- Prep time 10 minutes
- Cook time 1 minute
- Serves 2 to 3
You really can't go wrong with burrata. This cream-filled mozzarella ball of joy is a staple for the summer. With its milky, slightly sweet flavor and silky texture, burrata is the perfect base for customization. Serve it plain with a crusty baguette, or dress it up with sweet and savory accompaniments. For this recipe, I paired the burrata with juicy cantaloupe slices (cut into hearts, because why not!), peppery arugula, and toasted pistachios, all topped with a basil olive oil, which provides an essence of pesto but is much lighter on the palate. Season the plate with salt, pepper, and a dash of fresh lemon juice and you're set with a refreshing summer snack or appetizer. —Marissa Mullen
large handful arugula
(4-ounce) ball burrata
toasted unsalted pistachios
cantaloupe (about ½ a medium melon), sliced into wedges and cut with a small heart-shaped cookie cutter or into bite-size chunks
high-quality extra-virgin olive oil
Sea salt and freshly ground black pepper
freshly squeezed lemon juice (from about ¼ lemon)
Crusty bread, for serving (optional)
- Arrange the arugula, burrata, toasted pistachios, and cantaloupe on a serving platter.
- Bring a small pot of water to a boil. Add the basil and blanch until it wilts, about 10 seconds. Transfer immediately to a bowl with ice water.
- In a blender or food processor, combine the olive oil, blanched basil, salt, and pepper until the mixture is smooth.
- Drizzle the basil oil over the entire dish and garnish with lemon juice and more salt and pepper to taste.
- Serve as is or with crusty bread.