34 Luscious Mozzarella and Burrata Cheese Recipes
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.
Mozzarella with Summer Squash and Olive Puree
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.
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.
This Italian flatbread sandwich is stuffed with warm mozzarella cheese, arugula and thinly sliced prosciutto.
Herbed Fazzoletti with Asparagus and Burrata
This elegant dish works wonderfully with a cold glass of white wine.
Grilled-Zucchini Subs with Fresh Mozzarella and Olivada
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.
Melon-and-Peach Salad with Prosciutto and Mozzarella
Chef Andy Glover used smoked pork in this dish, but prosciutto is also tasty.
Orecchiette with Greens, Mozzarella and Chickpeas
Suggested wine pairing: Fruit-forward Pinot Gris.
Margherita Tortilla Pizzas
Jacques Pépin makes quick pizzas with pita bread, lavash or flour tortillas, like this simple mozzarella and tomato pie.
Grilled Asparagus with Mozzarella
Fresh mozzarella melts lightly on the just-grilled asparagus spears; lemon vinaigrette adds bite.
Burrata cheese (a decadent, creamy type of mozzarella) and glazed beets make a brilliant topping for these toasts.
Sweet Potato, Balsamic Onion and Soppressata Pizza
Adam Erace uses soppressata to top this clever prebaked-crust pizza, along with mashed sweet potatoes and mozzarella cheese.
Caprese Burgers 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.
Baked Shells with Pesto, Mozzarella, and Meat Sauce
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.
Grilled Cheese with Spinach-and-Tomato Sauce
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.
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.
Pizza Vesuvio with the Works
This half-pizza, half-calzone is named for Italy’s Mount Vesuvius.
Arancini with Peas and Mozzarella
“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.”
Antipasto Salad with Bocconcini and Green-Olive Tapenade
Nancy Silverton's antipasto salad features shredded lettuce, salami and zesty green olive tapenade mixed with petite mozzarella balls (bocconcini).
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.
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.
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.
Chicken Parmesan with Pepperoni
Chef Bryan Vietmeier merges two Italian-American favorites here: chicken parm and pepperoni.
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.
Portobello-Mushroom and Red-Pepper Pizza
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.
These open-faced sandwiches with crisp asparagus, prosciutto and three layers of melted cheese are gooey and crunchy.
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.
Pasta with Marinated Grilled Eggplant, Burrata and Chiles
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.
Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils
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.
Grilled Apricots with Burrata, Country Ham and Arugula
Buffalo Mozzarella with Neat and Messy Roasted Tomatoes
Cookbook author Rachel Roddy serves tomatoes roasted two ways for a range of delicious tomato flavor as well as a beautiful presentation.
Wild Mushroom and Burrata Bruscetta
The creamy burrata and the flavorful mushrooms work together perfectly on a bruschetta.
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.