Recipes Appetizers Antipasto Cheese 34 Luscious Mozzarella and Burrata Cheese Recipes By Food & Wine Editors Updated on September 4, 2018 Share Tweet Pin Email Trending Videos Attention, all gooey cheese lovers: These simple, delicious recipes featuring fresh mozzarella and burrata cheeses are calling your name. 01 of 34 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. More Green Salads Go to Recipe 02 of 34 Mozzarella with Summer Squash and Olive Puree © 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. Go to Recipe 03 of 34 Potato-and-Mozzerella 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. Wine Pairing Ideas for Fried Foods Go to Recipe 04 of 34 Prosciutto-Mozzarella Piadine This Italian flatbread sandwich is stuffed with warm mozzarella cheese, arugula and thinly sliced prosciutto. F&W's Ultimate Italian Recipe Guide Go to Recipe 05 of 34 Herbed Fazzoletti with Asparagus and Burrata © Con Poulos This elegant dish works wonderfully with a cold glass of white wine. Go to Recipe 06 of 34 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. Best New Sandwich Ideas Go to Recipe 07 of 34 Melon-and-Peach Salad with Prosciutto and Mozzarella Chef Andy Glover used smoked pork in this dish, but prosciutto is also tasty. Go to Recipe 08 of 34 Orecchiette with Greens, Mozzarella and Chickpeas © John Kernick Suggested wine pairing: Fruit-forward Pinot Gris. Perfect Pastas from F&W Go to Recipe 09 of 34 Margherita Tortilla Pizzas © Tom Hopkins 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 Go to Recipe 10 of 34 Grilled Asparagus with Mozzarella PHOTO © MIKI DUISTERHOF Fresh mozzarella melts lightly on the just-grilled asparagus spears; lemon vinaigrette adds bite. Go to Recipe 11 of 34 Glazed-Beet-and-Burrata Toasts Burrata cheese (a decadent, creamy type of mozzarella) and glazed beets make a brilliant topping for these toasts. More Amazing Appetizers and Starters Go to Recipe 12 of 34 Sweet Potato, Balsamic Onion and Soppressata Pizza © David Malosh Adam Erace uses soppressata to top this clever prebaked-crust pizza, along with mashed sweet potatoes and mozzarella cheese. Go to Recipe 13 of 34 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. Lessons from Grilling Expert Elizabeth Karmel Go to Recipe 14 of 34 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. Ultimate Comfort Foods Go to Recipe 15 of 34 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. Go to Recipe 16 of 34 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. More Fast and Easy F&W Recipes Go to Recipe 17 of 34 Pizza Vesuvio with the Works © Anson Smart This half-pizza, half-calzone is named for Italy’s Mount Vesuvius. Go to Recipe 18 of 34 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.” Go to Recipe 19 of 34 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). Expert Laura Werlin on Eating, Storing and Cooking with Cheese Go to Recipe 20 of 34 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. Go to Recipe 21 of 34 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. Go to Recipe 22 of 34 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. F&W's Global Recipe Guide Go to Recipe 23 of 34 Chicken Parmesan with Pepperoni © Quentin Bacon Chef Bryan Vietmeier merges two Italian-American favorites here: chicken parm and pepperoni. Go to Recipe 24 of 34 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. Amazing Soups for Every Occasion Go to Recipe 25 of 34 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. Go to Recipe 26 of 34 Asparagus-Cheese Tartines © Squire Fox 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 Go to Recipe 27 of 34 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. Go to Recipe 28 of 34 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. Go to Recipe 29 of 34 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. Go to Recipe 30 of 34 Grilled Apricots with Burrata, Country Ham and Arugula Depending on the season, Travis Lett also makes this salad with plums, peaches and pears. Go to Recipe 31 of 34 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. Go to Recipe 32 of 34 Wild Mushroom and Burrata Bruscetta © John Kernick The creamy burrata and the flavorful mushrooms work together perfectly on a bruschetta. Go to Recipe 33 of 34 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. Go to Recipe 34 of 34 Grilled Zucchini with Fresh Mozzarella The delicate taste of fresh mozzarella offers a delicious counterpoint to the garlic-and-vinegar-macerated zucchini. Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit