Burrata Recipe

Preheat the oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons olive oil and 1‑clove smashed garlic and 1/4 tsp salt on a baking sheet. Spread in a single layer.

Bake for 10–12 minutes, turning once, until golden and crisp. Remove from oven, discard the garlic, and let cool. Set aside.

In a small bowl, whisk together 1/2 cup crème fraîche, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, 1 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon pepper until smooth and slightly loose. Taste and adjust acidity or salt. If too thick, whisk in up to 1 teaspoon water to reach a spoonable consistency.

Cover and refrigerate until plating (can be made up to 1 day ahead).

Warm 1/4 cup honey gently in a small saucepan over very low heat or in a microwave in 10‑second bursts to make it easier to work with — do not boil.

Stir in 1/4 tsp smoked paprika and 1/8 tsp salt until fully incorporated. If the honey feels too thick for drizzling or spinning, whisk in up to 1 teaspoon neutral oil to loosen slightly.

If you want a spun-honey garnish: hold a fork or whisk over a small bowl, drizzle warmed spiced honey while rapidly rotating the fork/whisk to create thin threads; immediately transfer the spun honey onto a piece of parchment to cool and set (works best on a wide shallow bowl and with chilled parchment). Alternatively, leave spiced honey as a warm drizzle.

In a large mixing bowl, combine 4 cups arugula, 1 cup chopped coriander leaves, 12 halved mini heirloom tomatoes, 1/2 cup thinly sliced cucumber and 4 sliced radishes.

Add 2–3 tablespoons of the lemon crème fraîche dressing to the greens and toss gently to coat — you want the leaves lightly dressed, not saturated. Season with 1 teaspoon flaky sea salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting as needed.

Divide the dressed salad between 2 plates or one large serving platter. Nestle one burrata on each plate in the center of the greens (if using one large burrata, center it whole and serve family-style).

Scatter the cooled croutons around the burrata and the lemon zest over the top.

Drizzle 1 tablespoon extra-virgin olive oil around the platter and dot or spoon 1–2 teaspoons of lemon crème fraîche on or around the burrata for contrast.

Finish with thin streams of the spiced honey over the burrata and salad. If you made spun honey, place a small nest of spun threads atop the burrata as a showpiece.

Garnish with microgreens or small coriander sprigs and serve with lemon wedges alongside for extra brightness.

Serving temperature

Serve burrata at room temperature — remove from fridge 20–30 minutes before plating to ensure the center is creamy.

Make-ahead

Croutons and spiced honey can be made a day ahead. Dress the greens just before serving to keep them crisp.