20 Delicious Burrata Appetizer Recipes Creative

Welcome to a world where creamy, dreamy burrata takes center stage in your appetizer game! Whether you’re hosting a chic dinner party or just spicing up your weeknight snacks, these 20 delicious burrata appetizer recipes are about to become your new go-tos. From fresh, seasonal twists to comfort food classics with a luxurious upgrade, get ready to impress with minimal effort. Let’s dive into the deliciousness!

Burrata Caprese Salad with Heirloom Tomatoes

This Burrata Caprese Salad with Heirloom Tomatoes is a show-stopping twist on the classic, combining creamy burrata with the sweet, juicy flavors of summer.

Ingredients

• 2 large heirloom tomatoes, sliced 1/4-inch thick
• 8 oz burrata cheese
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Arrange the heirloom tomato slices on a large serving platter, slightly overlapping them for a beautiful presentation.
2. Carefully place the burrata cheese in the center of the tomatoes. If the burrata is large, you can tear it into smaller pieces for easier serving.
3. Scatter the torn basil leaves over the tomatoes and burrata.
4. Drizzle the extra virgin olive oil and balsamic glaze evenly over the salad.
5. Sprinkle the sea salt and freshly ground black pepper over the top to taste.
6. Serve immediately, allowing the creamy burrata to mingle with the vibrant tomatoes and basil.

The contrast between the creamy burrata and the crisp, sweet heirloom tomatoes makes this salad a memorable dish that’s as beautiful as it is delicious.

Tip: For an extra touch of elegance, use a mix of different colored heirloom tomatoes to create a visually stunning dish.

Grilled Peach and Burrata Crostini

Summer gatherings call for dishes that are as delightful to look at as they are to eat, and this Grilled Peach and Burrata Crostini is just that—a sweet, creamy, and crunchy crowd-pleaser.

Ingredients

• 4 slices of crusty baguette, 1/2 inch thick
• 2 ripe peaches, halved and pitted
• 4 oz burrata cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 fresh basil leaves, thinly sliced

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Brush both sides of the baguette slices with 1 tbsp of olive oil and set aside.
2. Place the peach halves on the grill, cut side down. Grill for 3-4 minutes until you see grill marks and the peaches are slightly softened. Remove from the grill and slice each half into 4 pieces.
3. Grill the baguette slices for 1-2 minutes per side until golden and crisp.
4. To assemble, place a slice of grilled baguette on a plate, top with a piece of burrata, then arrange 2 slices of grilled peach on top. Drizzle with the remaining 1 tbsp of olive oil and 1 tbsp of balsamic glaze. Sprinkle with sea salt, black pepper, and fresh basil.

The magic of this dish lies in the contrast of textures—juicy peaches, creamy burrata, and crispy bread create a symphony in every bite.

Tip: For an extra flavor boost, lightly drizzle honey over the assembled crostini before serving.

Burrata with Roasted Grapes and Thyme

Imagine the creamy delight of burrata paired with the sweet and savory notes of roasted grapes and thyme—a simple yet elegant dish that’s sure to impress.

Ingredients

• 1 cup red grapes
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 oz burrata cheese
• 1/2 baguette, sliced and toasted

Instructions

1. Preheat your oven to 400°F. Toss the grapes with 1 tbsp olive oil, 1 tsp thyme leaves, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Roast for 20 minutes, until the grapes are soft and slightly caramelized.
3. Place the burrata on a serving plate and gently break it open. Surround it with the roasted grapes and their juices.
4. Serve immediately with slices of toasted baguette for scooping up the creamy cheese and grapes.

The contrast between the warm, jammy grapes and the cool, creamy burrata creates a symphony of textures and flavors that’s utterly irresistible.

Tip: For an extra touch of elegance, drizzle with a bit of balsamic glaze before serving.

Balsamic Glazed Strawberry Burrata Bruschetta

This Balsamic Glazed Strawberry Burrata Bruschetta is a delightful twist on the classic, combining sweet, tangy, and creamy flavors for a show-stopping appetizer.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1/4 cup olive oil
• 1 pint fresh strawberries, hulled and sliced
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 8 ounces burrata cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F. Arrange the baguette slices on a baking sheet, brush each with olive oil, and bake for 10 minutes until golden and crisp.
2. While the bread toasts, combine strawberries, balsamic vinegar, and honey in a saucepan over medium heat. Simmer for 5 minutes until the strawberries soften and the glaze thickens slightly.
3. Remove the toasted bread from the oven and let cool slightly. Tear the burrata into pieces and place on each toast.
4. Spoon the balsamic glazed strawberries over the burrata, then sprinkle with salt and black pepper.
5. Garnish with fresh basil leaves before serving.

