This salad is one of my go-to’s in the later Summer months when stone fruit like peaches, nectarines and plums are at their peak. 

Just like my Strawberry Summer Salad Recipe with Feta, this burrata panzanella salad is wonderful as a side dish but can also be made into a main meal when paired with a protein.

Why you’ll love this burrata panzanella salad

• Seasonal: Celebrate’s the best produce of the Summer season!
• Easy: Crisp up the bread, make a dressing and a bit of chopping – that’s it!
• Unique: It’s a fresh, seasonal take on a classic panzanella salad.

What is panzanella? 

Panzanella is a classic Italian bread salad made with crusty, day-old bread, tomatoes, onions and herbs, all tossed in a simple vinaigrette. The bread is by far the star, soaking up tomato juices and dressing without getting mushy.

What does panzanella traditionally include?

A traditional Panzanella includes tomatoes, cucumbers, red onions, and basil, all tossed in a simple vinaigrette of olive oil and vinegar. This Burrata Panzanella recipe is a fresh summer take to enjoy the beautiful stone fruit and fresh herbs we have this time of year.

What kind of cheese is burrata?

Burrata is a fresh Italian cow’s milk cheese made from a combination of mozzarella and cream. Its known for its dreamy creamy texture, it has a solid outer shell of fresh mozzarella and a rich, gooey center. Once you’ve tried it, it will change your life!

Ingredients in burrata panzanella

For the bread:

• Hand-torn ciabatta or sourdough bread, torn into bite-sized pieces
• Extra-virgin olive oil
• Kosher salt

For the lemon shallot vinaigrette:

• Extra-virgin olive oil
• Shallot (or garlic)
• Dijon mustard
• Honey (or maple syrup)
• Lemon juice and zest
• Salt and pepper

For the salad:

• Large ball of burrata cheese
• Plums
• Nectarines
• Peaches
• Tomatoes
• Fresh basil & mint leaves

Let’s make a burrata panzanella salad

Make the dressing: Whisk all the vinaigrette ingredients until combined in a small bowl. Set aside

Toast the bread: Toss crusty bread cubes on a baking sheet with olive oil and bake in the oven. until crisp.

Combine: Combine tomatoes, stone fruits, herbs, burrata and bread. Drizzle the dressing over everything and toss gently.  Let sit for 10 minutes and then serve.

Substitutions and variations

Plums: The most commonly available plums are Santa Rosa, Black Amber or Burbank. If you can’t find plums, you can try 1 cup of apricot wedges or pitted cherries

Nectarines and Peaches: If you can’t find one, you can double up on another

Fresh herbs: While I love to use mint and basil leaves, you can choose just one

Heirloom tomatoes: you can use any meaty, vine ripened or juicy variety – beefsteak, cherry or vine ripened. Be sure to cut all versions to create the juicy tomato base

Bread: While I like to use ciabatta or sourdough, a baguette is a good substitute if needed.

Shallots: If you don’t have a shallot you can substitute with 2 garlic cloves.

Tips and tricks for recipe success

• Make sure bread is thoroughly toasted to maintain the best texture – it should be crispy around the edges.
• Use ripe but slightly firm fruit so it’s easy to cut wedges.
• If you have time, salt the cut tomatoes and let them rest for a few minutes. This helps to draw out their liquids before adding to the salad.

What kind of tomatoes should I use?

I recommend using heirloom tomatoes in this Burrata Panzanella recipe. Heirloom tomatoes are grown for flavor rather than shelf life – they have intense flavour, are extra juicy, have a meaty texture and come in beautiful vibrant colours.  

If you can’t find heirloom tomatoes, you can use any ripe, juicy variety – great options are beefsteak, vine-ripened, or cherry tomatoes.

What kind of bread is best for panzanella?

The best bread to use is a dense, crusty loaf. My tried and true are a ciabatta or sourdough loaf – they’re sturdy enough to soak up the dressing while keeping their texture. Avoid sandwich breads as they dissolve quickly and make the salad soggy.

What meat goes with panzanella salad?

I recommend pairing this dish with grilled chicken, or adding some shaved prosciutto for a light and tasty meal. A fun pairing would be my Easy Grilled Chili Lime Chicken Thighs which would pair well with the sweet fruit and creamy cheese.

How to store

Panzanella is best enjoyed immediately, I do not recommend storing leftovers as the bread becomes mushy and dissolves in the dressing. 

FAQs

More summer salads to love from the blog

• The Best Italian Chopped Summer Pasta Salad Recipe
• Strawberry Summer Salad Recipe with Feta
• Blueberry Basil Summer Green Salad with Goat Cheese

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Burrata Panzanella Salad with Tomatoes and Stone Fruit

A vibrant twist on a classic Italian salad, this Burrata Panzanella combines creamy cheese with juicy tomatoes and sweet stone fruit for a bright summer dish.

Course Appetizer, Salad

Cuisine italian-inspired

Keyword burrata, panzanella

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6 as a side salad

Author Jess

Ingredients

For the bread –

• 3 cups hand-torn ciabatta or sourdough bread, torn into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• Kosher salt

For the lemon shallot vinaigrette –

• 1/3 cup extra-virgin olive oil
• 1 small shallot, finely chopped
• 1 tsp dijon mustard
• 1 tsp honey or maple syrup
• 1 large lemon, zested and juiced (about 3-4 tbsp lemon juice)
• 3/4 tsp kosher salt
• 1/4 tsp ground pepper

For the salad –

• 1 large ball of burrata cheese
• 2 plums, pitts removed and cut into wedges
• 2 nectarines, pitts removed and cut into wedges
• 2 peaches, pitts removed and cut into wedges
• 2 heirloom or field tomatoes, cut into wedges
• Kosher salt or sea salt
• Handful of fresh basil leaves
• Handful of fresh mint leaves

Instructions

• Preheat the oven to 400F. Add torn bread to a parchment paper lined sheet pan with 2 tbsp olive oil and a few pinches of salt and toss to coat the bread. Bake for about 10-12 minutes or until starting to turn golden or starting to crisp up. Remove from the oven and set aside.
• Make the dressing: In a small bowl whisk together all of the dressing ingredients and set aside.
• Assemble the salad: On a large serving platter or in a large bowl, add the plum wedges, nectarine wedges, peach wedges, heirloom tomato wedges and crispy bread. Drizzle three-quarters of the dressing over everything and gently toss to coat. Let sit for 10 minutes.
• After 10 minutes, use your hands to tear pieces of the burrata cheese and add the pieces to the salad. Drizzle with the remaining dressing, garnish with fresh mint and/or basil leaves and a pinch of salt and pepper.

Notes

• If you can’t find peaches and/or nectarines, substitute with more of the one you can find.
• While heirloom tomatoes are fabulous in this salad, if you cannot get your hands on some, try a field tomato or tomatoes on the vine.

