You’re about to fall in love with burrata all over again. This creamy, dreamy cheese is the star of our roundup—think quick dinners, vibrant salads, and cozy comfort food. Whether you’re a seasoned home cook or just getting started, these 22 mouthwatering ideas will inspire your next meal. Ready to dig in? Let’s explore the delicious possibilities!
Creamy Burrata Caprese Salad
Luxuriate in the creamy indulgence of burrata paired with the classic freshness of a Caprese salad, where rich, velvety cheese meets vibrant, sun-ripened tomatoes and fragrant basil. This elevated twist on the beloved Italian staple transforms a simple appetizer into a show-stopping centerpiece, perfect for elegant gatherings or a sophisticated weeknight treat. With minimal effort, it delivers maximum flavor and visual appeal, making it an irresistible addition to any table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Salad Base
– 8 ounces burrata cheese
– 4 medium heirloom tomatoes (about 1.5 pounds)
– 1/2 cup fresh basil leaves
For the Dressing
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic glaze
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Rinse the heirloom tomatoes under cool running water and pat them completely dry with a clean kitchen towel to prevent a watery salad.
2. Slice each tomato into 1/4-inch thick rounds using a sharp chef’s knife for clean, even cuts.
3. Arrange the tomato slices in a single, slightly overlapping layer on a large serving platter.
4. Carefully remove the burrata from its liquid, gently pat it dry with a paper towel, and place it whole in the center of the tomato arrangement.
5. Stack the fresh basil leaves, roll them tightly into a cigar shape, and thinly slice crosswise to create fine ribbons (chiffonade).
6. Sprinkle the basil chiffonade evenly over the tomatoes and burrata.
7. In a small bowl, whisk together the extra-virgin olive oil and balsamic glaze until just combined.
8. Drizzle the dressing mixture evenly over the entire salad.
9. Season the salad uniformly by sprinkling the flaky sea salt and freshly ground black pepper over the top.
10. Let the salad rest at room temperature for 5 minutes before serving to allow the flavors to meld.
Beyond its stunning presentation, this salad offers a delightful contrast of textures, from the cool, juicy tomatoes to the decadently creamy burrata that oozes with each bite. The sweet-tart balsamic glaze cuts through the richness, while the basil adds a bright, aromatic finish. For a creative twist, serve it atop grilled ciabatta slices or alongside prosciutto for a more substantial antipasto platter.
Grilled Peaches with Burrata and Arugula
Elevating the humble peach to new heights, this grilled peaches with burrata and arugula recipe transforms summer’s sweetest fruit into an elegant, savory-sweet dish. Perfect for al fresco dining or as a stunning starter, it combines smoky grilled peaches with creamy burrata, peppery arugula, and a tangy balsamic glaze for a symphony of flavors and textures.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
- For the peaches: 4 ripe peaches, halved and pitted; 1 tablespoon olive oil
- For the salad: 4 cups baby arugula; 8 ounces burrata cheese, torn into pieces; 1/4 cup toasted pine nuts
- For the balsamic glaze: 1/2 cup balsamic vinegar; 1 tablespoon honey
- For finishing: 1/4 teaspoon flaky sea salt; 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat a grill or grill pan to medium-high heat (approximately 400°F).
- Brush the cut sides of the peach halves evenly with 1 tablespoon of olive oil.
- Place the peaches cut-side down on the preheated grill.
- Grill the peaches for 3-4 minutes without moving them to develop distinct grill marks.
- Carefully flip each peach half using tongs.
- Grill the peaches for an additional 3-4 minutes on the skin side until they are tender and slightly caramelized.
- Transfer the grilled peaches to a plate to cool slightly.
- While the peaches cool, combine 1/2 cup balsamic vinegar and 1 tablespoon honey in a small saucepan over medium heat.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cook the balsamic mixture for 5-7 minutes, stirring occasionally, until it reduces by half and thickens to a syrupy consistency.
- Remove the balsamic glaze from the heat and let it cool for 2 minutes.
- Arrange 4 cups of baby arugula on a large serving platter or individual plates.
- Place the grilled peach halves evenly among the arugula.
- Scatter 8 ounces of torn burrata cheese pieces over the peaches and arugula.
- Sprinkle 1/4 cup of toasted pine nuts evenly over the salad.
- Drizzle the slightly cooled balsamic glaze generously over the entire dish.
- Finish the dish by sprinkling 1/4 teaspoon of flaky sea salt and 1/4 teaspoon of freshly ground black pepper over the top.
Gently yielding peaches contrast with the lush, creamy burrata, while the peppery arugula and toasted pine nuts add delightful crunch. For a creative presentation, serve this dish on a rustic wooden board with crusty bread to soak up the balsamic glaze and peach juices.
Burrata and Prosciutto Flatbread
Vividly combining the creamy luxury of burrata with the savory elegance of prosciutto, this flatbread transforms simple ingredients into a sophisticated yet approachable centerpiece. A crisp, golden crust provides the perfect canvas for a luscious tomato base and a final flourish of fresh basil, creating a dish that feels both indulgent and refreshingly light. It’s an ideal choice for effortless entertaining or a special weeknight treat that delivers restaurant-quality flair with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Flatbread:
– 1 pound store-bought pizza dough, at room temperature
– 2 tablespoons extra-virgin olive oil, divided
– 1/4 teaspoon fine sea salt
For the Toppings:
– 1/2 cup high-quality marinara sauce
– 4 ounces thinly sliced prosciutto
– 8 ounces burrata cheese
– 1/4 cup fresh basil leaves, thinly sliced
– 1 tablespoon balsamic glaze
Instructions
1. Preheat your oven to 475°F and place a pizza stone or inverted baking sheet on the middle rack to heat for 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch oval about 1/4-inch thick.
3. Brush the entire surface of the dough with 1 tablespoon of olive oil and sprinkle evenly with the sea salt.
4. Carefully transfer the dough to the preheated pizza stone or baking sheet and bake for 8 minutes, or until the crust is puffed and lightly golden.
5. Remove the par-baked crust from the oven and spread the marinara sauce evenly over the surface, leaving a 1/2-inch border.
6. Arrange the prosciutto slices in a single layer over the sauce.
7. Return the flatbread to the oven and bake for an additional 4 minutes, until the prosciutto crisps slightly at the edges.
8. Transfer the flatbread to a cutting board and tear the burrata into large pieces, distributing them evenly across the surface.
9. Drizzle the remaining 1 tablespoon of olive oil and the balsamic glaze over the top.
10. Scatter the sliced basil over the flatbread.
11. Let the flatbread rest for 2 minutes before slicing to allow the burrata to soften slightly from the residual heat.
Just moments from the oven, this flatbread offers a delightful contrast of textures: the crackling crust yields to the molten burrata and crisp prosciutto, while the sweet-tart balsamic glaze cuts through the richness. For a vibrant twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette, allowing the peppery greens to complement the creamy cheese and salty meat beautifully.
Tomato Burrata Basil Pasta
A symphony of summer flavors awaits in this elegant pasta dish, where creamy burrata, sweet tomatoes, and fragrant basil come together in perfect harmony. This recipe transforms simple ingredients into a luxurious meal that feels both effortless and sophisticated, ideal for a special weeknight dinner or an impressive gathering with friends. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the pasta:
– 12 oz dried spaghetti
– 1 tbsp kosher salt
For the sauce and assembly:
– 2 tbsp extra virgin olive oil
– 4 garlic cloves, thinly sliced
– 1 pint cherry tomatoes, halved
– 1/4 tsp red pepper flakes
– 1/2 cup dry white wine
– 8 oz burrata cheese, at room temperature
– 1/2 cup fresh basil leaves, torn
– 1/4 cup grated Parmesan cheese
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tbsp kosher salt to the boiling water, then add 12 oz dried spaghetti, stirring immediately to prevent sticking.
3. Cook the spaghetti for 8-10 minutes until al dente, testing a strand at 8 minutes for firmness.
4. While the pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat.
5. Add 4 thinly sliced garlic cloves and cook for 1 minute until fragrant but not browned.
6. Add 1 pint halved cherry tomatoes and 1/4 tsp red pepper flakes, cooking for 5-7 minutes until the tomatoes soften and release their juices.
7. Pour in 1/2 cup dry white wine, scraping any browned bits from the skillet, and simmer for 3 minutes until slightly reduced.
8. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
9. Add the drained spaghetti directly to the skillet with the tomato sauce, tossing to coat thoroughly.
10. If the sauce seems dry, add reserved pasta water 1/4 cup at a time until the desired consistency is achieved.
11. Remove the skillet from heat and gently tear 8 oz burrata cheese over the pasta.
12. Top with 1/2 cup torn fresh basil leaves and 1/4 cup grated Parmesan cheese, tossing lightly just to combine.
13. Serve immediately while the burrata is still warm and creamy.
Finally, this dish delights with its contrasting textures—the silky burrata melting into the al dente pasta, punctuated by bursts of sweet tomatoes. For a creative presentation, serve family-style in the skillet, garnished with extra basil leaves and a drizzle of olive oil to enhance the visual appeal.
Burrata-Stuffed Meatballs
Tender, juicy meatballs take an indulgent turn with a molten burrata center, transforming a classic comfort dish into an elegant showstopper perfect for entertaining or a special weeknight dinner. This recipe combines savory Italian flavors with the creamy surprise of melted cheese in every bite, creating a dish that’s both rustic and refined. Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the meatballs:
– 1 lb ground beef (80/20 blend)
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 tbsp chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz burrata cheese, divided into 8 equal pieces
For the sauce:
– 2 tbsp olive oil
– 1/2 cup finely chopped onion
– 28 oz can crushed tomatoes
– 1/4 cup red wine
– 1 tsp sugar
– 1/2 tsp salt
– 1/4 tsp red pepper flakes
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and black pepper until just mixed—overworking can make meatballs tough.
3. Divide the mixture into 8 equal portions and flatten each into a disc about 1/4-inch thick.
4. Place one piece of burrata in the center of each disc, then gently wrap the meat mixture around it, sealing completely to prevent cheese leakage.
5. Roll each stuffed portion into a smooth ball and place on the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 15 minutes until the meatballs are lightly browned and firm to the touch.
7. While baking, heat olive oil in a large skillet over medium heat and sauté onion for 5 minutes until translucent.
8. Add crushed tomatoes, red wine, sugar, salt, and red pepper flakes to the skillet, stirring to combine.
9. Simmer the sauce uncovered for 10 minutes, stirring occasionally, until slightly thickened.
10. Transfer the baked meatballs to the skillet, spooning sauce over them to coat evenly.
11. Cover and simmer on low heat for 10 minutes, allowing flavors to meld and the burrata to melt fully inside.
12. Remove from heat and let rest for 5 minutes before serving—this helps the cheese set slightly for easier handling.
With each meatball offering a creamy, oozing center, the contrast between the savory beef and rich burrata creates a luxurious texture that’s both comforting and sophisticated. Serve over al dente pasta or with crusty bread to soak up the robust tomato sauce, making it a complete meal that delights with every forkful.
Roasted Vegetables with Burrata Drizzle
Radiant with autumnal hues and creamy indulgence, this roasted vegetable medley crowned with a luscious burrata drizzle transforms humble produce into an elegant centerpiece. The caramelized edges of seasonal vegetables contrast beautifully with the rich, velvety sauce, creating a dish that’s as visually stunning as it is delicious. Perfect for a cozy dinner party or a sophisticated weeknight meal, it celebrates simplicity with a touch of luxury.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the roasted vegetables:
– 1 pound butternut squash, peeled and cubed into 1-inch pieces
– 1 large red bell pepper, seeded and sliced into 1-inch strips
– 1 medium red onion, sliced into 1-inch wedges
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
For the burrata drizzle:
– 8 ounces burrata cheese, at room temperature
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon fresh lemon juice
– 1 small garlic clove, minced
– ¼ teaspoon red pepper flakes
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the butternut squash, red bell pepper, and red onion with 2 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren’t crowded to promote even roasting and caramelization.
4. Roast the vegetables in the preheated oven for 20–25 minutes, flipping them halfway through, until they are tender and the edges are golden brown.
5. While the vegetables roast, prepare the burrata drizzle by combining 8 ounces burrata cheese, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 minced garlic clove, and ¼ teaspoon red pepper flakes in a medium bowl.
6. Gently whisk the burrata mixture until smooth and creamy, taking care not to overmix to maintain a luxurious texture.
7. Remove the roasted vegetables from the oven and let them cool slightly for 5 minutes to allow the flavors to meld.
8. Arrange the warm roasted vegetables on a serving platter and drizzle generously with the burrata sauce.
Offering a delightful interplay of textures, the tender, caramelized vegetables are perfectly complemented by the cool, creamy burrata drizzle, with a subtle kick from the red pepper flakes. Serve this dish over a bed of quinoa or alongside crusty bread to soak up every last drop of sauce, making it a versatile addition to any table.
Burrata and Pesto Crostini
Radiant and effortlessly sophisticated, this Burrata and Pesto Crostini transforms simple ingredients into a stunning appetizer. The creamy, cool burrata melts luxuriously over warm, crisp bread, while the vibrant homemade pesto adds a fragrant, herbaceous punch. It’s a celebration of textures and flavors that feels both indulgent and refreshingly simple to assemble.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Crostini:
– 1 baguette, sliced into 1/2-inch thick rounds
– 3 tbsp extra virgin olive oil
– 1/4 tsp kosher salt
For the Pesto:
– 2 cups fresh basil leaves, packed
– 1/3 cup pine nuts
– 2 garlic cloves, peeled
– 1/2 cup extra virgin olive oil
– 1/2 cup freshly grated Parmesan cheese
– 1/4 tsp kosher salt
For Assembly:
– 8 oz burrata cheese, at room temperature
– 1/4 cup balsamic glaze
– Freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the baguette slices in a single layer on the prepared baking sheet.
3. Brush the top of each slice evenly with the 3 tablespoons of olive oil and sprinkle with the 1/4 teaspoon of salt.
4. Bake for 8-10 minutes, or until the edges are golden brown and the centers are crisp to the touch.
5. Tip: For extra flavor, rub a peeled garlic clove over the warm crostini as soon as they come out of the oven.
6. While the crostini bake, prepare the pesto: combine the basil leaves, pine nuts, and garlic cloves in a food processor.
7. Pulse the mixture 5-7 times until the ingredients are coarsely chopped.
8. With the processor running on low, slowly drizzle in the 1/2 cup of olive oil until the mixture is smooth and emulsified.
9. Transfer the pesto to a bowl and stir in the grated Parmesan cheese and 1/4 teaspoon of salt until fully incorporated.
10. Tip: To prevent browning, press a piece of plastic wrap directly onto the surface of the pesto if not using immediately.
11. Allow the baked crostini to cool for 5 minutes on the baking sheet.
12. Spread approximately 1 tablespoon of the prepared pesto onto each crostini slice.
13. Tear the room-temperature burrata into pieces and place a portion onto each pesto-covered crostini.
14. Tip: Letting the burrata come to room temperature ensures it spreads beautifully without being stiff.
15. Drizzle each assembled crostini lightly with balsamic glaze.
16. Finish each piece with a twist of freshly cracked black pepper.
Each bite delivers a perfect harmony: the shatter of the golden crostini, the lush creaminess of the burrata, and the bright, garlicky herb notes of the pesto. Elevate your presentation by arranging them on a slate board and garnishing with a few whole basil leaves, or serve alongside a crisp, chilled white wine for a truly elegant starter.
