Burrata Recipe

Bring burrata to temperature

Remove burrata from refrigeration 20–30 minutes before serving so it comes to cool room temperature. This maximizes creaminess and flavor.

Plate burrata

Place each burrata ball in the center of a shallow serving plate or on a shared platter. If burrata is in a brine or whey, gently pat the exterior with paper towel to remove excess liquid before plating.

Dress burrata

Drizzle about 3/4 tbs extra-virgin olive oil over each ball (reserve remaining oil for tomatoes). Sprinkle a pinch of sea salt and a grind of black pepper over each burrata. Finish with a light grating of lemon zest over the top.

Prepare tomatoes

Toss the halved or sliced tomatoes with the remaining olive oil (approx. 2 tbs), 1/2 tsp of sea salt, and 1/2 tsp freshly ground black pepper. Let sit at room temperature for 10 minutes so juices develop.

Arrange platter

On the serving platter around the burrata, arrange the seasoned tomatoes and roasted red pepper slices (if using). Scatter torn basil leaves over the tomatoes and around the cheese to add fragrance and color.

Finish and season

Drizzle the aged balsamic vinegar or reduction over the tomatoes and a light streak over the burrata (about 2 tbs total). Sprinkle flaky sea salt and red pepper flakes (if using) sparingly over the dish for contrast.

Toast bread

Toast or grill sourdough slices until golden and slightly charred at the edges (about 2–3 minutes per side on a hot grill or under a broiler). Rub lightly with a halved garlic clove if desired, then brush with a little olive oil.

Serve immediately: Provide bread alongside so diners can tear open the burrata, spoon the creamy interior onto the toast with tomatoes, and enjoy. Re-season to taste with extra salt, pepper, basil, lemon zest, or balsamic as desired.