Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays & Events
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More Next
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More Next
    • 50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More Next
  • Recipes & Cooking

    Recipes & Cooking

    See all Recipes & Cooking
    • Chicken Recipes
    • Comfort Food Recipes
    • Breakfast & Brunch Recipes
    • Salad Recipes
    • Dessert Recipes
    • Vegetable Recipes
    • Pasta & Noodle Recipes
    • Chefs
    • Meat & Poultry Recipes
    • Soup Recipes
    • Appetizer Recipes
    • Side Dishes
    • Fruit Recipes
    • Seafood Recipes
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See all Drinks
    • Wine
    • Cocktails & Spirits
    • Coffee Drinks & Recipes
    • Juices
    • Beer & Brews
    • Champagne & Sparkling Wine
    • Tea Recipes & Ideas
  • Travel

    Travel

    See all Travel
    • Wine Regions
    • Restaurants
  • Holidays & Events

    Holidays & Events

    See all Holidays & Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Sweepstakes

Follow us

  1. Home Chevron Right
  2. Appetizer Recipes Chevron Right
  3. Antipasto Chevron Right
  4. Cheese Chevron Right
  5. 34 Luscious Mozzarella and Burrata Cheese Recipes

34 Luscious Mozzarella and Burrata Cheese Recipes

By Food & Wine
Updated September 04, 2018
Skip gallery slides
Save FB Tweet
Attention, all gooey cheese lovers: These simple, delicious recipes featuring fresh mozzarella and burrata cheeses are calling your name.
Start Slideshow

1 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Persimmon-and-Burrata Salad with Sesame Candy

Go to Recipe

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.

  • More Green Salads

1 of 34

Advertisement
Advertisement

2 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Mozzarella with Summer Squash and Olive Puree

Go to Recipe

This dish is a take on the classic Italian mozzarella-tomato-basil Caprese salad. It depends on young, very fresh zucchini and summer squash. To get the right consistency, grate the olives finely with a Microplane grater instead of pureeing them.

2 of 34

3 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Potato-and-Mozzerella Croquettes

Credit: FREDRIKA STJÄRNE
Go to Recipe

These light and cheesy fried potato croquettes are breaded twice: They’re dredged in bread crumbs, dipped in beaten eggs seasoned with mustard and garlic, then dredged in bread crumbs once more. The payoff is a supercrisp, flavorful crust for the filling of soft mashed potato and melted cheese.

  • Wine Pairing Ideas for Fried Foods

3 of 34

Advertisement

4 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Prosciutto-Mozzarella Piadine

Go to Recipe

This Italian flatbread sandwich is stuffed with warm mozzarella cheese, arugula and thinly sliced prosciutto.

  • F&W's Ultimate Italian Recipe Guide

4 of 34

5 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Herbed Fazzoletti with Asparagus and Burrata

Go to Recipe

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

5 of 34

6 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Grilled-Zucchini Subs with Fresh Mozzarella and Olivada

Go to Recipe

This summery sandwich benefits from a generous topping of olivada made with tangy green olives, lemon and oil. It’s great with the creamy mozzarella and the lightly smoky grilled-zucchini slices here; it’s also wonderful with grilled fish and shellfish and roasted meat and chicken.

  • Best New Sandwich Ideas

6 of 34

Advertisement
Advertisement
Advertisement

7 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Melon-and-Peach Salad with Prosciutto and Mozzarella

Go to Recipe

Chef Andy Glover used smoked pork in this dish, but prosciutto is also tasty.

7 of 34

8 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Orecchiette with Greens, Mozzarella and Chickpeas

Go to Recipe

Suggested wine pairing: Fruit-forward Pinot Gris.

  • Perfect Pastas from F&W

8 of 34

9 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Margherita Tortilla Pizzas

Go to Recipe

Jacques Pépin makes quick pizzas with pita bread, lavash or flour tortillas, like this simple mozzarella and tomato pie.

  • How to Make Neapolitan-Style Pizza

9 of 34

Advertisement
Advertisement
Advertisement

10 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Grilled Asparagus with Mozzarella

Credit: PHOTO © MIKI DUISTERHOF
Go to Recipe

Fresh mozzarella melts lightly on the just-grilled asparagus spears; lemon vinaigrette adds bite.

10 of 34

11 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Glazed-Beet-and-Burrata Toasts

Go to Recipe

Burrata cheese (a decadent, creamy type of mozzarella) and glazed beets make a brilliant topping for these toasts.

  • More Amazing Appetizers and Starters

11 of 34

12 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Sweet Potato, Balsamic Onion and Soppressata Pizza

Go to Recipe

Adam Erace uses soppressata to top this clever prebaked-crust pizza, along with mashed sweet potatoes and mozzarella cheese.

12 of 34

Advertisement
Advertisement
Advertisement

13 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Caprese Burgers Recipe

Go to Recipe

In this play on the classic Italian salad, Grace Parisi kneads basil pesto into ground beef before grilling, then tops the burgers with mozzarella, sliced tomatoes and even more pesto.

