Make Ahead

Burrata Caprese

August 12, 2011
0 Ratings
  • Makes a small platter
Author Notes

I will always think of Pierino when I think of burrata. For some reason (other than his 'Italianess'), I happened upon burrata in one of his recipes and put it on my 'things to do before I move away from Europe bucket list'. An item I ticked off a few weeks good time before my move home to Nigeria.

When I got some, I instantly thought of a riff on caprese - the classic tomato, basil and mozz salad. This time though, I was determined to source the finest tomatoes ever, and do something more than serve them raw. I chose to heat them in a pan, on high heat with a drizzle of olive oil and a sprinkling of fine salt.

For your info, burrata is best eaten within 24 hours of being best a couple of days. After just isn't worth it!

All I can say is, thank you Pierino for the introduction! —Kitchen Butterfly

What You'll Need
  • 1 'bulb' burrata cheese (about 500g)
  • Small handful basil leaves
  • 1 teaspoon lemon zest/2 tablepoons lemon verbena
  • The finest ever extra-virgin olive oil you can lay your hands on
  • Salt to taste
  • 1 dozen 'Honey' cherry tomatoes (or another sweet variety), washed and dried
  • Ciabatta (or baguette) slices, to serve
  • Optional - coppa from the neck, or your favourite one
  1. PREP THE BURRATA: First of all, burrata (and mozarella) are best served at room temperature (not direct from the fridge). Before you serve the burrata, plonk the bag in a bowl of warm water and let it 'warm up'.
  2. MAKE THE BASIL OIL: in a mortar and pestle, make a coarse paste of the basil, lemon zest/lemon verbena and a pinch of salt. Then add enough oil to form a liquid paste, for drizzling over the cheese once ready.
  3. WARM THE TOMATOES: Heat up a pan for a minute and then place the tomatoes in. Sprinkle some olive oil and salt over the tomatoes and let the bottom just blister, about a minute or two. Toss the tomatoes in the pan and cook for another couple of minutes. Turn off the heat and let rest.
  4. PLATE UP: Remove the burrata from the water and the bag. Place on a platter and carefully cut open - the centre should ooze. Drizzle the basil oil over the top (serve the remainder on the side) and finish with the flash-fried tomatoes. Accompany with some coppa and bread, and a rocket salad, if you wish.
  5. Enjoy the freshness of the season!

See what other Food52ers are saying.

  • JanetFL
  • BlueKaleRoad
  • wssmom
  • Sagegreen
  • lorigoldsby
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

9 Reviews

JohnL February 19, 2014
Trader Joe's is now carrying Burrata! It made me a convert to Caprese salad. Puts this salad into the voluptuous category, if it wasn't already!
JanetFL August 10, 2013
Beautiful! Love the idea of warming the tomatoes.
BlueKaleRoad August 16, 2011
You've inspired me to pick up burrata the next time I see it. Lovely recipe! Best wishes on your move home and I'm happy you got to burrata on your bucket list before going (hopefully a few others, too). :)
wssmom August 13, 2011
Wow, I will have to ferret out some burrata! Have a great trip ...
Kitchen B. August 14, 2011
Thanks wssmom. Burrata is worth ferreting out.......just to experience the creamy lusciousness! And thanks for your good wishes for my one-way trip home!!!!
Sagegreen August 13, 2011
Just beautiful. Best of luck to you with your move!!
Kitchen B. August 14, 2011
Thank you Sagegreen, you always make me smile. I wish i could come to the States and have a huge party with all my food52 never-met-before friends. Thank you
lorigoldsby August 12, 2011
I will also seek out the burrata! Enjoy all of those last minute activities! It's amazing that some people never get to be "visitors" in their own hometown. You get to do that both now and when you move back!
Kitchen B. August 14, 2011
Well said lorigoldsby - so many last minute things, some will remain on the list as time just hasn't stopped or slowed down: there's the trip to the Dolfinarium to see some huge sealife, the visit to the 'Dutch' museum to get our photo taken out in ancient Dutch dress and a wander around a museum where Escher's works are displayed. We'll just have to come back I say.....

Thank you for you kind words