10 Dreamy Burrata Recipes We Can't Get Enough Of

Nancy Oakes make this gorgeous risotto with Venere black rice, a naturally black short-grain rice. The glossy grains are especially striking served with the golden butternut squash puree and creamy white burrata.

The Fuyu persimmon that chef Helene Henderson uses in this beautiful salad is light orange and shaped like a tomato; don't confuse it with the Hachiya variety, which is a deeper orange, heart-shaped and only edible when very soft to the touch. When she can't find good persimmons, Henderson makes the salad with other seasonal fruit, like nectarines.

Depending on the season, Travis Lett also makes this salad with plums, peaches and pears.

The crunchy, savory kalamata olive streusel that tops this salad from Bryan and Michael Voltaggio is our new condiment obsession. Toss it in your next kale salad, sprinkle over roasted root vegetables or use it to garnish steamed grains. If you can't find good beefsteak tomatoes for this dish, use the best greenhouse tomatoes you can get your hands on.

"I absolutely love burrata, but this recipe also includes my trifecta of favorite ingredients: marjoram, lemon and chiles," Missy Robbins says.

Chef Dave Beran created this wonderfully indulgent vegetarian dish of roasted sweet squash topped with just-melted burrata. It's fantastic with a lush Chardonnay.

Fried farro adds a nice crunch to this salad from Ann Taylor Pittman, pairing perfectly with creamy burrata and fresh peaches and heirloom tomatoes.

These super-easy Italian bagel sandwiches are a perfect make-ahead dish for summer picnics or even work lunches. If you can't find burrata, a quality buffalo mozzarella is a great substitute.

This dish captures the rich, elegant, simple flavors of the classic Italian pasta and rounds them out with bitter charred Broccolini and crispy, creamy, flash-fried white beans. It's a hearty and healthy late-summer meal.

"The burrata brings unbridled decadence to this dish, providing an oozy, creamy backdrop for the eggplant and relish," Hetty McKinnon writes.