Seasonal Burrata Recipe
burrata topped with seasonally inspired ingredients. ask us!
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Ingredients
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Burrata & Base
Seasonal Topping — Spring (example)
Seasonal Topping — Summer (example)
Seasonal Topping — Autumn (example)
Seasonal Topping — Winter (example)
Method
Burrata & Base
Prepare burrata
Bring burrata to room temperature for 20–30 minutes before serving so the center is soft and creamy.
Place 1 burrata on each serving plate or on a shared board. Using a small knife, gently score the top of each burrata or leave whole to be broken at the table.
Drizzle each burrata evenly with 1.5 tablespoons extra-virgin olive oil (total 3 tbs) and sprinkle with sea salt (about 1/2 tsp per piece) and a light grind of black pepper. Finish with a light dusting of lemon zest over both pieces.
Seasonal Topping — Spring (example)
If using the spring topping: trim sugar snap peas and thinly slice on the bias. In a small bowl, toss sugar snap peas, sliced radishes, torn mint leaves and arugula with 1 tablespoon olive oil and 1 teaspoon aged balsamic. Season to taste with a pinch of salt and a light grind of pepper.
Mound the dressed spring salad on top of and around each burrata. Drizzle any remaining dressing over the cheese and finish with another small pinch of flaky sea salt.
Seasonal Topping — Summer (example)
If using the summer topping: mix halved cherry tomatoes and diced stone fruit with 1 tablespoon olive oil (from base allocation) and 1 tablespoon white balsamic or a light drizzle of honey. Add chopped basil and season lightly with salt and pepper.
Spoon the tomato–fruit mixture over the burrata so fruit juices mingle with the cheese. Finish with a small drizzle of olive oil and basil chiffonade on top.
Seasonal Topping — Autumn (example)
If using the autumn topping: ensure roasted beets are room temperature. Toss diced beets with toasted walnuts, microgreens and 1 teaspoon sherry vinegar; add 1 teaspoon olive oil if mixture seems dry. Season with salt and pepper.
Arrange the beet mixture on and around each burrata, letting the warm beet pieces gently compress the cheese. Finish with a few extra walnut pieces for crunch.
Seasonal Topping — Winter (example)
If using the winter topping: warm sliced roasted pears or figs briefly in a skillet with a teaspoon of maple syrup (or a light drizzle of aged balsamic) just to glaze, about 1–2 minutes. Remove and let cool slightly.
Top burrata with glazed fruit, then sprinkle toasted pistachios and fresh thyme leaves over the cheese. Finish with a tiny extra drizzle of maple or balsamic if desired.
Serve
Serve immediately while burrata is at room temperature. Provide crusty bread or grilled crostini alongside for scooping. Encourage diners to break open the burrata so the creamy center mixes with the seasonal topping.
Leftovers: keep burrata chilled and toppings separate. Combine just before serving; burrata is best the day it is opened.