Chill Time
Herby Whipped Burrata Crudité Board with Buttered Radishes
Beverage Recommendation
Spritz Del Conte Classico
Ingredients
- ¼ cup butter, melted
- 1 bunch radishes
- 2¼ tsp kosher salt, divided
- 1 lemon
- ½ cup fresh basil leaves
- ¼ cup fresh parsley leaves
- 1 tsp dried tarragon
- 2 cloves garlic
- ¼ cup olive oil, divided
- 2 (8-oz) containers burrata cheese, torn
- ½ cup heavy cream
- 1½ Tbsp honey
- 1 (12-oz) pkg French baby carrots
- 1 head radicchio, cut into thin wedges
- 1 bunch asparagus, trimmed
- 1 head cauliflower, cut into florets
- 1 pint grape tomatoes
Instructions
- Place butter in a small bowl. Dip radishes in butter, and sprinkle with 1½ tsp salt. Place on a large parchment paper-lined baking sheet; refrigerate at least 30 minutes or until butter coating is solid.
- Meanwhile, grate 1 tsp zest and squeeze 1 Tbsp juice from lemon. Process lemon zest, juice, basil, parsley, tarragon, and garlic in a food processor until finely chopped. Gradually add 3 Tbsp oil to food processor through food chute, processing until smooth; transfer to a bowl.
- Wipe processor clean. Process cheese, cream, honey, 1 Tbsp oil, and ¾ tsp each salt and pepper until smooth, scraping down sides as needed.
- Spoon whipped burrata into a bowl, and drizzle with herb mixture.
- Serve whipped burrata, dipped radishes, carrots, raddichio, asparagus, cauliflower and tomatoes on a large cutting board or platter.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
313
|
313
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 9 | 9 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 3 | 3 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 3 | 3 |
