Air-Fryer Burrata

Instructions

Caponata:

1. Warm olive oil in a large skillet over medium-high heat. Add onion; cook and stir for 3-5 minutes or until crisp-tender. Add the eggplant, celery, red bell pepper and garlic; cook and stir for 4-5 minutes or until tender. Add tomatoes; cook and stir for 2 minutes longer.
2. Reduce heat to medium-low. Stir in the olives, red wine vinegar and honey. Cook for 10-12 minutes or until slightly thickened, stirring frequently. Remove from the heat. Stir in parsley and basil. Season with salt and pepper to taste. Keep warm.

Burrata:

1. Place flour into a large, shallow bowl. Lightly beat egg in a separate large, shallow bowl. Combine the bread crumbs, asiago and parmesan in another large, shallow bowl.
2. Pat each burrata dry with paper towels. Coat balls in flour. Dip balls into egg; then coat with crumb mixture, shaking off any extra coating between steps. Place balls on a parchment-lined rimmed baking sheet. Freeze for 30 minutes.
3. Heat air fryer to 375°F. Spray the basket with cooking spray.
4. Lightly spritz each burrata with cooking spray just before placing into air fryer basket. Place one burrata into the basket.
5. Set timer for 5-7 minutes. Fry burrata, removing basket at 3 minutes; gently shake. Cook for 2-4 minutes longer or until light golden brown. Repeat steps with remaining burrata. Serve burratas with caponata and toasts. Garnish with herbs.