Burrata Di Bufala Recipe

Bring to room temperature

Remove burrata from refrigerator 30 minutes before plating so it is at room temperature for best texture and flavor.

Just before serving, drizzle each burrata with 1 tbs extra virgin olive oil and sprinkle evenly with a pinch of sea salt and freshly ground black pepper.

Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper.

In a bowl, toss 2 cups stemmed red grapes with 1 tsp granulated sugar, 1 tsp lemon juice, 1 tbs melted butter or olive oil, and 1 tsp fresh thyme (if using) until evenly coated.

Spread grapes in a single layer on the prepared baking sheet. Roast in the preheated oven for 12–15 minutes, or until grapes begin to blister and caramelize. Remove and let cool slightly.

While grapes roast, heat 1 tbs olive oil in a medium skillet over medium heat. Add the minced shallot and cook 2–3 minutes until translucent.

Add 1 minced garlic clove and cook 30 seconds until fragrant. Add 2 cups halved cherry tomatoes, 2 tbs sugar, and 1 tbs red wine vinegar. Stir to combine.

Reduce heat to medium-low and simmer gently, stirring occasionally, until the tomatoes break down and the mixture thickens to a jam-like consistency, about 20–25 minutes. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp chili flakes if using. Remove from heat and let cool slightly — it will thicken as it cools.

Prepare the filone: slice the loaf into 1/2–3/4-inch slices. Brush both sides lightly with 2 tbs softened butter or olive oil.

Heat a grill pan or skillet over medium-high heat. Grill the bread slices 1–2 minutes per side until golden and slightly charred. Transfer to a platter.

Arrange the grilled filone slices on a serving board. Place the two burrata balls centrally on the board. Spoon 2–3 tbs tomato jam around and slightly over each burrata.

Distribute the roasted grapes over and around the burrata and jam, using all the roasted grapes for concentrated flavor.

Drape 3 slices of prosciutto beside each burrata (6 slices total), and tuck fresh basil leaves around the cheese and prosciutto for aroma and color.

Finish with a light drizzle of extra virgin olive oil over the entire board, a couple teaspoons of balsamic reduction if using, and an extra pinch of flaky sea salt and cracked black pepper to taste.

Serve immediately, tearing the burrata open at the table so the creamy interior spills onto the jam and bread. Provide grilled filone for spreading and scooping.