Burrata and Fig Salad with Honey Balsamic
Luxuriate in the harmonious blend of creamy burrata and sweet, tender figs, elevated by a honey balsamic glaze that dances on the palate. This elegant salad captures the essence of late summer and early autumn, offering a sophisticated yet approachable dish perfect for entertaining or a refined weeknight meal. Each bite delivers a delightful contrast of textures and flavors, making it a standout addition to any table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the Salad
– 8 ounces burrata cheese
– 8 fresh figs, halved
– 6 cups mixed baby greens
– 1/4 cup toasted walnuts, roughly chopped
– 1 tablespoon extra virgin olive oil
– 1/4 teaspoon flaky sea salt
For the Honey Balsamic Glaze
– 1/2 cup balsamic vinegar
– 2 tablespoons honey
– 1/4 teaspoon black pepper
Instructions
1. In a small saucepan over medium heat, combine 1/2 cup balsamic vinegar and 2 tablespoons honey, stirring gently with a whisk until the honey dissolves completely.
2. Bring the mixture to a simmer, then reduce the heat to low and cook for 5 minutes, stirring occasionally, until it thickens to a syrup-like consistency that coats the back of a spoon.
3. Remove the glaze from the heat and stir in 1/4 teaspoon black pepper, then set aside to cool slightly; it will continue to thicken as it cools.
4. While the glaze cools, arrange 6 cups mixed baby greens evenly on a large serving platter or four individual plates.
5. Tear 8 ounces burrata cheese into large pieces and distribute them evenly over the greens.
6. Place 8 halved fresh figs, cut-side up, around the burrata and greens on the platter.
7. Drizzle 1 tablespoon extra virgin olive oil evenly over the salad components.
8. Sprinkle 1/4 cup toasted walnuts and 1/4 teaspoon flaky sea salt over the salad.
9. Just before serving, drizzle the cooled honey balsamic glaze generously over the entire salad using a spoon or squeeze bottle for even distribution.
10. Serve immediately to enjoy the contrast between the warm glaze and cool, fresh ingredients.
Every element of this salad sings in harmony, from the luscious, creamy burrata that yields to the fork to the crisp walnuts adding a satisfying crunch. The honey balsamic glaze provides a sweet-tart counterpoint that enhances the natural sweetness of the figs without overpowering them. For a creative twist, serve this salad alongside grilled crusty bread to soak up any remaining glaze, or pair it with a glass of chilled Prosecco to elevate the dining experience further.
Burrata Pizza with Caramelized Onions
Fusing the creamy luxury of burrata with the sweet depth of caramelized onions, this pizza transforms simple ingredients into an elegant centerpiece. It’s a dish that feels both indulgent and comforting, perfect for a sophisticated weeknight dinner or an impressive gathering with friends. The contrast of textures and flavors creates a memorable experience with every slice.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the Caramelized Onions:
– 2 large yellow onions, thinly sliced
– 2 tablespoons olive oil
– 1/4 teaspoon salt
For the Pizza:
– 1 pound store-bought pizza dough, at room temperature
– 1/2 cup pizza sauce
– 8 ounces fresh burrata cheese
– 1/4 cup fresh basil leaves, torn
– 1 tablespoon olive oil
– 1/4 teaspoon flaky sea salt
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and 1/4 teaspoon salt, stirring to coat. Cook for 25-30 minutes, stirring every 5 minutes, until the onions are deeply golden brown and jammy, reducing the heat if they begin to burn.
2. While the onions cook, preheat your oven to 475°F with a pizza stone or baking sheet inside to heat for at least 30 minutes.
3. On a lightly floured surface, stretch the pizza dough into a 12-inch round. For a crispier crust, avoid overworking the dough and let it rest for 5 minutes if it springs back.
4. Carefully transfer the dough to a piece of parchment paper. Spread 1/2 cup of pizza sauce evenly over the dough, leaving a 1-inch border around the edges.
5. Evenly distribute the caramelized onions over the sauce. Tear the burrata cheese into pieces and scatter them across the pizza.
6. Drizzle 1 tablespoon of olive oil over the top and sprinkle with 1/4 teaspoon flaky sea salt.
7. Slide the parchment paper with the pizza onto the preheated stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
8. Remove the pizza from the oven and let it rest for 3 minutes before slicing to allow the cheese to set. Top with torn fresh basil leaves.
Each bite offers a delightful contrast: the crisp, chewy crust gives way to the molten, creamy burrata and sweet onions. Elevate the experience by drizzling with a balsamic glaze or serving alongside a simple arugula salad dressed in lemon vinaigrette.
Zucchini Noodles with Burrata and Cherry Tomatoes
Vibrant and effortlessly sophisticated, this zucchini noodle dish celebrates summer’s bounty with a luxurious touch. Tender spirals of zucchini mingle with sweet, blistered cherry tomatoes and creamy burrata, creating a light yet indulgent meal perfect for warm evenings. It’s a celebration of fresh flavors that comes together with minimal effort for maximum elegance.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Zucchini Noodles and Tomatoes:
– 2 medium zucchini, spiralized into noodles (about 4 cups)
– 1 pint cherry tomatoes, halved
– 2 tablespoons extra-virgin olive oil
– 1/4 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
For the Burrata and Finishing:
– 1 (8-ounce) ball burrata cheese
– 1/4 cup fresh basil leaves, thinly sliced
– 1 tablespoon balsamic glaze
Instructions
1. Place a large skillet over medium-high heat and add 1 tablespoon of extra-virgin olive oil, heating until it shimmers, about 30 seconds.
2. Add the halved cherry tomatoes to the skillet in a single layer, cut-side down, and cook undisturbed until the bottoms blister and soften, about 3–4 minutes.
3. Gently stir the tomatoes, then push them to the sides of the skillet, creating space in the center.
4. Add the remaining 1 tablespoon of extra-virgin olive oil to the center of the skillet, then immediately add the zucchini noodles, kosher salt, and black pepper.
5. Sauté the zucchini noodles, tossing frequently with the tomatoes, until just tender but still al dente, about 2–3 minutes; avoid overcooking to prevent sogginess.
6. Remove the skillet from the heat and divide the zucchini-tomato mixture evenly between two serving plates.
7. Tear the burrata ball in half and place one half on top of each serving, allowing it to warm slightly from the residual heat.
8. Drizzle 1/2 tablespoon of balsamic glaze over each plate in a zigzag pattern for a balanced sweet-tart accent.
9. Garnish each plate with the sliced fresh basil just before serving to preserve its bright color and aroma.
Buttery and rich, the burrata melts into the warm zucchini noodles, while the tomatoes offer a juicy, sweet contrast. For a creative twist, serve it alongside grilled shrimp or crusty bread to soak up the delightful juices, making it a versatile centerpiece for any alfresco dining occasion.
Burrata with Heirloom Tomatoes and Olive Oil
Glistening with the vibrant hues of summer, this Burrata with Heirloom Tomatoes and Olive Oil is a masterpiece of simplicity, where the creamy, luxurious cheese meets the sweet, sun-ripened tomatoes in a celebration of fresh, elegant flavors. It’s a dish that transforms humble ingredients into a stunning centerpiece, perfect for a light lunch or an impressive appetizer that speaks to the season’s bounty.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the assembly:
– 1 (8-ounce) ball of burrata cheese
– 1 pound heirloom tomatoes, assorted colors and sizes
– 1/4 cup extra-virgin olive oil
– 1/4 teaspoon flaky sea salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup fresh basil leaves
Instructions
1. Place the burrata ball on a serving platter and let it sit at room temperature for 10 minutes to soften slightly.
2. While the burrata rests, wash the heirloom tomatoes under cool running water and pat them dry completely with a clean kitchen towel.
3. Slice the larger heirloom tomatoes into 1/4-inch thick rounds using a sharp serrated knife to prevent crushing.
4. Halve the smaller cherry or grape tomatoes with a paring knife to expose their juicy interiors.
5. Arrange the tomato slices and halves artfully around the burrata on the platter, alternating colors for visual appeal.
6. Drizzle the extra-virgin olive oil evenly over the tomatoes and burrata, using about 2 tablespoons initially.
7. Sprinkle the flaky sea salt and freshly ground black pepper uniformly across the entire dish.
8. Tear the fresh basil leaves by hand into small pieces and scatter them over the tomatoes and cheese.
9. Drizzle the remaining 2 tablespoons of olive oil over the top just before serving to enhance the glossy finish.
Fork-tender and bursting with freshness, this dish offers a delightful contrast between the cool, creamy burrata and the juicy, sweet tomatoes, all brought together by the fruity richness of the olive oil. Serve it with crusty bread to soak up every last drop, or pair it with a crisp white wine for an effortless al fresco meal that captures the essence of summer on a plate.
Burrata and Lemon Risotto
Yearning for a dish that marries creamy comfort with bright sophistication? This Burrata and Lemon Risotto transforms humble arborio rice into a luxurious, velvety canvas, punctuated by the fresh zest of lemon and the decadent pull of molten burrata. It’s a restaurant-worthy centerpiece that feels both indulgent and refreshingly light.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For the Risotto Base:
– 1 ½ cups arborio rice
– 4 cups low-sodium chicken or vegetable broth, kept warm on the stove
– ½ cup dry white wine
– 1 small yellow onion, finely diced
– 3 tablespoons unsalted butter
– 2 tablespoons extra-virgin olive oil
For Flavor and Finish:
– Zest and juice of 2 large lemons (about ¼ cup juice)
– 1 cup freshly grated Parmesan cheese
– 8 ounces fresh burrata cheese, at room temperature
– ¼ cup chopped fresh parsley
– Kosher salt and freshly ground black pepper
Instructions
1. In a medium saucepan, heat the broth over low heat until steaming (about 180°F) and maintain it warm throughout cooking.
2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat until the butter melts.
