Burrata Recipe

Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering.

Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown.

Stir in the tomato paste and cook 1 minute to deepen flavor.

Add the preserved tomatoes and bring to a gentle simmer. Use a wooden spoon to break up any large pieces.

Pour in the stock, add dried oregano, red pepper flakes (if using), sugar (if using), salt and pepper. Simmer gently, uncovered, 15–20 minutes to allow flavors to meld and liquid to reduce slightly.

Remove from heat. Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender (be careful with hot liquid).

Stir in the heavy cream and return to low heat to warm through (do not boil). Taste and adjust seasoning with salt and pepper.

If a silkier texture is desired, pass the soup through a fine-mesh sieve into a clean pot. Keep warm until serving.

Grate the fontina and sharp cheddar and combine in a bowl with the grated Parmesan and 1/2 teaspoon freshly ground black pepper.

Butter one side of each slice of bread with the room-temperature unsalted butter. For extra crispness, brush the exterior (buttered side) lightly with 1 teaspoon olive oil instead of additional butter.

Preheat a large skillet or griddle over medium-low to medium heat. The lower heat allows cheese to melt before bread over-browns.

Assemble 4 sandwiches: place 4 slices buttered-side down on a cutting board. Divide the cheese mixture evenly among them, leaving a small gap at the edges, then top with the remaining bread slices, buttered side up.

Place sandwiches in the preheated skillet. Cook 3–5 minutes per side, pressing gently with a spatula, until bread is golden-brown and cheese is fully melted. If bread browns before cheese melts, lower the heat and cover the pan briefly to trap heat and help melting.

Transfer sandwiches to a cutting board and let rest 1–2 minutes, then cut each into halves or quarters for serving.

Take burrata from the refrigerator 15–20 minutes before serving to bring it closer to room temperature.

Place each burrata ball on a shallow serving plate. Using a small knife, gently score or tear the tops to expose the creamy interior.

Spoon about 1/2 cup of the warm preserved tomato soup around (not over) each burrata, leaving the cheese in the center so diners can pull and mix. Reserve leftover soup for bowls if serving family-style.

Drizzle 1 tablespoon extra-virgin olive oil over each burrata and around the plate. Sprinkle evenly with flaky sea salt and the remaining freshly ground black pepper.

Tuck a few fresh basil leaves around the burrata and sprinkle the torn basil chiffonade on top.

Place 1–2 pieces of hot grilled cheese on each plate (or serve on the side) so guests can tear and dip. Optionally sprinkle toasted breadcrumbs over the soup for crunch and finish with an additional light drizzle of olive oil.