Warm Honey Burrata Recipe

Prep and toast

Preheat oven to 425°F (220°C). Arrange focaccia slices on a baking sheet. Brush both sides lightly with 2 tbs olive oil and sprinkle a little flaky sea salt. Toast in the oven for 6–8 minutes, flipping halfway, until golden and crisp at the edges. Remove and keep warm.

Soak & simmer

Place 3/4 cup mixed dried fruit in a small saucepan. Add 2 tbs red wine vinegar, 1/2 tbs sherry vinegar, 2 tbs champagne or dry white wine (if using), 1 tbs brown sugar and 1 tsp olive oil. Bring to a gentle simmer over medium-low heat.

Reduce to syrup

Simmer gently for 6–8 minutes, stirring occasionally, until the fruit plumps and the liquid reduces to a glossy, syrupy consistency. Stir in 1/2 tsp chopped fresh thyme and season with cracked black pepper to taste. Remove from heat and let cool slightly — the mixture should be spoonable but warm.

Emulsify glaze

In a small bowl, whisk together 1 tbs white miso paste and 3 tbs mild honey until smooth. Add 1 tbs unsalted butter (softened) and whisk to incorporate. Add 1/2 tsp light soy sauce, 1/2 tsp fresh lemon juice and 1 tsp warm water to loosen if needed. Finish by whisking in 1/4 tsp truffle oil. Taste and adjust: add a few drops more truffle oil for stronger aroma or a pinch more lemon for brightness.

Warm briefly (optional)

For a slightly melted, glossy finish, warm the glaze gently in a small saucepan over very low heat for 30–60 seconds, stirring — do not boil. Keep warm until plating.

Prepare burrata

If burrata is cold from the fridge, let it sit at room temperature for 10–15 minutes so it softens but remains cool. Drizzle 2 tbs extra-virgin olive oil over a serving plate. Place 2 burrata balls on the plate and gently tear one or two surfaces to show the creamy center.

Layer components

Spoon 2–3 tbs of the warm dried fruit agrodolce around and partially over the burrata, allowing some fruit and syrup to pool on the plate. Spoon 1–2 tbs of the miso-honey truffle glaze in a thin stream over each burrata ball, letting it cascade into the agrodolce.

Finish garnishes

Scatter 2 tbs toasted walnut or almond pieces over and around the burrata. Add 6 basil leaves (torn if large) and 1/2 cup microgreens or arugula for color and freshness. Sprinkle 1 tsp finishing honey in a fine drizzle for extra gloss, then finish with lemon zest, coarse sea salt (about 1 tsp), and freshly ground black pepper to taste.

Serve with crostini

Arrange the warm focaccia crostini around the burrata. Encourage guests to spread burrata onto crostini with fruit and a little glaze. Best served immediately while crostini are warm and glaze/agrodolce are slightly warm.