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by | Aug 13, 2021

Gorgeous little bundles

of burrata!

Eat burrata as appetizers, salads or atop a pile of pasta. You can take burrata

home and drizzle it with just a fantastic olive oil and a sprinkle of salt, and be in heaven. 


Here are a couple of other ways to enjoy burrata this summer!

Grilled Peach, Prosciutto and Burrata Sale

Oh, wait! Figs would also be fabulous! 

  • 1-2 peaches, halved and pitted 
  • 1/4 cup extra-virgin olive oil, plus more for brushing 
  • Sea salt and freshly ground pepper 
  • 5 ounces baby arugula or any greens
  • 4 oz burrata, 
  • 2 ounces prosciutto or serrano 
  • 1 tablespoon aged balsamic vinegar 
  • Torn fresh basil leaves to garnish

Prepare Grill. Brush the peaches with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.

Gently toss in the peaches and arugula in a bowl with a scant bit of olive oil. Transfer to a platter and top with the burrata, prosciutto, drizzle with vinegar, and sprinkle with basil. Serve.

Here’s another sweet version. Drizzle the peaches or figs with honey; grill serve with burrata a bit more honey and a sprinkle of fresh lavender. 


Tomatoes and Burrata 

This recipe is from Ina Garten, just as written because her recipes ALWAYS work and are wonderful! It looks like she’s having a party; adjust for your numbers or FEAST. It’s ok!

  • (8- to 10-ounce) balls of fresh burrata cheese
  • 16 to 20 (2-inch diameter) heirloom tomatoes
  • Good olive oil
  • Aged balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 20 fresh basil leaves, julienned
  • Fleur de sel or sea salt
  • Garlic Toasts (see recipe)

Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts. 

Garlic Toasts (Makes 20 to 25 Toasts)

  • 1 baguette
  • 1/4 cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 garlic clove, halved lengthwise

Preheat the oven to 400 degrees.

Slice the baguette diagonally into ¼-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.

Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature. 

what else? 

  • Drizzle with truffle oil and a sprinkle of salt
  • Roasted carrots with burrata and pesto!
  • Cooked pasta, caramelized onions, roasted Brussels, and burrata.
  • For breakfast, layer tomato sauce (we like pureed San Marzano tomatoes, eyeball the amount. Continue with artichokes, spinach, and burrata (tear it up). Crack two eggs on top—Bake for maybe 15 minutes at 375. Serve with toasted sourdough. 
  • Remember the peach salad; swap out watermelon for peaches, mint for basil.