Italian Burrata Recipe

Remove burrata from refrigerator 20–30 minutes before serving so it reaches room temperature — this brings out flavor and makes the center creamy.

If using bread: preheat a grill pan or broiler. Brush bread slices lightly with 1 tablespoon olive oil and toast until golden on both sides (about 1–2 minutes per side under broiler or 2–3 minutes per side on medium-high grill pan). Keep warm.

Halve or thickly slice the tomatoes; place in a bowl. If using peaches/apricots, slice and add to the bowl. Scatter torn basil and arugula into a separate bowl and gently toss with a light pinch of salt to wilt slightly.

Arrange base

On a large serving platter or individual plates, lay down a bed of the dressed arugula/microgreens leaving center space for the burrata.

Place tomatoes and fruit

Arrange the halved/sliced tomatoes and optional peaches around and slightly under the greens so they sit next to the burrata when placed.

Add burrata

Gently place the burrata balls in the center of the platter (or divide one burrata per plate). Using a small knife, score the top of each burrata just before serving and press lightly so some of the creamy interior spills onto the plate.

Season & oil

Immediately drizzle about 3 tablespoons extra-virgin olive oil evenly over the burrata and surrounding tomatoes/fruit. Sprinkle 1 teaspoon flaky sea salt and 1 teaspoon freshly ground black pepper over cheese and tomatoes. Add 1 teaspoon lemon zest evenly for brightness.

Finish with balsamic & herbs

Drizzle 2 tablespoons balsamic glaze (or a light stream of aged balsamic vinegar) over the arrangement. Dot with 1 teaspoon honey or reduction if using. Scatter torn basil leaves and toasted nuts over the top for texture.

Serve immediately with toasted bread or crostini on the side for spreading the creamy center. Encourage guests to tear pieces of burrata with tomatoes and bread together for best bite.

Leftovers: transfer burrata and dressed components to airtight container and refrigerate up to 24 hours; bring to room temperature before serving. Note: burrata texture will soften and liquidize over time.