Burrata Recipe

Prepare garlic for roasting

Preheat oven to 400°F (200°C). Slice the top 1/4 off the garlic bulb to expose the cloves. Place the bulb on a small square of foil, drizzle with 2 tablespoons extra-virgin olive oil, wrap tightly and roast directly on the oven rack or on a baking sheet for 35–40 minutes, until cloves are soft and caramelized.

Remove from oven and let cool 10 minutes. Squeeze roasted garlic cloves out of their skins into a small bowl and mash lightly with a fork; set aside to use as spreadable, sweet garlic.

Reduce balsamic

Combine 1/2 cup balsamic vinegar and 1 teaspoon sugar in a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook, stirring occasionally, until reduced by about half and syrupy (coats the back of a spoon), about 8–12 minutes. Watch carefully to avoid burning.

Remove from heat and let cool; the glaze will thicken further as it cools. Transfer to a small squeeze bottle or bowl for drizzling.

Prepare endives and tomatoes

While garlic roasts, halve the cherry tomatoes (or quarter if large). Separate and rinse the endive leaves, pat dry thoroughly with paper towel to keep them crisp. Tear basil leaves into medium pieces and keep a few whole for garnish.

Season tomatoes lightly with a pinch of the flaky sea salt and a small grind of black pepper to bring out their flavor.

Plate burrata and vegetables

On a large serving plate or individual plates, place the 2 burrata side by side (or one per plate if serving individually). Arrange endive leaves and seasoned cherry tomatoes around the burrata in a visually pleasing pattern. Tuck torn basil pieces and whole basil leaves among the vegetables.

Add roasted garlic and olive oil

Spoon small dollops (about 1/2 tablespoon each) of the mashed roasted garlic around and on top of the burrata so guests can spread it. Drizzle 3 tablespoons extra-virgin olive oil evenly over the burrata and vegetables.

Finish with glaze and seasonings

Drizzle the cooled balsamic glaze sparingly over the burrata and around the plate for visual contrast—about 1/2 to 1 tablespoon per burrata piece. Sprinkle remaining flaky sea salt (about 1/4 tsp) over the tomatoes and endive and finish with the reserved 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper over the burrata.

Serve immediately with crusty bread or crostini so guests can break into the burrata and spread cheese and roasted garlic onto endive leaves or bread. Leftovers: store components separately refrigerated up to 24 hours; consume burrata the same day for best texture.