The post Burrata Panzanella Salad with Tomatoes and Stone Fruit appeared first on Cooking in my Genes.

Combining fresh cherries, creamy burrata, and crispy prosciutto, you get the perfect sweet and salty appetizer bite.

Why you’ll love this cherry, burrata and prosciutto appetizer

• Quick: This appetizer comes together in 15 minutes!
• Easy: All of the ingredients are easy to find and in-season in the Summer.
• Seasonal: Make the best of cherries with are at peak deliciousness in the Summer season!

What is burrata cheese?

Burrata cheese is an Italian cheese. It’s a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center is called stracchiatella, a combination of shreds of mozzarella and cream.  It’s buttery, rich and has a slight milky taste and subtle sweetness.

Are burrata and mozzarella the same?

Burrata cheese and mozzarella cheese are both fresh cheeses from Italy but they do differ.  Burrata is a creamy cheese that has a creamy center called stracchiatella. Mozzarella is a soft cheese too, however, it’s more solid throughout and can be sliced.

Ingredients needed for this recipe

• Slices of prosciutto, cooked in a pan until crispy
• One ball of burrata cheese 
• Extra-virgin olive oil
• Fresh cherries
• Ground black pepper
• Fresh basil leaves
• Chopped pistachios
• Honey to drizzle
• Toasted bread for serving (like baguette or sourdough)

Does prosciutto go well with burrata?

It sure does! The salty prosciutto goes really well with the creamy burrata. In this appetizer you crispy up the prosciutto, giving it a nice crunchy texture which pairs well with the creamy burrata.

Tips & tricks to make the best burrata & prosciutto appetizer

• Don’t forget to pit the cherries! Pitted cherries are a must to keep this dish enjoyable to eat.
• If you’re making this recipe for entertaining guests, you can toast the bread and pit the cherries ahead of time. Store the pitted cherries in the refrigerator and the toasted bread on the counter. Once the bread is cooled, store at room temperature in an airtight container until ready to serve.
• You can use a serving platter or a low bowl to make this recipe in or even a plate! Use whatever you have.
• Get the prosciutto crispy! To make the flavors of this appetizer really pop, make sure to get the prosciutto very crispy which adds great texture and crunch.
• A great substitute for fresh basil leaves is fresh mint.
• Don’t skip the honey drizzle or ground pepper! Each element adds a necessary flavor to this appetizer recipe.

Variations and substitutions

Bring the burrata to room temperature: Take the burrata out of the fridge for 15-20 minutes below assembling this appetizer. Cold burrata cheese does not taste as good and the flavor can be muted.

Toast the bread: My go-to vehicle for most dipping appetizers is toasted baguette (also known as crostini). However, you can use a bread of your choosing, just make sure to toast it so that it’s stable when dipping into the burrata.

Don’t skip the prosciutto: The cooked, salty prosciutto adds a crispy and salty element to this appetizer, imperative to the overall flavors. Make sure to crunch up the crispy prosciutto into smaller pieces that are bite-sized before garnishing the burrata.

Peaches: If you can’t find fresh cherries, fresh sliced peaches or nectarines would be a delicious substitute.

Make this into a salad for a light dinner: Make this into a salad by adding a few handfuls of fresh arugula on the base of your serving dish first and then follow the rest of the recipe as-is. Serve this alongside a piece of grilled chicken or salmon.

Use fresh figs: In the late-Summer or early-Fall, swap out the cherries for in season figs. 

Balsamic glaze: Switch up the flavor profile by swapping out the honey for a drizzle of balsamic glaze instead.

How can I pit cherries without a pitter?

There are a few methods you can try to pit the cherries without a pitter:

1. Use a small knife: Run the knife around the circumference of the cherry (just like you would if pitting a peach or avocado). Then, use your hands to twist the halves and separate from the pit. If the pit is still in once half of the cherry, use your fingers to gently press or pull the pit out.

2. Use a metal straw: Hold a cherry with your thumb and forefinger and press through the stem side of the cherry with the straw; it should pop the middle / pit of the cherry out. You can also place the cherry on the opening of a bottle and push the straw down into the centre of the cherry to press the pit down and out into the bottle.

FAQs

More burrata appetizer recipes to love from the blog

• Quick Strawberry Burrata Appetizer with Crostini
• Burrata Bread Appetizer with Roasted Tomatoes
• Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese

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Fresh Cherries, Burrata and Prosciutto Appetizer for Summer

Celebrate Summer flavors with this appetizer combining fresh cherries, creamy burrata, and crispy prosciutto for a perfect sweet and salty bite.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword burrata, cherries

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 2 slices of prosciutto
• 8 oz (250 grams) ball burrata cheese
• 1 tbsp extra-virgin olive oil
• 3/4 cup pitted and halved fresh cherries
• 2-3 pinches ground black pepper and kosher salt
• 2-3 tbsp chopped pistachios
• 2 tbsp honey to drizzle
• fresh basil leaves
• for serving: toasted bread of choice (like baguette or sourdough)

Instructions

• Crisp up the prosciutto: Heat a large skillet over medium-high heat. When the skillet is hot, turn to medium heat and add the slices of prosciutto. Cook for a few minutes until the prosciutto starts to get crispy and browned. Flip and cook for another 1-2 minutes until very crispy. Set aside on a paper towel lined plate to cool.
• Tear the burrata up with your hands into chunks and place on a platter or in a low bowl.
• Drizzle the burrata with the olive oil and add a few pinches of salt and pepper all over the burrata. Scatter the halved cherries, chopped pistachios and crumble the crispy prosciutto all over the burrata. Drizzle the honey all over and then garnish with fresh basil leaves. Serve with toasted bread of choice.

Optional: make crostini for serving

• Optional: Make crostini for serving: To a baking sheet add slices of baguette. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool.

The post Fresh Cherries, Burrata and Prosciutto Appetizer for Summer appeared first on Cooking in my Genes.

Spoon fresh tomato bruschetta over creamy burrata cheese on a crispy crostini.

With simple ingredients, you can create an elevated Summer appetizer everyone will love.

It truly is one of my favourite summer bites! If you love tomato season as much as I do, you’ll love my Easy Boursin Bruschetta Dip too.

Why you’ll love this Burrata Bruschetta

• Quick: Prep the bruschetta and bake the crostini all in under 20 minutes.
• Seasonal: This delicious appetizer makes the best use of in-season and fresh tomatoes!
• Unique: We put a spin on a traditional bruschetta by adding a layer of creamy burrata cheese.

What is burrata cheese?

Burrata cheese is an Italian cheese. It’s a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center of a ball of burrata is called stracciatella, a combination of shreds of mozzarella and cream  It’s buttery, rich and has a slight milky taste and subtle sweetness.

What is a burrata bruschetta?

