Burrata Recipe

Bring burrata to room temperature

Remove the burrata from the refrigerator 20–30 minutes before serving. Keeping it cold dulls its flavor and texture; room temperature allows the creamy center to soften and taste richer.

Place whole burrata on a small serving plate or board. Just before serving, gently tear the top of each burrata ball with a small knife to expose the creamy interior. Do not over-mix — let the stracciatella (soft inner curds and cream) pool naturally.

Prepare tomatoes

If using large tomatoes, core and dice into roughly 1/2-inch pieces. If using cherry or grape tomatoes, halve them. Place tomatoes in a medium bowl.

Tear or chiffonade the basil leaves and add to the bowl with the tomatoes.

Drizzle the tomatoes and basil with 2 tablespoons extra-virgin olive oil and the balsamic vinegar (if using). Season with 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Toss gently and let sit for 5–10 minutes to macerate and release juices.

Toast bread (if making crostini)

Preheat oven to 400°F (200°C). Arrange bread slices on a baking sheet, brush lightly with remaining 1 tablespoon olive oil, and toast 6–8 minutes until golden and crisp. Alternatively, grill or use a toaster. Keep warm.

Spoon the marinated tomatoes and basil around and slightly under the burrata on the serving plate, allowing some of the tomato juices to mingle with the cheese.

Drizzle the burrata itself with a thin stream of the remaining extra-virgin olive oil (if any) or an additional 1/2 tablespoon if you prefer. Sprinkle the torn burrata and tomatoes with the remaining 1/2 teaspoon sea salt and 1/2 teaspoon black pepper.

Finish with a light sprinkle of flaky sea salt over the exposed cream, and, if using, a small dusting of lemon zest to brighten flavors.

Serve immediately with warm crusty bread or crostini, instructing guests to break off pieces of bread and scoop up the creamy center with tomatoes and basil.