34 Luscious Mozzarella and Burrata Cheese Recipes

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Attention, all gooey cheese lovers: These simple, delicious recipes featuring fresh mozzarella and burrata cheeses are calling your name.

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Persimmon-and-Burrata Salad with Sesame Candy

Persimmon-and-Burrata Salad with Sesame Candy

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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Mozzarella with Summer Squash and Olive Puree

Mozzarella with Summer Squash and Olive Puree. Photo © Con Poulos
© Con Poulos

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.

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Potato-and-Mozzerella Croquettes

Potato-and-Mozzarella Croquettes
FREDRIKA STJÄRNE

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.

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Prosciutto-Mozzarella Piadine

Prosciutto-Mozzarella Piadine

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

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Herbed Fazzoletti with Asparagus and Burrata

Herbed Fazzoletti with Asparagus and Burrata. Photo © Con Poulos
© Con Poulos

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

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Grilled-Zucchini Subs with Fresh Mozzarella and Olivada

Grilled-Zucchini Subs with Fresh Mozzarella and Olivada
Photo © John Kernick

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.

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Melon-and-Peach Salad with Prosciutto and Mozzarella

Melon-and-Peach Salad with Prosciutto and Mozzarella

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

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Orecchiette with Greens, Mozzarella and Chickpeas

Orecchiette with Greens, Mozzarella and Chickpeas
© John Kernick

Suggested wine pairing: Fruit-forward Pinot Gris.

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Margherita Tortilla Pizzas

Margherita Tortilla Pizzas
© Tom Hopkins

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

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Grilled Asparagus with Mozzarella

Grilled Asparagus with Mozzarella
PHOTO © MIKI DUISTERHOF

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

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Glazed-Beet-and-Burrata Toasts

Glazed-Beet-and-Burrata Toasts

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

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Sweet Potato, Balsamic Onion and Soppressata Pizza

Sweet Potato, Balsamic Onion and Soppressata Pizza. Photo © David Malosh
© David Malosh

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

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Caprese Burgers Recipe

Caprese Burgers

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.

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Baked Shells with Pesto, Mozzarella, and Meat Sauce

Baked Shells with Pesto, Mozzarella, and Meat Sauce
© Bree Hester

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.

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Grilled Cheese with Spinach-and-Tomato Sauce

Grilled Cheese with Spinach-and-Tomato Sauce
© ASHLEY COLBOURNE

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.

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Chicken Caprese Salad

Chicken Caprese Salad

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.

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Pizza Vesuvio with the Works

Pizza Vesuvio with the Works. Photo © Anson Smart
© Anson Smart

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

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Arancini with Peas and Mozzarella

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“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.”

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Antipasto Salad with Bocconcini and Green-Olive Tapenade

Antipasto Salad with Bocconcini and Green-Olive Tapenade
John Kernick

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

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Celery Root and Mushroom Lasagna

Celery Root and Mushroom Lasagna

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.

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Crispy Arepitas with Mozzarella and Chorizo

Crispy Arepitas with Mozzarella and Chorizo

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.

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Vietnamese Caprese

Vietnamese Caprese
© Alanna Hale

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.

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Chicken Parmesan with Pepperoni

Chicken Parmesan with Pepperoni.
© Quentin Bacon

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

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Zuppa Caprese

Zuppa Caprese

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.

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Portobello-Mushroom and Red-Pepper Pizza

Portobello-Mushroom and Red-Pepper Pizza
CREDIT: © SARA FORTE

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.

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Asparagus-Cheese Tartines

Asparagus-Cheese Tartines
© Squire Fox

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

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Cucumber-and-Radish Salad with Burrata

Cucumber-and-Radish Salad with Burrata

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

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Pasta with Marinated Grilled Eggplant, Burrata and Chiles

Pasta with Marinated Grilled Eggplant, Burrata and Chiles
© Con Poulos

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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Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils
© John Kernick

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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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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Buffalo Mozzarella with Neat and Messy Roasted Tomatoes

Buffalo Mozzarella with Neat and Messy Roasted Tomatoes
© Con Poulos

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

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Wild Mushroom and Burrata Bruscetta

Wild Mushroom and Burrata Bruschetta. Photo © John Kernick
© John Kernick

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

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Zucchini with Niçoise Olives and Burrata

Zucchini with Niçoise Olives and Burrata

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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Grilled Zucchini with Fresh Mozzarella

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The delicate taste of fresh mozzarella offers a delicious counterpoint to the garlic-and-vinegar-macerated zucchini.

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