The contrast of the crispy toast, creamy burrata, and vibrant strawberry glaze makes this dish a sensory delight. Perfect for when you want to impress with minimal effort.

Tip: For an extra flavor boost, drizzle a little extra balsamic glaze over the top before serving.

Burrata and Prosciutto Stuffed Dates

These Burrata and Prosciutto Stuffed Dates are the perfect blend of sweet, salty, and creamy, making them an irresistible appetizer or snack.

Ingredients

• 12 Medjool dates, pitted
• 4 oz burrata cheese, drained
• 4 slices prosciutto, cut into 12 thin strips
• 1 tbsp extra virgin olive oil
• 1 tsp balsamic glaze
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully make a lengthwise slit in each date and remove the pit, creating a pocket for the filling.
3. Gently tear the burrata into small pieces and stuff each date with a piece of cheese.
4. Wrap each stuffed date with a strip of prosciutto and place them on the prepared baking sheet.
5. Drizzle the dates with extra virgin olive oil and sprinkle with sea salt and freshly ground black pepper.
6. Bake for 10-12 minutes, until the prosciutto is slightly crispy and the burrata is melted.
7. Remove from the oven, drizzle with balsamic glaze, and garnish with fresh basil leaves before serving.

The contrast between the creamy burrata and the crispy prosciutto wrapped around sweet dates creates a symphony of textures and flavors in every bite.

Tip: For an extra touch of elegance, serve these dates on a platter with a light sprinkle of flaky sea salt and a few extra basil leaves.

Roasted Beet and Burrata Salad with Pistachios

This Roasted Beet and Burrata Salad with Pistachios is a stunning dish that combines earthy sweetness with creamy, nutty textures for a salad that’s as beautiful as it is delicious.

Ingredients

• 4 medium beets, trimmed and scrubbed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ball (8 oz) burrata cheese
• 1/4 cup shelled pistachios, roughly chopped
• 2 cups arugula
• 1 tbsp balsamic glaze

Instructions

1. Preheat your oven to 400°F. Toss the beets with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Wrap each beet in aluminum foil and roast for 50 minutes, or until tender when pierced with a fork.
2. Let the beets cool slightly, then peel and slice them into wedges.
3. Arrange the arugula on a serving platter. Top with the roasted beet wedges and tear the burrata over the top, allowing it to drape over the beets.
4. Sprinkle the chopped pistachios over the salad and drizzle with the remaining 1 tbsp olive oil and 1 tbsp balsamic glaze.

The contrast of the creamy burrata with the crunchy pistachios and the sweet, earthy beets creates a symphony of textures and flavors that’s unexpectedly harmonious.

Tip: For an extra flavor boost, toast the pistachios in a dry skillet over medium heat for 2-3 minutes before chopping.

Burrata Avocado Toast with Chili Flakes

Start your morning with a twist on the classic avocado toast by adding creamy burrata and a spicy kick of chili flakes for an unforgettable breakfast.

Ingredients

• 2 slices of sourdough bread
• 1 ripe avocado
• 4 oz burrata cheese
• 1 tbsp olive oil
• 1/2 tsp chili flakes
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Toast the sourdough bread until golden and crisp.
2. While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork, leaving some chunks for texture.
3. Drizzle the toasted bread with 1 tbsp of olive oil.
4. Spread the mashed avocado evenly over the toast.
5. Tear the burrata into pieces and place them on top of the avocado.
6. Sprinkle with 1/2 tsp chili flakes, salt, and freshly ground black pepper to taste.

The combination of creamy burrata with the spicy chili flakes elevates this avocado toast to a luxurious yet simple dish that’s perfect for a leisurely weekend brunch.

Tip: For an extra layer of flavor, drizzle with a bit of balsamic glaze before serving.

Fig and Burrata Pizza with Arugula

Imagine biting into a pizza where the sweetness of figs meets the creamy luxury of burrata, all topped with the peppery bite of arugula. This Fig and Burrata Pizza with Arugula is a gourmet twist on your homemade pizza night.

Ingredients

• 1 lb pizza dough
• 1/2 cup fig jam
• 8 oz burrata cheese
• 2 cups arugula
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F. Roll out the pizza dough on a floured surface to your desired thickness.
2. Spread the fig jam evenly over the dough, leaving a small border for the crust.
3. Tear the burrata into pieces and distribute them over the fig jam.
4. Drizzle with 1 tbsp of olive oil and sprinkle with salt and black pepper.
5. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
6. Remove from the oven and immediately top with arugula. Drizzle the remaining 1 tbsp of olive oil over the arugula.

