Speck And Truffle Burrata Recipe

Quick-pickle onions

Place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan combine white wine vinegar, water, sugar and fine sea salt. Heat over medium until sugar and salt dissolve and liquid just comes to a simmer (about 2–3 minutes). Pour hot brine over onions, press to submerge, let cool to room temperature (15–20 minutes) then refrigerate. Can be used after 20 minutes but best after 1 hour. Keeps up to 2 weeks refrigerated.

Prepare and toast ciabatta

Preheat oven to 200°C (400°F) or heat a griddle/pan to medium-high. Slice ciabatta crosswise into 8 pieces (about 1–1.5 cm thick). Brush each slice lightly with olive oil on one side and spread a thin film of softened butter on the other side. Toast on a baking sheet in the oven for 6–8 minutes until edges are golden and crisp, or toast oil-side down on a hot pan for 2–3 minutes per side until nicely browned. Remove and keep warm.

Arrange base

Place toasted ciabatta slices on a serving platter with the buttered side up to receive the burrata.

Prepare burrata

If burrata is in large balls, gently pull each ball into two or tear open on a cutting board to release the creamy interior (reserve each half). Drizzle each torn piece lightly with truffle oil—about 1/2 tsp per ball total—then season with a light sprinkle of coarse sea salt and freshly ground black pepper.

Assemble sandwiches

Place a portion of torn burrata on each toasted ciabatta slice, spoon a few of the quick-pickled onions over the cheese, and top with 1–2 slices of speck folded or ruffled for texture. Drizzle each assembled piece with about 1/2 tablespoon lavender honey (adjust to taste). If using, scatter microgreens or arugula and sprinkle thyme leaves over the top.

Finish and serve

Serve immediately while the toast is still slightly warm so the burrata temperature contrasts with the crisp bread. Provide extra truffle oil and lavender honey on the side for guests who want more. Estimated plating: 8 crostini-style pieces or 4 larger open-faced sandwiches.

If speck slices are large, cut each slice in half lengthwise so they fit the ciabatta. Lightly warm speck in a pan for 20–30 seconds per side to render a little fat and increase aroma, or use at room temperature. Then place on top of the burrata as directed above.

Finish with a few fresh thyme leaves and microgreens for color and a fresh herbal note. Adjust seasoning with an extra pinch of sea salt or a small grind of black pepper if needed.