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Take your Chaffle game to the next level with this beautiful Napoleon Style Chaffle la Burrata. This keto friendly dish is perfect for sharing on date night or indulging with a glass of wine. Layers of creamy Boursin and Burrata cheese with Italian cured meats and fresh tomatoes. Then finished off with olive oil, fresh basil and balsamic glaze.
Everyday I’m Chafflin’
I’m not one to follow fads and trends normally but I can’t seem to resist the Chaffle craze. So many different varieties and styles perfect for any situation. Whether you simply want to make a simple Chaffle bun for Pulled Pork or a rye Chaffle for a NY Style Rueben Sandwich. The only dilemma is which recipe to try first.
Recently I was preparing an Italian style dinner for my family featuring my Ratatouille and Fried Zucchini Ravioli. I wanted to feature an appetizer that would be a visual show stopper to begin the meal. I came up with the idea for the Chaffle la Buratta as a play on the Napoleon Caprese. Classically you would just serve a vertical stack of layered tomato and mozzarella drizzled with olive oil and balsamic vinegar topped with fresh basil. It’s a simple dish but always a crowd pleaser. I am a big fan of the Dash Mini Waffle Maker because it really makes the perfect sandwich size Chaffles.
Step Up Your Chaffles.
Chaffles are about as simple as a recipe gets. Basically if you’ve got cheese and an egg you’ve got a Chaffle. I wanted to make some improvements both in the flavor and texture department. The almond flour and baking powder add balance to the Chaffle and take away any “Eggy” flavor. Spicy salami and prosciutto give the recipe a porky goodness And salty flavor. Though this recipe has a few extra ingredients, they really elevate the dish and don’t add much time to the preparation.
Boursin and Burrata.
Clearly this is not a recipe for the lactose intolerant. Don’t ask for a dairy free substitute because their just isn’t one. If you are a defender of dairy, lover of Lactose, than boy are you in for a treat. Obviously you have the shredded Mozzarella in the Chaffle itself but we take things a step further with Boursin and Burrata cheeses. You could definitely make this recipe with only one of these cheeses but combining both gives you a truly perfect textual contrast. If you do choose just one cheese I would obviously say to use the Burrata. It’s definitely the anchor of the dish and just wouldn’t be the same without it.
What is Burrata and how is it made.
Burrata Cheese starts out very similarly to fresh mozzarella but unlike traditional mozzarella the still hot cheese is formed into a pouch, which is then filled with leftover bits of curd and topped with fresh cream before closing. I can best describe the texture as fresh mozzarella stuffed with ricotta. The outer layer is stretchy like mozzarella but the filling is creamy live a chunky ricotta cheese. The textural balance is a true work of culinary artistry.
Boursin Cheese is French in origin Normandy to be specific. It was originally flavored with garlic and fine herbs but comes in many varieties. Similar to a whipped cream cheese Boursin is a fresh cheese that is not aged and made with only a few ingredients normally. Boursin is spreadable and great for dips or crudités. When you layer the Boursin into the Chaffle La Burrata it definitely adds another layer of creamy cheese goodness to the recipe.
Chaffle La Buratta
- Dash Mini Waffle Iron
- In a mixing bowl combine eggs, garlic, baking powder, almond flour, Italian seasoning, mozzarella and diced Italian meats. Stir until mixture is well incorporated.
- Preheat mini waffle maker and spray both sides lightly before adding 4 oz or approx ¼ cup of Chaffle mixture spreading it out evenly.
- Cook for 3-4 minutes until golden brown. Use a fork to gently remove Chaffle then set aside and continue the process for the remaining Chaffles. Recipe should make 4 total.
- To assemble spread Boursin cheese on bottom Chaffle then top with a second ant layer with thinly sliced tomatoes, burrata cheese, olive oil, basil and balsamic reduction.
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