19 Delicious Burrata Recipes Easy to Make

Mmm, there’s nothing quite like the creamy, dreamy delight of burrata to elevate your meals from good to unforgettable. Whether you’re whipping up a quick weeknight dinner or hosting a fancy weekend brunch, these 19 delicious burrata recipes are your ticket to impressing everyone at the table—with minimal effort. Ready to dive into a world of cheesy goodness? Let’s get cooking!

Burrata Salad with Heirloom Tomatoes and Basil

On a warm summer day, nothing beats the simplicity and elegance of a dish that celebrates the freshest ingredients. This recipe is a testament to the beauty of minimalism in cooking, where each component shines.

Ingredients

• 1 ball of fresh burrata cheese, about 8 oz
• 2 large heirloom tomatoes, sliced into 1/4-inch thick rounds
• 1/4 cup fresh basil 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 tomato slices on a large serving plate, slightly overlapping for visual appeal.
2. Carefully place the burrata cheese in the center of the tomatoes, allowing it to nestle naturally among the slices.
3. Scatter the torn basil leaves over the tomatoes and burrata, ensuring even distribution.
4. Drizzle the extra-virgin olive oil and balsamic glaze over the salad, aiming for a balanced coverage.
5. Season with flaky sea salt and freshly ground black pepper, adjusting to your preference but starting with the recommended amounts.
6. Let the salad sit at room temperature for 5 minutes before serving to allow the flavors to meld.

Burrata salad with heirloom tomatoes and basil offers a delightful contrast of textures, from the creamy cheese to the juicy tomatoes and the crisp basil. Serve it with a slice of crusty bread to soak up the flavorful oils and balsamic glaze for an unforgettable meal.

Grilled Peach and Burrata Crostini

Mastering the art of combining sweet and savory flavors is a game-changer in the kitchen, and this Grilled Peach and Burrata Crostini recipe is a perfect example. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 2 ripe peaches, halved and pitted
• 8 oz burrata cheese, at room temperature
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush both sides of the baguette slices lightly with olive oil and grill for 1-2 minutes per side, until crisp and lightly charred. Remove and set aside.
3. Place the peach halves cut side down on the grill. Cook for 3-4 minutes without moving, to achieve deep grill marks and caramelization.
4. Flip the peaches and grill for an additional 2-3 minutes, until softened but still holding their shape. Remove from grill and slice into 1/4-inch thick pieces.
5. Spread a generous amount of burrata cheese on each crostini, using the back of a spoon to create a slight well in the center.
6. Arrange the grilled peach slices on top of the burrata, overlapping slightly for visual appeal.
7. Drizzle each crostini with balsamic glaze, then sprinkle with flaky sea salt, black pepper, and fresh basil.
8. Serve immediately, while the crostini are still warm and the cheese is creamy.

Delight in the contrast of textures, from the crisp crostini to the creamy burrata and juicy peaches. The balsamic glaze adds a tangy sweetness that ties all the flavors together beautifully. For an extra touch of elegance, garnish with edible flowers or a drizzle of honey before serving.

Burrata Pizza with Arugula and Prosciutto

Just imagine pulling a pizza out of the oven that’s a perfect blend of creamy, crispy, and fresh. This Burrata Pizza with Arugula and Prosciutto is a masterpiece of textures and flavors, designed to impress with minimal effort.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup San Marzano tomato sauce
• 8 oz burrata cheese
• 2 oz prosciutto, thinly sliced
• 1 cup baby arugula
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F with a pizza stone or steel inside for at least 30 minutes to ensure even heat distribution.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, aiming for an even thickness to avoid uneven cooking.
3. Spread the San Marzano tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.
4. Tear the burrata into large pieces and distribute them over the sauce, allowing some areas to remain uncovered for varied texture.
5. Transfer the pizza to the preheated stone or steel and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
6. While the pizza bakes, toss the baby arugula with extra virgin olive oil, sea salt, and freshly ground black pepper in a small bowl.
7. Remove the pizza from the oven and immediately drape the prosciutto slices over the hot burrata, allowing the heat to slightly wilt the meat.
8. Scatter the dressed arugula over the pizza, adding a fresh, peppery contrast to the rich toppings.

Melted burrata creates a luxurious base, while the prosciutto adds a salty depth and the arugula brings a crisp, peppery finish. Serve this pizza with a drizzle of aged balsamic glaze for an extra layer of sweetness and acidity.

Roasted Beet and Burrata Salad

Delightfully simple yet elegant, this Roasted Beet and Burrata Salad combines earthy sweetness with creamy indulgence. Perfect for a light lunch or as a starter to impress your guests, follow these steps to create a dish that’s as beautiful as it is delicious.

Ingredients

• 2 medium red beets, scrubbed and trimmed
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 4 oz fresh burrata cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 cups baby arugula
• 1 tbsp balsamic glaze
• Freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F (204°C).
2. Place the beets on a large piece of aluminum foil, drizzle with olive oil, and sprinkle with kosher salt. Wrap tightly in the foil.
3. Roast the beets in the preheated oven for 50-60 minutes, or until tender when pierced with a fork. Tip: Smaller beets may cook faster, so check early to avoid overcooking.
4. Allow the beets to cool slightly, then peel and slice into 1/4-inch thick rounds. Tip: Wearing gloves can prevent staining your hands from the beet juice.
5. Arrange the arugula on a serving platter, top with sliced beets, and tear the burrata over the top.
6. Scatter the toasted walnuts over the salad, drizzle with balsamic glaze, and finish with a grind of black pepper. Tip: For an extra touch of elegance, add edible flowers or microgreens as garnish.

Assembling this salad just before serving ensures the arugula stays crisp and the burrata remains luxuriously creamy. The contrast of textures and flavors—from the tender beets to the crunchy walnuts and smooth cheese—makes every bite a delight. Consider serving it alongside a crusty baguette to soak up any remaining balsamic glaze.

Burrata Stuffed Chicken Breast

Preparing a succulent Burrata Stuffed Chicken Breast is simpler than you might think, and the result is a dish that’s both impressive and delicious. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 oz burrata cheese
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1/2 cup marinara sauce, warmed

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Using a sharp knife, carefully create a pocket in each chicken breast, being sure not to cut all the way through.
3. Season the inside of each pocket with 1/4 tsp of kosher salt and 1/4 tsp of black pepper.
4. Divide the burrata cheese evenly between the two chicken breasts, stuffing it into the pockets.
5. Secure the openings of the pockets with toothpicks to prevent the cheese from leaking during cooking.
6. Dredge each stuffed chicken breast in the all-purpose flour, shaking off any excess.
7. Dip the floured chicken into the lightly beaten egg, ensuring it’s fully coated.
8. Combine the panko breadcrumbs and grated Parmesan cheese in a shallow dish, then press the egg-coated chicken into the mixture to cover completely.
9. Heat the extra virgin olive oil and clarified butter in a large skillet over medium-high heat until shimmering.
10. Carefully place the breaded chicken breasts in the skillet and cook for 3-4 minutes on each side, or until golden brown.
11. Transfer the chicken to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
12. Remove the toothpicks before serving, and drizzle with warmed marinara sauce.

Enjoy the creamy burst of burrata with each bite, perfectly complemented by the crispy, golden crust. For an extra touch of elegance, serve atop a bed of arugula lightly dressed with lemon vinaigrette.

Burrata and Avocado Toast

Mastering the art of a simple yet sophisticated breakfast can start with this Burrata and Avocado Toast, a dish that combines creamy textures with fresh, vibrant flavors. Let’s break down the process to ensure even beginners can achieve restaurant-quality results at home.

