Burrata Platter Recipe

Cook jam

Heat 1 tsp olive oil in a medium skillet over medium heat. Add the chopped shallot and cook, stirring, until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Add the halved cherry tomatoes, 2 tablespoons sugar, and 1 tablespoon red wine vinegar to the skillet. Stir to combine and bring to a gentle simmer. Reduce heat to medium-low and cook, stirring occasionally, until the tomatoes break down and the mixture thickens to a jammy consistency, about 20–25 minutes.

Season the jam with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust sugar or vinegar to balance sweetness and acidity. Remove from heat and let cool to room temperature; jam will thicken further as it cools.

If artichoke hearts are large, quarter them so pieces are bite-sized. Place artichokes in a small bowl. Add 1 tablespoon lemon juice, 1 tsp red pepper flakes, and 2 tablespoons chopped parsley. Toss gently to coat and allow to marinate at room temperature for at least 15 minutes (or up to 2 hours refrigerated).

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer. Brush tops lightly with olive oil.

Toast in the oven until edges are golden and crisp, 6–8 minutes, flipping once halfway through for even browning. Remove from oven and, while still warm, rub each crostini with the cut side of the reserved garlic clove. Let cool slightly.

Place the burrata balls on a serving platter (leave whole for tearing at the table or gently transfer to show creamy center). Drizzle 2 tablespoons extra virgin olive oil evenly over the burrata and surrounding platter.

Spoon 1/2 cup of the cooled tomato jam onto the platter in one or two small mounds near the burrata. Arrange 1 cup of the marinated artichoke hearts next to the jam.

Drizzle 1 teaspoon truffle oil in a light zigzag over the burrata (use sparingly so it doesn't overpower). Sprinkle 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper over the cheese and platter.

Scatter whole basil leaves around the platter for color and aroma. Add crostinis to the platter or serve separately (omit crostinis for gluten-free guests).

Serve immediately so burrata is at cool-room temperature and easily spreadable. Guests can tear the burrata, spread on crostini (if using), top with tomato jam and artichokes, and finish with an extra drizzle of olive oil or truffle oil to taste.