Patrick Oconnell
Burrata is a rich, creamy Italian cheese that goes well with a variety of foods. It is a serious upgrade to any cheese plate or appetizer. When serving burrata, it is best to let it sit at room temperature for about 30 minutes. It is often paired with fruits and vegetables, such as peaches, tomatoes, and cucumbers, and goes well with grilled bread or crostini. It can also be served with meats like prosciutto and pancetta, or added to a charcuterie board. The cheese's creamy texture and mild flavour make it a versatile ingredient that can be melted, spread, or scooped.
| Characteristics | Values |
|---|---|
| Fruits | Stone fruits, melon, peaches, cherries, currants, strawberries, tomatoes, lemons |
| Vegetables | Peppers, cucumbers, roasted vegetables, artichokes |
| Meat | Prosciutto, pancetta, salami, chicken, fish |
| Bread | Crostini, grilled bread, baguette, sourdough, whole-wheat bread |
| Condiments | Olive oil, balsamic vinegar, balsamic vinaigrette, lemon-thyme oil, salt, pepper |
| Herbs | Basil, thyme, mint, oregano, parsley |
| Other | Nuts (pistachios), pasta |
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What You'll Learn
Burrata with grilled bread
Burrata is a dreamy, creamy, luscious cheese that is similar to mozzarella but with a fancier, creamier inside. It is a versatile cheese that can be served in many ways, including with grilled bread.
To serve burrata with grilled bread, first remove any wrapping, paper, and twine from the cheese. Place the burrata in a bowl of very warm water and let it sit for 10 minutes to lose the refrigerator's chill. Drain the cheese and set it on a clean towel. Next, grill some bread. You can use a baguette sliced into 1/2-inch-thick diagonal slices, grilled on a medium heat for one minute on each side to achieve a good char. You can brush the bread with olive oil to keep it softer, but this is not necessary as the bread will soften when the burrata is added. Place the burrata in a shallow bowl and pool some extra virgin olive oil around its base. Stack the grilled bread on a plate and place the bowl of burrata on the table alongside the bread and a stack of plates and knives. Guests can then pile the cheese onto the grilled bread or place a small blob atop.
Burrata is best served at room temperature, so be sure to take it out of the fridge and let it sit for about 30 minutes before serving.
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Burrata with balsamic tomatoes
Burrata is a dreamy, creamy, luscious cheese that is similar to mozzarella but with a delightful twist. It is made from cow's milk and has a much creamier inside, making it perfect for melting into pizzas, spreading on crostini, or serving with soft fruits like melon.
One of the most glorious ways to eat burrata is with balsamic tomatoes. This simple, fresh, and flavorful dish is like summer on a plate. It is an impressive appetizer that is sure to wow your guests. Here is how to make it:
Ingredients:
- Burrata cheese
- Cherry tomatoes or a mix of colorful heirloom tomatoes
- Olive oil
- Balsamic vinegar
- Honey (optional)
- Garlic
- Basil
- Thyme
- Salt
- Pepper
- Chilli flakes (optional)
- Crusty bread or crackers
Method:
First, make the vinaigrette by whisking together the olive oil, balsamic vinegar, honey (if using), garlic, basil, thyme, salt, pepper, and chilli flakes (if using). Then, add the tomatoes and toss to combine. Allow the tomatoes to marinate for at least 30 minutes at room temperature, but a few hours or overnight in the fridge is ideal.
To serve, break the burrata into large chunks and place in a serving bowl. Arrange the marinated tomatoes around the burrata and drizzle with olive oil. Garnish with fresh basil leaves and season with salt and pepper. Serve with crusty bread or crackers.
This dish can be served warm or at room temperature. If you want to serve it warm, simply heat the burrata slightly before serving. You can also add a balsamic glaze or reduction for an extra touch of elegance. To make a balsamic reduction, bring a good quality balsamic vinegar to a boil in a small saucepan, then reduce the heat and simmer gently until the vinegar has reduced by half and has a syrup-like consistency.
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Burrata with grilled nectarines
Burrata is a soft, creamy Italian cheese that pairs well with fruits and vegetables. It is a delightful cousin of mozzarella and can be a great addition to a cheese plate or appetizer. Grilled nectarines with burrata is a perfect combination of sweet and savoury. Here's how you can make it:
Ingredients:
- Burrata
- Nectarines
- Olive oil
- Salt
- Rocket/Arugula
- Basil
- Balsamic vinegar/Balsamic glaze
- Honey
- Chilli flakes
- Pecans
Method:
- Slice the nectarines in half, then twist the halves to remove them from the pit. Slice each half into thirds.
- Toss the nectarine slices with olive oil and salt.
- Grill the nectarines for 3-5 minutes per side until slightly caramelised and charred with nice grill marks.
- Spread a bed of rocket/arugula on a large plate or platter.
