Easy Burrata Recipe

This burrata recipe is the best way to serve this rich and creamy cheese! Pair it with summer fruit or…

A Couple Cooks – Recipes worth repeating.

This burrata recipe is the best way to serve this rich and creamy cheese! Pair it with summer fruit or tomatoes, olive oil and sea salt.

Burrata

Ready for one of the best taste treats on the planet? Burrata cheese. Burrata is a revelation: gooey, fresh mozzarella that’s hiding a secret: an even gooier, creamier interior. Once you taste this, you’ll be forever a burrata aficionado. Even better: you barely need to make a recipe to eat it. Here’s the best way to serve burrata: with fresh summer fruits or tomatoes, herbs, olive oil, and sea salt. The Italians are all about the perfection of simplicity: so it’s only fitting that they’re the ones behind this rockstar cheese.

What is burrata?

Burrata is an Italian fresh mozzarella cheese with a surprise inside: the center is filled with cream! The creamy interior also contains cheese shreds, called straciatella. When you cut into the ball, the creamy cheese comes spilling out: perfect for topping crackers or crostini.

The word burrata comes from the Italian word burro, which means butter: referring to the buttery texture and richness of this treat. Not surprisingly, burrata is higher in fat content than normal mozzarella and most other cheeses. This cheese originated in Southern Italy; now it’s served all over the country and world.

Burrata cheese

Where to buy burrata cheese

These days, you can find burrata in many grocery stores in the US! Look in the specialty cheeses section, next to the fresh mozzarella. It’s sold in a container with liquid, usually either one or two balls packaged together. You can sometimes find specialty cheeses at a farmers market or specialty grocery: we’re lucky enough to live near a creamery that makes burrata.

How to serve burrata: the easy way!

Alex and I first discovered burrata years ago on a trip to Italy, where we ate it with juicy tomatoes and basil. We were over the moon about this new treat we had discovered. Today, burrata has become much more popular in the US, and we’re thrilled that it’s easy to find. The best way we’ve found to serve the beautiful cheese on a plate with ripe summer fruits, cherry tomatoes, and herbs. Here are a few things to know about this burrata recipe:

  • It’s quick and easy! It just takes a few minutes to arrange on a plate.
  • Eat with a knife and fork, or you can use crostini to sop up the cheesy cream.
  • Make one large plate to share, or individual plates for each person. It’s easiest to tear off pieces of the burrata for each person if you’re making individual plates.
  • It’s very customizable. You can use lots of different ingredients. Keep reading!
Burrata recipe

Ingredients for this burrata recipe

The nice thing about working with burrata is that it’s laid back and easy. Because this fancy cheese is so good in itself, you barely need to dress it up. Here’s all you need to do for this burrata recipe:

  • Burrata: Place one ball on a plate. If you’d like, you can also tear off pieces of a second ball to add visual appeal (see the photo).
  • Fruit or tomatoes: Surround it with ripe summer fruit like peaches, tomatoes, melon (watermelon, cantaloupe or honeydew), strawberries, or blackberries.
  • Herbs: Add fresh summer herbs! Basil is our favorite (reminiscent of a Caprese salad), but oregano and thyme are also lovely.
  • Olive oil: Drizzle with a high quality extra virgin olive oil, which ties it all together.
  • Sea salt (we like Maldon): Top with chunky sea salt, which adds a nice crunch and pop of flavor. We like using Maldon, an English type of sea salt with a clean, pure flavor (it’s pretty easy to find at grocery stores).

Add your own flair to this recipe by adding whatever you like to the platter! It makes an absolutely stunning easy appetizer, first course, or salad side dish to go with a summer meal.

Burrata

Other items to pair

You can eat burrata with a knife and fork, or you can scoop it up with bread. Here are a few ideas for other things to serve with this easy appetizer:

More burrata recipes

There are lots of other ways to serve burrata cheese: you can even add it to pasta! But our favorite way is to serve it pure and simple. Here are two more of our burrata recipes to try:

  • Perfect Burrata Salad Serve it simply with baby arugula and tomatoes. Perfection!
  • Burrata Caprese Salad Burrata meets Caprese salad! This one uses peaches, heirloom tomatoes, and a unique topping of crushed peanuts.
Burrata recipe
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Burrata

Easy Burrata Recipe


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This burrata recipe is the best way to serve this rich and creamy cheese! Pair it with summer fruit or tomatoes, olive oil and sea salt.


