Recipes Appetizers Antipasto Cheese 32 Luscious Mozzarella and Burrata Cheese Recipes By Food & Wine Editors Updated on February 17, 2023 Share Tweet Pin Email Trending Videos Photo: © Con Poulos Fresh mozzarella is like the vanilla of the cheese world, and by no stretch (pun intended!) are we slinging that as an insult. Rather, both have creamy, clean, beautifully nuanced flavors that have escalated them to the top: Mozzarella is one of the most popular cheeses, and like vanilla, it's versatile enough to complement a host of other flavors as much as it can be enjoyed unadorned. This collection is dedicated to all things mozzarella and its creamier cousin, burrata. From salads and sandwiches to pasta and pizza, these recipes celebrate the simple, sophisticated cheeses in all their luscious glory. 01 of 32 Charred Eggplant with Burrata and Pomegranate-Walnut Relish Caitlin Bensel Velvety eggplant is paired with a tart yet earthy relish of walnuts, cilantro, and pomegranate seeds. Toasting the walnuts enhances their full nutty, slightly bitter character and plays well against the bright pomegranate arils, which provide fresh bursts of juicy sweetness. "The burrata brings unbridled decadence to this dish, providing an oozy, creamy backdrop for the eggplant and relish," cookbook author Hetty McKinnon writes. Get the Recipe 02 of 32 Persimmon and Burrata Salad with Sesame Candy © Luis Garcia 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. Get the Recipe 03 of 32 Herbed Fazzoletti with Asparagus and Burrata © Con Poulos Parsley, chives, tarragon, and chervil are pureed and tossed with pasta, asparagus, cheese, and pine nuts for this elegant dish. It pairs wonderfully with a cold glass of white wine, such as steely Italian Pinot Grigio. Get the Recipe 04 of 32 Orecchiette with Greens, Mozzarella, and Chickpeas © John Kernick For this fragrant recipe, the chickpeas are fried and spiced, then get strewn across the medley of tender pasta, garlicky veggies, and fresh mozzarella and basil. Try the dish with a fruit-forward Pinot Gris. Get the Recipe 05 of 32 Prosciutto-Mozzarella Piadine © Marcus Nilsson This Italian flatbread sandwich is stuffed with warm mozzarella cheese, arugula, and thinly sliced prosciutto. Get the Recipe 06 of 32 Melon and Peach Salad with Prosciutto and Mozzarella © Mark Roper Chef Andy Glover uses smoked pork in this dish, but prosciutto is also tasty. Simply toss everything together and serve. Get the Recipe 07 of 32 Margherita Tortilla Pizzas © Tom Hopkins Chef Jacques Pépin makes quick pizzas with pita bread, lavash, or flour tortillas, like this simple mozzarella and tomato pie. Get the Recipe 08 of 32 Sheet Pan Eggplant Parmesan Victor Protasio A quick broil followed by a longer bake makes this no-fry recipe hands-off enough to put together on a Tuesday, with results delicious enough for a weekend dinner party. Be sure to let the eggplant drain to achieve the best charred eggplant texture. Get the Recipe 09 of 32 Smoked Mozzarella Mezzelune with Braised Onion Sauce Photo by Victor Protasio / Food Styling by Micah Morton / Prop Styling by Missie Neville Crawford Mezzelune (which means "half moons" in Italian) is a crescent-shaped stuffed pasta similar to ravioli. It's relatively simple to shape and requires little equipment to make at home. The accompanying thick, rich, slow-cooked tomato and onion sauce is loosely inspired by a Bolognese classic called il friggione. Get the Recipe 10 of 32 Sweet Potato, Balsamic Onion, and Soppressata Pizza © David Malosh Soppressata tops this clever prebaked-crust pizza, along with mashed sweet potatoes, caramelized onion, and mozzarella cheese. Enjoy it with a juicy, medium-bodied Pinot Noir. Get the Recipe 11 of 32 Risotto Nero with Squash and Burrata Chris Court Chef Nancy Oakes makes this gorgeous risotto with Venere black rice, a naturally black short-grain variety. The glossy grains are especially striking served with the golden butternut squash puree and creamy white burrata. Get the Recipe 12 of 32 Fried Zucchini Blossoms with Prosciutto and Mozzarella Greg Dupree In this recipe, delicate zucchini blossoms are stuffed with melty mozzarella and salty prosciutto