A burrata bruschetta is a spin on a classic bruschetta appetizer. We’re adding creamy burrata cheese as the first layer on the crispy toasts AND THEN topping it with fresh tomato bruschetta. The creamy burrata acts as a nice barrier between the tomato juices and crispy slices of bread – so you get the right texture from each element.

Ingredients needed for this recipe

For the crostini

• French baguette
• Extra-virgin olive oil
• Garlic clove

For the bruschetta and burrata

• Roma tomatoes or Cherry tomatoes
• Fresh basil leaves
• Garlic cloves
• Red onion
• Extra-virgin olive oil
• Balsamic vinegar
• Kosher salt, pinchchili flakes or red pepper flakes
• Ball of fresh burrata

What kind of bread goes with burrata?

A baguette is always my preference for bread to go with a burrata appetizer. You can slice baguette into smaller pieces which is great for an appetizer bite. Toasted baguette with a drizzle of olive oil is also known as ‘crostini’ and is used in many of my burrata appetizer recipes. The crostini are sturdy enough to hold the weight of burrata and great for dipping.

How to make crostini (or small toasts) to go with this recipe

Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1-inch thick slices, about 20-24 slices. Place the baguette slices on a parchment paper lined baking sheet. Brush (or drizzle) the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. When they come out of the oven, rub one side of each of the crostini with a cut half of garlic. Set aside.

Tips & tricks

• Make the tomato mixture ahead of time: You can make the tomato bruschetta mixture ahead of time and store in a glass airtight container for up to 8 hours in the fridge. Any longer and the tomatoes could get too mushy.
• Types of tomatoes: In this recipe I use cherry tomatoes but you can use any variety you have on hand. Roma tomatoes are my next favorite. Just a friendly reminder if you use larger tomatoes with lots of seeds like beefsteak or heirloom tomatoes, make sure to scoop out the seeds first as they can cause the tomato mixture to become too watery.
• Ripe tomatoes: Ripe tomatoes will make this the most flavorful appetizer!

Substitutions & variations 

• Garlic: If you don’t like raw garlic, you can omit it from the bruschetta and use a substitute. A pinch or two of garlic powder will work. Or, you could try sautéing the raw garlic in a drizzle of olive oil first, let it cool and then add to the bruschetta mixture. Sautéing the garlic will help to mellow out the flavor.
• Tomatoes: In this recipe I use cherry tomatoes but roma tomatoes would be my go-to substitution.
• Bread: A baguette works best for creating crispy crostini for the bruschetta and burrata. In a pinch try another rustic bread like sourdough or even ciabatta – you might need to cut the pieces of bread in half if the loaf is on the larger side.
• Balsamic vinegar: If you don’t have balsamic vinegar, you can omit it from the bruschetta mixture and use a drizzle of balsamic glaze all over the final bruschetta toasts.
• Peaches: Level up this bruschetta by replacing half of the tomatoes with diced peaches! You’ll need about 2 ripe peaches to replace 1 cup of chopped tomatoes.
• Ricotta cheese: If you cannot find burrata cheese, make some whipped ricotta and use that instead! I will still be delicious! 

Storing leftovers

• If all of the crostini are already made, I recommend enjoying them all when they’re made. They’re best on the day they’re made.
• If you have some of the tomato topping leftover, that can be stored in the fridge for up to 1 day in an airtight container.

FAQs

More tomato recipes to love from the blog

• Easy Burrata Bread Appetizer with Roasted Tomatoes
• Quick and Easy Boursin Bruschetta Dip Appetizer
• Summer Peach and Tomato Crostini with Goat Cheese

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Burrata Bruschetta: Easy And Delicious Summer Appetizer

This easy Burrata Bruschetta is the perfect summer appetizer. Combine creamy burrata cheese, fresh tomatoes & crispy bread for a burst of flavor.

Course Appetizer

Cuisine italian-inspired

Keyword crostini, tomatoes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

For the bruschetta

• 2 cups chopped tomatoes (Roma tomatoes or Cherry tomatoes)
• 3 tbsp thinly sliced fresh basil
• 1 small garlic clove, minced
• 2 tbsp finely chopped red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp kosher salt
• pinch chili flakes or red pepper flakes
• 1-2 ball (8 oz or 227 grams) of fresh burrata

For the crostini

• 1 baguette, cut into 1/2 inch slices
• olive oil
• 1 garlic clove, cut in half

Garnishes

• fresh basil leaves
• flaky salt and ground pepper

Instructions

For the bruschetta

• To a medium-sized bowl add the chopped tomatoes, thinly sliced fresh basil, minced garlic, finely chopped red onion, olive oil, balsamic vinegar, salt and a pinch of chili flakes. Use a spoon to mix well and set aside (leave for at least 10 minutes to allow the flavours to meld together).

For the crostini

• Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1/2-inch thick slices (I usually do about 12-16 slices). Place the baguette slices on a parchment paper lined baking sheet. Brush (or drizzle) the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. When they come out of the oven, rub the top side of each of the crostini with a cut half of garlic. Set aside to cool.

Assemble the burrata bruschetta

• After the bruschetta has sat for 10 minutes and the crostini have cooled, assemble the burrata bruschetta by pulling the ball of burrata apart gently with your hands and placing in a bowl.

  Use a small spoon to scoop out a spoonful of the creamy burrata center and spread on each crostini.
  
• Then, use a fork or slotted spoon to divide the bruschetta, topping each crostini. Garnish with fresh basil leaves and/or flaky salt and ground pepper if desired

Notes

• Make the tomato mixture ahead of time: You can make the tomato bruschetta mixture ahead of time and store in a glass airtight container for up to 8 hours in the fridge. Any longer and the tomatoes could get too mushy.
• Types of tomatoes: In this recipe I use cherry tomatoes but you can use any variety you have on hand. Roma tomatoes are my next favorite. Just a friendly reminder if you use larger tomatoes with lots of seeds like beefsteak or heirloom tomatoes, make sure to scoop out the seeds first as they can cause the tomato mixture to become too watery.
• Ripe tomatoes: Ripe tomatoes will make this the most flavorful appetizer!
• Garlic: If you don’t like raw garlic, you can omit it from the bruschetta and use a substitute. A pinch or two of garlic powder will work. Or, you could try sautéing the raw garlic in a drizzle of olive oil first, let it cool and then add to the bruschetta mixture. Sautéing the garlic will help to mellow out the flavor.

The post Burrata Bruschetta: Easy And Delicious Summer Appetizer appeared first on Cooking in my Genes.

Sweet strawberries, crunchy pistachios and fresh basil pair perfectly with creamy burrata cheese.

If you love my lemon & basil burrata appetizer, you’re sure to love this one too!

Strawberry burrata appetizer

Farmers markets are full to the brim with Summer fruit, including juicy strawberries. So, it’s the perfect time of year to make this burrata appetizer. The creamy texture of the cheese pairs lovely with the juicy strawberries and crunchy crostini bread. Serve this as an appetizer or as a part of a light lunch!