  • Lessons from Grilling Expert Elizabeth Karmel

13 of 34

14 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Baked Shells with Pesto, Mozzarella, and Meat Sauce

Credit: © Bree Hester
Go to Recipe

Here’s a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes, and pesto, layered with mozzarella and Parmesan and baked until bubbly. Fusilli or orecchiette would work well here, too.

  • Ultimate Comfort Foods

14 of 34

15 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Grilled Cheese with Spinach-and-Tomato Sauce

Go to Recipe

Call it an adult version of the grilled-cheese sandwich—slices of country bread layered with mozzarella, goat cheese, and tomato-sauced spinach and toasted to a golden brown.

15 of 34

Advertisement
Advertisement
Advertisement

16 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chicken Caprese Salad

Go to Recipe

Bocconcini (mini mozzarella balls) are often sold floating in herbed olive oil. That tasty oil is essential to this three-ingredient recipe because it adds so much flavor to both the chicken marinade and the dressing.

  • More Fast and Easy F&W Recipes

16 of 34

17 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Pizza Vesuvio with the Works

Credit: © Anson Smart
Go to Recipe

This half-pizza, half-calzone is named for Italy’s Mount Vesuvius.

17 of 34

18 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Arancini with Peas and Mozzarella

Go to Recipe

“My Calabrian grandmother always used plain white rice to make her incredible arancini (rice balls),” says Grace Parisi, “but I prefer to cook with plump arborio because I think it makes the insides creamier.”

18 of 34

Advertisement
Advertisement
Advertisement

19 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Antipasto Salad with Bocconcini and Green-Olive Tapenade

Credit: John Kernick
Go to Recipe

Nancy Silverton's antipasto salad features shredded lettuce, salami and zesty green olive tapenade mixed with petite mozzarella balls (bocconcini).

  • Expert Laura Werlin on Eating, Storing and Cooking with Cheese

19 of 34

20 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Celery Root and Mushroom Lasagna

Go to Recipe

For this streamlined version of Fabio Trabocchi’s luxe lasagna in bianco (white lasagna), he layers flat noodles with a supremely rich sauce, along with a root-vegetable ragù, fresh mozzarella and whole basil leaves.

20 of 34

21 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Crispy Arepitas with Mozzarella and Chorizo

Go to Recipe

Michelle Berstein makes mini arepas, or arepitas, to serve as canapés, adding cheese and chorizo to the dough. They're her answer to the corn dog.

21 of 34

Advertisement
Advertisement
Advertisement

22 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Vietnamese Caprese

Go to Recipe

This Vietnamese Caprese is a multiculti mash-up of the Italian trinity of tomato, basil and mozzarella with Asian rice noodles and Vietnamese-style meatballs.

  • F&W's Global Recipe Guide

22 of 34

23 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chicken Parmesan with Pepperoni

Go to Recipe

Chef Bryan Vietmeier merges two Italian-American favorites here: chicken parm and pepperoni.

23 of 34

24 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Zuppa Caprese

Go to Recipe

Buffalo mozzarella, traditionally made from the milk of water buffalo, has an exquisite tangy edge. Shea Gallante ingeniously turns the cheese into a soup, liquefying it in a blender with the water it comes packed in and some fruity olive oil.

  • Amazing Soups for Every Occasion

24 of 34

Advertisement
Advertisement
Advertisement

25 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Portobello-Mushroom and Red-Pepper Pizza

Go to Recipe

This delicious homemade pizza is topped with meaty portobello mushrooms, creamy mozzarella cheese, sweet red peppers and fresh basil. It serves two to four people.

25 of 34

26 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Asparagus-Cheese Tartines

Go to Recipe

These open-faced sandwiches with crisp asparagus, prosciutto and three layers of melted cheese are gooey and crunchy.

  • Jacques Pépin Demonstrates How to Prepare Asparagus

26 of 34

27 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Cucumber-and-Radish Salad with Burrata

Go to Recipe

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

27 of 34

Advertisement
Advertisement
Advertisement

28 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Pasta with Marinated Grilled Eggplant, Burrata and Chiles

Credit: © Con Poulos
Go to Recipe

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.

28 of 34

29 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

Credit: © John Kernick
Go to Recipe

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.

29 of 34

30 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Grilled Apricots with Burrata, Country Ham and Arugula

Go to Recipe

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

30 of 34

Advertisement
Advertisement
Advertisement

31 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Buffalo Mozzarella with Neat and Messy Roasted Tomatoes

Credit: © Con Poulos
Go to Recipe

Cookbook author Rachel Roddy serves tomatoes roasted two ways for a range of delicious tomato flavor as well as a beautiful presentation.

31 of 34

32 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Wild Mushroom and Burrata Bruscetta

Credit: John Kernick
Go to Recipe

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

32 of 34

33 of 34

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Zucchini with Niçoise Olives and Burrata

Go to Recipe

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

33 of 34

Advertisement
Advertisement
Advertisement

34 of 34

Save FB