Fresh Burrata Recipe

Cook down tomatoes

Heat 1 teaspoon extra-virgin olive oil in a medium nonstick skillet over medium heat. Add the minced shallot and garlic; cook until translucent and fragrant, about 1–2 minutes, without browning.

Add the chopped tomatoes, 3 tablespoons granulated sugar, 1 tablespoon red wine vinegar, thyme leaves, and freshly ground black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, stirring occasionally, until tomatoes break down and mixture thickens to a jam-like consistency, about 20–25 minutes. If it appears too wet, increase heat briefly and stir to reduce excess liquid.

Taste and adjust seasoning. Stir in 1 teaspoon smoked sea salt at the end to impart the desired smoky note. Remove from heat and allow to cool to room temperature; the jam will continue to thicken as it cools.

While the jam is cooking (or ahead of time), place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon sugar, 1 teaspoon kosher salt, 1 teaspoon black peppercorns and 1 bay leaf. Bring the mixture to a simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes.

Pour the hot pickling liquid over the sliced onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1–2 hours) before serving. Onions will keep in the fridge up to 2 weeks.

If serving with crostini, toast or grill 6–8 slices of crusty bread until golden and crisp. Rub lightly with a cut garlic clove if desired.

Place each burrata ball on a serving plate or shallow bowl. Gently score the top of the burrata with a small knife and slightly open to expose the creamy interior.

Spoon 2–3 tablespoons of the cooled tomato jam beside and partially over each burrata ball (adjust amount to taste). Arrange a few tablespoons of pickled red onion on top of and around the burrata for brightness and acidity.

Drizzle about 1 teaspoon extra-virgin olive oil over each burrata, sprinkle with freshly cracked black pepper and finish with a light dusting (about 1/4 teaspoon) of smoked sea salt per ball. Scatter microgreens or fresh basil leaves over the plate.

Serve immediately with crostini or crusty bread so guests can spread burrata and jam together. Leftover jam may be refrigerated and used within 1 week.