- 1 Loaf of French Bread
- 1 Container of Burrata
- 1/3 C Cream Cheese, room temp
- 1/2 Shallot, minced
- 1 TBSP White Truffle Oil
- 1/4 C Fresh Basil or Chive, chiffonade
- 1/4 C sliced Scapes
- Salt & Pepper
- In a mixing bowl combine burrata & cream cheese. Using 2 knives (dull tip) cut the buratta and cream cheese together until mixed.
- Stir in shallots, truffle oil & basil/chives.
- Season with salt and pepper.
- Serve with warm French bread or beet chips for a GF option.