Creamy and delicate, burrata cheese makes for an exquisitely delicious option to serve as a light appetizer or as part of a cheese board. My burrata recipe features a zesty olive, sun-dried tomato and Calabrian pepper vinaigrette, fresh basil, plus toasted pine nuts for crunch—it's terrific served with crostini or crackers!
Burrata, A Sumptuous and Delicious Appetizer
Friends, if you've had the pleasure of enjoying creamy and supple burrata cheese, then you know just how utterly delectable it is...
Burrata is a soft, creamy, fresh cheese made from either cow's milk or buffalo's milk.
It has an outer “skin” made from mozzarella and an ultra soft and almost milky interior made from a delicate combination of cream and pulled mozzarella curds, and it's absolutely scrumptious!
Resembling fresh mozzarella cheese packed in a brine, burrata is a real treat because of how delicate and rich the interior is, making it an irresistible choice to break open and gently spread over crostini or crackers.
My burrata recipe has become a favorite appetizer of ours this summer, and what I love about it is how truly easy it is to prepare as a last minute delicacy to serve for a gathering or date night in.
Drizzled with some fruity olive oil and topped with my olive, sun-dried tomato and Calabrian pepper vinaigrette, plus some fresh basil and pine nuts, this flavorful way to serve up burrata is not only colorful and elegant, but reminds me a bit of a delectable starter we'd enjoy at our favorite bistro.
My Burrata Recipe with Olive, Sun-Dried Tomato and Calabrian Pepper Vinaigrette
The amazing thing about burrata cheese is that it truly needs very little to be mouthwatering and a total pleasure to indulge in.
Best eaten at room temperature, fresh burrata can simply be enjoyed with just a small drizzle of olive oil and some salt and cracked black pepper when one's looking for completely unadulterated flavor.
But because it has a innate richness, it plays really well with some brighter flavors to balance it out...
For my burrata recipe here, I like to add some acidic notes by way of a sort of relish vinaigrette, one made from olives, Calabrian peppers, sun-dried tomatoes, plus a kiss of garlic, some parsley, some red wine vinegar and some olive oil.
This provides a bit of zip and color to this simple appetizer, which along with the fresh basil leaves and crunchy pine nuts, makes this a truly unique cheese course to share.
Here's a glance at my burrata recipe: (or just jump to the full recipe...)
- To get started, I allow my burrata cheese to come to room temp for about 30 minutes.
- While the burrata comes to room temp, I prepare my zesty vinaigrette by finely mincing my olives, Calabrian peppers, sun-dried tomatoes, garlic and parsley, and adding in some red wine vinegar and olive oil, then set that aside.
- Once the burrata is room temp, I break open the balls of burrata and place chunks of them onto a large plate. I drizzle very lightly with some olive oil, then spoon over top my vinaigrette, and scatter over some fresh basil leaves and toasted pine nuts.
- I serve with crostini or crackers on the side, for spreading.
by Ingrid Beer
This easy burrata recipe is topped with olive, Calabrian pepper and sun-dried tomato vinaigrette, fresh basil, plus toasted pine nuts!
Yield: Serves 6
Nutrition Info: 251 calories per serving (does not include crackers or crostini)
Prep Time: 15 minutes (does not include bringing burrata to room temp)
Cook time: 0 minutes
Total time: 15 minutes
- 12 ounces burrata cheese packed in brine (about 3 medium size balls)
- 2 small Calabrian peppers (from a jar), seeds removed and very finely minced
- 1 tablespoon sun-dried tomatoes, finely minced
- 4 Kalamata olives (pitted), finely minced
- 4 Castelvetrano olives (pitted), finely minced
- 1 clove garlic, pressed through garlic press, or finely minced
- 2 teaspoons minced parsley
- 1 tablespoon red wine vinegar
- 2 to 3 tablespoons olive oil, plus more for drizzling
- Fresh basil leaves, whole or torn
- 1 (heaping) tablespoon toasted pine nuts
- Flakey salt
- Freshly-cracked black pepper
- Crackers or crostini for serving
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Allow your burrata cheese to come to room temperature by removing it from the brine, and placing it onto a paper towel-lined plate for 30 minutes.
- While the burrata come to room temp, prepare your vinaigrette: in a small dish, combine the finely minced Calabrian peppers, the sun-dried tomatoes, both types of olives, the garlic and the minced parsley. Add in the red wine vinegar and the 2 to 3 tablespoons of olive oil, plus a pinch of salt, and mix together with a fork. Set aside.
- To assemble the burrata recipe, break or rip apart the room temp burrata, and place it onto a large serving plate or small platter. Drizzle over top a touch of olive oil, then spoon over that a generous amount of the vinaigrette.
- Sprinkle over some flakey salt and some cracked black pepper, then the basil leaves and the pine nuts.
- Serve the burrata with crackers and/or crostini on the side for spreading or dipping.
Tips & Tidbits for my Burrata Recipe:
- Cow's milk or buffalo's milk burrata cheese: I prefer to use cow's milk burrata and am opting for that with this recipe, but buffalo burrata is delicious as well. Feel free to use your favorite kind, or whichever variety your local market offers.
- Allow the burrata to come to room temperature: For best flavor and consistency, allow burrata to come to room temperature for about 30 minutes prior to serving. I like to remove it from the brine and allow it to sit on a plate (I place a paper towel underneath), then proceed with the recipe.
- Is the outer rind or “skin” of burrata edible? Absolutely! It is made from slightly firmer mozzarella cheese, and this acts as a vessel for the more soft and creamy interior. It is totally edible, and quite delicious.
- What to serve with burrata: Since burrata cheese is so supple, I love to serve it with my favorite crackers or some crostini (toasted bread). You could even scatter pieces of torn burrata over top of greens, dress it according to my recipe instructions, and enjoy this as more of a salad.