Let’s hear it for burrata cheese! I at all times order burrata once I discover it on restaurant menus, and we’ve had some stellar combos this summer season. I can’t resist burrata’s contrasting textures—it’s like recent mozzarella on the surface, however lusciously smooth and creamy on the within.
For this recipe, I designed a quintessential summertime burrata salad with recent tomatoes. Serve it with crostini or a loaf of crusty bread to make it an appetizer. This burrata dish comes collectively in quarter-hour, imagine it or not, and it’s an actual showstopper.
I wished to maintain it easy however make it style particular, so I drew reference from my Straightforward Tomato Salad and Tomato Basil Bruschetta. I landed on a mixture of cherry tomatoes and sun-dried tomatoes for depth, plus freshly toasted pine nuts for a savory notice. It’s not full with no drizzle of wealthy olive oil, tangy balsamic vinegar, and a sprinkle of recent basil. I hope it turns into one in every of your go-to recipes!
What’s Burrata?
Burrata is an extra-rich and creamy variation of recent mozzarella. It appears to be like like an everyday mozzarella ball on the surface. The within is fabricated from stracciatella, a luscious combination of cream and mozzarella curds. It’s milky and scrumptious.
Burrata will be made with buffalo milk or cow milk. Buffalo milk is extra conventional and presents a brighter, barely tangy taste, whereas cow’s milk is milder and may style extra acquainted. Both one works properly for this recipe.
Search for burrata close to the recent mozzarella at well-stocked grocery shops like Complete Meals. Use it promptly, particularly when you’ve opened the bundle—it’s packed in water and doesn’t preserve properly like exhausting cheeses do.
Serve burrata at room temperature for the most effective taste, or wherever between frivolously chilled and barely warmed.
Burrata Serving Options
Burrata pairs fantastically with the Italian flavors featured on this recipe: ripe tomatoes, basil (together with pesto), balsamic vinegar, olive oil, and pine nuts or pistachios. In case you’re not within the temper for tomatoes, exchange them with fruit like sliced peaches, plums, cherries or cantaloupe.
Serve this burrata dish as a salad or appetizer. It enhances most summertime meals, from informal cookouts to connoisseur dinner events. Spherical out your meal with any of those summery choices:
Extra Burata Recipes
Strive my Caprese Salad with Burrata, which options heirloom tomatoes. Burrata is a viable alternative for recent mozzarella balls, so long as the recipe doesn’t name for cooking the mozzarella. Strive my panzanella with torn items of burrata as an alternative of mozzarella for a enjoyable twist!
You’ll be able to serve burrata on pizza, however wait so as to add torn burrata till the pizza is completed baking, or add it within the final minute to heat it. If it’s melted utterly, it loses the distinction of the creamy inside and turns right into a melty, unpredictable blob of mozzarella. Strive changing the mozzarella on my Margherita Pizza or Arugula-Almond Pesto Pizza with torn burrata, or serve it on Grilled Pizza.
Please let me know the way your burrata seems within the feedback! I like listening to from you.
Burrata with Tomatoes and Basil
This burrata salad recipe options tomatoes, basil and pine nuts, with a drizzle of balsamic vinegar and olive oil. It’s irresistible and prepared in quarter-hour. Serve it as a salad or an appetizer with crostini or crusty bread. Recipe yields 4 to six servings.
- In case you’re utilizing pine nuts: In a small skillet over medium-low warmth, heat the pine nuts till they’re aromatic and turning frivolously golden on the perimeters, about 3 to five minutes, stirring usually (don’t allow them to burn!). Switch them to a bowl to chill.
- In a shallow serving bowl, mix the cherry tomatoes, sun-dried tomatoes, basil and garlic. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and stir to mix the entire elements.
- Gently tear open every ball of burrata and nestle them gently into the middle of the tomato combination. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Sprinkle the pine nuts everywhere in the dish, adopted by some reserved basil leaves, plus a sprinkle of black pepper. Sprinkle a pinch of flaky salt over the cheese, if utilizing.
- Serve with crostini or crusty bread on the aspect, if utilizing. This burrata is greatest the day it’s made, however leftovers are good for a number of days within the fridge, coated.
Notes
Change it up: Substitute a big sliced peach for half of the tomatoes. Or for a extra fruity variation, substitute peaches, nectarines or cherries for the tomatoes altogether (about 2 cups), and omit the sun-dried tomatoes. For the fruity variation, you may choose pistachios to pine nuts.
Diet
The knowledge proven is an estimate supplied by a web-based diet calculator. It shouldn’t be thought-about an alternative choice to an expert nutritionist’s recommendation. See our full diet disclosure right here.
