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Burrata Tray Recipe

Name: Kayas Burrata Tray Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 each burrata balls; 4 each ripe tomatoes (heirloom or vine-ripe), assorted colors; 2 each ripe peaches or nectarines (optional, for seasonal sweetness); 1 cup fresh basil leaves; 2 cups microgreens or arugula (optional, for bed); 1 each lemon (zest and juice); 4 tbs extra-virgin olive oil; 2 tbs balsamic glaze (store-bought) or aged balsamic vinegar; 1 tsp white balsamic or sherry vinegar (optional, for a lighter tang); 1 tsp honey (optional, for peaches); 1 tsp sea salt flakes (or kosher salt); 1 tsp freshly ground black pepper; 3 tbs crushed toasted pine nuts or sliced almonds; 0.25 tsp red pepper flakes (optional); 12 slices crusty bread or crostini; 6 slices prosciutto (optional)

Inspired by Kaya

Time35m

Serves6

Make Burrata Tray Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cheese & Fresh Produce

3 each burrata balls

4 each ripe tomatoes (heirloom or vine-ripe), assorted colors

2 each ripe peaches or nectarines (optional, for seasonal sweetness)

1 cup Fresh basil leaves

2 cups microgreens or arugula (optional, for bed)

1 each lemon (zest and juice)

Olive Oil & Dressings

4 tbs extra-virgin olive oil

2 tbs balsamic glaze (store-bought) or aged balsamic vinegar

1 tsp white balsamic or sherry vinegar (optional, for a lighter tang)

1 tsp honey (optional, for peaches)

Seasoning & Crunch

1 tsp sea salt flakes (or kosher salt)

1 tsp freshly ground black pepper

3 tbs crushed toasted pine nuts or sliced almonds

1/4 tsp red pepper flakes (optional)

Accompaniments

12 slices crusty bread or crostini

6 slices prosciutto (optional)

Method

Prep

Remove burrata from refrigerator 30 minutes before serving so it comes to near room temperature; this brings out its creaminess.

If using bread slices for crostini, preheat oven to 375°F (190°C). Arrange bread on a sheet, brush lightly with 1 tbs olive oil and toast 8–10 minutes until golden and crisp. Keep warm.

Wash tomatoes, peaches (if using), basil and microgreens. Pat dry.

Prepare Fruit & Tomatoes

Slice tomatoes

Core and slice the tomatoes into 1/4-inch thick rounds or wedges depending on size. Place on a cutting board or large platter in a single layer, slightly overlapping for presentation.

Prepare peaches (optional)

Halve and pit the peaches or nectarines. Slice thinly into wedges. Toss gently with 1 tsp honey and a light squeeze of lemon juice (about 1 tsp) to prevent browning and to add brightness.

Zest the lemon over a small bowl and reserve. Juice the lemon and set aside for finishing.

Assemble Tray

On a large serving tray or wooden board, arrange a bed of microgreens or arugula in the center or spread around as a base.

Place the sliced tomatoes in groups across the tray. Tuck sliced peaches between tomato clusters if using.

Nestle the burrata balls on the tray spaced evenly (about 1 burrata per 3–4 people). Right before serving, gently tear the top of each burrata to expose the creamy interior so guests can spoon it out.

Tuck fresh basil leaves and prosciutto slices around the cheeses and fruit for color and savory contrast.

Dress & Finish

Drizzle the remaining 3 tbs extra-virgin olive oil evenly over the tomatoes, peaches, burrata and greens.

Spoon or lightly drizzle 2 tbs balsamic glaze over the tomatoes and around the burrata. If using aged balsamic vinegar instead, combine with 1 tsp white balsamic or sherry vinegar for balance.

Scatter toasted pine nuts or sliced almonds over the tray for crunch.

Sprinkle sea salt flakes and freshly ground black pepper evenly. Add a light pinch of red pepper flakes if desired for warmth.

Finish with a light lemon zest over the burrata and a quick squeeze of lemon juice (about 1 tsp) over the fruit for brightness.

Serve

Serve immediately with warm crostini or crusty bread alongside. Encourage guests to tear burrata, spread on bread with tomato or peach slices, and finish with a drizzle of any tray juices and extra balsamic if desired.

Leftovers: refrigerate components separately up to 24 hours (burrata should be consumed within 24 hours for best texture). Bring burrata back to room temperature before serving again.