Burrata V N Recipe

Toast and chop pistachios

Preheat a small dry skillet over medium heat. Add the pistachios and toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Transfer to a cutting board and let cool 2 minutes. Roughly chop or pulse in a food processor to a coarse crumb — you want small pieces, not a powder.

Mix chopped pistachios with flaky sea salt, lemon zest and optional sugar in a small bowl. Taste and adjust salt or zest. Set aside at room temperature.

Place halved cherry tomatoes in a medium bowl. Add 2 tablespoons olive oil, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Toss gently to coat.

Let tomatoes macerate 10–15 minutes at room temperature to release juices and soften — this intensifies their flavor.

Fold torn basil leaves into the tomatoes just before assembly to keep them bright.

If using bread, brush sourdough slices lightly with remaining olive oil and grill or toast until golden, about 1–2 minutes per side. Arrange on serving platter.

Place each burrata on the platter or on individual plates. Using a small knife, gently score or tear open the top of each burrata so the creamy interior spills slightly.

Spoon the marinated cherry tomatoes and their juices around and over the burrata, leaving some on the platter for color.

Scatter the pistachio crunch over the burrata and tomatoes, concentrating some on the torn interior so every bite has creamy and crunchy contrast.

Drizzle balsamic glaze over the cheese and tomatoes (about 1 tablespoon per burrata) and finish with a final drizzle of extra-virgin olive oil if desired.

Finish with a few additional basil leaves, a light sprinkle of flaky sea salt and a crack of black pepper. Serve immediately with grilled sourdough or crostini and optional arugula on the side.