Chipotle Recaudo and Burrata


This appetiser it’s simplicity at it’s best! I know I probably have said it more than a few times but I just love how a few simple ingredients can often make the most wonderful things, to me it will always be about quality rather than quantity, and I often apply this in every aspect of my life and it seems to work every time.

This is the kind of snack or starter that you could have with your partner over the weekend with a glass of dry white wine in hand while you catch up about the week.

The delicious homemade roasted tomato recaudo is adapted in this recipe and by just adding a bit of dried chipotle chili that not only adds a bit of heat into the dish, but also that beautiful smokiness that chipotle chilies have.

This is then baked in the oven with a few cherry tomatoes to add more texture to the dish and served hot with fresh burrata just pulled apart into pieces and scattered around the tomato juices.

The crusty bread on the side makes the perfect vessel to soak in those lovely juices and creaminess of the burrata, the kind of appetiser that’s its so lovely to have while you are cooking and chatting about the day.

If you are like me and like the companionship while you are cooking this no fuss appetiser is ideal for that , but anyway I won’t say more just try this recipe and tell me what you think, is it as good as I see it ? :)

Serves 2-3


2 1/2 cups of roasted tomato recaudo.

1 small dried chipotle chilli.

200 gm organic burrata.

200 gm of cherry tomatoes.

1 tbsp extra virgin olive oil.

Maldon salt and black coarse pepper to season.

1 small loaf of crusty bread or baguette.


Preheat your oven at 180 C.

Start by soaking your chipotle chilli into hot boiling water, place it in a small bowl and make sure you cover it with the hot water, let it soak until the flesh becomes soft and manageable. I then remove it from the liquid, take the stem off and get rid of the seeds with a pairing knife, I like this dish to have a little heat but not to let that to overtake completely over the other ingredients.

Get your homemade roasted tomato recaudo and blend really smooth with the soaked chipotle chilli, taste and add a bit more salt if necessary, reserve.

On a baking dish pour in the chipotle recaudo mixture, place the cherry tomatoes on top and bake for 20- 25 minutes.

Take out of the oven and add the pulled apart fresh burrata on top, add a drizzle of the extra virgin olive oil on top, a sprinkle of maldon salt and fresh cracked black coarse pepper to finish it. Serve with your crust bread on the side, enjoy!