Burrata Recipe
Easy ways to use a ball of burrata — peach bruschetta, cherry tomato dip, burrata salad, creamy tomato gnocchi — for weeknights and last-minute company.
★ dinner
dinnerIngredients
- 1 1/2 fresh large peach
- 1 plum tomato
- 1/2 small white onion
- Knob unsalted butter
- 1 large burrata
- 1 baguette
- 1/4 cup fresh basil
- Olive oil as needed
- Balsamic vinegar as needed
- Flaky sea salt to taste
Instructions
- 1Pre-heat oven to 400•f
- 2Prep onion and tomato by finely dicing and setting aside for later in a bowl
- 3Slice baguette on an angle - each slice about 1/2 inch- 1 inch thick
- 4Place slices on a baking sheet and drizzle with oil. Bake for roughly 10 mins or until your desired crispy-ness
- 5While bread is crisping, finely dice peaches and transfer to a non stick pan. Add the knob of butter and cook for 5 mins on high.
- 6Add hot peaches to the bowl of diced tomatoes and onion. Stir until combined.
- 7Remove bread from oven and top with peach/tomato/onion topping. Divvy up burrata between your bruschetta pieces and place on top
- 8Drizzle with balsamic vinegar or balsamic glaze (I use a raspberry balsamic from Saratoga oil company)
- 9Roughly chop basil and sprinkle on top. Sprinkle flaky salt to taste if desired.
- 10Serve and enjoy!
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Open in Pepper →One Ball Of Burrata Changes Dinner
Burrata does the work for you. Tear it open over warm tomatoes or hot pasta and the creamy center spreads itself into a sauce, no stirring, no roux, no extra pot to wash.
Cooks on Pepper reach for these when company is coming and there's no time to fuss, or when tomatoes are good and dinner needs to be something more than toast.
Every recipe here leans on that one ball of cheese: peach and burrata bruschetta, a fresh burrata and cherry tomato dip, a simple burrata salad, 30 minute creamy tomato gnocchi, garlic bread with burrata, and super easy burrata tomato toast.
Quick Tips
- 1
Let it sit out
Take burrata out of the fridge 20 to 30 minutes before serving. Cold burrata is firm and bland; room temperature is creamy and tastes like cream.
- 2
Drain before plating
Lift the ball out of its brine and set it on a paper towel for 5 minutes so the water doesn't pool on your bread or salad plate.
- 3
Tear, don't slice
Pull the ball open with your hands right over the dish so the soft center runs into the warm tomatoes instead of staying in a neat round.
- 4
Add it off the heat
Stir gnocchi or tortellini off the burner, then top with burrata. Direct heat over 2 or 3 minutes turns it grainy instead of silky.
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