Burrata Recipe

Name: FIGO Brentwoods Burrata Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 pieces burrata cheese; 300 g cherry tomatoes; 12 pieces fresh basil leaves; 60 g pistachios, shelled, lightly toasted and roughly chopped; 3 tbs extra-virgin olive oil; 2 tbs aged balsamic vinegar; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 tsp lemon zest (optional); 8 pieces crusty bread or crostini (to serve); 1 tbs extra-virgin olive oil; 1 tsp red wine vinegar or lemon juice; 1 piece garlic clove, minced; 1 tsp salt; 0.5 tsp black pepper

Inspired by FIGO Brentwood

Time25m

Serves4

Creamy Italian cheese with cherry tomatoes, balsamic and pistachio

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Burrata & Assembly

2 pieces burrata cheese

10.6 oz (300 g) Cherry tomatoes

12 pieces Fresh basil leaves

2 1/8 oz (60 g) pistachios, shelled, lightly toasted and roughly chopped

3 tbs extra-virgin olive oil

2 tbs aged balsamic vinegar

1 tsp sea salt

1 tsp freshly ground black pepper

1 tsp lemon zest (optional)

8 pieces crusty bread or crostini (to serve)

Quick Tomato Marinade

1 tbs extra-virgin olive oil

1 tsp red wine vinegar or lemon juice

1 piece garlic clove, minced

1 tsp Celtic sea salt

1/2 tsp black pepper

Method

Quick Tomato Marinade

Prepare tomatoes

Rinse and dry the cherry tomatoes. Halve larger tomatoes; leave small ones whole for visual interest. Place them in a medium bowl.

Whisk together 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar (or lemon juice), minced garlic, 1 teaspoon salt and 1/2 teaspoon black pepper until combined.

Pour the dressing over the tomatoes, toss gently to coat, and let sit at room temperature for 10–15 minutes to macerate and develop flavor.

Burrata & Assembly

Toast pistachios

If your pistachios are raw, heat a small dry skillet over medium heat. Add pistachios and toast, stirring frequently, for 2–3 minutes until fragrant and lightly browned. Transfer to a plate to cool, then roughly chop.

Prepare burrata

Remove burrata from the refrigerator 15 minutes before serving to take the chill off. Gently pat the outside dry with paper towel to remove excess moisture.

Arrange the burrata pieces on a serving platter or on individual plates, leaving space around each ball for tomatoes and garnishes.

Spoon the macerated cherry tomatoes and their juices around and gently over the burrata. Drizzle 2 tablespoons extra-virgin olive oil over the burrata and tomatoes, then scatter the toasted chopped pistachios on and around the cheese.

Finish with 2 tablespoons aged balsamic vinegar drizzled in a thin stream over the burrata and tomatoes. Sprinkle fresh basil leaves across the dish, add lemon zest if using, and season with the remaining 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper to taste.

Serve immediately with crusty bread or crostini to scoop up the creamy center and tomato mixture.