Let us hear it for Burrata cheese! I always order Burrata when I find it at restaurant menus and we had some excellent combinations this summer. I cannot resist Burratas contrasting textures – it is like fresh Mozzarella from the outside, but unhappy soft and creamy on the inside.
For this recipe I designed a typical summer burrata salad with fresh tomatoes. Serve it with crostini or a loaf made of crispy bread to make it a starter. This Burrata dish comes together in 15 minutes, whether you believe it or not, and it is a real show stopper.
I just wanted to keep it, but something special, so I have drawn reference from my simple tomato salad and tomato basil bruschetta. I landed on a combination of cherry tomatoes and sun -dried tomatoes for depth and freshly roasted pine seeds for a hearty touch. It is not completely without drizzle made of rich olive oil, spicy balsamic vinegar and a spray of fresh basil. I hope it will be one of your recipes!
What is Burrata?
Burrata is an extra -rich and creamy variation of fresh mozzarella. It looks like a normal Mozzarella ball on the outside. The interior consists of Stracciatella, a lavish mixture of cream and mozzarella curd. It’s milky and delicious.
Burrata can be made with buffalo milk or cow’s milk. Buffalo milk is more traditional and offers a lighter, slightly spicy taste, while cow’s milk is milder and may taste familiar. Both are suitable for this recipe.
Search for Burrata near the fresh Mozzarella in well -stocked grocery stores like full value food. Use it immediately, especially if you have opened the package – it is packed in water and does not last as good as hard cheese.
Serve the Burrata at room temperature for the best taste or somewhere between slightly chilled and slightly warmed.
Burrata, operate the suggestions
Burrata fits the Italian flavors in this recipe wonderfully: Mature tomatoes, basil (including pesto), balsamic vinegar, olive oil and pine kernels or pistachios. If you are not in the mood for tomatoes, replace them with fruit like cut peaches, plums, cherries or cantaloupe.
Serve this Burrata dish as a salad or starter. It complements most Summertime meals, from casual cooking animals to gourmet dinner parties. Round off your food with one of these summer options:
More Burata recipes
Try my Caprese salad with Burrata with an heirloom tomatoes. Burrata is a practical replacement for fresh Mozzarella balls, as long as the recipe does not require to cook the Mozzarella. Try my Panzanella with torn pieces from Burrata instead of Mozzarella to achieve a fun turn!
You can serve burrata on pizza, but wait to add torn burrata until the pizza is finished or add in the last minute to heat it. When it has melted completely, it loses the contrast of the creamy interior and turns into a melted, unpredictable blob of Mozzarella. Try to replace the Mozzarella on my Margherita pizza or the Rucola-Mandel Pesto pizza with torn burrata, or serve it on grilled pizza.
Please let me know how your burrata turns out to be in the comments! I love to hear from you.
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Burrata with tomatoes and basil
This recipe for Burrata salad has tomatoes, basil and pine nuts with a drizzle made of balsamic vinegar and olive oil. It is irresistible and ready in 15 minutes. Serve it as a salad or starter with crostini or crispy bread. The recipe results in 4 to 6 portions.
- If you use pine nuts: heat the pine seeds in a small pan over medium heat until they are fragrant and are slightly golden on the edges, about 3 to 5 minutes, frequently stir (do not let them burn!). Transfer them into a bowl to cool down.
- Combine the cherry tomatoes, sun -dried tomatoes, basil and garlic in a flat serving bowl. Add 1 tablespoon of olive oil and 1 teaspoon of the vinegar and stir all the ingredients together.
- Carefully pull up every Burrata ball and turn it gently into the middle of the tomato mixture. Drizzle the burrata with the remaining 1 teaspoon of olive oil and 1 teaspoon of balsamic vinegar. Sprinkle the pine nuts across the entire dish, followed by some reserved basil leaves and a flour with black pepper. Sprinkle over the cheese when using a pinch of scaly salt.
- Serve with crostini or crispy bread when used. This burrata is best on the day it is made, but the remains in the fridge are well covered for several days.
Notes
Change it: Replace a large cut peach for half of the tomatoes. Or for a more fruity variation, replace peaches, nectarines or cherries for the tomatoes in total (about 2 cups) and leave out the sun -dried tomatoes. For fruity variation, you may prefer pistachios to pine core.
Nutrition
The information displayed is an estimate provided by an online nutritional calculator. It should not be seen as a replacement for the advice of a professional nutritionist. See our full diet here.
(Tagstotranslate) balsamic vinegar
