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Loading...Originating in Andria in the Puglia region, burrata is a pouch of mozzarella filled with stracciatella cream. This simple antipasto showcases the cheese at its purest, paired with sun-ripened tomatoes, fragrant basil, and a generous drizzle of green-gold Puglian olive oil.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 26 gFat
- 12 gSaturated Fat
- 9 gCarbs
- 2 gFiber
- 6 gSugar
- 14 gProtein
- 480 mgSodium
- 420 mgPotassium
- 360 mgCalcium
- 1 mgIron
- 22 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the Burrata and Tomatoes
- 2 balls (8 oz / 225 g total) fresh burrata cheese
- 1.5 lbs (680 g) mixed ripe heirloom tomatoes (red, yellow, or green), cored
- 1/2 cup fresh basil leaves, gently torn
- 1 tsp flaky sea salt (such as Maldon), divided
- 1/2 tsp freshly cracked black pepper
For Finishing and Serving
- 3 tbsp high-quality extra-virgin olive oil, preferably from Puglia
- 1 tsp aged balsamic vinegar (optional)
- 4 thick slices rustic Italian bread or focaccia, for serving
Directions
- Remove the burrata from the refrigerator 30 minutes before serving so it reaches room temperature and the interior cream softens.
- Slice the tomatoes about 1/4-inch thick and arrange them in a single, slightly overlapping layer on a large platter or shallow bowl.
- Sprinkle the tomatoes with half of the flaky sea salt and a few grinds of pepper; let them rest for 5 minutes to release their sweet juices.
- Place the whole burrata balls in the center of the tomatoes, or use a knife to gently break one open so the creamy stracciatella spills onto the platter.
- Scatter the torn basil leaves over and around the tomatoes and burrata.
- Drizzle the olive oil evenly across the entire platter, followed by a thin drizzle of balsamic vinegar if using.
- Finish with the remaining flaky sea salt and additional cracked pepper just before bringing it to the table.
- Serve immediately with rustic bread alongside, using it to soak up the milky cream and tomato juices.
Cook’s Notes
- Quality is everything here: source burrata that is no more than 24-48 hours old and use only vine-ripened tomatoes with real flavor.
- Always bring burrata to room temperature before serving; cold cheese masks the delicate creaminess of the stracciatella interior.
- Tear the burrata open at the table for a dramatic reveal of the soft, stringy cream that is the heart of the cheese.
- Skip greenhouse tomatoes in winter and wait for peak-season heirlooms, or substitute quality canned San Marzano tomatoes that have been drained and seasoned.
- If burrata is unavailable, fresh fior di latte mozzarella is the closest substitute, though it will lack the signature creamy center.
