Burrata Recipe

Toast and candy pecans

In a medium nonstick skillet, combine granulated sugar, butter, water, cinnamon, and a pinch of the salt over medium heat. Stir until sugar begins to melt (about 1–2 minutes). Add pecan halves and continue stirring constantly so the sugar coats the nuts evenly and caramelizes — about 3–4 minutes. When nuts are glossy and the sugar crystallizes slightly, spread them on a sheet of parchment to cool. Immediately sprinkle with remaining sea salt. Once cool, break apart any clusters. Set aside.

Make quick apple butter

In a small saucepan over medium-low heat, melt 1 tablespoon unsalted butter. Add the applesauce or finely chopped apples, brown sugar, apple cider vinegar, ground cinnamon, ground allspice, and kosher salt. Stir to combine and bring to a gentle simmer. Cook, stirring occasionally, until the mixture thickens and darkens slightly, about 12–18 minutes. If using chopped apples, mash occasionally with the back of a spoon to reach a spreadable consistency. Taste and adjust salt or sweetness. Remove from heat and let cool to room temperature (the butter will thicken further as it cools).

Prepare gremolata

Combine the finely chopped sage, diced Granny Smith apple, parsley, lemon zest, lemon juice, 2 teaspoons olive oil, salt, and black pepper in a small bowl. Mix gently to combine and let sit 5–10 minutes so flavors meld. Taste and adjust salt or lemon juice as needed. Keep chilled until assembly.

Prepare focaccia

Preheat oven to 400°F (200°C). Brush focaccia slices lightly with 2 tablespoons olive oil (from the Burrata & Assembly ingredients) and place on a baking sheet. Toast in the oven until warm and edges are golden, about 6–8 minutes. Remove and keep warm.

Plate burrata

Place one burrata on a serving platter or divide into two plates (1 burrata per 2–4 people depending on portion). Gently tear or score the top of each burrata to expose the creamy interior.

Assemble and finish

Spread about 1 tablespoon of the apple butter onto each focaccia slice or spoon a dollop (about 1–2 tablespoons) beside the burrata. Spoon 2–3 tablespoons of apple butter around or on top of each burrata. Scatter 2 tablespoons of the sage-apple gremolata per burrata over and around the cheese. Evenly sprinkle the candied pecans (about 2 tablespoons per burrata) over the cheese and focaccia. Drizzle a little extra-virgin olive oil over the burrata (about 1/2 teaspoon per burrata), then finish with a light sprinkle of flaky sea salt and freshly ground black pepper to taste.

Serve immediately while focaccia is warm so guests can spread burrata and enjoy the contrast of warm bread, sweet-spiced apple butter, bright gremolata, and crunchy candied pecans.