Fresh Burrata Recipe

Make reduction

Pour 1/2 cup balsamic vinegar and 1 tsp brown sugar or honey into a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer until syrupy and reduced by about half (about 8–12 minutes). Stir occasionally to prevent burning. When it coats the back of a spoon, remove from heat and let cool; it will thicken further as it cools.

Prepare beets

If using already cooked beets, peel (if needed) and cut into 1/4- to 1/2-inch slices or wedges. Place in a bowl and toss with 1 tbsp apple cider vinegar, 1 tsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. Let marinate at room temperature for 10–15 minutes to absorb flavor. If using raw beets, roast whole wrapped in foil at 400°F / 200°C for 45–60 minutes until tender, then cool, peel and slice before tossing with the dressing above.

Marinate tomatoes

Halve 1 cup cherry tomatoes and place in a small bowl. Add 1 tsp red wine vinegar, 1 tsp olive oil, 1/2 tsp minced garlic, 1/4 tsp dried oregano, 1/4 tsp salt and 1/4 tsp black pepper. Stir gently and let sit at room temperature for at least 10 minutes (up to 1 hour) to develop flavor.

Pit and halve (if large) 1/2 cup Kalamata olives. If desired, lightly zest 1/2 tsp lemon over the olives for brightness. Keep at room temperature until plating.

Bring burrata to temperature

Remove burrata from refrigerator about 20 minutes before serving so it comes to near-room temperature—this brings out the creamy texture and flavor.

Assemble plate

On a medium serving plate or shallow bowl, drizzle 1 tsp olive oil in a loose circle where the burrata will sit. Place two burrata balls slightly off-center. Arrange marinated beets on one side of the burrata and marinated tomatoes on the other. Scatter the Kalamata olives between the vegetables. Spoon a little of the tomato marinade over the tomatoes and around the plate for extra flavor.

Finish and serve

Drizzle the cooled balsamic reduction artfully over and around the burrata (a few thin lines or small dots). Drizzle the remaining 1 tbsp extra-virgin olive oil across the burrata and vegetables. Tear or chiffonade the fresh basil leaves and scatter over the top. Sprinkle flaky sea salt and freshly ground black pepper to taste. Serve immediately with crusty bread or crostini for scooping the creamy interior.