Burrata V Recipe

Prep tomatoes

Rinse the cherry tomatoes and pat dry. Halve or quarter them depending on size so pieces are bite-sized (halve if small, quarter if larger). Place into a medium mixing bowl.

Add the finely sliced shallot, minced garlic, torn basil leaves (reserve a few small leaves for garnish), 2 tablespoons balsamic vinegar, honey (if using), 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper to the tomatoes. Gently toss to combine so tomatoes release some juice but remain intact.

Let the tomato mixture macerate at room temperature for 10–15 minutes. This softens shallot, marries flavors, and slightly mellows the acidity of the vinegar.

Roughly chop the shelled pistachios and lightly toast them in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and slightly deepened in color. Remove immediately to a bowl to stop cooking.

If serving with toasted bread: brush or drizzle both sides of sourdough/focaccia slices lightly with 1/2 tablespoon olive oil and toast in a 200°C (400°F) oven or a skillet until golden and crisp, about 4–6 minutes total depending on thickness.

Remove burrata from the refrigerator about 10 minutes before serving to bring it closer to room temperature — this enhances creaminess.

On a serving plate or board, drizzle 1 tablespoon extra virgin olive oil where the burrata will sit. Gently place the burrata pieces on the plate. If burrata are large, you can pull them open slightly to show the creamy interior.

Spoon the macerated tomato mixture over and around the burrata, distributing shallot and basil evenly. Drizzle the remaining 2 tablespoons of olive oil in a thin ribbon over the cheese and tomatoes.

Scatter the toasted chopped pistachios over the top for crunch. Finish with the reserved basil leaves, flaky sea salt (about 1 tsp, or to taste) and the remaining freshly ground black pepper (about 1 tsp, or to taste). If you want a touch more acidity, drizzle an additional teaspoon of balsamic over the finished dish.

Serve immediately with toasted bread on the side so guests can spoon creamy burrata and tomatoes onto slices.