To a low bowl or plate add the ball of burrata cheese.
Arrange the orange segments, pecans and rosemary sprigs around the burrata.
Drizzle with honey, olive oil and then sprinkle with chili flakes and salt.
Finish by sprinkling the zest of one orange over top.
Serve with crispy crostini, roasted sweet potato rounds or crackers (see notes below for serving suggestions).
For the sweet potato toast
Slice a sweet potato into 1/4 inch rounds. Drizzle with olive oil on a parchment lined baking sheet, sprinkle with salt and pepper and roast for about 25-30 minutes at 425 until golden.
Video
Notes
Serving options:Try the crispy crostini in our other Burrata cheese recipeStore leftover burrata in the refrigerator in an airtight container for up to 2 days.Seasonal variations: Instead of orange segments, try peaches, plums or fresh berries in the Summer season or pears and figs in the cooler seasons.