- Nestle the balls of burrata among the grilled nectarines and slice them open.
- Sprinkle basil leaves, flaky salt, and chilli flakes over the salad.
- For an extra crunch, add some candied pecans.
- Finally, drizzle the salad with a dressing made by whisking olive oil, balsamic vinegar, honey, and seasoning.
This grilled nectarine and burrata salad is a perfect summer treat, full of flavour and texture. It is a simple yet elegant dish that can be served as an appetizer or a side salad. Enjoy the creamy, dreamy burrata with the sweet and smoky grilled nectarines!
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Burrata with prosciutto
Burrata is a soft and creamy Italian cheese that pairs well with prosciutto. Prosciutto is an Italian cured ham, and its saltiness complements the buttery flavour of burrata. This combination can be served as a salad, an appetiser, or a charcuterie board.
To prepare the burrata, take it out of the refrigerator 30 minutes before serving to bring it to room temperature. If your burrata comes packed in liquid, drain it well and dry it with a paper towel before serving.
For a simple burrata and prosciutto salad, start by arranging a bed of rocket or arugula leaves on a serving platter. Drizzle extra virgin olive oil over the leaves and toss them lightly to coat. Then, add torn prosciutto and place the burrata in the centre of the platter. Sprinkle freshly ground black pepper and a drizzle of balsamic glaze over the dish. Serve with crostini, baguette, or crusty bread on the side.
You can also serve burrata and prosciutto with fresh produce like tomatoes, peaches, or figs. If you're using tomatoes, try mixing in different colours and sizes for a fun presentation. Cherries, currants, and fresh herbs like basil, thyme, mint, or oregano can also be added for extra flavour. For a nuttier crunch, include toasted crushed pistachios. Finally, sprinkle sea salt over the dish to highlight the herbal, sweet, and savoury notes.
Burrata and prosciutto make a great appetiser, especially when served with crostini or fresh bread. You can also add other ingredients like rocket or arugula leaves, torn prosciutto, and a drizzle of balsamic glaze. Remember to bring the burrata to room temperature before serving to fully enjoy its flavour.
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Burrata with peaches
Burrata is a soft, creamy Italian cheese that pairs well with fruits and vegetables. It is a delight to the taste buds and a serious upgrade to any cheese plate or appetizer. One such combination that is sure to impress is burrata with peaches. Here are some ways to serve this delightful duo.
Grilled Peach and Burrata Salad
This salad is a perfect blend of flavours and is sure to be a hit at your summer party. Start by grilling some ripe, fresh peaches. Cut the peaches in half, remove the pits, and brush them with olive oil. Place them on a medium-high grill for 5-8 minutes until the edges start to bubble and you can smell the sweet caramelizing sugars. Plate the grilled peaches with the burrata, drizzle with extra virgin olive oil and honey, and top with toasted pine nuts and torn fresh basil leaves.
Peach and Burrata Caprese Salad
This simple salad is a twist on the classic tomato Caprese. Start by washing and slicing the peaches and placing them on a serving platter. Add the burrata, either as a whole ball or torn apart around the peaches. Top with fresh basil leaves, drizzle with olive oil and balsamic vinegar or glaze, and sprinkle with flakey salt and black pepper. Serve as is or on toast, as a salad, or on a cheese board.
Tomato, Peach, and Burrata Salad
This salad is a delightful combination of fresh cherry tomatoes, peaches, and burrata. Toss the ingredients with a vinaigrette and let them marinate to develop the flavours. Arrange the salad on a plate or in a bowl and break the burrata over it. Top with fresh herbs, toasted pumpkin seeds, and flaky sea salt. Serve with crusty toasted bread on the side for scooping up the salad.
Burrata with Heirloom Tomatoes and Peaches
This recipe is a delicious summer appetizer. Arrange the tomatoes, peach slices, and burrata on a platter. Sprinkle with salt and drizzle with lemon-thyme oil, made by combining olive oil, garlic, lemon peel, and thyme. Serve with crusty bread on the side.
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Frequently asked questions
Burrata is a creamy Italian cheese made from cow's milk. It is similar in shape and texture to fresh mozzarella but has a much creamier inside.
You can serve burrata cheese with a variety of fruits and vegetables, such as tomatoes, peaches, cherries, and cucumbers. It also goes well with grilled bread, crostini, or crackers.
Some popular recipes that use burrata cheese include burrata with balsamic tomatoes, burrata with grilled bread, and burrata with grilled stone fruits. You can also add burrata to salads, pizzas, or pasta dishes.
You can typically find burrata cheese at specialty cheese shops or gourmet grocery stores. It is often sold in small balls or containers and should be enjoyed soon after purchase.
Burrata cheese is best stored in the refrigerator in an airtight container. It is a fresh cheese, so it is important to buy and use it within a few days of purchase.
