Truffle Burrata Recipe

Reduce balsamic to glaze

Pour 0.5 cups balsamic vinegar and 1 tbs sugar into a small saucepan. Bring to a gentle simmer over medium-low heat, then reduce to low and simmer until reduced by about half and syrupy, 8–12 minutes. Stir occasionally to prevent burning. When it coats the back of a spoon, remove from heat and let cool; it will thicken further as it cools.

Prepare truffle

Using a truffle slicer or very sharp knife, shave the black truffle thinly into delicate ribbons. Keep the shavings loosely covered to retain aroma. If using preserved truffle, thinly slice and pat dry on paper towel.

Finish elements

If using microgreens or basil, rinse and spin dry or pat dry, then set aside for garnish.

In a small bowl, whisk together 3 tbs mild honey, 1 tbs hot honey (or substitute: 2 tbs mild honey + 1 tsp chili oil), 1 tsp red chili flakes, 1 tbs fresh lemon juice and 1/4 tsp fine sea salt until evenly combined. Taste and adjust heat or acidity to preference. Keep at room temperature.

Toast sourdough

Preheat a grill pan or skillet over medium-high heat. Brush both sides of 4 sourdough slices with 2 tbs extra-virgin olive oil. Place the slices on the hot pan and toast until golden and crisp, about 1.5–2 minutes per side. Alternatively, toast in a 400°F (200°C) oven for 6–8 minutes, turning once. Remove and keep warm.

Season burrata

Bring 2 burrata balls to room temperature (about 15–20 minutes) to maximize creaminess. Place burrata on a serving board or individual plates. Sprinkle 1 tsp freshly ground black pepper and 1 tsp salt lightly over the burrata and surrounding plate.

Assemble

Drizzle the honey-chili dressing over the burrata and on the toasted sourdough (use about 2 tbs on burrata and 1–2 tbs distributed across the toasts). Spoon 1–2 tbs of the cooled balsamic glaze in a decorative pattern over and around the burrata. Scatter the shaved truffle over the burrata and on the toasts. Finish with a few microgreens or basil leaves for brightness. Serve immediately while the toasts are warm and burrata is soft.

Portioning and serving notes: Serve the 2 burrata balls with 4 slices of toasted sourdough, offering each diner two toast slices and half a burrata ball. Provide extra balsamic glaze and honey-chili dressing on the side if desired.