Baked ‘Nduja and Burrata Dip
Baked ‘Nduja and Burrata Dip



  • 90g ‘nduja
  • 1 orange, zest only
  • 450g jar of roasted red capsicums, drained
  • Olive oil
  • 3 cloves of garlic
  • 4 sliced spring onions
  • 50g pecorino
  • 100g burrata
  • Breadsticks or toast, to serve
  • Chopped parsley
  • Put the ‘nduja, orange zest and all but 1 of the capsicums in a food processor with some seasoning, and whizz to blend. Spoon into 2 medium baking dishes. Gently fry the garlic and spring onions for a couple of mins in a drizzle of oil, until softened. Divide between the baking dishes, then top with the remaining sliced capsicum and some grated pecorino. Bake for 15 mins until bubbling.
  • Divide the burrata between the dips, sprinkle with some parsley and serve with bread for dipping.
20 mins
8 serving

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