15 Burrata Recipes That Will Make You Melt

By Food & Wine
Updated September 12, 2018
ABBY HOCKING
Made from cheese, cream, and more cheese, burrata is about as decadent as it gets. That’s why it makes a great accompaniment to fresh fruit or vegetables in a salad—think tomatoes, peaches or plums. We’ll also use any crostini or light pasta as an excuse to break out the burrata. Whether you make it at home (newsflash: it’s actually quite easy to do) or buy it from the store, join the crowd and let yourself fall head over heels for this creamy creation.
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Grilled Strawberry-Avocado Toasts with Burrata

CON POULOS
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These hulking avocado toasts with strawberries and creamy burrata are a great early summer lunch or, cut into thick slices, a crowd-pleasing appetizer. Be sure to use a quality balsamic vinegar here.

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Pasta with Marinated Grilled Eggplant, Burrata and Chiles

© Con Poulos
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Torn pieces of burrata are tossed into the orecchiette just after it's cooked so the cheese melts ever so slightly into the pasta, which is laced with chunks of tender, smoky eggplant.

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Beet and Arugula Salad with Marinated Burrata

© Chris Court
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At G.E.B., his eclectic Chicago bistro, Graham Elliot creates casual dishes that usually feature just three main components. For this very simple salad, he updates a classic combination of roasted beets and arugula by adding burrata (cream-filled mozzarella) marinated in olive oil and herbs.

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Risotto Nero with Squash & Burrata

Chris Court
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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.

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Wild Mushroom and Burrata Bruschetta

John Kernick
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The creamy burrata and the flavorful mushrooms work together perfectly on a bruschetta.

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Herbed Fazzoletti with Asparagus and Burrata

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This beautiful dish works wonderfully with a cold glass of white wine.

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Beet-and-Burrata Crostini

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Beets are often thought of as a cold-weather vegetable, but Paul Virant loves the sweet varieties, such as Chioggia, available from the late spring through the fall. For this crostini, he stacks roasted beets on top of buttery burrata (cream-filled mozzarella) that he buys from California's Caseificio Gioia, which makes a variety of traditional fresh Italian cheeses.

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Persimmon-and-Burrata Salad with Sesame Candy

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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.

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Cucumber-and-Radish Salad with Burrata

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The delicious dressing for this salad comes from the juices that form while the cucumber macerates with the other ingredients.

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Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

© John Kernick
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This summery salad from chef Ori Menashe will become your go-to this season. It's sweet and savory, tart, crisp and creamy, rich and refreshing, all in perfect balance.

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Zucchini with Niçoise Olives and Burrata

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Star chef and Top Chef judge Tom Colicchio captures the essence of zucchini by braising it quickly and then tossing it with briny olives.

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Burrata Salsa

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Chris Cosentino serves this puree of burrata (cream-filled mozzarella) with his bison strip loin, a combination he calls "Italian cheesesteak." Buffalo mozzarella can also be substituted for the burrata. The sauce is a luxe match for any grilled meat.

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Summer Vegetable Burrata Salad

© Christina Holmes
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Chef Brian Clevenger of Raccolto in Seattle creates a delicious paean to summer in this crowd-pleasing salad, which combines sweet corn, juicy tomatoes, peppery arugula and fresh herbs with luscious, creamy burrata cheese.

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Grilled Apricots with Burrata, Country Ham and Arugula

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

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Beefsteak Tomato and Burrata Salad with Olive Streusel

ABBY HOCKING
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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.

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