Ingredients

• 1 ripe avocado, halved and pitted
• 2 slices of artisan sourdough bread, 1/2 inch thick
• 4 oz burrata cheese, at room temperature
• 1 tbsp extra virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1 tsp red pepper flakes
• 1 tbsp balsamic glaze
• 2 sprigs of fresh basil, leaves only

Instructions

1. Preheat a cast-iron skillet over medium-high heat for 2 minutes until it’s evenly hot.
2. Drizzle the sourdough slices with extra virgin olive oil and toast in the skillet for 2 minutes per side, or until golden brown and crisp.
3. While the bread toasts, scoop the avocado flesh into a bowl and mash lightly with a fork, leaving some chunks for texture.
4. Spread the mashed avocado evenly over the toasted sourdough slices.
5. Tear the burrata cheese into pieces and distribute it over the avocado-covered toast.
6. Sprinkle the flaky sea salt, freshly ground black pepper, and red pepper flakes over the burrata.
7. Drizzle the balsamic glaze in a zigzag pattern over the toast for a sweet and tangy contrast.
8. Garnish with fresh basil leaves for a pop of color and aroma.

Just as the creamy burrata melts slightly over the warm toast, the crisp edges of the bread provide a satisfying crunch. Serve this dish with a side of heirloom tomato salad for a refreshing contrast, or enjoy it as is for a decadent start to your day.

Pasta with Burrata and Cherry Tomatoes

Gathering the freshest ingredients is the first step to creating a dish that sings with flavor. Today, we’re focusing on a simple yet luxurious pasta dish that combines the creamy richness of burrata with the bright acidity of cherry tomatoes.

Ingredients

• 8 oz. dried spaghetti
• 1 cup cherry tomatoes, halved
• 8 oz. burrata cheese
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves, torn
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 5 minutes.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the tomatoes, tossing to combine. If the mixture seems dry, add the reserved pasta water a little at a time.
5. Tear the burrata into pieces and gently fold it into the pasta, allowing it to melt slightly from the heat of the dish.
6. Remove the skillet from the heat. Stir in the torn basil leaves and season with salt to taste.

Lusciously creamy with a hint of spice, this pasta dish is a celebration of textures and flavors. Serve it immediately, perhaps with a drizzle of high-quality olive oil and an extra sprinkle of basil for a touch of elegance.

Burrata with Roasted Grapes and Honey

Ready to elevate your appetizer game with a dish that combines creamy, tangy, and sweet flavors in perfect harmony? This Burrata with Roasted Grapes and Honey is a simple yet sophisticated dish that will impress your guests with its depth of flavor and elegant presentation.

Ingredients

• 1 lb red seedless grapes, stemmed
• 2 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 8 oz burrata cheese, at room temperature
• 2 tbsp wildflower honey
• 1/4 cup toasted pine nuts
• Freshly ground black pepper, to finish

Instructions

1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the grapes with olive oil and sea salt until evenly coated, then spread them in a single layer on the prepared baking sheet.
3. Roast the grapes in the preheated oven for 15-20 minutes, or until they begin to burst and caramelize, stirring once halfway through to ensure even cooking.
4. While the grapes roast, place the burrata on a serving platter and let it come to room temperature to enhance its creamy texture.
5. Once the grapes are done, let them cool slightly before scattering them over and around the burrata.
6. Drizzle the honey over the burrata and grapes, then sprinkle with toasted pine nuts and a few grinds of black pepper for a subtle heat.
7. Serve immediately with crusty bread or crackers for scooping up the creamy cheese and sweet grapes.

The contrast between the warm, juicy grapes and the cool, creamy burrata creates a delightful sensory experience. Try serving this dish as part of a cheese board or as a standalone starter to wow your dinner guests.