Ingredients

  • 1 to 2 4-ounce balls burrata cheese
  • Summer fruit: heirloom tomatoes, ripe peaches, watermelon, cantaloupe or honeydew, berries, etc (we used 2 peaches and 1 handful cherry tomatoes)
  • 1 handful fresh basil leaves and thyme sprigs
  • Extra virgin olive oil
  • Chunky sea salt

Instructions

  1. Place 1 ball burrata on the plate.
  2. Surround it with the summer fruit (sliced tomatoes or peaches, or berries).
  3. Top with torn basil leaves and other herbs. If desired, add torn pieces of another ball of burrata to add texture and visual appeal.
  4. Drizzle with olive oil and sprinkle with chunky sea salt. Serve immediately.
  • Category: Appetizer
  • Method: Raw
  • Cuisine: Italian

Keywords: Burrata, Burrata Cheese, Burrata Recipe

More easy appetizer recipes

The best entertaining appetizers are effortless so you can focus on the main dish! Here are a few recipes that we always turn to:

  • Peanut Butter Dip This healthy peanut butter dip is just 4 ingredients and tastes like frosting! Perfect for dipping apples, pretzels or fruit.
  • Easy Pinwheels This pinwheel recipe is the ultimate finger food! They’re perfect for entertaining and endlessly customizable.
  • Baked Brie One of the best easy appetizers around! It requires very little hands on time and is always a hit.
  • Blistered Shishito Peppers or Roasted Shishito Peppers These charred mild peppers are the perfect one-bite appetizer!
  • Simple Guacamole Creamy, savory and perfectly balanced, you’ll hear a chorus of “Wow’s” every time you serve it.
  • Marinated Olives A stunning appetizer or side! Flavored with garlic and lemon, they’re a great finger food for cheese boards or parties.
  • Easy Stuffed Dates Goat cheese stuffed and quick to make, and the sweet and savory combo keeps everyone coming back for more.

A Couple Cooks - Recipes worth repeating.

Cheesy Lemon Flatbread Pizza with Hot Honey.

I’m basically the happiest with this lemon flatbread pizza. At least, as happy as I can be right now. Let’s just say that crunchy flatbread, lots of cheese and bright, fresh lemon definitely helps. I love a good flatbread pizza! From this old school four cheese version to the roasted cauliflower one from The Pretty […]

The post Cheesy Lemon Flatbread Pizza with Hot Honey. appeared first on How Sweet Eats.

I’m basically the happiest with this lemon flatbread pizza.

This cheesy lemon flatbread pizza is covered with burrata cheese, parmesan, roasted vegetables and hot honey. It's a flavor dream!

At least, as happy as I can be right now. Let’s just say that crunchy flatbread, lots of cheese and bright, fresh lemon definitely helps.

lemon zest

I love a good flatbread pizza! From this old school four cheese version to the roasted cauliflower one from The Pretty Dish, it’s a great option to have when you’re either out of yeast (hi, me!) or just feel like mixing up a super quick dough. It’s more cracker-like that regular pizza dough, but it’s SO good.

lemon oil

In this case, I’m using the base of my garlic butter naan! So these are essentially naan pizzas. Yes.

Works every time.

This cheesy lemon flatbread pizza is covered with burrata cheese, parmesan, roasted vegetables and hot honey. It's a flavor dream!

Here’s how it goes down…

We start by making a quick little lemon oil because that stuff is delish. Brush it all over the dough and it can even be used for drizzling after!

Also going to make some hot honey. You can buy hot honey these days (how cool!), but I’ve been making it since before I could buy it. In fact, I made a hot honey pepperoni pizza a few years ago which first got me reeeeeally hooked on the combo. It’s just fantastic. Sweet heat! 

This cheesy lemon flatbread pizza is covered with burrata cheese, parmesan, roasted vegetables and hot honey. It's a flavor dream!

Once your dough is made, the rest is really up to you. I went with some bacon because I didn’t have pepperoni and I don’t like sausage. I also used some leftover roasted broccoli! You could throw on any greens or vegetables you have. You could roast some just for this flatbread or you could use something hanging out in your fridge.

Make sure you verrrry thinnnnly slice a lemon. Like, paper thin! See through! 

This cheesy lemon flatbread pizza is covered with burrata cheese, parmesan, roasted vegetables and hot honey. It's a flavor dream!

Next up – CHEESE. I had two (!) containers of burrata cheese in my fridge that were about to go. They’d been hanging out in there since I finished a few photographs for the book back in February and I just didn’t need them. 

Well, now I needed them and I couldn’t be more thrilled to have them.

You don’t have to use burrata – use freshly grated mozzarella or provolone or fontina or even parmesan. 

As much as it pains me to say it, this isn’t about the cheese here. Yes, of course, it’s always about the cheese for me. But this is much more about the lemon and the hot honey on top of crunchy dough. And just exactly what you decide to pair with it. 

This cheesy lemon flatbread pizza is covered with burrata cheese, parmesan, roasted vegetables and hot honey. It's a flavor dream!

I absolutely LOVE the combo.

The dough edges get crunchy in the oven. The lemon oil is bright almost slightly sweet. Then you have cheese and vegetables and a big old drizzle of hot honey, which is spicy and sweet. The flavor combination is out of this world! 

I can’t stress this enough: use what you have on hand! Any veggies work here – truly, almost anything works with cheese and lemon and honey. And bacon. 

Then you can be the happiest too.

This cheesy lemon flatbread pizza is covered with burrata cheese, parmesan, roasted vegetables and hot honey. It's a flavor dream!

