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Say cheese because I am sharing my go-to fresh and easy burrata cheese recipe. This is the perfect appetizer for any occasion, this burrata cheese recipe is so versatile that no matter how you serve it – there is no denying the creaminess of this delicious burrata.
Why You’ll Love This Burrata Cheese
- Easy: You know I like to keep my recipes easy for you – and this burrata only takes 30 minutes to prepare.
- Fresh: There is nothing better than fresh cheese – and this burrata recipe is just that!
- Yummy: This burrata cheese recipe is perfect for any season. In the Spring or Summer, add chopped peaches or tomatoes alongside the burrata after pouring the oil mixture. Or, try fresh figs in the Fall and Winter. Yum!
Ingredients
Burrata cheese – An Italian cow milk cheese made from mozzarella and cream. While often interchangeable with mozzarella, burrata is softer and more flavourful with the outer casing having more of a solid texture and the inside is more of a cream-like texture. Burrata cheese is great on a salad or spreads on bread or crackers. It’s so creamy and delicious.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Garlic – You know how much I love garlic – and adding fresh cloves to the oil mixture is the perfect ingredient to bring this burrata recipe to life.
How to Make Burrata Cheese
Before starting to make the crispy baguette, take the burrata out of the fridge for 30 minutes to warm to room temperature.
To make the crispy baguette:
- Preheat the oven to 400F. Using a bread knife, slice the baguette into 1-inch thick slices. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total, flipping halfway through. Set aside.
To make the burrata cheese:
- To a low bowl add the ball of burrata cheese and set aside.
- Mix together the shredded parmesan cheese and chopped walnuts and set aside.
- In a small pot, heat the olive oil over medium-low heat. Add the minced shallot and garlic and cook 2-3 minutes until softened and fragrant.
- To the oil mixture add the lemon zest, chili flakes, minced onion flakes, lemon juice, a big pinch of salt, and pepper. Cook for 2 more minutes and then remove from the heat.
- Carefully spoon or pour the oil mixture over the burrata.
- Top with the parmesan cheese and walnut mixture. Garnish with fresh basil and serve with a crispy baguette.
Variations
- Spring or Summer Variation: Add chopped peaches or tomatoes alongside the burrata after pouring the oil
- Fall and Winter: Try fresh figs with this recipe for a nice seasonal twist for fall or winter
Substitutions
- Nut-Free: You can make this burrata cheese nut-free by opting out of the walnuts
- Baguette: You can serve this burrata cheese with crackers instead of baguette
Other burrata recipes you’ll love
How to Store Leftovers
Store leftover burrata in the refrigerator in an airtight container for up to 2 days. To lightly reheat, preheat the oven to 400F and once the temperature is reached turn off the oven. Place the burrata on a sheet pan and place in the oven for 2-3 minutes just to warm slightly. Don’t want to reheat? Try slicing the leftovers to use in a wrap, on a salad, or sandwich.
Common Questions
Burrata has a rich, milky, buttery flavor, and the texture is so creamy and delicious. The taste, however, is mild and not overpowering.
Spread it onto crackers or baguette, and add it on top of a salad, pizza, or sandwich, the options are endless.
Burrata cheese is a rich source of potassium that keeps your heart healthy and helps regulate your blood pressure. Just like anything though, eat in moderation.
Although similar, burrata is softer and creamier than mozzarella with a different texture.
Yes. Most forms of burrata at the store are pasteurized.
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Ingredients
- 1 baguette, sliced into 1 inch slices
- Olive oil for the baguette
- 1 ball fresh Burrata cheese
- ¼ cup walnuts, finely chopped
- ¼ cup shredded parmesan cheese
- ½ cup olive oil
- 2 garlic cloves, minced
- 1 shallot, minced
- Zest of 1 lemon
- ¼ tsp chili flakes
- ½ tsp onion flakes, minced
- Juice of half lemon
- Fresh basil leaves for garnish
- Salt & pepper
Instructions
Start Cooking- Before starting to make the crispy baguette, take the burrata out of the fridge for 30 minutes to warm to room temperature.
To make the crispy baguette:
- Preheat the oven to 400F. Using a bread knife, slice the baguette into 1-inch thick slices. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total, flipping halfway through. Set aside.
To make the burrata cheese:
- To a low bowl add the ball of burrata cheese and set aside.
- Mix together the shredded parmesan cheese and chopped walnuts and set aside.
- To a small pot, heat the olive oil over medium-low heat. Add the minced shallot and garlic and cook 2-3 minutes until softened and fragrant.
- To the oil mixture add the lemon zest, chiliflakes, minced onion flakes, lemon juice, big pinch of salt and pepper. Cook for 2 more minutes and then remove from the heat.
- Carefully spoon or pour the oil mixture over the burrata.
- Top with the parmesan cheese and walnuts mixture. Garnish with fresh basil and serve with crispy baguette.
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Yummy Yummy
I put the burrata on a cold tomata salad then drizzled the oil over the top the drizzled balsamic glaise over the burrata and tomatoes. My partner and I just loved it definately adding to my collection of faves. 5 out of 5
thank you so much, Megan!!
OMG outstanding, really! Sooooo very delicious! Thank you for this truly amazing recipe!
Thank you so much, Nicolle!
Outstanding, beautiful, and unique recipe. I was looking for a new way to serve burrata as an hors d’oeuvre, and this dish was such a surprising burst of brightness, crispiness, and creaminess. I can’t wait to make it again! (The only modification I would make is to toast the walnuts. I ended up making a fricco with parmesan and walnuts with the leftovers, baked in the oven at 350F for 5 minutes and crumbled into pieces. Delicious!)
Thank you so much sweetie!!!
I swapped out the walnuts for pistashios. nice recipe. I will make it again
this is such a nice way to jazz up burrata. the lemon zest makes it so bright and lovely
SAY CHEESE
This was a very delightful recipe, Maria! I can imagine this being made in different ways depending what ingredients you have on hand. Burrata is such a fantastic summer ingredient and I can’t wait to make this when I’m entertaining guests this season. Mwah, chef’s kiss!
scrumptious
I did it without the walnuts
The. Best. Cheese recipe!