What is burrata cheese?

Burrata cheese is an Italian cheese. It’s a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center is called stracchiatella, a combination of shreds of mozzarella and cream  It’s buttery, rich and has a slight milky taste and subtle sweetness.

Ingredients needed for this strawberry burrata appetizer

• Fresh strawberries: Use fresh, ripe strawberries for the best flavor.
• Burrata cheese: You need one 8 oz ball of burrata or two 4oz balls of burrata (about 200-225 grams total)
• Pistachios: Crunchy chopped pistachios are a must for a different texture.
• Fresh basil: Fresh basil and strawberries go so well together! (Just like in my no-churn strawberry basil ice cream)
• Olive oil: Use a high quality extra-virgin olive oil for the best taste.
• Lemon: Lemon zest plays well with the sweet strawberries.
• Ground pepper: A touch of ground black pepper enhances the sweet & savory taste of this appetizer.

Tips & tricks

• Make sure the strawberries are fresh and ripe for the best flavor!
• How to make crostini for serving: To a rimmed baking sheet baguette slices. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool and then serve with burrata.
• Take the burrata and strawberries out of the fridge about 15-20 minutes before preparing this appetizer to take the chill off of both ingredients.
• If you are making this for more people, add an extra ball of burrata cheese.
• A great substitute for fresh basil leaves is fresh mint.
• If you don’t want to make crostini, simply skip that step and serve with fresh baguette slices, focaccia or even another crusty bread.

Substitutions & variations

• Make this into a strawberry burrata salad: To make this into a light summery salad, add a bed of fresh peppery arugula to the plate dressed with a bit of olive oil. Then, break up the crostini into homemade croutons to sprinkle around and on top. Add the burrata to the middle of the plate and then finish the recipe with the pistachios, basil etc.
• Fresh ball of mozzarella: If you can’t find burrata, a fresh ball of mozzarella can work as a substitute. 
• Bread: While I like to serve this strawberry burrata appetizer with crostini, you can also serve with focaccia or sourdough bread. 
• Fresh herbs: If you don’t have fresh basil, try some fresh thyme leaves or fresh mint leaves as garnish.
• Add tomatoes: To add a different flavor profile, add a few small wedges of heirloom tomatoes or halved ripe cherry tomatoes to this appetizer recipe. The sweetness of the strawberries pairs well with the savory, umami notes of tomatoes.
• Balsamic strawberries: Change the flavor profile removing the lemon zest and use a drizzle of balsamic glaze instead.

FAQs

More burrata appetizer recipes to enjoy from the blog

• Lemon and Fresh Basil Burrata Cheese Appetizer
• Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese
• Easy Burrata Bread Appetizer with Roasted Tomatoes

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Quick Strawberry Burrata Appetizer with Crostini

Make this Strawberry Burrata Appetizer in just 15 minutes! It's a fresh, bright and light appetizer for Spring and Summer gatherings.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword burrata

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 1 baguette, cut into 1/2 inch slices
• 7-8 oz (225-250 grams) ball burrata cheese
• 2-3 tbsp extra-virgin olive oil
• 1 cup sliced ripe strawberries
• 1-2 pinches of flaky salt
• 1-2 pinches ground black peppers
• 1/2 lemon, zested
• 1 tbsp fresh basil, cut into ribbons plus basil leaves for garnish
• 2-3 tbsp chopped pistachios

Instructions

• Make the crostini: To a baking sheet add slices of baguette. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool.
• Place 1 (or 2 burrata balls) in the middle of a low bowl. Cut the burrata balls open and spread out the filling a bit. (Use 2 burrata balls to serve more people).
• Drizzle the burrata with olive oil (2-3 tablespoons). Then add the sliced strawberries, a pinch or two of flaky salt and ground black pepper, zest from half a lemon, ribbons of basil and chopped pistachios. Garnish with fresh basil leaves and serve with the crostini.

Notes

• If you can’t find one large ball of burrata, try two 4oz balls of burrata instead.
• Make sure the strawberries are fresh and ripe for the best flavor!
• If you don’t have fresh basil, try using fresh mint instead.
• If you don’t want to make crostini, simply skip that step and serve with fresh baguette slices or even focaccia. 
• Keep burrata stored in the liquid it comes in until ready to use. If you remember, take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.

The post Quick Strawberry Burrata Appetizer with Crostini appeared first on Cooking in my Genes.

While I love the freshness of tomatoes in this Burrata Bread Appetizer with Roasted Tomatoes, this lemon and basil burrata is an absolutely stunning appetizer for warmer days.

Why you’ll love this burrata appetizer

• Quick: This appetizer takes just 5 minutes to prepare!
• Delicious: Both lemon and fresh basil are bright flavours when paired with the creamy burrata!
• Show-stopper: This show-stopping appetizer is simple but perfect to serve for a special occasion.

What is burrata cheese?

Burrata cheese is an Italian cheese. It’s a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center is called stracchiatella, a combination of shreds of mozzarella and cream  It’s buttery, rich and has a slight milky taste and subtle sweetness.

Ingredients needed 

Burrata cheese: You need one 8 oz ball of burrata or two 4oz balls of burrata (about 200-225 grams total)

Extra virgin olive oil: extra-virgin olive oil is a must for drizzling over top of the burrata cheese

Flaky salt: flaky salt is a type of sea salt which are much more broad flakes than traditional sea salt and is perfect to add a finishing touch to this appetizer

Lemon: lemon zest adds a bright flavour and is perfect for the Spring and Summer

Fresh basil: fragrant basil leaves and ribbons of fresh basil are used

How to make this burrata appetizer

Prepare the burrata cheese: Place 1 or 2 burrata balls in the middle of a low bowl. Cut the burrata balls open and spread out the filling a bit. (Use 2 burrata balls to serve more people).

Garnish the burrata cheese: Drizzle the burrata with olive oil (3-4 tablespoons). Then top with a pinch or two of flaky salt, zest from one lemon and ribbons of basil. Garnish with fresh basil leaves and a few chili flakes if desired.

Tips for the best lemon basil burrata appetizer

• Fresh basil! Fresh basil is the way to go as it provides the best flavour. I do not recommend using dried herbs.
• For extra crunch, add some crunchy chopped pistachios.
• For extra spice / heat, add a sprinkle of chili flakes!
• Keep burrata stored in the liquid it comes in until ready to use. If you remember, take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature where possible.

Best served with

Make Crostini

• To a baking sheet place slices of baguette. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set the toasted baguette slices aside to cool and then serve with burrata.

Crunchy Garlic Toasts

• Elevate the crostini you’re serving with the burrata. Make the crostini as described above. However, once the crostini are cooked, halve a garlic clove and rub the cut side of the garlic clove over each toasted crostini to make garlic toasts. This enhances the flavours of this appetizer!

