To make the burrata dip, gently tear open both balls of burrata and arrange on a serving plate, spreading out the stracciatella to fill the plate.

Drizzle with sundried tomato oil and basil vinaigrette, then season with a pinch of flaky salt and pepper to taste.

Serve with toasted baguette.

To make the basil chive vinaigrette, add basil, chives, vinegar, garlic, olive oil, ½ tsp salt, and ¼ tsp pepper to a small food processor or blender and process until smooth.

Leftovers can be stored in the fridge for up to a week or in the freezer for up to 6 months.