Burrata Cheese Recipe
focaccia, castelvetrano olives, ham vinaigrette
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.
Focaccia & Assembly
Ham Vinaigrette
Optional Garnish / Toast
Method
Focaccia & Assembly
- 1
Warm and prep focaccia
Preheat the oven to 350°F (175°C). If the focaccia is large, slice into serving pieces or halves. Place the focaccia on a baking sheet and warm for 6–8 minutes until just heated through and slightly crisp at the edges. Remove and let cool slightly.
- 2
Prepare burrata
Remove the burrata from the refrigerator 10–15 minutes before serving to take the chill off. Gently pat dry any excess moisture with paper towel while keeping the outer pouch intact.
- 3
Slice olives and arrange ham
Pit (if needed) and coarsely slice the Castelvetrano olives into halves or quarters. Arrange the prosciutto or ham slices loosely (folded or draped) across the warmed focaccia where you plan to place the burrata.
- 4
Assemble burrata on focaccia
Place the burrata ball(s) on top of the prosciutto on the warm focaccia. If using multiple small burrata, space them evenly. Scatter the sliced Castelvetrano olives around the cheese and tuck basil leaves and microgreens/arugula around for color and freshness.
- 5
Finish seasoning
Sprinkle sea salt flakes and freshly cracked black pepper over the burrata and surrounding ingredients. Drizzle 1–2 tablespoons of extra-virgin olive oil over the burrata and focaccia just before serving.
Ham Vinaigrette
- 6
Make the vinaigrette
In a small bowl, combine the finely minced cured ham/prosciutto, minced shallot, Dijon mustard, honey, champagne vinegar, and lemon juice. Whisk together until evenly combined.
- 7
- 8
Optional straining
If you prefer a smoother vinaigrette, press the mixture through a fine-mesh sieve to remove shallot solids and larger ham pieces, then return liquid to the bowl. Keep about 1 tablespoon of the minced ham/shallot in the vinaigrette for texture.
- 9
Dress the plate
Just before serving, spoon or drizzle the ham vinaigrette around the burrata and across the focaccia. Allow some vinaigrette to pool around the cheese and ham so each bite gets flavor.
Optional Garnish / Toast
- 10
- 11
Finish and serve
Scatter toasted nuts and a light grating of lemon zest over the burrata and focaccia. Give a final drizzle of olive oil and an extra pinch of sea salt if desired. Serve immediately, encouraging guests to tear open the burrata so the creamy interior spills onto the warm focaccia.