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Ingredients
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Burrata & Base
Cheddar-Bacon Salsa
Finishing & Serving
Method
Burrata & Base
Prepare burrata base
Remove burrata from refrigerator 20–30 minutes before serving so it comes to room temperature. Pat dry gently with paper towel. In a small bowl, fold together the softened cream cheese and 1 cup of freshly grated sharp cheddar until smooth and uniform.
On a shallow serving platter or board, spread the cream-cheddar mixture into a 7–8 inch round or oval (about 1/2 inch thick) leaving a shallow well in the center to cradle the burrata. Season the spread lightly with 1/4 tsp sea salt and 1/4 tsp cracked black pepper.
Place the two burrata pieces in the center of the spread, either whole or gently torn open to show the creamy interior. If you prefer a more rustic presentation, tear one burrata and place pieces slightly overlapping.
Cheddar-Bacon Salsa
Cook bacon
Heat a skillet over medium heat. Add bacon slices and cook until crisp, turning occasionally, about 8–10 minutes. Remove bacon and drain on paper towels. Reserve 1 tablespoon of bacon fat in the skillet (discard the rest or save for another use). Once cool, chop bacon into 1/4-inch pieces.
Combine salsa ingredients
In a mixing bowl, combine the diced tomatoes, finely diced red onion, minced jalapeño, chopped cilantro, chopped crisp bacon, 1/2 cup freshly grated sharp cheddar, 2 tablespoons lime juice, 1 teaspoon honey, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and 1/2 teaspoon kosher salt. Stir gently to combine so tomatoes remain slightly firm.
Taste and adjust seasoning: add more lime juice if brighter acidity is desired, or a pinch more salt if needed. If you like it spicier, add a bit more minced jalapeño.
Spoon the cheddar-bacon salsa into the shallow well around and atop the burrata, mounding it so there is a generous topping that contrasts with the creamy cheese beneath.
Finishing & Serving
Drizzle 2 tablespoons extra-virgin olive oil over the burrata and salsa, and sprinkle the remaining 1/4 teaspoon cracked black pepper and 1/4 teaspoon sea salt over the top. Garnish with chopped chives or extra cilantro.
Serve immediately with toasted baguette slices or sturdy crackers for scooping. Provide a small knife and spoons so guests can slice into the burrata and spread the creamy center with the cheddar-bacon salsa.
Estimated make-ahead: you can prepare the cream-cheddar base and the salsa (without final olive oil and garnishes) up to 4 hours ahead; refrigerate separately. Bring burrata and components to room temperature and assemble just before serving.