Burrata Recipe

Make basil oil

Blanch basil leaves in boiling water for 5 seconds, immediately transfer to an ice bath to stop cooking. Drain and pat dry. In a blender or stick blender cup, combine blanched basil, 90 ml extra virgin olive oil, and lemon zest. Blend until smooth. Strain through a fine mesh sieve or chinois to yield a bright green basil oil. Season with a pinch of salt and optional chili flakes. Set aside.

Toast sourdough

Brush both sides of sourdough slices lightly with a little extra virgin olive oil (about 1 tsp per slice). Toast in a preheated skillet over medium heat or in a 200°C (400°F) oven until golden and crunchy, about 3–5 minutes per side in a skillet or 6–8 minutes in oven, turning once. Rub one side lightly with a cut clove of garlic (optional) and sprinkle with a pinch of sea salt. Keep warm.

Combine 60 ml apple cider vinegar, 60 ml warm water, 1 tbsp sugar and 1 tsp kosher salt in a jar or heatproof bowl. Stir until sugar and salt dissolve. Add the thinly sliced red onion, pressing down so all slices are submerged. Let sit at room temperature for at least 15 minutes (longer for milder flavor). These can be made ahead and refrigerated for up to 1 week.

If using pre-cooked beets, slice them into 1/4 inch rounds. In a bowl combine 60 ml red wine vinegar, 45 ml extra virgin olive oil, 1 tbsp sugar and 1 tsp kosher salt. Whisk until sugar and salt dissolve. Add the beet slices and toss to coat. Add thyme sprigs if using. Marinate for at least 20 minutes at room temperature (or up to 4 hours in the refrigerator) so flavors penetrate.

Bring burrata to room temperature for 20 minutes before serving to maximize creaminess.

On a large serving plate or two individual plates, arrange toasted sourdough as a base. Fan or layer marinated beet slices across the plate next to the toast. Place the burrata balls gently on the plate between the beets and toast.

Drain pickled red onions and scatter a few slices over and around the burrata and beets.

Drizzle 2–3 tablespoons of the basil oil over the burrata and around the plate. Spoon 1–2 tablespoons of the beet marinade (not the thyme) over the beets for extra gloss and flavor.

Finish with a light pinch of sea salt and freshly ground black pepper over the burrata, and a final small drizzle of extra virgin olive oil if desired. Serve immediately so toast remains crunchy and burrata is creamy.