3. Add the diced onion and cook, stirring frequently, for 5–7 minutes until translucent and soft but not browned.
4. Add the arborio rice and toast, stirring constantly, for 2 minutes until the grains become slightly translucent at the edges.
5. Pour in the white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
6. Add 1 cup of the warm broth to the rice. Cook, stirring frequently, until the liquid is nearly absorbed, about 4–5 minutes.
7. Continue adding the broth in ½-cup increments, stirring frequently and allowing each addition to be mostly absorbed before adding the next, for 18–22 minutes total. The rice should be tender but still slightly firm (al dente) and the mixture creamy.
8. Remove the pot from the heat. Stir in the remaining 2 tablespoons of butter, the lemon zest, lemon juice, and grated Parmesan cheese until fully incorporated and creamy.
9. Season the risotto with kosher salt and freshly ground black pepper to your preference.
10. Divide the risotto evenly among four shallow bowls. Top each serving immediately with 2 ounces of the room-temperature burrata, allowing it to rest in the center.
11. Garnish each bowl with the chopped fresh parsley and an extra grind of black pepper.
Delight in the contrast of the rich, stretchy burrata against the bright, lemony risotto. The creamy rice should pool slightly on the plate, offering a luxurious texture that is both comforting and elegant. For a stunning presentation, serve alongside a simple arugula salad dressed with lemon vinaigrette to complement the citrus notes.
Eggplant Parmesan with Burrata
Savor the rich, comforting embrace of eggplant parmesan, elevated with the creamy luxury of burrata. This dish transforms humble ingredients into a showstopping centerpiece, where crispy, golden eggplant layers meld with vibrant tomato sauce and molten cheese. It’s a celebration of textures and flavors that feels both indulgent and deeply satisfying.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the eggplant:
– 2 large eggplants, sliced into 1/2-inch rounds
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 1/2 cups Italian-style breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup olive oil, for frying
For the sauce and assembly:
– 2 tbsp olive oil
– 3 garlic cloves, minced
– 1 (28-ounce) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 8 ounces fresh mozzarella, sliced
– 8 ounces burrata cheese
– Fresh basil leaves, for garnish
Instructions
1. Sprinkle the eggplant slices with 1 tsp salt and let them sit for 15 minutes to draw out moisture, then pat dry thoroughly with paper towels to ensure a crisp crust.
2. Set up a breading station with three shallow bowls: place 1 cup all-purpose flour in the first, 2 beaten eggs in the second, and a mixture of 1 1/2 cups breadcrumbs, 1/2 cup Parmesan, 1/2 tsp black pepper in the third.
3. Dredge each eggplant slice first in flour, shaking off excess, then dip in egg, and finally coat evenly in the breadcrumb mixture, pressing gently to adhere.
4. Heat 1/2 cup olive oil in a large skillet over medium-high heat until shimmering, about 350°F. Fry the breaded eggplant in batches for 2–3 minutes per side until golden brown and crispy, transferring to a paper towel-lined plate to drain.
5. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
6. In a saucepan, heat 2 tbsp olive oil over medium heat, add 3 minced garlic cloves, and sauté for 1 minute until fragrant but not browned.
7. Stir in 1 can crushed tomatoes, 1 tsp oregano, and 1/2 tsp red pepper flakes, then simmer uncovered for 10 minutes to thicken slightly, stirring occasionally.
8. Spread a thin layer of sauce in the bottom of the baking dish, then arrange half the fried eggplant in a single layer.
9. Top with half the remaining sauce and half the 8 ounces sliced mozzarella, repeating with another layer of eggplant, sauce, and mozzarella.
10. Bake uncovered at 375°F for 25 minutes until the cheese is bubbly and lightly browned.
11. Remove from oven and let rest for 5 minutes, then tear 8 ounces burrata over the top and garnish with fresh basil leaves. For best results, serve immediately while the burrata is soft and creamy.
Here, the contrast between the crispy eggplant and the luscious, oozing burrata creates a symphony of textures. Each bite offers a balance of tangy tomato, savory Parmesan, and rich dairy, perfect when paired with a simple green salad or crusty bread to soak up the sauce.
Burrata and Roasted Red Pepper Sandwich
Creamy, luxurious burrata meets the sweet smokiness of roasted red peppers in this sophisticated sandwich that elevates lunchtime into a gourmet affair. Imagine the delicate, milky interior of fresh burrata oozing over charred peppers and peppery arugula, all hugged by crisp, golden bread—a simple yet stunning combination that feels both indulgent and effortless. This recipe transforms humble ingredients into a restaurant-worthy meal in minutes, perfect for a quick yet elegant midday treat.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
For the roasted red peppers:
– 2 large red bell peppers (about 1 lb total)
– 1 tbsp olive oil
– ¼ tsp salt
For the sandwich assembly:
– 4 slices sourdough bread (½-inch thick)
– 8 oz burrata cheese
– 1 cup baby arugula
– 2 tbsp balsamic glaze
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Cut the red bell peppers in half lengthwise, remove the stems and seeds, and place them cut-side down on the baking sheet.
3. Drizzle the peppers with 1 tbsp olive oil and sprinkle evenly with ¼ tsp salt.
4. Roast the peppers in the oven for 20–25 minutes until the skins are blackened and blistered, rotating the pan halfway through for even cooking.
