Burrata Recipe

Macereate tomatoes

Place the halved/sliced tomatoes in a medium bowl. Add 1 tablespoon extra-virgin olive oil, 1/2 teaspoon flaky sea salt, and 1/2 teaspoon freshly ground black pepper. Gently toss and let sit for 10–15 minutes to release juices and concentrate flavor.

Make dressing

In a small bowl or jar combine the remaining 2 tablespoons olive oil and 1 tablespoon aged balsamic vinegar. Whisk or shake until emulsified. Taste and adjust: add a squeeze of the optional lemon (about 1/2 teaspoon juice) if you want more brightness.

Heat a grill pan or skillet over medium-high heat. Brush both sides of the bread slices lightly with olive oil. Grill or toast until golden brown and slightly charred, about 1–2 minutes per side. Remove and keep warm.

If using prosciutto, arrange slices on a plate. If you prefer warm prosciutto, briefly warm them in the pan for 15–20 seconds per side — do not overcook.

Plate tomatoes

Arrange the macerated tomatoes on a serving platter or individual plates. Scatter torn basil leaves over the tomatoes.

Place burrata

Gently pat the burrata balls dry with paper towel if there's excess moisture. Place the burrata on the bed of tomatoes. Using a knife, slightly score the top of each burrata or gently tear open when serving so the creamy interior spills out.

Dress & season

Drizzle the prepared olive oil–balsamic dressing around and over the burrata and tomatoes (about half the dressing on the tomatoes and half over the cheese). Sprinkle the remaining 1/2 teaspoon flaky sea salt and 1/2 teaspoon freshly ground black pepper across the dish, adjusting to taste.

Scatter optional microgreens or arugula and the optional 1/4 teaspoon red pepper flakes over top for color and mild heat.

Serve immediately with the toasted bread and prosciutto on the side. Encourage diners to tear the burrata and spoon the creamy interior with tomatoes onto the toast.