12 Delicious Ways to Enjoy Creamy Burrata Cheese at Home
Burrata cheese brings pure luxury to any dish with its creamy center and delicate mozzarella shell. This Italian treasure transforms simple ingredients into restaurant-quality meals.
These twelve recipes showcase burrata’s versatility, from fresh summer salads to warm focaccia creations that will impress your family and friends.
01. Summer Peach Burrata with Basil and Balsamic Glaze
Sweet summer peaches paired with creamy burrata and fresh basil create magic. This elegant appetizer takes just minutes to assemble but delivers impressive results.
Ingredients: 4 ripe peaches (sliced), 8 oz burrata cheese, ¼ cup fresh basil leaves, ½ cup balsamic vinegar, 2 tablespoons honey, 2 tablespoons raspberry jam, sea salt flakes, black pepper.
How To Make Summer Peach Burrata with Basil and Balsamic Glaze
1. Create the balsamic glaze by combining balsamic vinegar, honey, and raspberry jam in a small saucepan. Simmer over medium heat for 8-10 minutes, stirring occasionally, until the mixture reduces by half and coats the back of a spoon.
2. Arrange sliced peaches on a large serving platter, creating an overlapping pattern that looks beautiful and allows space for the burrata. I like to fan the slices in a circular pattern for the most elegant presentation.
3. Tear the burrata into generous chunks and nestle between the peach slices. The creamy cheese should contrast beautifully with the bright orange peaches, creating visual appeal that matches the incredible flavor combination.
4. Drizzle the warm balsamic glaze over everything, then scatter fresh basil leaves on top. Finish with a sprinkle of sea salt flakes and freshly cracked black pepper before serving immediately.
02. Caramelized Peach Burrata Bruschetta
Toasted bread topped with caramelized peaches and creamy burrata creates the perfect appetizer. Fresh herbs add an unexpected twist that elevates this simple dish.
Ingredients: 8 baguette slices, 3 ripe peaches (diced), 6 oz burrata cheese, 2 tablespoons butter, 1 tablespoon brown sugar, 2 tablespoons fresh thyme, 1 tablespoon fresh rosemary, olive oil, salt, pepper.
How To Make Caramelized Peach Burrata Bruschetta
1. Preheat your oven to 400°F and brush baguette slices with olive oil on both sides. Toast on a baking sheet for 8-10 minutes, flipping halfway through, until golden brown and crispy throughout.
2. Heat butter in a large skillet over medium heat until melted and foaming. Add diced peaches and brown sugar, cooking for 5-6 minutes while stirring gently until peaches are caramelized and slightly softened but still hold their shape.
3. Stir in fresh thyme and rosemary during the last minute of cooking, allowing the herbs to release their aromatic oils. Season with salt and pepper to taste, then remove from heat.
4. Spread torn burrata generously on each toasted baguette slice, then top with the warm caramelized peach mixture. Serve immediately while the bread is still crispy and the burrata is slightly warmed.
03. Creamy Avocado Burrata Garden Salad
Fresh avocado and burrata create a luxurious salad that’s both satisfying and light. Mixed greens provide the perfect backdrop for these creamy textures.
Ingredients: 6 cups mixed greens, 2 ripe avocados (sliced), 8 oz burrata cheese, 1 cup cherry tomatoes (halved), ¼ red onion (thinly sliced), 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, salt, pepper.
How To Make Creamy Avocado Burrata Garden Salad
1. Whisk together olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified. Season with salt and pepper to taste, creating a bright dressing that won’t overpower the delicate burrata.
2. Arrange mixed greens on a large serving platter or individual plates, creating a bed for the other ingredients. I prefer using a mix of arugula and butter lettuce for the best flavor and texture contrast.
3. Top the greens with sliced avocado, halved cherry tomatoes, and thin red onion slices. Arrange everything in an attractive pattern that showcases each ingredient beautifully.
4. Tear burrata into generous pieces and distribute over the salad. Drizzle with the prepared dressing and serve immediately, ensuring the avocado stays fresh and the burrata maintains its creamy texture.
04. Chilled Green Gazpacho with Burrata
Cool cucumber gazpacho gets elevated with creamy burrata cheese floating on top. This elegant chilled soup makes a perfect summer starter or light lunch.
Ingredients: 4 large cucumbers (peeled and chopped), 1 green bell pepper (chopped), ¼ cup fresh mint, ¼ cup fresh basil, 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 6 oz burrata cheese, salt, white pepper, ice cubes.
How To Make Chilled Green Gazpacho with Burrata
1. Combine chopped cucumbers, green bell pepper, fresh mint, and basil in a blender with olive oil and white wine vinegar. Blend on high speed until completely smooth, adding ice cubes one at a time for the perfect chilled consistency.
2. Strain the mixture through a fine-mesh sieve to remove any remaining pulp, creating a silky smooth texture that’s essential for elegant gazpacho. Season with salt and white pepper to taste.
3. Chill the gazpacho in the refrigerator for at least 2 hours, allowing the flavors to meld together beautifully. The soup should be very cold when served for the best refreshing effect.