Common questions

More burrata appetizers to love from the blog

• Easy Burrata Bread Appetizer with Roasted Tomatoes
• Blood Orange Salad with Burrata, Hazelnuts & Mint
• Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese

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Lemon and Fresh Basil Burrata Cheese Appetizer

Make this Lemon & Fresh Basil Burrata Appetizer with just 5 ingredients! It's a fresh, bright and light appetizer for the Spring and Summer.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword burrata

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6

Author Jess

Ingredients

• 7-8 oz (200-225 grams) ball burrata cheese (or two 4oz balls of burrata)
• 3-4 tbsp extra-virgin olive oil
• 1-2 pinches of flaky salt
• 1 lemon, zested
• 1 tbsp fresh basil, cut into ribbons plus basil leaves for garnish
• (optional) chili flakes
• (optional) chopped pistachios
• crusty bread, a baguette to make crostini or focaccia bread for serving (see notes below for how to make crostini)

Instructions

• Place 1 (or 2 burrata balls) in the middle of a low bowl. Cut the burrata balls open and spread out the filling a bit. (Use 2 burrata balls to serve more people).
• Drizzle the burrata with olive oil (3-4 tablespoons). Then top with a pinch or two of flaky salt, zest from one lemon and ribbons of basil. Garnish with fresh basil leaves and a few chili flakes or pistachios if desired.

Optional: Make crostini for serving

• To a baking sheet add slices of baguette. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool and then serve with burrata.

Notes

• Keep burrata stored in the liquid it comes in until ready to use. If you remember, take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.

The post Lemon and Fresh Basil Burrata Cheese Appetizer appeared first on Cooking in my Genes.

Beautiful blood oranges are sliced and topped with shallots, hazelnuts and fresh mint.

Topped with a creamy ball of burrata cheese, this is a delicious way to enjoy blood oranges and cure the winter blues.

While I love regular oranges in the Winter season like in this Winter Citrus Salad, blood oranges are just extra-special with their gorgeous colour and sweet and tangy flavour.  Blood orange segments are perfect in my Tropical Blood Orange Smoothie but I wanted to create a savory way to enjoy them like in this Blood Orange Salad.

What are blood oranges?

Blood oranges are a beautifully-colored citrus fruit with a sweet-tart flavor. They are less acidic than navel oranges and in-season from December through April. There are different types of blood oranges like Moro, Tarocco and Sanguinello, however Moro are mostly commonly found in North American grocery stores.

Why you’ll love this blood orange salad

• Easy: A handful of pantry and fresh ingredients are needed for this fresh blood orange salad.
• Seasonal: This is a perfect way to enjoy a Winter-season fruit at it’s peak ripeness.
• Quick: Prep this salad in just 10 minutes.

Ingredients needed

Blood oranges: 4 blood oranges are a must as they are the star of this salad!

Burrata cheese: You’ll need one ball of burrata cheese, about 125 grams (4.5-5 oz).

Shallot: One thinly sliced shallot pairs beautifully with the blood oranges

Fresh mint: Fresh mint pairs lovely with citrus

Hazelnuts: Toasted hazelnuts add a lovely crunch

Salad Dressing: whisk together extra-virgin olive oil, honey, red wine vinegar, chili flakes and kosher salt

How to make this delicious Winter citrus salad

1. Add the olive oil, honey, red wine vinegar and chili flakes to a small bowl and whisk to combine to make a quick homemade vinaigrette. Add the thinly sliced shallots to the bowl and stir a few times. Let sit in the bowl while you prep the rest of the salad.
2. Prepare the blood oranges by slicing the top and bottom off the orange so it’s flat on both sides and place the orange flat-side down. Then use a knife to cut off the peel around the oranges. Once all of the peel is cut off, slice the oranges into rounds.
3. Arrange the orange rounds on a plate or serving platter. Place the burrata ball in the centre and use a knife to cut the burrata and sort of spread it in the middle. Then, sprinkle the toasted & chopped hazelnuts all over the salad.
4. Drizzle the dressing and thinly sliced shallots over top of everything and then season with a bit of extra salt and black pepper and sprinkle the fresh mint leaves over top of everything. Enjoy immediately.

What to serve with this blood orange salad

• Serve this salad as a starter or side with roast chicken.
• This healthy salad makes a lovely light lunch when paired with prawns or shrimp.
• It’s a great way to start a meal when serving pasta like this shrimp pasta or sausage & broccoli orecchiette.

Tips & Tricks

• If you don’t have shallots on hand, substitutes with 1/4 cup thinly sliced red onion.
• Honey can be substituted with maple syrup if desired.
• Instead of serving the whole burrata ball on top of the salad, you can tear the burrata ball into pieces, placing over top of the orange slices.

Common questions

More fresh salad recipes to love from the blog

• Brussels Sprouts Salad with Apples, Dates & Hazelnuts
• Blueberry Basil Summer Green Salad with Goat Cheese
• Easy Green Summer Chopped Salad (with meal prep tips)

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Blood Orange Salad with Burrata, Hazelnuts & Mint

Course Salad

Cuisine Mediterranean-inspired

Keyword blood orange

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 as a side salad

Author Jess

Ingredients

For the dressing

• 3 tbsp extra-virgin olive oil
• 1 tbsp liquid honey
• 1 tbsp red wine vinegar
• 1/4 tsp chili flakes
• 1/4 tsp kosher salt plus more to taste
• 1 small shallot, thinly sliced

For the salad

• 4 blood oranges, peeled
• 125 grams (4.5-5oz) ball of burrata cheese
• 1/4 cup chopped toasted hazelnuts
• ground pepper
• handful of fresh mint leaves

Instructions

• Add the olive oil, honey, red wine vinegar, chili flakes and kosher salt to a small bowl and whisk to combine to make a quick homemade vinaigrette. Add the thinly sliced shallots to the bowl and stir a few times. Set aside the bowl as you prepare the rest of the salad.
• Prepare the blood oranges by slicing the top and bottom off the orange so it’s flat on both sides and place the orange flat-side down. Then use a knife to cut off the peel around the oranges. Once all of the peel is cut off, slice the oranges into rounds.
• Arrange the orange rounds on a plate or serving platter. Place the burrata ball in the centre and use a knife to cut the burrata and sort of spread it out the middle of orange slices. Then, sprinkle the toasted & chopped hazelnuts all over the salad.
• Drizzle the dressing and thinly sliced shallots over top of everything and then season with a bit of extra salt and ground pepper and sprinkle the fresh mint leaves over top of everything. Enjoy immediately.

Notes

• If you don’t have shallots on hand, substitutes with 1/4 cup thinly sliced red onion.
• Honey can be substituted with maple syrup if desired.
• Instead of serving the whole burrata ball on top of the salad, you can tear the burrata ball into pieces, placing over top of the orange slices.

