Burrata Recipe

Prepare the pears: peel, core and cut pears into small dice (about 1/4-inch). Place diced pears in a medium bowl and toss immediately with the lemon juice to prevent browning.

In a small saucepan, combine sugar and white wine (or apple cider vinegar). Heat over medium until sugar dissolves and mixture begins to simmer, about 2–3 minutes.

Add diced pears to the saucepan, reduce heat to low and simmer gently for 6–8 minutes, stirring occasionally, until pears are tender but still hold shape. If mixture becomes too dry, add 1–2 tablespoons water.

Stir the Dijon and whole-grain mustards together with the hot water to loosen, then stir into the pear mixture along with salt and black pepper. Simmer 1–2 minutes to meld flavors. Taste and adjust salt, pepper or a touch more vinegar if needed. Remove from heat and let cool to room temperature (the mostarda will thicken slightly as it cools).

Toast pistachios in a dry skillet over medium heat, stirring frequently, 3–5 minutes, until fragrant and lightly browned. Watch carefully to avoid burning.

Transfer pistachios to a cutting board, let cool 1–2 minutes, then roughly chop. Toss with fine sea salt and set aside.

Brush both sides of bread slices lightly with olive oil. Heat a grill pan or skillet over medium-high heat until hot.

Grill bread slices 1–2 minutes per side, or until char marks appear and edges are crisp. If using an outdoor grill, cook directly over medium heat.

Optional: While warm, rub the cut side of a garlic clove over one side of each toast for a subtle garlic note.

If using honey, whisk it into the aged balsamic vinegar until smooth. Taste and adjust sweetness; the drizzle should be glossy and pourable.

Bring burrata to room temperature (about 20 minutes) so it’s soft and creamy inside.

On a large serving plate or individual plates, spoon a generous line or pool of pear mostarda where the burrata will sit.

Place burrata balls on top of the mostarda. Drizzle each burrata with about 1 teaspoon of extra-virgin olive oil and scatter the toasted chopped pistachios around and over the cheese.

Drizzle the aged balsamic lightly over the burrata and around the plate (start with about 1 teaspoon per ball; add more to taste). Season with coarse sea salt and freshly ground black pepper.

Arrange grilled bread slices alongside. If using arugula or microgreens, toss lightly with a teaspoon of olive oil and a pinch of salt and place a small handful next to the burrata for color and peppery contrast.

Serve immediately, encouraging guests to tear the burrata and spread it with bread and pear mostarda.