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.

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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.

Potato-and-Mozzerella Croquettes

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

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

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.

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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.

• Perfect Pastas from F&W

Margherita Tortilla Pizzas

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

Grilled Asparagus with Mozzarella

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

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

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.

• Lessons from Grilling Expert Elizabeth Karmel

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.

• Ultimate Comfort Foods

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.

• More Fast and Easy F&W Recipes

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).

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

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.

Vietnamese Caprese

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

Chicken Parmesan with Pepperoni

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

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

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.

Asparagus-Cheese Tartines

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

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

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

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.

Grilled Zucchini with Fresh Mozzarella

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