The post Blood Orange Salad with Burrata, Hazelnuts & Mint appeared first on Cooking in my Genes.

Pasta is enveloped by a quick burst cherry tomato sauce and then topped with creamy burrata.

This pasta is the perfect way to enjoy tomato season during the Summertime!

I love quick and simple recipes like this one and this one in the warmer seasons.

Whether you’re making this for a weeknight dinner or for a dinner party, the juicy cherry tomatoes give so much flavour to the light sauce. Then, topping the pasta with a ball of creamy burrata cheese takes it over the top!

This burst cherry tomato pasta is one of my favorite ways to enjoy summer tomatoes.

Why you’ll love this burst cherry tomato pasta

• The best part is this pasta takes only 20 minutes to make!
• It’s a wonderful way to enjoy fresh tomatoes cooked into a delicious pasta sauce.
• Burst cherry tomatoes create a flavorful sauce that’s hard to resist.
• You need just 10 ingredients, fresh and from the pantry.

Ingredients needed to make this summery tomato pasta

Pasta: I like to use mafalda pasta, a fun pasta shape but you can choose a pasta of choice that cooks in 10 minutes or under to keep this recipe quick

Olive oil: extra virgin olive oil is key to making the fresh tomato sauce from the cherry tomatoes

Reserved pasta water: make sure to reserve starchy pasta water before draining the pasta as it helps to finish the burst tomato pasta sauce

Cherry tomatoes: fresh cherry tomatoes are the key ingredient in this recipe but if you need to substitute, grape tomatoes could work as well

Seasonings: sliced garlic cloves, dried oregano, dried thyme, kosher salt and chili flakes all help build the flavour for this sauce

Burrata cheese: this creamy Italian cheese is a delicious and decadent topper to this pasta; if you can’t find burrata cheese, use shaved parmesan cheese as a topper instead

Fresh herbs: I love to top this pasta with fresh basil leaves

How to make this burst cherry tomato pasta

Step 1: Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Save 1/2 cup pasta water and then drain the pasta and set aside.

Step 2: While the pasta cooks, start the sauce. In a pot with a lid, heat oil over medium-high heat. When the oil is hot, turn to medium heat and add the tomatoes and cover the pot with a lid. Cook on medium heat for about 5 minutes until the tomatoes just start to burst.

Step 3: When the tomatoes are starting to burst, add the sliced garlic, dried oregano, dried thyme, salt, pepper and chili flakes. Keep at a simmer and cook stirring often for about 6-8 minutes until the tomatoes start to break down, crush most of the burst tomatoes with the back of a spoon or fork, leaving a few uncrushed.

Step 4: Add the cooked pasta to the cherry tomato sauce along with 1/2 cup reserved pasta water. Cook for 1-2 minutes until the noodles are fully coated in the sauce.

Step 5: Remove from the heat and serve in a big bowl, tearing the burrata ball overtop of the pasta. Garnish with fresh basil, fresh ground pepper and a drizzle of extra-virgin olive oil. Serve into bowls, making sure each serving gets some of the burrata.

What is burrata cheese?

Burrata cheese is a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center is called stracchiatella, a combination of shreds of mozzarella and cream  It’s buttery, rich and has a slight milky taste and subtle sweetness. Paired with the punchy flavour of this burst cherry tomato sauce and fresh basil, it’s so delicious.

​Expert tips

• If you can’t find mafalda pasta use another quick-cooking pasta like linguine, rotini, penne or spaghetti – you’ll want a pasta that cooks in 10 minutes or less.
• For a spicier dish add more chili flakes to your liking.
• If the tomatoes aren’t bursting quick enough, turn up the heat a bit but watch the tomatoes carefully so they don’t burn.
• While I love to top this burst cherry tomato pasta with burrata cheese, it’s not mandatory. Topping with parmesan cheese adds delicious flavour too!

​Common questions

What if I can’t find cherry tomatoes?
Cherry tomatoes are generally available in the warmer seasons at most grocery stores and farmers markets. However, grape tomatoes, baby tomatoes or campari tomatoes work as good substitutions if you can’t find cherry tomatoes.

What if I forget to reserve pasta water for the sauce?
Don’t fret! If you forget to reserve pasta water when making this recipe, you can use a 1/2 cup of either chicken broth or vegetable broth as a substitute.

Do I need to use burrata cheese?
If you can’t find burrata cheese and/or don’t want to use it, this pasta is delicious without it. I recommend using shaved parmesan cheese on top of the pasta instead.

How to store this cherry tomato pasta recipe

Store any pasta leftovers in an airtight container for up to 3 days. Reheat leftovers in a pan with a little water or chicken broth, or reheat in the microwave to your desired temperature.

More quick pasta recipes to love from the blog

Easy One Pot Pasta Primavera (Quick 30 minute meal!)

One Pot Boursin Pasta

Easy 30 Minute Lemon Garlic Shrimp Pasta Recipe

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20-Minute Burst Cherry Tomato Pasta with Burrata

Make this tasty & flavourful Burst Cherry Tomato Pasta in just 20 minutes! So easy to make, top with burrata to make this dish extra special.

Course dinner

Cuisine italian-inspired

Keyword burrata, pasta, tomatoes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Jess

Ingredients

• 225 g (1/2 lb) mafalda pasta, cooked
• 1/2 cup reserved pasta water
• 1/4 cup extra-virgin olive oil
• 2 pints cherry tomatoes
• 6 garlic cloves, thinly sliced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 1/2 tsp kosher salt
• 1/4 tsp chili flakes
• 1 ball burrata cheese
• fresh basil, ground pepper and olive oil for garnish

Instructions

• Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Save 1/2 cup pasta water and then drain the pasta and set aside.
• While the pasta cooks, start the sauce. In a pot with a lid, heat oil over medium-high heat. When the oil is hot, turn to medium heat and add the tomatoes and cover the pot with a lid. Cook on medium heat for about 5 minutes until the tomatoes just start to burst.
• When the tomatoes are starting to burst, add the sliced garlic, dried oregano, dried thyme, salt, pepper and chili flakes. Keep at a simmer and cook stirring often for about 6-8 minutes until the tomatoes start to break down, crush most of the tomatoes with the back of a spoon or fork, leaving a few uncrushed.
• Add the cooked pasta to the cherry tomato sauce along with 1/2 cup reserved pasta water. Cook and gently toss the pasta for 1-2 minutes until the noodles are fully coated in the sauce.
• Remove from the heat and serve in a big bowl, tearing the burrata ball overtop of the pasta. Garnish with fresh basil, fresh ground pepper and a drizzle of extra-virgin olive oil. Serve into bowls, making sure each serving gets some of the burrata.

The post 20-Minute Burst Cherry Tomato Pasta with Burrata appeared first on Cooking in my Genes.