Burrata and Fig Jam Crostini

Zestfully combining the creamy decadence of burrata with the sweet complexity of fig jam, this crostini is a symphony of flavors and textures that’s surprisingly simple to assemble. Perfect for those who appreciate the elegance of minimal ingredients yielding maximum impact, let’s walk through the creation of this delightful appetizer.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1/4 cup extra-virgin olive oil
• 8 oz burrata cheese, at room temperature
• 1/2 cup fig jam
• 1 tbsp balsamic glaze
• 1/4 tsp flaky sea salt
• Freshly ground black pepper, to taste
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for toasting the bread.
2. Arrange the baguette slices on a baking sheet in a single layer, brushing each slice lightly with extra-virgin olive oil on both sides for a golden finish.
3. Toast in the preheated oven for 5-7 minutes, or until the edges are crisp and the centers are slightly firm to the touch.
4. While the bread toasts, gently tear the burrata into small pieces, ensuring each crostini will have a generous portion of cheese.
5. Once the bread is toasted, let it cool for a minute before spreading a thin layer of fig jam on each slice, creating a sweet base for the burrata.
6. Place a piece of burrata on top of the fig jam on each crostini, pressing lightly to adhere.
7. Drizzle each crostini with balsamic glaze, aiming for a decorative pattern that enhances both flavor and presentation.
8. Sprinkle flaky sea salt and a twist of freshly ground black pepper over the crostini to elevate the flavors.
9. Garnish with thinly sliced fresh basil leaves for a pop of color and a hint of freshness.

Nowhere does simplicity meet sophistication quite like in these burrata and fig jam crostini. The creamy texture of the burrata contrasts beautifully with the crisp bread, while the fig jam adds a layer of sweetness that’s balanced by the tangy balsamic glaze. Serve these at your next gathering for a touch of elegance that’s effortlessly achieved.

Burrata Caprese with Balsamic Glaze

Absolutely nothing beats the creamy, dreamy delight of fresh burrata paired with the vibrant flavors of a classic Caprese salad, especially when drizzled with a rich balsamic glaze. This dish is a testament to the beauty of simplicity, where each ingredient shines in harmony.

Ingredients

• 1 ball of fresh burrata cheese (about 8 oz)
• 2 medium heirloom tomatoes, sliced into 1/4-inch thick rounds
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp aged balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Arrange the tomato slices on a serving platter in a single layer, slightly overlapping for visual appeal.
2. Carefully place the burrata ball in the center of the tomatoes, allowing it to nestle naturally among the slices.
3. Scatter the torn basil leaves over the tomatoes and burrata, ensuring even distribution.
4. Drizzle the extra-virgin olive oil evenly over the entire dish, focusing on the burrata to enhance its creaminess.
5. Generously drizzle the aged balsamic glaze over the salad, aiming for a decorative pattern that complements the arrangement.
6. Sprinkle the flaky sea salt and freshly ground black pepper over the top, adjusting to your preference but starting with the recommended amounts.
7. Let the salad sit at room temperature for 5 minutes before serving to allow the flavors to meld together beautifully.

Outstanding in its simplicity, this Burrata Caprese with Balsamic Glaze offers a luxurious texture contrast between the creamy cheese and juicy tomatoes, while the basil and balsamic add layers of aromatic and tangy sweetness. Serve it as a stunning starter or alongside crusty bread for a light, yet indulgent meal.

Burrata and Roasted Red Pepper Sandwich

Yearning for a sandwich that combines creamy, luxurious textures with a smoky, sweet depth? This Burrata and Roasted Red Pepper Sandwich is a masterpiece of simplicity and flavor, perfect for elevating your lunch game.

Ingredients

• 1 large ciabatta roll, halved
• 4 oz burrata cheese
• 1/2 cup roasted red peppers, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves

Instructions

1. Preheat your oven to 375°F. Place the ciabatta roll halves on a baking sheet, cut side up, and lightly toast in the oven for 5 minutes, or until the edges are just golden. Tip: Toasting the bread enhances its texture and prevents sogginess.
2. While the bread is toasting, gently tear the burrata cheese into large pieces, ensuring each piece maintains its creamy center.
3. Remove the toasted ciabatta from the oven. Drizzle each half with 1 tablespoon of extra virgin olive oil, ensuring even coverage for maximum flavor.
4. Arrange the roasted red pepper slices evenly on the bottom half of the ciabatta. Season with sea salt and freshly ground black pepper to enhance the peppers’ natural sweetness.
5. Place the torn burrata pieces over the roasted red peppers. The warmth from the bread will slightly melt the cheese, creating a luxurious texture.
6. Drizzle the balsamic glaze over the burrata, adding a tangy contrast to the creamy cheese and sweet peppers.
7. Top with fresh basil leaves for a burst of freshness and color, then close the sandwich with the top half of the ciabatta.
8. Cut the sandwich in half diagonally for easy serving. Tip: Use a serrated knife for a clean cut through the crispy ciabatta and soft fillings.

Oozing with creamy burrata and layered with the smoky sweetness of roasted red peppers, this sandwich is a textural delight. Serve it with a side of mixed greens dressed in a light vinaigrette for a complete, satisfying meal.

Burrata with Sautéed Mushrooms and Thyme

For a dish that marries creamy indulgence with earthy depth, burrata with sautéed mushrooms and thyme is a sublime choice. Follow these steps to create a dish that’s as visually appealing as it is delicious.

Ingredients

• 1 ball of fresh burrata cheese
• 2 cups of wild mushrooms, cleaned and sliced
• 2 tablespoons of clarified butter
• 1 tablespoon of fresh thyme leaves
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper
• 1 tablespoon of extra virgin olive oil

Instructions

1. Heat a large skillet over medium heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the sliced wild mushrooms to the skillet, spreading them out in a single layer to ensure even cooking.
3. Sprinkle the sea salt and freshly ground black pepper over the mushrooms, then cook for 5 minutes without stirring to allow them to develop a golden crust.
4. After 5 minutes, stir the mushrooms and continue to cook for another 3 minutes, or until they are tender and have released their moisture.
5. Add the fresh thyme leaves to the skillet, stirring to combine, and cook for an additional 1 minute to infuse the mushrooms with the herb’s aroma.
6. Remove the skillet from the heat and drizzle the extra virgin olive oil over the mushrooms, tossing gently to coat.
7. Place the ball of fresh burrata cheese on a serving plate and carefully surround it with the sautéed mushrooms and thyme.

Perfectly balancing the creamy, soft texture of the burrata with the savory, umami-rich mushrooms, this dish is a testament to simplicity. Serve it with a slice of crusty bread to scoop up every last bite, or as a luxurious topping for a crisp green salad.

Burrata and Spinach Stuffed Shells

Over the years, stuffed shells have become a beloved comfort food, and this version, filled with creamy burrata and vibrant spinach, elevates the classic to new heights. Let’s dive into creating this dish with precision and care.

Ingredients

• 12 oz jumbo pasta shells
• 16 oz burrata cheese, drained and torn into pieces
• 10 oz fresh spinach, roughly chopped
• 2 cups whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp red pepper flakes
• 2 cups marinara sauce
• 1/4 cup fresh basil leaves, torn
• 1 tbsp extra virgin olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
3. In a large mixing bowl, combine the burrata, ricotta, Parmesan, egg, garlic, nutmeg, red pepper flakes, and a pinch of salt and pepper. Mix until well incorporated.
4. Fold in the chopped spinach gently to avoid overworking the mixture.
5. Spread 1 cup of marinara sauce evenly at the bottom of the prepared baking dish.
6. Using a spoon, fill each pasta shell with the cheese and spinach mixture, placing them seam side up in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
8. Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the tops of the shells are lightly golden.
9. Remove from the oven and let rest for 5 minutes before serving.
10. Garnish with torn fresh basil leaves and a drizzle of extra virgin olive oil before serving.

Best enjoyed fresh out of the oven, these stuffed shells offer a delightful contrast between the creamy, molten burrata center and the tender pasta. For an extra touch of elegance, serve alongside a crisp, green salad dressed with a light vinaigrette.

Burrata with Grilled Zucchini and Mint

Here’s a simple yet elegant dish that combines creamy burrata with the smoky sweetness of grilled zucchini, all brightened up with fresh mint. Perfect for a summer appetizer or a light meal, this recipe is as delightful to make as it is to eat.