The magic of this pizza lies in the contrast between the warm, melty burrata and the fresh, crisp arugula, creating a symphony of textures in every bite.

Tip: For an extra flavor boost, drizzle a little balsamic glaze over the pizza before serving.

Burrata with Honey and Walnuts

There’s something irresistibly luxurious about the creamy texture of burrata paired with the sweet crunch of honey and walnuts. This dish is a simple yet elegant appetizer that’s sure to impress.

Ingredients

• 1 ball of fresh burrata cheese (about 8 oz)
• 2 tbsp honey
• 1/4 cup walnuts, roughly chopped
• 1 tbsp extra virgin olive oil
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Place the burrata ball on a serving plate and let it sit at room temperature for about 10 minutes to soften slightly.
2. In a small skillet over medium heat, toast the chopped walnuts for 3-4 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat and let cool.
3. Drizzle the burrata with 1 tbsp of extra virgin olive oil, then sprinkle with 1/4 tsp flaky sea salt and 1/4 tsp freshly ground black pepper.
4. Scatter the toasted walnuts over and around the burrata, then drizzle with 2 tbsp of honey.
5. Serve immediately with slices of crusty bread or crackers for scooping.

The contrast between the creamy burrata, crunchy walnuts, and sweet honey creates a symphony of textures and flavors that’s both sophisticated and comforting.

Tip: For an extra touch of warmth, lightly warm the honey before drizzling over the burrata.

Tomato Basil Burrata Pasta Salad

This Tomato Basil Burrata Pasta Salad is a summer staple, combining fresh flavors with creamy burrata for a dish that’s as beautiful as it is delicious.

Ingredients

• 8 oz fusilli pasta
• 1 pint cherry tomatoes, halved
• 1/2 cup fresh basil leaves, torn
• 8 oz burrata cheese, torn into pieces
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, cherry tomatoes, and torn basil leaves.
3. Drizzle with extra virgin olive oil and balsamic vinegar, then sprinkle with salt and black pepper. Toss gently to combine.
4. Add the torn burrata cheese pieces on top of the salad just before serving, allowing the creamy cheese to slightly melt into the warm pasta.

The magic of this dish lies in the contrast between the cool, crisp vegetables and the warm, melting burrata, creating a symphony of textures in every bite.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before adding the burrata, allowing the flavors to meld together beautifully.

Burrata and Roasted Red Pepper Dip

This Burrata and Roasted Red Pepper Dip is a creamy, dreamy appetizer that’s as easy to make as it is impressive to serve. Perfect for your next gathering or a cozy night in, it’s a guaranteed crowd-pleaser.

Ingredients

• 1 cup roasted red peppers, drained and patted dry
• 8 oz burrata cheese, at room temperature
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1 small garlic clove, minced
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Preheat your oven to 375°F. In a food processor, combine the roasted red peppers, olive oil, balsamic vinegar, salt, black pepper, red pepper flakes, and garlic. Pulse until smooth.
2. Transfer the mixture to a small baking dish. Tear the burrata into pieces and scatter over the top of the red pepper mixture.
3. Bake for 10-12 minutes, until the burrata is melted and the dip is bubbly around the edges.
4. Remove from the oven and sprinkle with fresh basil before serving.

The magic of this dip lies in the contrast between the smoky sweetness of the roasted peppers and the rich, creamy burrata. It’s a match made in heaven that’ll have everyone reaching for just one more bite.

Tip: Serve this dip with crusty bread or a selection of crackers for dipping. For an extra touch of elegance, drizzle with a little more olive oil and balsamic vinegar right before serving.

Grilled Vegetable and Burrata Platter

This Grilled Vegetable and Burrata Platter is a showstopper that’s surprisingly simple to pull off, perfect for those summer evenings when you want something light yet indulgent.

Ingredients

• 1 large zucchini, sliced lengthwise into 1/2-inch strips
• 1 large eggplant, sliced into 1/2-inch rounds
• 2 red bell peppers, quartered and seeded
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz burrata cheese
• 1 tbsp balsamic glaze
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the zucchini, eggplant, and red bell peppers with 1/4 cup olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Grill the vegetables for 4-5 minutes per side, until they have nice grill marks and are tender.
4. Arrange the grilled vegetables on a platter. Tear the burrata into pieces and scatter over the vegetables.
5. Drizzle with 1 tbsp balsamic glaze and sprinkle with 1/4 cup torn basil leaves.

The creamy burrata melts slightly over the warm grilled vegetables, creating a luxurious texture that’s balanced by the bright acidity of the balsamic glaze.

Tip: Let the vegetables sit at room temperature for 10 minutes before serving to allow the flavors to meld beautifully.

Burrata with Spicy Tomato Jam

Imagine breaking into creamy burrata paired with a sweet and spicy tomato jam — it’s a match made in heaven that’s surprisingly simple to whip up at home.

Ingredients

• 1 cup cherry tomatoes, halved
• 1/4 cup granulated sugar
• 2 tbsp apple cider vinegar
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 8 oz burrata cheese
• 1 tbsp olive oil
• Fresh basil leaves for garnish

Instructions

1. In a small saucepan over medium heat, combine cherry tomatoes, granulated sugar, apple cider vinegar, red pepper flakes, and salt. Stir to mix.
2. Bring the mixture to a simmer, then reduce heat to low. Cook for 20 minutes, stirring occasionally, until the tomatoes break down and the jam thickens.
3. Remove from heat and let cool slightly. The jam will continue to thicken as it cools.
4. Place the burrata on a serving plate. Drizzle with olive oil, then spoon the spicy tomato jam over the top.
5. Garnish with fresh basil leaves before serving.

The contrast between the cool, creamy burrata and the warm, spicy-sweet jam creates a delightful sensory experience that’s perfect for impressing guests or treating yourself.

Tip: For an extra touch of elegance, serve with crusty bread or crackers on the side.

Peach Burrata Salad with Mint

This Peach Burrata Salad with Mint is a summer stunner, combining juicy peaches, creamy burrata, and fresh mint for a dish that’s as beautiful as it is delicious.

Ingredients

• 2 ripe peaches, sliced
• 8 oz burrata cheese
• 1/4 cup fresh mint leaves, torn
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Arrange the sliced peaches on a serving platter.
2. Place the burrata cheese in the center of the platter, gently tearing it open to expose the creamy center.
3. Scatter the torn mint leaves over the peaches and burrata.
4. Drizzle the extra virgin olive oil and balsamic glaze evenly over the salad.
5. Sprinkle the flaky sea salt and freshly ground black pepper on top.
6. Serve immediately, allowing guests to mix the components as they dig in.

The contrast of the creamy burrata with the crisp peaches and aromatic mint makes this salad a refreshing choice for warm evenings.

Tip: For an extra touch of sweetness, drizzle a little honey over the salad just before serving.

Burrata and Sautéed Mushroom Crostini

Elevate your appetizer game with these Burrata and Sautéed Mushroom Crostini, a creamy and earthy delight that’s perfect for any gathering.

Ingredients

• 1 baguette, sliced into 1/2-inch pieces
• 1/4 cup olive oil
• 1 pound mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces burrata cheese
• 1 tablespoon balsamic glaze
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F. Brush each baguette slice with olive oil and bake for 10 minutes until golden and crisp.
2. While the crostini bake, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the mushrooms and sauté for 5 minutes until they start to soften.
3. Add the minced garlic, thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Continue to cook for another 5 minutes until the mushrooms are golden and any liquid has evaporated.
4. To assemble, place a spoonful of sautéed mushrooms on each crostini. Top with a piece of burrata cheese, drizzle with balsamic glaze, and garnish with fresh basil leaves.

The contrast between the creamy burrata and the savory mushrooms creates a luxurious bite that’s sure to impress. The balsamic glaze adds a sweet and tangy finish that ties everything together beautifully.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the mushrooms while they sauté.

Burrata with Pesto and Sundried Tomatoes

There’s something irresistibly luxurious about tearing into a creamy burrata, especially when it’s paired with vibrant pesto and the deep, tangy sweetness of sundried tomatoes. This dish is a celebration of textures and flavors that come together in the simplest yet most elegant way.

Ingredients

• 1 ball of fresh burrata cheese (about 8 oz)
• 1/4 cup of homemade or store-bought pesto
• 1/4 cup of sundried tomatoes in oil, drained and sliced
• 1 tbsp of extra virgin olive oil
• 1/2 tsp of flaky sea salt
• 1/4 tsp of freshly ground black pepper
• 1/2 loaf of crusty bread, sliced and toasted

Instructions

1. Place the burrata ball in the center of a serving plate. Gently tear it open with a knife or your hands to expose the creamy interior.
2. Drizzle the pesto over and around the burrata, ensuring it’s generously coated.
3. Scatter the sliced sundried tomatoes around the plate, nestling some into the pesto for a beautiful presentation.
4. Drizzle the extra virgin olive oil over the top, then sprinkle with flaky sea salt and freshly ground black pepper.
5. Serve immediately with slices of toasted crusty bread on the side for scooping up all the deliciousness.

The magic of this dish lies in the contrast between the cool, creamy burrata and the bold, savory flavors of the pesto and sundried tomatoes, making it a standout appetizer or light meal.

Tip: For an extra touch of elegance, garnish with a few fresh basil leaves or a sprinkle of crushed red pepper flakes for heat.

Watermelon Burrata Salad with Basil

This Watermelon Burrata Salad with Basil is a refreshing summer dish that combines sweet, creamy, and herby flavors in every bite.

Ingredients

• 4 cups seedless watermelon, cubed
• 8 oz burrata cheese, torn into pieces
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large serving bowl, arrange the watermelon cubes evenly at the bottom.
2. Scatter the torn burrata pieces over the watermelon.
3. Sprinkle the thinly sliced basil leaves on top.
4. Drizzle the extra virgin olive oil and balsamic glaze over the salad.
5. Season with flaky sea salt and freshly ground black pepper.
6. Gently toss the salad just before serving to combine all the flavors without breaking the burrata too much.

The contrast between the juicy watermelon and creamy burrata, accented by the sharpness of basil and balsamic, makes this salad a standout at any picnic or barbecue.

Tip: For an extra burst of flavor, let the salad sit for 5 minutes after adding the seasonings to allow the flavors to meld slightly.

Burrata and Roasted Garlic Bread

There’s nothing quite like the creamy, dreamy combination of burrata and roasted garlic spread over warm, crusty bread. This dish is a showstopper that’s surprisingly simple to make at home.

Ingredients

• 1 large head of garlic
• 2 tbsp olive oil, plus extra for drizzling
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 loaf crusty bread (like ciabatta or baguette), sliced
• 8 oz burrata cheese
• 1 tbsp fresh basil, chopped
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, brush the bread slices with the remaining 1 tbsp olive oil and toast in the oven for 5-7 minutes until lightly golden.
3. Squeeze the roasted garlic cloves into a bowl, mash with a fork, and mix with salt and black pepper.
4. Spread the roasted garlic mixture over the toasted bread slices, top with pieces of burrata, and drizzle with a little more olive oil.
5. Garnish with fresh basil and red pepper flakes if using, and serve immediately.

The magic of this recipe lies in the contrast between the warm, crispy bread and the cool, creamy burrata, with the roasted garlic adding a deep, caramelized flavor that ties it all together.

Tip: For an extra flavor boost, try drizzling the finished dish with a bit of balsamic glaze.

Burrata with Caramelized Onions and Balsamic

Indulge in the creamy delight of burrata paired with the sweet depth of caramelized onions and a tangy balsamic glaze—a simple yet sophisticated appetizer that’s sure to impress.

Ingredients

• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz burrata cheese
• 1 tbsp fresh basil, chopped
• 1/4 cup balsamic glaze

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for 5 minutes, stirring occasionally.
2. Sprinkle sugar, salt, and black pepper over the onions. Continue to cook, stirring frequently, for another 15-20 minutes until the onions are deeply golden and caramelized.
3. Remove the skillet from heat and drizzle 1 tbsp balsamic vinegar over the onions, stirring to combine.
4. Place the burrata on a serving plate and gently tear it open to expose the creamy center. Spoon the caramelized onions over and around the burrata.
5. Drizzle the balsamic glaze over the top and sprinkle with fresh basil.

The contrast between the creamy burrata and the sweet, tangy onions creates a harmony of flavors that’s both luxurious and comforting.

Tip: For an extra touch of elegance, serve with crusty bread or crostini to scoop up every last bite.

Burrata and Grilled Corn Salad

This Burrata and Grilled Corn Salad is a summer showstopper, combining creamy, dreamy burrata with the smoky sweetness of grilled corn for a dish that’s as beautiful as it is delicious.

Ingredients

• 2 ears of corn, husks removed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz burrata cheese
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 1 tbsp balsamic glaze

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Brush the corn with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
2. Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Let cool slightly, then cut the kernels off the cob.
3. In a large bowl, combine the grilled corn, cherry tomatoes, and torn basil leaves. Toss gently to mix.
4. Place the burrata in the center of the salad. Drizzle with 1 tbsp balsamic glaze just before serving.

The magic of this salad lies in the contrast between the smoky corn and the creamy burrata, with the balsamic adding a sweet-tart finish that ties everything together.

Tip: For an extra layer of flavor, try grilling the cherry tomatoes for a minute or two until they just start to blister.

Conclusion

We hope these 20 delicious burrata appetizer recipes inspire your next gathering or cozy night in. Each dish is a testament to the versatility and sheer delight of burrata. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!