Burrata Recipe

Thinly slice the red onion into half-moons about 2–3 mm thick and place in a heatproof jar or bowl.

In a small saucepan combine white wine vinegar, water, sugar, salt, and peppercorns. Warm over medium heat just until sugar and salt dissolve and liquid is steaming but not boiling (about 2–3 minutes).

Pour the hot pickling liquid over the sliced onions, press the onions down so they're submerged, and let cool to room temperature. Cover and refrigerate at least 30 minutes (best 1 hour) before serving. Will keep up to 2 weeks refrigerated.

Heat a medium skillet over medium heat and add the butter and olive oil. When butter foams, add the minced garlic and cook 30 seconds until fragrant (do not let brown).

Add the torn or pulsed bread crumbs to the pan and toast, stirring frequently, until golden and crisp, about 5–7 minutes.

Stir in lemon zest, red pepper flakes, and 1/2 tsp sea salt. Continue toasting 30–60 seconds more to bloom the flavors. Transfer pangrattato to a bowl and let cool; it will crisp further as it cools.

Cut the heirloom tomatoes into wedges or 1/2-inch slices, depending on size. Arrange tomato pieces on a serving platter in a single layer or loose mound.

Pat burrata lightly with paper towel to remove excess moisture and place the balls on top of the tomatoes (or in the center if arranging circularly). If desired, gently tear open one burrata to let the creamy interior spill out.

Scatter several basil leaves over the tomatoes and burrata.

Drain the pickled red onions from their liquid and scatter a few tablespoons over the dish (reserve any extra for another use).

Drizzle the 3 tbs extra-virgin olive oil and 1 tbs lemon juice evenly over the burrata and tomatoes. Sprinkle with 1 tsp sea salt and 1 tsp freshly ground black pepper, adjusting to taste.

Finish by generously sprinkling the pangrattato over the burrata and tomatoes for crunchy contrast.

Serve immediately at room temperature so burrata is soft and creamy. Serves 2–4 as an appetizer.