With so many classic pizza flavours like basil, parsley, oregano and creamy burrata, you’ll be going back for seconds.

Plus, this olive oil dip comes together in just 10 minutes!

My Baked Pizza Dip appetizer is a classic and oh so delicious. But, I wanted to make something that takes much less time and can be whipped together quickly. The burrata cheese is the star of the show, enveloped by a pizza-inspired olive oil dip is packed with so many Italian herbs that are hard to resist.

Why you’ll love this olive oil dip with burrata

• It only takes 10 minutes to make this perfect easy appetizer!
• You need pantry staples and some easy-to-find fresh ingredients.
• This burrata is something you might see at a fancy italian restaurant BUT you can easily make this appetizer at home with simple ingredients.
• Whip up this easy recipe for a quick appetizer to serve guests at a dinner party or any time you’re entertaining.
• It’s the perfect bread dip – grab your favorite bread to dip in!

Ingredients to make this olive oil dip with burrata

Olive oil: make sure to use a high quality extra-virgin olive oil for this olive oil dip; you’ll need a half cup of extra virgin olive oil

Sun-dried tomatoes: use sundried tomatoes that are packed in oil (drain from the oil before chopping)

Seasonings: the spice blend of dried oregano, dried thyme, chili flakes or red pepper flakes, kosher salt and fresh garlic are a must to get the best flavours for this olive oil dip

Fresh herbs: fresh basil, fresh parsley and fresh oregano are a must

Burrata: the creaminess of the burrata makes this dip oh so irresistible, for best results remove the burrata from the fridge 15-30 minutes to take the chill off

Parmesan cheese: freshly grated parmesan cheese is the best for this olive oil dip

Bread:  I love to serve this appetizer with fresh bread like ciabatta or focaccia bread, a delicious Italian bread. You could also use a crusty bread like a french baguette to make crostini.

How to make this simple olive oil dip appetizer

Step 1: To a shallow bowl add the olive oil, pressed garlic, diced sun-dried tomatoes, dried oregano, dried thyme, chili flakes, salt, grated parmesan cheese, minced fresh basil and minced fresh parsley and give everything a good stir together to combine.

Step 2: Add the ball of burrata to the middle of the bowl, into the olive oil mixture. Use a spoon to scoop and spoon the olive oil mixture over top of the burrata.

Step 3: To serve, drizzle the balsamic vinegar over top of the burrata ball OR tear the burrata ball to reveal the center and then drizzle the balsamic vinegar onto the burrata.

Step 4: Garnish with fresh oregano and/or fresh basil leaves and serve with the bread of your choice.

What is burrata cheese?

Burrata cheese is a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center is called stracchiatella, a combination of shreds of mozzarella and cream  It’s buttery, rich and has a slight milky taste and subtle sweetness.

Expert tips about this pizza-inspired olive oil dip

• Take the burrata out of the fridge at least 15-30 minutes to take the chill off before assembling the olive oil dip.
• Serve with warm bread! Warm the bread in a 350F oven for 5-10 minutes before serving with the appetizer. 
• This recipe is so versatile because you can make your own olive oil bread dip by simply make the oil dip and omitting the burrata 

Common questions

Can I use dried herbs instead of fresh? 
I don’t recommend substituting the fresh basil, parsley or oregano for dried herbs. The fresh herbs are a must to get the best flavour from this easy bread dip.

Where can I find burrata cheese?
Many local grocery stores sell burrata. If you cannot find burrata, the closest substitute is fresh mozzarella cheese. Generally you can find fresh mozzarella balls packed in water or whey. Fresh mozzarella has the closest flavour in any substitute for burrata. However, please note mozzarella will not have the same creamy texture as burrata. If using fresh mozzarella instead of burrata I recommend adding a sprinkle of salt on the cheese before serving to enhance the flavour.

How to store this burrata olive oil dip

This burrata bread appetizer is best enjoyed the day it’s made. However, if you have leftover burrata and oil, store them together in an airtight container in the fridge for up to 1-2 days. Remove from the fridge for 15-30 minutes so the oil and burrata can start to come to room temperature before enjoying again.

more quick appetizers to love from the blog

5-Ingredient Baked Goat Cheese with Apricot Jam

Easy and Quick Berry Brie Crostini Appetizer (3 ways)

Quick Baked Cheesy Jalapeno Ranch Chips Appetizer

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Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese

Make this Olive Oil Dip with Burrata Cheese in 10 minutes! Enveloped by pizza-inspired flavours, this burrata appetizer is hard to resist.

Course Appetizer

Cuisine italian-inspired

Keyword burrata

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 -6

Calories 365kcal

Author Jess

Ingredients

• 1/2 cup extra-virgin olive oil
• 1 small garlic clove, grated or pressed
• 1/3 cup diced sundried tomatoes (use sundried tomatoes packed in oil, drain oil first before dicing)
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• ¼ tsp chili flakes
• 1/4 tsp salt
• ¼ cup freshly grated parmesan cheese
• 2 tbsp packed minced fresh basil
• 2 tbsp fresh minced parsley
• 1 ball fresh burrata cheese (about 125-150 grams)
• fresh oregano and/or basil leaves to garnish
• 2 tsp balsamic vinegar
• For serving: fresh bread of choice (ciabatta or focaccia work really well)

Instructions

• To a shallow bowl add the olive oil, pressed garlic, diced sun-dried tomatoes, dried oregano, dried thyme, chili flakes, salt, grated parmesan cheese, minced fresh basil and minced fresh parsley and stir together to combine.
• Add the ball of burrata to the middle of the bowl, into the olive oil mixture. Use a spoon to scoop and spoon the olive oil mixture over top of the burrata.
• To serve, drizzle the balsamic vinegar over top of the burrata ball OR tear the burrata ball to reveal the center and then drizzle the balsamic vinegar onto the burrata.

  Garnish with fresh oregano and/or fresh basil leaves and serve with the bread of your choice.
• Tip: Warm the bread in a 350F oven for 5-10 minutes before serving with the appetizer if desired.

Notes

• Take the burrata out of the fridge about 15-30 minutes before serving to take the chill off.
• If you want to add a bit more flair to this recipe, add in 2 tbsp capers or finely chopped olives.

Nutrition

Calories: 365kcal | Carbohydrates: 3g | Protein: 8g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 26mg | Sodium: 273mg | Potassium: 163mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 438IU | Vitamin C: 9mg | Calcium: 257mg | Iron: 1mg

The post Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese appeared first on Cooking in my Genes.

Sweet, flavourful roasted tomatoes pair beautifully with the creamy burrata.

Layered on crispy toast, it’s a delicious appetizer that can be made anytime of year!

While I love the freshness of tomatoes in this fresh tomato and peach crostini appetizer, the flavor combination of roast tomatoes and burrata is absolutely something you must try.

