Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Burrata & Garnish
Chili Mandarin Oranges
Toasted Bread
Method
Chili Mandarin Oranges
Segment and dress the mandarins
Peel and segment the 6 mandarins, removing as much pith as possible. Place the segments in a medium bowl.
Add the lime juice, honey, red chili flakes, lime zest and a pinch of sea salt to the bowl with mandarins. Gently toss to coat, taking care not to break the segments. Taste and adjust honey or chili flakes for desired sweetness/spice. Let marinate while you prepare the rest (10–15 minutes) so flavors meld.
Toasted Bread
Preheat oven to 400°F (200°C) or heat a grill pan over medium-high. Arrange the 8 bread slices on a baking sheet.
If using, cut the garlic clove in half. Immediately rub the warm toasted bread lightly with the cut garlic for a subtle garlic note.
Burrata & Assembly
Bring burrata to room temperature for 20 minutes before serving; this makes it creamy and soft. Place the burrata balls on a shallow platter or individual plates, gently tear each open so the creamy interior spills out slightly.
Arrange marinated chili mandarin segments around and on top of the burrata, distributing evenly. Scatter basil leaves and microgreens/arugula around the cheese and citrus.
Drizzle 2 tablespoons of extra-virgin olive oil over the burrata and citrus. Sprinkle flaky sea salt and freshly ground black pepper to taste (about 1 tsp pepper distributed). If desired, spoon any remaining mandarin marinade over the cheese for extra flavor.
Serve immediately with the warm toasted bread slices alongside for scooping and spreading the burrata with citrus pieces.