Burrata Recipe

Reduce vinegar

Place 1/2 cup balsamic vinegar and 1 tsp sugar in a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat to low and simmer until the mixture is syrupy and coats the back of a spoon, about 10–12 minutes. Stir occasionally to prevent burning. Remove from heat and let cool slightly — it will thicken more as it cools. Transfer to a small pourable container.

Prepare pears

Halve the pears lengthwise and use a small spoon to remove the core and seeds. Pat the halves dry with a towel.

Make honey glaze

In a small bowl combine 3 tbsp honey, 1 tbsp melted butter, 1 tsp lemon juice and 1/4 tsp cinnamon (if using). Mix until smooth.

Grill pears

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Brush the cut sides of the pear halves with the honey glaze. Place pears cut-side down on the grill and cook until nicely charred and softened, about 3–5 minutes. Flip and grill the skin side 1–2 minutes just to warm through. Remove from grill and set aside to cool slightly, then slice each half into 3–4 wedges.

Toast sourdough

Brush both sides of the sourdough slices with 2 tbsp olive oil. Grill on the same preheated grill or grill pan until char marks appear and bread is crisp, about 1–2 minutes per side. Alternatively, toast under a broiler. Set aside and keep warm.

Stir 3 tsp chili crunch with 1 tsp toasted sesame oil (or neutral oil) in a small bowl to loosen and enhance the flavor. Taste and adjust quantity to desired heat level. This will be spooned over the burrata for a spicy finish.

Dress arugula

Toss the 4 cups arugula with 2 tbsp extra-virgin olive oil, 1 tsp sea salt and 1 tsp freshly ground pepper in a medium bowl. Toss lightly to combine and pile onto the serving platter or individual plates.

Arrange burrata

Place the burrata balls (2) atop the dressed arugula. Gently tear one or both burrata slightly with a knife so the creamy interior begins to ooze when served.

Add pears and bread

Fan the honey-grilled pear wedges around the burrata and tuck the grilled sourdough slices alongside for scooping.

Finish and serve

Drizzle the balsamic reduction over the burrata and pears (about 1–2 tsp per portion). Spoon the chili crunch sparingly over the burrata (about 1–1½ tsp per ball) or serve on the side for guests to add to taste. Garnish with a light pinch of flaky sea salt if desired. Serve immediately so the burrata is cool and creamy and the pears and toast are warm.