Hot Lemon + Garlic Oil Burrata Cheese (with crispy baguette)

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.

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:

1. 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:

1. To a low bowl add the ball of burrata cheese and set aside.
2. Mix together the shredded parmesan cheese and chopped walnuts and set aside.
3. 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. 
4. 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. 
5. Carefully spoon or pour the oil mixture over the burrata.
6. 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

• Phyllo Pie Burrata Recipe
• Delicious Burrata Pasta (Pasta Alla Burrata)
• Tomato, Fig and Burrata Salad

👝 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

Hot Lemon + Garlic Oil Burrata Cheese (with crispy baguette)

4.87 from 43 votes

The perfect appetizer for any occasion, no matter how you serve it – you will be saying cheese with this fresh and easy burrata recipe.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course 30 minute meals, Vegetarian Appetizer, Vegetarian, Appetizers + Sides

Cuisine Mediterranean-Inspired, Italian-Inspired

Servings 4

Calories 420 kcal

Ingredients

  

1x2x3x

• 1 baguette sliced into 1 inch slices
• Olive oil for the baguette
• 1 ball fresh Burrata cheese
• 1/4 cup walnuts finely chopped
• 1/4 cup shredded parmesan cheese
• 1/2 cup olive oil
• 2 garlic cloves minced
• 1 shallot minced
• Zest of 1 lemon
• 1/4 tsp chili flakes
• 1/2 tsp onion flakes minced
• Juice of half lemon
• Fresh basil leaves for garnish
• Salt & pepper

Instructions

 

• 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.

Video

Notes

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.

Seasonal variations? 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.

Nutrition

Calories: 420kcal | Carbohydrates: 12.2g | Protein: 13.3g | Fat: 38g | Saturated Fat: 5.9g | Polyunsaturated Fat: 6.9g | Monounsaturated Fat: 23.6g | Cholesterol: 8.7mg | Sodium: 937.3mg | Fiber: 1.7g | Sugar: 2.8g

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