4. Ladle gazpacho into chilled bowls and top each serving with torn burrata cheese. The contrast between the cool soup and creamy cheese creates an incredibly luxurious texture that’s absolutely irresistible.
5. Garnish with a drizzle of olive oil and fresh herb leaves before serving immediately. I recommend serving with crusty bread on the side for a complete and satisfying meal.
05. Roasted Persimmon Burrata Focaccia
Warm focaccia bread topped with roasted persimmons and melted burrata creates comfort food magic. This recipe transforms simple ingredients into an impressive dinner or appetizer.
Ingredients: 1 prepared focaccia bread, 3 ripe persimmons (sliced), 8 oz burrata cheese, 2 tablespoons olive oil, 1 tablespoon honey, 2 tablespoons fresh rosemary, ¼ cup toasted pine nuts, coarse sea salt, black pepper.
How To Make Roasted Persimmon Burrata Focaccia
1. Preheat your oven to 425°F and slice persimmons into ¼-inch thick rounds. Toss with 1 tablespoon olive oil and honey, then arrange on a baking sheet lined with parchment paper.
2. Roast persimmons for 15-20 minutes until they’re caramelized around the edges and tender throughout. The natural sugars should create beautiful golden-brown spots that add incredible sweetness.
3. Warm the focaccia bread in the oven for 5 minutes until heated through and slightly crispy on the outside. Remove and immediately top with torn burrata cheese while the bread is still warm.
4. Arrange roasted persimmons over the melted burrata, then sprinkle with fresh rosemary and toasted pine nuts. Drizzle with remaining olive oil and season with coarse sea salt and black pepper.
5. Return to the oven for 3-4 minutes just to warm the toppings slightly, then slice and serve immediately. The combination of warm bread, melted burrata, and caramelized fruit is absolutely divine.
06. Caramelized Fig Brulee with Burrata
Fresh figs get the brulee treatment with caramelized sugar, then paired with creamy burrata. This restaurant-quality dessert appetizer impresses every single time.
Ingredients: 8 fresh figs (halved), ¼ cup turbinado sugar, 6 oz burrata cheese, 2 tablespoons honey, 1 tablespoon balsamic vinegar, ¼ cup chopped pistachios, fresh mint leaves, flaky sea salt.
How To Make Caramelized Fig Brulee with Burrata
1. Cut fresh figs in half lengthwise and arrange cut-side up on a baking sheet. Sprinkle the cut surfaces evenly with turbinado sugar, ensuring complete coverage for the best caramelization.
2. Use a kitchen torch to caramelize the sugar until it bubbles and turns deep golden brown. If you don’t have a torch, place under the broiler for 2-3 minutes, watching carefully to prevent burning.
3. Arrange torn burrata on serving plates, creating a creamy base for the caramelized figs. The contrast between the warm, crunchy fig tops and cool, creamy cheese is absolutely incredible.
4. Place caramelized fig halves around the burrata, then drizzle everything with honey and a few drops of balsamic vinegar. The sweet and tangy flavors complement the rich cheese perfectly.
5. Finish with chopped pistachios for crunch, fresh mint leaves for color, and a pinch of flaky sea salt to enhance all the flavors. Serve immediately while the figs are still warm.
07. Grilled Prosciutto Peach Burrata Bites
Grilled peaches wrapped in crispy prosciutto create the ultimate sweet and salty combination. Creamy burrata and fresh basil complete this irresistible appetizer.
Ingredients: 4 ripe peaches (quartered), 8 thin prosciutto slices, 8 oz burrata cheese, ¼ cup fresh basil leaves, 2 tablespoons olive oil, 1 tablespoon balsamic glaze, black pepper, toothpicks.
How To Make Grilled Prosciutto Peach Burrata Bites
1. Preheat your grill to medium-high heat and wrap each peach quarter with a slice of prosciutto, securing with toothpicks. The prosciutto should cover most of the peach surface for the best flavor.
2. Brush the wrapped peaches lightly with olive oil to prevent sticking. Grill for 6-8 minutes total, turning carefully every 2 minutes until the prosciutto is crispy and the peaches are tender with beautiful grill marks.
3. Remove toothpicks carefully and arrange the grilled peach bites on a serving platter. The prosciutto should be golden and crispy while the peaches remain juicy and sweet inside.
4. Tear burrata into generous pieces and arrange around the grilled peaches. Scatter fresh basil leaves over everything, then drizzle with balsamic glaze and finish with freshly cracked black pepper before serving warm.
08. Fresh Fig Burrata Bruschetta
Toasted bread topped with fresh figs and creamy burrata makes an elegant appetizer. This simple combination showcases the best of late summer produce beautifully.
Ingredients: 8 baguette slices, 6 fresh figs (sliced), 6 oz burrata cheese, 3 tablespoons olive oil, 2 tablespoons honey, 2 tablespoons fresh thyme, ¼ cup chopped walnuts, coarse salt, black pepper.
How To Make Fresh Fig Burrata Bruschetta
1. Preheat oven to 400°F and brush baguette slices with olive oil on both sides. Toast for 8-10 minutes, flipping once, until golden brown and crispy throughout but not too hard.
