'NDUJA DIP WITH BURRATA

ingredients

• 80 g Nonna Elide 'Nduja di Spilinga (about 3 msk)
• 250 g cherry tomatoes
• 1 msk Nonna Elide Olivolja Extra Jungfru
• 1 tsk salt
• ½ tsk freshly ground black pepper
• 2 burrata (about 125 g each)
• 1 large handful fresh basil
• ½ dl grated parmesan
• 1–1½ baguette
• Olive oil and garlic, for the baguette

method

• Cut the cherry tomatoes into quarters and place them in a small ovenproof dish. Add the 'nduja, olive oil, salt and pepper.
• Place the dish in the air fryer at 180 °C for 30 minutes. Take it out halfway through and stir the tomatoes and 'nduja together properly. (No air fryer? Bake in the oven at 200 °C for about 25–30 minutes, stirring halfway.)
• Take out the dish and gently crush the tomatoes with a fork.
• Drain the burrata and stir it into the warm tomato mixture. Mix with a fork or hand blender until you get a creamy, well-combined mixture.
• Roughly chop the basil, stir it in and mix again.
• Slice the baguette thinly. Brush the slices with olive oil and a little grated garlic, and toast in the oven at 200 °C for about 15 minutes, until warm and crisp.
• Top the dip with grated parmesan and serve straight away, while it's still warm.

Nonna's tips

• Want more heat? Increase the 'nduja to 100 g; it's strong, so taste as you go.

Nonna vet bäst.