Burrata Recipe

Temper the Burrata

Remove burrata from refrigerator 20–30 minutes before serving so it comes to near room temperature. This improves creaminess and flavor.

Place burrata balls on a serving plate or shallow bowl just before plating. If using an additional small mozzarella ball, slice or tear and arrange beside the burrata for texture contrast.

Just before serving, gently score the top of each burrata with a knife and slightly pull open to reveal the creamy interior so guests can spread it on bread.

Halve cherry tomatoes and slice any heirloom tomatoes into 1/4-inch slices. Place them in a bowl with a pinch (about 1/8 tsp) of sea salt, 1/2 tbs of olive oil, and 1/4 tsp freshly ground black pepper. Toss gently and let sit for 5–10 minutes to macerate.

If using arugula or baby greens, dress lightly with 1/2 tbs olive oil and a few drops of balsamic vinegar; toss and arrange as a bed on the serving platter.

Scatter fresh basil leaves around the burrata. Reserve a few leaves to chiffonade (thin ribbons) and sprinkle over the finished dish.

Drizzle 2 tbs extra virgin olive oil evenly over the burrata and tomatoes. Add the remaining 1 tbs of balsamic vinegar (or artistic drizzle of balsamic glaze) over tomatoes and around the cheese. Finish with the remaining 1/4 tsp flaky sea salt and 1/4 tsp freshly ground black pepper to taste.

Preheat a grill pan or skillet over medium-high heat. Brush sourdough slices lightly with 1 tbs olive oil on both sides.

Toast or grill the bread 1–2 minutes per side until golden and slightly charred. If desired, rub each toasted slice with a cut clove of garlic for extra flavor. Sprinkle optional flaky sea salt.

Arrange toasted bread around the burrata on the platter or serve in a separate basket so guests can spoon burrata onto the bread.

If using prosciutto, drape slices artfully around the burrata. For nuts, toast in a dry skillet over medium heat 2–3 minutes until fragrant and scatter on top.

If using lemon zest or chili flakes, sprinkle sparingly over the burrata and tomatoes to add brightness or heat.

Final check: press the burrata center gently to make sure the creamy interior is accessible. Spoon tomatoes and any juices around and over the opened burrata so flavors mingle.

Serve immediately with warm toasted sourdough. Encourage guests to tear bread, scoop creamy burrata with tomatoes and basil, and finish bites with a drizzle of olive oil and a grind of black pepper.