before being lightly battered and fried into a crispy melt-in-your-mouth treat. Get the Recipe 13 of 32 Potato and Mozzerella Croquettes FREDRIKA STJÄRNE These light and cheesy fried potato croquettes are breaded twice: They’re dredged in breadcrumbs, dipped in beaten eggs seasoned with mustard and garlic, then dredged in breadcrumbs once more. The payoff is a super-crisp, flavorful crust for the filling of soft mashed potato and melted cheese. Get the Recipe 14 of 32 Caprese Burgers © Ryan Liebe In this play on the classic Italian salad, basil pesto is kneaded into ground beef before grilling, The cooked burgers are then topped with mozzarella, sliced tomatoes, and even more pesto. Get the Recipe 15 of 32 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. Get the Recipe 16 of 32 Grilled Cheese with Spinach and Tomato Sauce © ASHLEY COLBOURNE Call it an adult version of the grilled cheese sandwich: Slices of country bread are layered with mozzarella, goat cheese, and tomato-sauced spinach, then toasted to a golden brown. Get the Recipe 17 of 32 Chicken Caprese Salad © Con Poulos 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. Get the Recipe 18 of 32 Pizza Vesuvio with the Works © Anson Smart This half-pizza, half-calzone is named for Italy’s Mount Vesuvius. It's topped with everything delicious: artichokes, mozzarella, ricotta, ham, salami, mushrooms, olives, and of course, marinara. Get the Recipe 19 of 32 Arancini with Peas and Mozzarella © Matt Armendariz “My Calabrian grandmother always used plain white rice to make her incredible arancini (rice balls),” says former F&W editor Grace Parisi, “but I prefer to cook with plump arborio because I think it makes the insides creamier.” Get the Recipe 20 of 32 Antipasto Salad with Bocconcini and Green-Olive Tapenade © Greg DuPree Chef Nancy Silverton is an Italian cooking expert, getting the biggest flavor from the simplest ingredients. She does just that with this hearty salad, which combines crisp iceberg lettuce, milky mozzarella, spicy-tangy peperoncini, and salty olives and salami. Get the Recipe 21 of 32 Celery Root and Mushroom Lasagna © John Kernick For this streamlined version of chef 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. Get the Recipe 22 of 32 Crispy Arepitas with Mozzarella and Chorizo © Quentin Bacon Chef 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. Get the Recipe 23 of 32 Grilled Tomato Salad with Mozzarella and Unagi Sauce © John Kernick Chicago chef Stephanie Izard makes the ultimate summer salad with a creamy version of sweet-salty Japanese unagi sauce, which is typically brushed over eel. Get the Recipe 24 of 32 Chicken Parmesan with Pepperoni © Quentin Bacon Chef Bryan Vietmeier merges two Italian-American favorites here: chicken parm and pepperoni. Get the Recipe 25 of 32 Portobello Mushroom and Red Pepper Pizza © 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. Get the Recipe 26 of 32 Cucumber and Radish Salad with Burrata © Christina Holmes The tasty dressing for this salad comes from the juices that form while the cucumber macerates with the other ingredients. Get the Recipe 27 of 32 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. Get the Recipe 28 of 32 Grilled Apricots with Burrata, Country Ham, and Arugula Depending on the season, chef Travis Lett also makes this salad with plums, peaches, or pears. Get the Recipe 29 of 32 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. Get the Recipe 30 of 32 Zucchini with Niçoise Olives and Burrata © Michael Turek Star chef and Top Chef judge Tom Colicchio captures the essence of zucchini by braising it quickly and then tossing it with briny olives. Get the Recipe 31 of 32 Grilled Zucchini with Fresh Mozzarella © Emma Lee The delicate taste of fresh mozzarella offers a delicious counterpoint to the garlic and vinegar-macerated zucchini. Get the Recipe 32 of 32 Grilled Chicken Sandwiches with Mozzarella, Tomato, and Basil Quentin Bacon These warm sandwiches are best made with thin ciabatta, so you can get your mouth around them. Feel free to add pesto, tapenade, or a garlicky aïoli to make them even more delicious. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit