Burrata Recipe

Let’s face it – burrata is not a diet-friendly cheese. But the dreamy concoction of mozzarella and cream is a foray into flavour and texture that we find hard to resist. And we don’t have to, thanks to a bounty of recipes that benefit from the addition of burrata, including the following.

“Herbaceous warm olive oil makes creamy burrata even more irresistible” – Charlotte Binns-McDonald. Herb and chilli burrata with grissini

The addition of creamy burrata to this dish makes it truly indulgently delicious. Pepperonata with prosciutto and burrata

Like other great Italian dishes, this simple starter lets quality produce shine. Serve it as a side or share plate alongside Nino Zoccalis other rustic dishes.

Toasted breadcrumbs, melted cheese, pasta and olive oil…what else could you ask for tonight. This is one meat-free dinner thats seriously indulgent.

Offsetting the creamy burrata cheese, chilli flakes give this simple Italian snack a mighty flavour lift.

Your favourite pub meal just got a whole lot better thanks to Phoebe Woods deconstructed chicken parmigiana soup. Rich, creamy and full of flavour, this is one winter classic youll be cooking for months to come.

The flavours of zucchini and tomato with fresh cheese and a zippy herb sauce make it feel as though summer is never going to end. Make this a main meal with a platter of prosciutto or grilled fish.

“This gorgeous meat-free Italian classic is both big on taste and comfort. And remember to use any leftover sorrel pesto to pimp up salads, pasta and sandwiches.” – Jamie Oliver

Burrata Recipe

This easy burrata recipe is topped with olive, Calabrian pepper and sun-dried tomato vinaigrette, fresh basil, plus toasted pine nuts!

Prep: 15min

Total: 15min

Yield: 6

Nutrition Facts: calories 251 calories per serving (does not include crackers or crostini)

Ingredients:

• 12 ounces burrata cheese packed in brine (about 3 medium size balls)
• 2 small Calabrian peppers (from a jar), seeds removed and very finely minced
• 1 tablespoon sun-dried tomatoes, finely minced
• 4 Kalamata olives (pitted), finely minced
• 4 Castelvetrano olives (pitted), finely minced
• 1 clove garlic, pressed through garlic press, or finely minced
• 2 teaspoons minced parsley
• 1 tablespoon red wine vinegar
• 2 to 3 tablespoons olive oil, plus more for drizzling
• Fresh basil leaves, whole or torn
• 1 (heaping) tablespoon toasted pine nuts
• Flakey salt
• Freshly-cracked black pepper
• Crackers or crostini for serving

Instruction:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Allow your burrata cheese to come to room temperature by removing it from the brine, and placing it onto a paper towel-lined plate for 30 minutes.
3. While the burrata come to room temp, prepare your vinaigrette: in a small dish, combine the finely minced Calabrian peppers, the sun-dried tomatoes, both types of olives, the garlic and the minced parsley. Add in the red wine vinegar and the 2 to 3 tablespoons of olive oil, plus a pinch of salt, and mix together with a fork. Set aside.
4. To assemble the burrata recipe, break or rip apart the room temp burrata, and place it onto a large serving plate or small platter. Drizzle over top a touch of olive oil, then spoon over that a generous amount of the vinaigrette.
5. Sprinkle over some flakey salt and some cracked black pepper, then the basil leaves and the pine nuts.
6. Serve the burrata with crackers and/or crostini on the side for spreading or dipping.

How to Make Fresh Burrata Cheese at Home⎮Super easy

FAQ

What is the best way to use burrata?

1. ALWAYS SERVE IT AT ROOM TEMPERATURE. The best way to fully taste the flavors of burrata is to enjoy it at an ambient temp. …
2. ENJOY IT FRESH. Burrata is best eaten as soon as possible after it’s made. …
3. SEASON IT SIMPLY. …
4. ADD IT TO PIZZA. …
5. PAIR IT WITH TRUFFLES. …
6. USE IT IN CAPRESE.

How do Italians eat burrata?

How is burrata different from mozzarella?

How to prepare burrata?