Burrata Recipe

Make basil oil

Blanch half of the basil leaves in boiling water for 5–8 seconds, then immediately transfer to an ice bath to preserve color. Drain and pat dry. Combine blanched basil, 120 ml extra virgin olive oil, 0.5 tsp lemon zest, and 0.25 tsp salt in a blender or using an immersion blender. Puree until smooth and vibrant green (about 20–30 seconds). Strain through a fine mesh sieve or chinois into a small bowl to remove solids for a smooth drizzle. Taste and adjust salt as needed. Reserve at room temperature for up to 4 hours or refrigerate up to 2 days (bring back to room temp before serving).

Prepare sundried tomatoes

If using oil-packed sundried tomatoes, drain and roughly chop into 1 cm pieces. If using dry-packed, rehydrate by soaking in warm water or warm olive oil for 10–15 minutes, then drain and chop.

Dress rocket

Place 4 cups fresh rocket in a large bowl. In a small bowl whisk together 3 tbs extra virgin olive oil, juice of 1/2 lemon, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Pour dressing over rocket and toss gently to coat evenly.

Assemble burrata

Arrange the dressed rocket on a serving plate or platter in a shallow bed. Place the 2 burrata balls on top, leaving some space between them. Scatter the chopped sundried tomatoes (about 100 g) around and partially over the burrata. Tuck a few whole fresh basil leaves among the rocket and tomatoes for freshness and aroma.

Finish and serve

Drizzle 2–3 tbs of the prepared basil oil over the burrata and salad (reserve extra basil oil for guests). Sprinkle 1/2 tsp flaky sea salt and a pinch of freshly ground black pepper over the burrata. Optionally serve with 6 slices toasted sourdough or crostini alongside for spreading. Serve immediately so the burrata is at room temperature and creamy inside.