Ingredients

• 1 large burrata cheese, at room temperature
• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick planks
• 2 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh mint leaves, thinly sliced
• 1 tsp lemon zest

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the zucchini planks with 1 tbsp of olive oil, ensuring each piece is evenly coated for optimal grilling.
3. Place the zucchini on the grill, cooking for 3-4 minutes per side, or until you achieve distinct grill marks and the zucchini is tender but still holds its shape.
4. Transfer the grilled zucchini to a serving platter, arranging them slightly overlapping for a visually appealing presentation.
5. Carefully place the burrata in the center of the zucchini, gently tearing it open slightly to expose the creamy interior.
6. Drizzle the remaining 1 tbsp of olive oil over the burrata and zucchini, then sprinkle with flaky sea salt and freshly ground black pepper.
7. Garnish with thinly sliced fresh mint leaves and lemon zest for a burst of freshness and color.

Offering a delightful contrast of textures, the creamy burrata pairs beautifully with the charred, tender zucchini, while the mint and lemon zest add a refreshing lift. Serve this dish with crusty bread to soak up all the delicious flavors, or as part of a larger antipasto spread for a truly memorable meal.

Burrata and Prosciutto Flatbread

Zesty and inviting, this Burrata and Prosciutto Flatbread combines creamy textures with savory flavors for a dish that’s as delightful to make as it is to eat. Follow these steps to create a restaurant-quality flatbread in the comfort of your own kitchen.

Ingredients

• 1 lb pizza dough, room temperature
• 2 tbsp extra-virgin olive oil
• 1/2 cup San Marzano tomato sauce
• 4 oz thinly sliced prosciutto
• 8 oz burrata cheese, room temperature
• 1/4 cup fresh basil leaves, torn
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, ensuring an even thickness throughout.
3. Brush the stretched dough with extra-virgin olive oil, leaving a 1/2-inch border around the edges for the crust.
4. Spread the San Marzano tomato sauce evenly over the dough, avoiding the crust area.
5. Tear the prosciutto into pieces and distribute them over the sauce, creating a balanced coverage.
6. Carefully transfer the flatbread onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and crisp.
7. Remove the flatbread from the oven and immediately top with burrata cheese, tearing it into chunks for an artisanal look.
8. Garnish with torn fresh basil leaves, then season with flaky sea salt and freshly ground black pepper.
9. Let the flatbread rest for 2 minutes before slicing to allow the cheese to slightly melt.

Nowhere else will you find such a harmonious blend of creamy burrata and salty prosciutto atop a crisp, golden crust. Serve this flatbread as a standout appetizer or pair it with a crisp arugula salad for a light yet satisfying meal.

Burrata with Roasted Butternut Squash

Zesty flavors and creamy textures come together in this elegant yet approachable dish, perfect for autumn gatherings. Let’s guide you through creating a harmonious blend of roasted butternut squash and luxurious burrata cheese.

Ingredients

• 1 small butternut squash, peeled and cubed into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• 8 oz fresh burrata cheese
• 1 tbsp aged balsamic vinegar
• 1/4 cup toasted pine nuts
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cubed butternut squash with olive oil, kosher salt, black pepper, and ground cinnamon until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet, ensuring pieces are not touching to allow for even roasting.
4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized at the edges.
5. While the squash roasts, toast the pine nuts in a dry skillet over medium heat for 3-5 minutes, shaking the pan frequently, until golden and fragrant. Tip: Watch closely to prevent burning.
6. Once the squash is done, let it cool slightly before arranging on a serving platter. Tear the burrata into large pieces and nestle among the squash.
7. Drizzle the aged balsamic vinegar over the dish, then sprinkle with toasted pine nuts and fresh basil leaves for a pop of color and freshness. Tip: The acidity of the balsamic balances the richness of the burrata.

Perfectly roasted butternut squash offers a sweet, nutty base for the creamy, delicate burrata, while the balsamic adds a tangy contrast. Serve this dish with crusty bread to scoop up every last bit of cheese and squash, or as a standout side at your next dinner party.

