Burrata Recipe

Toast and chop hazelnuts

Preheat a small skillet over medium heat. Add the hazelnuts and toast, stirring frequently, 5–7 minutes until fragrant and lightly browned. Transfer to a cutting board, let cool 2–3 minutes, then coarsely chop. If nuts have skins and you prefer them removed, rub cooled nuts in a clean kitchen towel to loosen skins before chopping.

Optionally, for a richer flavor, melt the butter (or heat the olive oil) in the skillet over low heat, return the chopped hazelnuts and toss 1 minute to coat and warm. Remove from heat and set aside to cool.

Slice and oil baguette

Preheat oven to 400°F (200°C). Slice the baguette on the bias into 12–16 slices about 1/2-inch thick. Arrange in a single layer on a baking sheet. Brush both sides lightly with the extra-virgin olive oil and sprinkle the sea salt and 1/4 tsp of freshly ground black pepper evenly over the tops.

Bake the slices 8–10 minutes, flipping once halfway, until golden and crisp. Remove from oven and immediately rub the top of each hot crostini with the halved garlic clove to lightly perfume the surface. Let cool slightly.

Bring burrata to room temperature (about 20–30 minutes) so it’s soft and creamy inside. If using small fresh mozzarella or stracciatella, warm slightly in its liquid to room temperature as well. Gently pat burrata dry with paper towel to remove excess moisture without breaking the outer shell.

For plating whole or portioned: you may serve whole balls on a platter, or gently tear each burrata into 2–3 pieces to distribute across crostini. Reserve any creamy interior to spoon over crostini at service.

Arrange crostini and cheese

Place crostini on a serving board or plates. Top each crostini with a piece of burrata or a spoonful of the creamy interior. If serving whole burrata on a platter, set the whole balls in the center and place crostini around them.

Add truffle honey and hazelnuts

Drizzle truffle honey lightly over each burrata-topped crostini (about 1/2 tsp–1 tsp per crostini) and a little over any whole burrata. Sprinkle the toasted chopped hazelnuts evenly over the crostini and cheese so there’s a pleasant crunch in each bite.

Scatter microgreens or small basil leaves and fresh thyme leaves over the dish if using. Finish with a light dusting of flaky sea salt and the remaining freshly ground black pepper to taste.

Serve immediately so crostini remain crisp and burrata is creamy.