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Burrata D'oro Recipe

Name: Lusi YYC Italian Kitchen & Pizzerias Burrata D'Oro Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 to taste store-bought focaccia (or homemade, cut to serving size); 2 tbs extra-virgin olive oil; 1 tsp flaky sea salt; 1 cup whole-milk ricotta; 1 tsp lemon zest (finely grated); 1 tsp lemon juice; 1 tsp salt; 1 tsp freshly ground black pepper; 1 tbs extra-virgin olive oil; 1 to taste burrata (small ball per 2 servings); 1 cup cherry tomatoes (halved); 0.5 tsp salt; 0.5 tsp freshly ground black pepper; 1 tbs extra-virgin olive oil; 2 tsp mostarda di Cremona; 2 tsp white balsamic vinegar or white balsamic glaze; 6 pieces fresh basil leaves (torn); 0.25 cup microgreens or arugula (optional); 0.25 tsp black pepper (freshly ground)

Inspired by Lusi YYC Italian Kitchen & Pizzeria

Time20m

Serves2

focaccia, ricotta, cherry tomato, mostarda di cremona, basil & white balsamic

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Ingredients

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Focaccia base

1 to taste store-bought focaccia (or homemade, cut to serving size)

2 tbs extra-virgin olive oil

1 tsp flaky sea salt

Ricotta spread

1 cup whole-milk ricotta

1 tsp lemon zest (finely grated)

1 tsp ReaLemon lemon juice

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

1 tbs extra-virgin olive oil

Burrata & tomatoes

1 to taste burrata (small ball per 2 servings)

1 cup cherry tomatoes (halved)

1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1 tbs extra-virgin olive oil

Mostarda & finishing

2 tsp mostarda di Cremona

2 tsp white balsamic vinegar or white balsamic glaze

6 pieces fresh basil leaves (torn)

1/4 cup microgreens or arugula (optional)

1/4 tsp black pepper (freshly ground)

Method

Focaccia base

If using store-bought focaccia, warm it in a 375°F (190°C) oven for 6–8 minutes until just heated through and slightly crisp on the edges. Brush both sides lightly with 2 tbs extra-virgin olive oil and sprinkle with flaky sea salt. If using homemade focaccia, cut into individual serving pieces and warm the same way.

Place warm focaccia on a serving board or individual plates. Keep warm while you assemble the toppings.

Ricotta spread

Make lemon ricotta

In a small bowl, combine 1 cup whole-milk ricotta, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tbs extra-virgin olive oil. Stir until smooth and slightly airy. Taste and adjust seasoning.

Spread a generous layer (about 2–3 tbs) of the lemon ricotta over each warmed focaccia piece, leaving a small border around the edge.

Burrata & tomatoes

In a small bowl, toss 1 cup halved cherry tomatoes with 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Let sit 5 minutes to macerate.

Gently tear or place the burrata ball on top of the ricotta-topped focaccia. If serving for two, split burrata between two pieces so each gets the creamy center.

Arrange the macerated cherry tomatoes around and on top of the burrata, letting some of the juices mingle with the ricotta base.

Mostarda & finishing

Dot each piece with 1–2 tsp mostarda di Cremona in small spoonfuls around the burrata so you get sweet-hot bites without overpowering the cheese.

Drizzle each portion with about 1 tsp white balsamic vinegar (or glaze) and a light drizzle of extra-virgin olive oil if desired.

Scatter torn basil leaves and optional microgreens or arugula over the top. Finish with a light dusting of freshly ground black pepper (about 1/4 tsp) and additional flaky sea salt to taste.

Serve immediately while focaccia is warm and burrata is cool and creamy. Encourage diners to tear the burrata so the creamy interior mixes with ricotta, tomatoes and mostarda.