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Dutch Baby With Burrata, Prosciutto And Chive Oil

By
Test Kitchen
Spring 2024
This savory Dutch baby combines the airy, golden goodness of a classic Dutch baby with rich burrata, thinly sliced prosciutto, fresh arugula, and a fragrant chive oil drizzle. Perfect for an elegant breakfast or brunch, it’s a show-stopping dish that’s surprisingly easy to prepare.

Recipe Information

Total Time:
Yield:
4 servings

Ingredients

Dutch baby

1 recipe Classic Dutch Baby

2 tablespoons unsalted Irish butter

1 small shallot, thinly sliced

2 tablespoons chopped fresh chives

Chive oil

2 cups tightly packed snipped fresh chives

½ cup extra-virgin olive oil

Toppings & garnishes

2 (4-ounce) balls burrata cheese, drained and each torn in half

1 (4-ounce) package prosciutto

Baby arugula

Coarsely ground black pepper

Rainbow radish microgreens, for garnish

Directions

  1. Prepare batter for Classic Dutch Baby as directed in steps 1–2.
  2. Meanwhile, for chive oil, in a mini food processor or blender, place 2 cups chives and olive oil. Cover and blend on high for 1 to 2 minutes. Strain mixture through a cheesecloth-lined fine-mesh sieve set over a small bowl; discard strained chives. Set oil aside.
  3. For Dutch baby, place a 9-inch cast iron skillet in the oven. Preheat oven to 400°F. Remove hot skillet from oven and add butter; tilt skillet to coat bottom and side with melted butter. Add shallot and 2 tablespoons chives to batter in blender. Blend batter on medium-high for 1 to 2 seconds; slowly pour into skillet.
  4. Bake for 14 to 16 minutes or until puffed and golden brown. Remove from oven.
  5. Immediately top Dutch baby with burrata, prosciutto and arugula. Lightly season with black pepper and drizzle with chive oil. Garnish with microgreens, if desired. Serve immediately.

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