Cheesy Lemon Flatbread Pizza with Hot Honey

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Cheesy Lemon Flatbread Pizza with Hot Honey

This cheesy lemon flatbread pizza is covered with burrata cheese, parmesan, roasted vegetables and hot honey. It's a flavor dream!
Course Main Course
Cuisine American
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 4 flatbreads
Author How Sweet Eats

Ingredients

flatbread

  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • ½ cup plain greek yogurt
  • 1 teaspoon honey

toppings

  • 1 tablespoon fresh lemon zest
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 3 slices bacon, chopped
  • 2 cups freshly grated mozzarella cheese
  • 1 8-ounce ball burrata cheese
  • 1 cup roasted broccoli, or your favorite vegetable! roasted, leftover, etc
  • 1 lemon, very thinly sliced
  • hot honey, for drizzling
  • 1 handful micro greens or your favorite green, for topping
  • parmesan cheese, for sprinkling

Instructions

  • In a large bowl, whisk together the flour, baking powder, soda and salt. In another bowl, whisk together the milk, yogurt and honey. Add half of the milk mixture to the dry ingredients and stir until the dough starts to come together. Add the remaining milk gradually, stirring and bringing the dough together with your hands.
  • Place the dough in an oiled bowl and cover it. Let it sit in a warm place for 1 to 2 hours. It won't rise much! But let it rest.
  • While it rests, prep the rest of the ingredients. Whisk together the lemon zest, garlic and olive oil in a bowl. Heat a large skillet over medium heat and add the bacon. Cook until the bacon is just starting to crisp - do not cook until completely crunchy, because you want it to crisp in the oven. Remove it from the pan with a slotted spoon and place it on a paper towel. Note: you can replace the bacon with pancetta, prosciutto or even sausage. Whatever you have!
  • Grate the cheese and if desired, roast the vegetables. I roast broccoli at 425 for 15 minutes. You can use any vegetables here - or none at all!
  • Preheat the oven to 450 degrees F. Brush a baking sheet with olive or canola oil.
  • Once the dough has rested, remove it from the bowl and knead it a few times on a floured surface, using a little extra flour if it’s too sticky. Divide the dough into 4 separate balls. Roll each ball out into an oval shape. Place 2 of the ovals on a baking sheet (that is most likely all that will fit.).
  • Brush the dough with the lemon olive - especially the edges so they get golden and crisp. Cover it with the cheese - freshly grated or burrata or whatever you’re using! Top with any vegetables that you’re using and some very thin lemon slices.
  • Bake for 10 to 15 minutes, or until the dough is crisp and the cheese is golden. Remove the pizza from the oven and drizzle with hot honey. Slice and serve!

This cheesy lemon flatbread pizza is covered with burrata cheese, parmesan, roasted vegetables and hot honey. It's a flavor dream!

That golden, crunchy bubbly cheese on the end… omg.

The post Cheesy Lemon Flatbread Pizza with Hot Honey. appeared first on How Sweet Eats.

Broccoli Rabe and Pistachio Pesto Pasta with Burrata

This unique piquant twist on pesto is made with broccoli rabe and toasted pistachios and served with creamy chunks of fresh burrata cheese. Mix up your dinner game with this fast and flavorful pesto-coated casarecce. No basil and pine nuts here: this beaut is made with earthy broccoli rabe and toasted pistachios. It may sound […]

This unique piquant twist on pesto is made with broccoli rabe and toasted pistachios and served with creamy chunks of fresh burrata cheese.

Mix up your dinner game with this fast and flavorful pesto-coated casarecce. No basil and pine nuts here: this beaut is made with earthy broccoli rabe and toasted pistachios. It may sound weird, but trust me, this recipe will quickly become one of your new weeknight staples!

Broccoli Rabe and Pistachio Pesto Pasta with Burrata

I’m of the opinion that if it’s green, it can probably be made into pesto.

I’ve done it with arugula and beet greens and kale and even garlic scapes.

Need further proof? Take broccoli rabe. And pistachios. Both green. And together they make for a fabulous homemade pesto.

Broccoli rabe, also called broccoli raab or rapini, somewhat resembles an extra leafy and leggy broccoli with very small, loose florets (although technically speaking, it’s more closely related to a turnip than anything). It has a flavor somewhere in between broccoli and turnip greens, slightly bitter and mildly earthy (but less so than say, beet greens).

If you can’t find it, you can use a mix of regular broccoli or broccolini and dark leafy greens such as turnip greens or kale.

Broccoli rabe can be quite bitter in its raw form (it tends to mellow as it cooks), so we’ve blanched it first to help remove some of that bitterness, before blending it into a piquant pesto along with pistachios, pecorino and parmesan cheeses, and even a splash of toasted pistachio oil for another layer of buttery richness.

Also helping to offset that bitterness? Chunks of rich, creamy burrata cheese scattered on top. (Seriously though, is there any pasta recipe out there that’s not improved by the addition of burrata? I think not.)

(more…)

English peas, favas and burrata

I am craving warmth and sun after what it feels like the longest winter in recent history. Slowly we are getting there. The first signs of Spring have appeared. Blossoms, ramps, morels, peas and favas. Every Spring there is a … Continue reading &…

edoc_S3A1036_bI am craving warmth and sun after what it feels like the longest winter in recent history. Slowly we are getting there. The first signs of Spring have appeared. Blossoms, ramps, morels, peas and favas. Every Spring there is a … Continue reading