5. Remove the peppers from the oven and immediately transfer them to a bowl, covering tightly with plastic wrap to steam for 10 minutes—this makes peeling easier.
6. While the peppers steam, heat a skillet or grill pan over medium-high heat.
7. Brush both sides of the sourdough bread slices lightly with olive oil from the pepper bowl.
8. Toast the bread in the skillet for 2–3 minutes per side until golden brown and crisp, pressing gently with a spatula for even browning.
9. Peel the skins off the roasted peppers using your fingers or a knife, then slice them into ½-inch strips.
10. Pat the peppers dry with a paper towel to remove excess moisture, preventing a soggy sandwich.
11. Place two slices of toasted bread on a cutting board and evenly divide the baby arugula between them.
12. Layer the roasted pepper strips over the arugula on each bread slice.
13. Tear the burrata cheese into chunks and distribute it evenly over the peppers, allowing some to drape over the edges.
14. Drizzle 1 tbsp balsamic glaze over the burrata on each sandwich.
15. Top with the remaining bread slices and press down lightly to secure the layers.
16. Cut each sandwich in half diagonally with a serrated knife for clean slices.
Velvety burrata melts into the warm peppers, creating a luscious, creamy texture that contrasts beautifully with the crisp bread and peppery arugula. The balsamic glaze adds a tangy sweetness that balances the richness, making each bite a harmonious blend of flavors. For a creative twist, serve it open-faced on a platter drizzled with extra glaze, or pair it with a simple side salad for a complete, elegant meal.
Herbed Burrata Cheese Dip
Bursting with creamy indulgence and aromatic freshness, this Herbed Burrata Cheese Dip transforms simple ingredients into an elegant centerpiece for any gathering. Its velvety texture and vibrant herb infusion make it an irresistible starter that pairs beautifully with crusty bread or crisp vegetables, offering a sophisticated yet approachable flavor profile that delights the senses.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- For the base:
- 1 (8-ounce) ball burrata cheese
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- For the herb mixture:
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh thyme
- 1 small garlic clove, minced
- 1/4 teaspoon red pepper flakes
- For serving:
- 1 baguette, sliced and toasted
- 2 cups assorted fresh vegetables (such as cherry tomatoes, cucumber slices, or bell pepper strips)
Instructions
- Place the burrata cheese in a medium serving bowl and gently tear it open with a fork to expose the creamy interior, leaving some larger pieces for texture.
- In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until emulsified.
- Pour the olive oil mixture evenly over the burrata, ensuring it coats the cheese thoroughly.
- In another small bowl, combine 2 tablespoons chopped basil, 1 tablespoon chopped parsley, 1 teaspoon chopped thyme, 1 minced garlic clove, and 1/4 teaspoon red pepper flakes.
- Sprinkle the herb mixture evenly over the dressed burrata, gently pressing some herbs into the cheese with the back of a spoon to release their oils.
- Let the dip rest at room temperature for 10 minutes to allow the flavors to meld, covering it lightly with plastic wrap to prevent drying.
- While the dip rests, slice 1 baguette into 1/2-inch thick pieces and toast them in a 400°F oven for 5-7 minutes until golden and crisp.
- Arrange 2 cups of assorted fresh vegetables around the serving bowl for dipping.
- Serve the dip immediately with the toasted baguette slices and vegetables alongside.
The dip boasts a luxuriously creamy texture from the burrata, punctuated by bright, herbaceous notes and a subtle garlic warmth. For a creative twist, drizzle it over grilled peaches or spread it on crostini topped with prosciutto, allowing the rich flavors to complement both sweet and savory pairings effortlessly.
Burrata and Mushroom Tart
Yearning for a dish that marries rustic charm with refined elegance? This Burrata and Mushroom Tart offers just that—a golden, flaky crust cradling a savory medley of earthy mushrooms and creamy burrata, finished with aromatic herbs for a sophisticated yet comforting centerpiece. Perfect for a cozy dinner or an impressive appetizer, it transforms simple ingredients into something truly special.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the crust:
– 1 sheet frozen puff pastry, thawed
– 1 tablespoon olive oil
For the mushroom filling:
– 1 pound cremini mushrooms, thinly sliced
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– ½ teaspoon salt
– ¼ teaspoon black pepper
For assembly:
– 8 ounces burrata cheese
– 1 tablespoon balsamic glaze
– Fresh basil leaves for garnish
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet on a lightly floured surface to a 10×12-inch rectangle, then transfer it to the prepared baking sheet.
3. Brush the entire surface of the pastry with 1 tablespoon of olive oil, leaving a ½-inch border around the edges.
4. Use a fork to prick the center of the pastry all over, which prevents it from puffing up too much during baking.
5. Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat.
6. Add 1 pound of thinly sliced cremini mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release their liquid and turn golden brown.
7. Stir in 2 minced garlic cloves, 1 teaspoon of fresh thyme leaves, ½ teaspoon of salt, and ¼ teaspoon of black pepper, cooking for 1 more minute until fragrant.
