Burrata Recipe

Preheat and prepare bread

Preheat oven to 400°F (200°C). Arrange bread slices in a single layer on a baking sheet. Brush each slice lightly with olive oil on both sides.

Toast the bread in the oven 6–8 minutes, flipping once halfway, until golden and crisp at edges. If desired, rub the warm toasted slices with the cut side of the garlic clove for a mild garlic aroma. Allow to cool slightly.

Prepare burrata

Bring burrata to room temperature for 20–30 minutes before serving. Place each burrata ball on a serving plate or on individual appetizer plates. Gently score the top of each ball with a small knife to expose the creamy interior right before serving.

Arrange prosciutto and tomatoes

Drape 3 slices of prosciutto around or beside each burrata ball. Spoon the halved tomatoes around the burrata. Scatter fresh basil leaves and microgreens (if using) over and around the cheese and prosciutto.

Season and finish

Drizzle each burrata and surrounding plate with 1 tablespoon extra-virgin olive oil and 1.5 tablespoons truffle honey (split per ball). Sprinkle lemon zest evenly over both burrata balls and tomatoes, then season with a light pinch of sea salt and a grind of black pepper to taste.

If serving as crostini, place toasted bread slices on the side. Guests can spoon burrata onto bread, top with prosciutto and tomatoes, and finish with truffle honey.

Taste and adjust: taste one crostini or a small forkful and adjust seasoning — add more salt or pepper if needed, or a tiny extra drizzle of truffle honey for sweetness. Serve immediately so burrata remains creamy and bread stays crisp.