2. Slice fresh figs into ¼-inch thick rounds, creating beautiful circular pieces that will arrange perfectly on the toasted bread. Choose figs that are ripe but still firm for the best texture.
3. Spread torn burrata generously on each toasted baguette slice while the bread is still slightly warm. The residual heat will soften the cheese slightly, creating the perfect creamy base.
4. Top with sliced figs in an overlapping pattern, then drizzle with honey and sprinkle with fresh thyme leaves. Finish with chopped walnuts, coarse salt, and black pepper before serving immediately.
09. Bloody Mary Burrata Gazpacho
Classic Bloody Mary flavors transform into a sophisticated gazpacho topped with burrata. This savory chilled soup makes an impressive brunch or appetizer course.
Ingredients: 6 large tomatoes (chopped), 1 cucumber (peeled and chopped), 1 red bell pepper (chopped), ¼ cup celery (chopped), 2 tablespoons Worcestershire sauce, 1 tablespoon hot sauce, 2 tablespoons olive oil, 6 oz burrata cheese, celery leaves, cherry tomatoes.
How To Make Bloody Mary Burrata Gazpacho
1. Combine chopped tomatoes, cucumber, red bell pepper, and celery in a blender with Worcestershire sauce, hot sauce, and olive oil. Blend until smooth, then strain through a fine-mesh sieve for silky texture.
2. Season the gazpacho with salt and pepper to taste, adjusting the hot sauce level based on your preference. The flavor should be bold and savory, reminiscent of a classic Bloody Mary cocktail.
3. Chill the gazpacho for at least 3 hours, allowing all the flavors to meld together beautifully. The soup should be very cold when served for the most refreshing experience.
4. Ladle into chilled bowls and top each serving with torn burrata cheese. Garnish with halved cherry tomatoes and fresh celery leaves for the perfect Bloody Mary presentation.
5. Serve with crusty bread on the side and additional hot sauce for those who want extra heat. This makes an excellent brunch dish that’s both sophisticated and satisfying.
10. Persimmon Burrata Caprese Salad
Sweet persimmons replace traditional tomatoes in this fall-inspired caprese salad. Creamy burrata and fresh basil create a perfect seasonal twist on the classic.
Ingredients: 3 ripe Fuyu persimmons (sliced), 8 oz burrata cheese, ¼ cup fresh basil leaves, 3 tablespoons extra virgin olive oil, 2 tablespoons white balsamic vinegar, 1 teaspoon honey, flaky sea salt, black pepper.
How To Make Persimmon Burrata Caprese Salad
1. Slice persimmons into ¼-inch thick rounds, removing any tough skin if desired. Fuyu persimmons work best because they hold their shape beautifully and offer the perfect sweet flavor balance.
2. Arrange persimmon slices on a large serving platter in an overlapping pattern, alternating with torn pieces of burrata cheese. The orange persimmons and white cheese create a stunning visual contrast.
3. Whisk together olive oil, white balsamic vinegar, and honey in a small bowl until well combined. This lighter dressing won’t overpower the delicate persimmon flavor like traditional balsamic might.
4. Drizzle the dressing over the arranged persimmons and burrata, then scatter fresh basil leaves on top. Finish with flaky sea salt and freshly cracked black pepper before serving immediately for the best texture and flavor.
11. Tomato and Mushroom “Dirt” Burrata Salad
Peak-season tomatoes meet an earthy mushroom and breadcrumb mixture over creamy burrata. This unique salad offers incredible textures and sophisticated flavors that surprise everyone.
Ingredients: 4 large ripe tomatoes (sliced), 8 oz burrata cheese, 1 cup mixed mushrooms (finely chopped), ½ cup rye breadcrumbs, ¼ cup ground almonds, 3 tablespoons olive oil, 2 tablespoons butter, 1 garlic clove (minced), salt, pepper.
How To Make Tomato and Mushroom “Dirt” Burrata Salad
1. Heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add finely chopped mushrooms and cook for 8-10 minutes, stirring frequently, until they release their moisture and become deeply golden brown.
2. Add minced garlic to the mushrooms and cook for 1 minute until fragrant. Stir in rye breadcrumbs and ground almonds, cooking for another 3-4 minutes until the mixture resembles rich, dark soil.
3. Season the “dirt” mixture with salt and pepper, then remove from heat and let cool slightly. This earthy mixture provides incredible texture contrast against the creamy burrata and juicy tomatoes.
4. Arrange thick tomato slices on individual plates, seasoning each slice with salt and pepper. Top with generous portions of torn burrata cheese, allowing it to spread naturally over the tomatoes.
5. Sprinkle the cooled mushroom “dirt” mixture over each plate, creating an artistic presentation that looks like rich garden soil. Drizzle with remaining olive oil and serve immediately for the best texture contrast.
Final Thoughts
These burrata recipes showcase the cheese’s incredible versatility, from fresh summer salads to warm, comforting focaccia creations. Each dish highlights burrata’s creamy luxury in unique ways.
Whether you’re hosting a dinner party or enjoying a quiet meal, these recipes will transform simple ingredients into memorable culinary experiences that celebrate this beloved Italian cheese.