Burrata Recipe

Bring burrata to temperature

Remove burrata from refrigerator 20–30 minutes before serving and keep in its liquid. This allows the interior cream to soften and improves flavor.

Plate burrata

Place two burrata balls on a shallow serving plate or wooden board, spacing them slightly apart. Carefully score the top of each burrata with a small knife right before serving to expose the creamy interior.

Finish with oil, balsamic & fig

Drizzle 1 tablespoon extra-virgin olive oil over each burrata ball (total 2 tbsp). Spoon 1/2 tablespoon fig jam onto each burrata, then drizzle 1 tablespoon balsamic glaze over and around the cheese (total 2 tbsp). Season each ball with a light sprinkling of flaky sea salt (about 1/2 tsp per ball) and a few grinds of black pepper.

Prepare stone fruit

Wash peaches or nectarines, halve and remove pits. Slice each half into 6–8 thin wedges. If fruit is very ripe and soft, handle gently so slices hold shape.

Arrange fruit and pickles

Fan the stone fruit slices around the burrata on the serving plate. Scatter 1/2 cup quick pickled red onions around and between fruit slices. Halve or slice the cornichons/pickles and tuck them near the burrata and fruit to provide acidity and crunch.

Add herbs and greens

Tear basil leaves and scatter them over the burrata and fruit. Add microgreens or a small handful of arugula for peppery contrast, arranging them to look natural.

Toast and serve

Arrange toasted baguette slices or crostini around the board. Offer a small spoon so guests can scoop burrata and fig jam onto toast. If desired, finish with an extra drizzle (about 1 tsp) of olive oil and a light additional swirl of balsamic glaze over the whole plate.