Burrata Bar Recipe

bring burrata to temperature

Remove the Murgella burrata from the refrigerator 20–30 minutes before serving so it reaches room temperature; this maximizes creaminess and flavor.

plate burrata

Place the burrata balls on a shallow serving plate or wooden board. Score the top of each ball lightly with a knife just before serving so the creamy interior can be exposed and spread.

finish with oil, balsamic, herbs

Drizzle 2 tablespoons extra-virgin olive oil evenly over the burrata and then drizzle 1 tablespoon aged balsamic vinegar. Scatter fresh basil leaves and microgreens or small arugula leaves around and atop the cheese. Sprinkle sea salt flakes and freshly cracked black pepper to taste (about ½–1 tsp each across the whole platter).

slice and prep bread

Slice the baguette into 12–14 diagonal 1/2-inch (1–1.5 cm) slices. Brush both sides lightly with 2 tablespoons olive oil.

grill toast

Heat a grill pan or skillet over medium-high heat. Grill the bread slices 1–2 minutes per side until golden and slightly charred. Alternatively, toast under a broiler for 1–2 minutes per side. Transfer to a cooling rack so they remain crisp.

arrange crackers

Arrange assorted crackers on the board in a separate area from the grilled toast to provide texture contrast.

prepare tomatoes

Toss 2 cups cherry or small heirloom tomatoes with 1 tablespoon olive oil, the smashed garlic clove, and chopped fresh oregano or thyme plus a pinch of salt and pepper.

char tomatoes

Heat a cast-iron skillet or grill pan until hot. Add the tomatoes and cook, stirring occasionally, until skins begin to blister and brown in places, 4–6 minutes. Remove garlic clove after charring if desired. Transfer tomatoes to a bowl and drizzle with 1 teaspoon balsamic reduction (optional) and let cool slightly.

assemble charred tomatoes

Place the charred tomatoes in a small bowl or pile them next to the burrata so guests can spoon them over the cheese or onto toast.

prepare prosciutto and melon

Fan the prosciutto slices and place them near the burrata. Arrange melon slices or balls in a separate cluster; for a pretty contrast, alternate melon pieces with thin prosciutto slices or fold prosciutto around melon wedges for bite-sized combos.

dress arugula

Toss the 2 cups arugula very lightly with a splash (about 1 teaspoon) of extra-virgin olive oil and a pinch of salt so the leaves are just glossy but not soggy. Place in a small pile on the board.

place marinated artichokes and tapenade

Spoon the marinated artichoke hearts into a small bowl and place it on the board. Spoon the olive tapenade into another small bowl and garnish with a tiny drizzle of olive oil.

arrange prosciutto, crackers and toast

Neatly arrange grilled toasts, crackers, prosciutto, artichokes, tapenade, melon and dressed arugula around the burrata so guests can build bites. Keep items separate enough that the burrata can be the centerpiece but within easy reach.

final touches

Just before serving, add the remaining 2 tablespoons extra-virgin olive oil and 1 tablespoon aged balsamic vinegar to any empty spots on the burrata for dipping, or reserve for guests to drizzle. Scatter a few extra basil leaves and a pinch more sea salt on top.

serve

Provide small spoons for tapenade and tomatoes, tongs for prosciutto, and spreaders for the burrata. Let guests tear grilled toast or use crackers to combine burrata, charred tomatoes, tapenade, prosciutto, melon and arugula for balanced bites.