oil for frying
- Hot Tomato Jam
- 1 cup cherry tomatoes, finely chopped
- 2 tbsp honey
- 1 tbsp chili flakes
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp balsamic vinegar
- Salt to taste
- Black pepper to taste
Garnish
- Fresh basil leaves
- Extra chili flakes
- Honey drizzle
Directions
Preheat oven to 190°C (375°F).
Toss kataifi pastry with melted butter until lightly coated.
Mix panko breadcrumbs, parmesan cheese, garlic powder, smoked paprika, and black pepper in a bowl.
Carefully wrap burrata balls with kataifi pastry, then gently coat with the breadcrumb mixture.
Bake or air-fry for 12–15 minutes until crispy, golden, and crunchy outside while keeping the center creamy.
In a saucepan, heat olive oil and sauté garlic until fragrant.
Add chopped tomatoes, honey, chili flakes, balsamic vinegar, salt, and black pepper.
Cook for 8–10 minutes until thick, glossy, and jam-like.
Place crispy burrata bombs onto serving plates.
Spoon hot tomato jam over the top and garnish with basil, chili flakes, and a light honey drizzle.
Serve immediately while warm and crispy.
Nutritional Info (per serving)
Calories: ~520 kcal
Protein: 16g
Carbohydrates: 28g
Fat: 38g
Fiber: 2g