It’s the perfect appetizer for sharing and makes a great starter to any get-together. If you’re a huge fan of bruschetta, this is an easy recipe to level up and enjoy a divine, fresh Italian cheese too.

What is burrata cheese?

Burrata cheese is a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center is called stracchiatella, a combination of shreds of mozzarella and cream  It’s buttery, rich and has a slight milky taste and subtle sweetness.

Why you’ll love this burrata and fresh tomato appetizer

• This appetizer uses simple ingredients that pack a flavour punch!
• It’s a simple recipe and a delicious way to enjoy creamy burrata cheese.
• Make it as an appetizer for anytime of year, especially in the Spring and Summer seasons.
• You can make most of the recipe ahead of time and simply assemble it when guests arrive!

Ingredients needed to make this burrata bread appetizer recipe

Burrata cheese: if you can, use a good quality burrata cheese from Italy for the best texture and flavor

Tomatoes: use fresh tomatoes – baby, sweet cherry tomatoes or grape tomatoes to roast for the best burrata bread topping

Olive oil: extra virgin olive oil is needed for roasting the tomatoes

Red wine vinegar: just a little splash of red wine vinegar help flavor the roast tomatoes

Seasonings: garlic powder, dried thyme, dried, oregano, kosher salt and chili flakes are the best seasonings for the roast tomatoes

Fresh herbs: I love a sprinkle of fresh basil leaves to tie all of the flavours of this appetizer together

Bread: toasted bread is key for serving this burrata and tomato appetizer; I like to use a crusty bread like baguette but you could also use sourdough bread or a crusy italian bread, just make sure to slice larger pieces of bread in half for serving.

Step by step process to make this appetizer

Step 1: Preheat the oven to 375F. Line a small rimmed baking sheet with parchment paper.

Step 2: Add the whole tomatoes (baby, cherry or grape tomatoes) to the parchment lined baking sheet. Drizzle the olive oil and red wine vinegar over the tomatoes. Then, sprinkle the seasonings over the tomatoes. Toss to combine and make sure the tomatoes are well coated.

Step 3: Roast the tomatoes for 18-22 minutes or until tomatoes are just starting to burst.

Step 4: Remove the tomatoes from the oven and set aside.

Step 5: Make the toasted bread: To another baking sheet add the slices of bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside.

Step 6: Assemble the appetizer: In a low bowl or on a plate, add the ball of burrata cheese. Place the roasted tomato mixture around the burrata. Garnish the appetizer with fresh basil. Serve with the toasted bread and allow guest to scoop the creamy cheese onto the top of each slice of bread and then top with the roasted tomatoes.

Expert tips for making these burrata bread bites

• Keep burrata stored in the liquid it comes in until ready to use. Make sure to take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.
• Get a head start on this recipe by roasting the tomatoes and toasting the bread ahead of time. Store the tomatoes in the fridge and remove from the fridge 30-60 minutes before assembling the appetizer (at the same time you take the burrata out of the fridge). Store the crostini at room temperature until ready to serve.
• Variations – different ways to enjoy this appetizer:
  • Grill the bread instead of using the oven during the summer season.
  • Keep the tomatoes fresh instead of roasting and season according to the recipe to make more of a cherry tomato bruschetta as a topping.
  • Add a drizzle of balsamic glaze or pesto sauce to the burrata cheese before serving to enhance the flavours of the burrata bread appetizer further.

Common questions

Where can I find burrata?
Many local grocery stores sell burrata. If you cannot find burrata, the closest substitute is fresh mozzarella cheese. Generally you can find fresh mozzarella balls packed in water or whey. Fresh mozzarella has the closest flavour in any substitute for burrata. However, please note mozzarella will not have the same creamy texture as burrata. If using fresh mozzarella instead of burrata I recommend adding a sprinkle of salt on the cheese before serving to enhance the flavour. In a pinch you could also serve this appetizer with fresh ricotta.

What is the best way to serve burrata?
Burrata is best enjoyed at room temperature so make sure to take it out of the fridge 30-60 minutes before making this burrata bread recipe.

Can I use balsamic vinegar instead of red wine vinegar?
If you don’t have red wine vinegar you can use balsamic vinegar for the roast tomatoes.

How to store this burrata bread recipe

This burrata bread appetizer is best enjoyed the day it’s made. However, if you have leftover burrata and tomatoes, store them in their own air-tight container in the fridge for up to 1-2 days. The toasted bread can be stored in an airtight container at room temperature for 1-2 days as well.

More delicious appetizers to love from the blog

Easy Baked Feta Appetizer with Tomatoes and Peppers

Roasted Plum Crostini Appetizer with Goat Cheese

Sun Dried Tomato Goat Cheese Pesto Appetizer

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Easy Burrata Bread Appetizer with Roasted Tomatoes

This easy burrata bread appetizer recipe topped with roasted tomatoes is sure to wow your guests! Easy to make and enjoy anytime of year.

Course Appetizer

Cuisine american-inspired

Keyword burrata, easy appetizer

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Author Jess

Ingredients

• 225 g (7-8oz) burrata cheese
• 2 cups baby, grape or cherry tomatoes 
• 3 tbsp olive oil 
• 1 tsp red wine vinegar   
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp chili flakes 
• 1 baguette, sliced into half-inch slices
• fresh basil leaves to garnish

Instructions

• Preheat the oven to 375F. Line a small rimmed baking sheet with parchment paper.
• Add the whole tomatoes (baby, cherry or grape tomatoes) to the parchment lined baking sheet. Drizzle the olive oil and red wine vinegar over the tomatoes. Then, sprinkle the seasonings over the tomatoes. Toss to combine and make sure the tomatoes are well-coated.
• Roast the tomatoes for 18-22 minutes or until tomatoes are just starting to burst.
• Remove the tomatoes from the oven and set aside. 
• Make the toasted bread: To another baking sheet add the slices of bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside.
• Assemble the appetizer: In a low bowl or on a plate, add the ball of burrata cheese. Place the roasted tomato mixture around the burrata. Garnish the appetizer with fresh basil. Serve with the toasted bread and allow guest to scoop the creamy cheese onto the top of each slice of bread and then top with the roasted tomatoes. 

Notes

• Keep burrata stored in the liquid it comes in until ready to use. Make sure to take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.
• Get a head start on this recipe by roasting the tomatoes and toasting the bread ahead of time. Store the tomatoes in the fridge and remove from the fridge 30-60 minutes before assembling the appetizer (at the same time you take the burrata out of the fridge). Store the crostini at room temperature until ready to serve.
• Variations - different ways to enjoy this appetizer: 
  • Grill the bread instead of using the oven during the summer season.
  • Keep the tomatoes fresh instead of roasting and season according to the recipe to make more of a cherry tomato bruschetta as a topping.
  • Add a drizzle of balsamic glaze or pesto sauce to the burrata cheese before serving to enhance the flavours of the burrata bread appetizer further.

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