Burrata and Sun-Dried Tomato Pasta

For those seeking a luxurious yet approachable pasta dish, this burrata and sun-dried tomato pasta combines creamy textures with vibrant flavors. Follow these steps to create a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 12 oz dried pasta, such as fusilli or penne
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 tsp crushed red pepper flakes
• 1/2 cup reserved pasta water
• 8 oz burrata cheese, at room temperature
• 1/4 cup fresh basil leaves, torn
• Sea salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute, being careful not to let it brown.
3. Stir in the sun-dried tomatoes and red pepper flakes, cooking for another 2 minutes to infuse the oil with flavor.
4. Reserve 1/2 cup of the pasta water, then drain the pasta and add it directly to the skillet with the tomato mixture.
5. Toss the pasta with the sauce, adding reserved pasta water as needed to create a silky consistency that coats the pasta evenly.
6. Remove the skillet from heat and tear the burrata over the pasta, allowing it to melt slightly from the residual heat.
7. Garnish with torn basil leaves and a pinch of sea salt before serving.

Rich and creamy burrata melts into the pasta, offering a delightful contrast to the chewy sun-dried tomatoes and al dente pasta. Serve this dish with a crisp white wine and a side of crusty bread to soak up the flavorful oil.

Burrata with Fresh Berries and Pistachios

Now, let’s dive into creating a dish that combines creamy, luxurious burrata with the bright, tangy flavors of fresh berries and the crunchy texture of pistachios. This recipe is perfect for those looking to impress with minimal effort, offering a delightful contrast of flavors and textures.

Ingredients

• 1 ball of fresh burrata cheese (about 8 oz)
• 1 cup mixed fresh berries (such as strawberries, raspberries, and blueberries), hulled and halved if large
• 1/4 cup shelled pistachios, lightly toasted and roughly chopped
• 2 tbsp high-quality extra virgin olive oil
• 1 tbsp aged balsamic vinegar
• 1/2 tsp flaky sea salt
• Freshly ground black pepper, to taste

Instructions

1. Remove the burrata from its packaging and let it sit at room temperature for 10 minutes to soften slightly, enhancing its creamy texture.
2. While the burrata rests, prepare the berries by washing them thoroughly and patting them dry with a clean kitchen towel. Hull and halve any large strawberries to ensure bite-sized pieces.
3. Lightly toast the pistachios in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant. Let them cool before roughly chopping to add a crunchy texture to the dish.
4. Arrange the burrata on a serving plate, gently tearing it open to expose the creamy interior. Surround it with the prepared berries.
5. Drizzle the olive oil and balsamic vinegar over the burrata and berries, ensuring an even distribution for a balanced flavor profile.
6. Sprinkle the toasted pistachios, flaky sea salt, and a few twists of freshly ground black pepper over the top for added texture and depth of flavor.

Great for a summer appetizer or a light dessert, this dish offers a harmonious blend of creamy, tangy, and crunchy elements. Serve it with a slice of crusty bread to scoop up every last bit of the delicious combination.

Burrata and Eggplant Parmesan Stack

Now, let’s dive into creating a dish that combines the creamy decadence of burrata with the hearty, comforting layers of eggplant Parmesan. This stack is a visually stunning and deliciously satisfying meal that’s perfect for impressing guests or treating yourself to a gourmet dinner at home.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• 1/4 cup olive oil
• 1 cup marinara sauce
• 8 oz burrata cheese
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Season the eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, oregano, garlic powder, salt, and pepper.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the panko mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices for 2-3 minutes per side, until golden brown. Transfer to the prepared baking sheet.
6. Bake the eggplant for 10 minutes to ensure it’s cooked through and crispy.
7. To assemble, place a spoonful of marinara sauce on a plate, top with an eggplant slice, a piece of burrata, and repeat the layers. Garnish with fresh basil leaves.

Mouthwatering layers of crispy eggplant and creamy burrata come together in this stack, offering a delightful contrast of textures. Serve it with a side of arugula salad dressed in lemon vinaigrette to cut through the richness.

Conclusion

You’ve just discovered 19 mouthwatering burrata recipes that promise to elevate your meals with minimal effort. Whether you’re craving something sweet, savory, or somewhere in between, this list has you covered. Don’t hesitate to dive in, try these recipes, and let us know which ones stole your heart. Loved what you saw? Share the love on Pinterest and spread the burrata bliss!