8. Spread the mushroom mixture evenly over the prepared puff pastry, keeping it within the ½-inch border.
9. Bake the tart in the preheated oven for 20-25 minutes, or until the pastry edges are puffed and golden brown.
10. Remove the tart from the oven and let it cool for 5 minutes on the baking sheet.
11. Tear 8 ounces of burrata cheese into pieces and arrange them over the warm mushroom filling.
12. Drizzle 1 tablespoon of balsamic glaze over the tart and garnish with fresh basil leaves.
13. Slice the tart into 6 portions and serve immediately.
Golden and crisp, the buttery puff pastry provides a delightful contrast to the creamy, molten burrata and savory mushrooms, while the balsamic glaze adds a touch of sweetness that balances the earthy flavors. For a creative twist, serve each slice atop a bed of peppery arugula or alongside a light salad dressed with lemon vinaigrette to enhance its elegant appeal.
Burrata with Pomegranate and Mint
Luxuriously creamy and refreshingly vibrant, this Burrata with Pomegranate and Mint is an effortless yet stunning appetizer that marries rich dairy with bright, seasonal flavors. It’s the perfect centerpiece for holiday gatherings or a sophisticated start to any dinner party, requiring mere minutes to assemble but delivering maximum visual and gustatory impact.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Burrata Assembly
– 1 (8-ounce) ball of fresh burrata cheese
– 1/4 cup extra-virgin olive oil
– 1 tablespoon aged balsamic vinegar
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly ground black pepper
For the Toppings
– 1/2 cup fresh pomegranate arils (seeds)
– 1/4 cup fresh mint leaves, thinly sliced
– 2 tablespoons toasted pine nuts
Instructions
1. Place the whole burrata ball gently in the center of a large, shallow serving plate or platter.
2. Drizzle the 1/4 cup of extra-virgin olive oil evenly over and around the burrata.
3. Drizzle the 1 tablespoon of aged balsamic vinegar over the olive oil.
4. Sprinkle the 1/2 teaspoon of flaky sea salt and 1/4 teaspoon of freshly ground black pepper directly over the burrata.
5. Scatter the 1/2 cup of fresh pomegranate arils around the base of the cheese, allowing some to rest on top.
6. Sprinkle the 1/4 cup of thinly sliced fresh mint leaves evenly over the pomegranate arils and burrata.
7. Garnish the dish by sprinkling the 2 tablespoons of toasted pine nuts over everything.
Tip: For the best texture, remove the burrata from the refrigerator 15 minutes before assembling to allow it to soften slightly.
Tip: To easily extract pomegranate arils, submerge the halved fruit in a bowl of water and gently break it apart—the seeds will sink, and the pith will float.
Tip: Toast pine nuts in a dry skillet over medium-low heat for 3-4 minutes, shaking frequently, until fragrant and golden to prevent burning.
Wondrously, each bite offers a delightful contrast: the cool, milky burst of burrata against the juicy pop of pomegranate, all balanced by the herbal mint and crunchy nuts. Serve it with slices of grilled ciabatta or a crusty baguette to soak up the luxurious olive oil and balsamic pool, transforming it into an interactive, shareable feast.
Balsamic Strawberries with Burrata
Radiant and sophisticated, this dish transforms simple ingredients into an elegant dessert or appetizer that celebrates the harmony of sweet and savory. Balsamic strawberries with burrata offer a luxurious yet approachable combination where the bright acidity of the berries complements the creamy richness of the cheese. It’s a stunning presentation that requires minimal effort but delivers maximum flavor impact.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the strawberries:
– 1 pound fresh strawberries, hulled and quartered
– 2 tablespoons high-quality balsamic vinegar
– 1 tablespoon granulated sugar
For assembly:
– 8 ounces burrata cheese
– 2 tablespoons extra-virgin olive oil
– Freshly ground black pepper
– Fresh basil leaves for garnish
Instructions
1. Place the quartered strawberries in a medium mixing bowl.
2. Drizzle the balsamic vinegar over the strawberries.
3. Sprinkle the granulated sugar evenly over the strawberries.
4. Gently toss the strawberries with the vinegar and sugar until all pieces are lightly coated.
5. Let the strawberries macerate at room temperature for 10 minutes to allow the sugar to dissolve and the flavors to meld.
6. While the strawberries macerate, carefully drain any excess liquid from the burrata cheese.
7. Place the whole burrata ball on a serving platter or divide it among four individual plates.
8. Using your hands or a spoon, gently tear the burrata open to expose the creamy interior.
9. Spoon the macerated strawberries and all their accumulated juices over and around the burrata.
10. Drizzle the extra-virgin olive oil evenly over the entire dish.
11. Generously grind fresh black pepper over the top.
12. Garnish with fresh basil leaves just before serving.
Here, the contrast between the juicy, syrupy strawberries and the cool, pillowy burrata creates a textural masterpiece. The balsamic adds a complex tang that cuts through the richness, while the olive oil and pepper provide a savory finish that elevates this beyond a simple fruit salad. For a creative twist, serve it atop toasted crostini or alongside a glass of sparkling rosé for an unforgettable appetizer.
Conclusion
From appetizers to mains, these 22 burrata recipes prove this creamy cheese is a kitchen superstar! I hope you find inspiration to try one (or several!). Let me know your favorite in the comments, and if you loved this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas.
