20 Creamy Burrata Recipes Perfect for Entertaining

If you’re obsessed with burrata’s luscious, creamy center (who isn’t?), we’ve got the ultimate treat for you. Whether you’re hosting a dinner party or just craving something indulgent, these 20 creamy burrata recipes are guaranteed to impress. From vibrant summer salads to cozy pasta dishes, each bite is pure bliss. Get ready to fall in love—your next showstopper dish is just a scroll away!

Tomato Basil Burrata Salad

This Tomato Basil Burrata Salad is summer on a plate—juicy tomatoes, creamy cheese, and fresh basil come together in minutes for a dish that feels effortlessly elegant.

• 2 cups cherry tomatoes, halved
• 1 (8 oz) ball burrata cheese
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

1. Arrange the cherry tomatoes on a serving platter, cut-side up.
2. Gently tear the burrata into 4 pieces and nestle them among the tomatoes.
3. Scatter the torn basil over the top.
4. Drizzle with olive oil and balsamic glaze, then sprinkle with sea salt and black pepper.

The magic here is in the contrast—cool, creamy burrata against sweet tomatoes and peppery basil, with just enough tang from the balsamic to tie it all together.

Tip: For the best flavor, let the salad sit at room temperature for 10 minutes before serving so the tomatoes release their juices.

Burrata with Roasted Vegetables

This dish is a creamy, dreamy way to turn roasted veggies into a showstopping appetizer or light meal.

Ingredients:

• 1 small eggplant, diced into 1-inch cubes
• 1 medium zucchini, sliced into ½-inch rounds
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp balsamic glaze
• 8 oz burrata cheese
• ¼ cup fresh basil leaves, torn

Instructions:

1. Preheat oven to 425°F. Toss eggplant, zucchini, and tomatoes with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes, stirring halfway, until tender and slightly charred.
2. Arrange roasted vegetables on a platter. Drizzle with remaining 1 tbsp olive oil and balsamic glaze.
3. Place burrata in the center, gently tearing it open to expose the creamy interior. Scatter basil on top.

The contrast of warm, caramelized veggies with cool, luscious burrata makes every bite a mini celebration. Serve with crusty bread to soak up the juices!

Tip: For extra flavor, sprinkle with red pepper flakes or a pinch of flaky sea salt before serving.

Burrata and Prosciutto Flatbread

This elegant yet effortless flatbread pairs creamy burrata with salty prosciutto and a drizzle of honey for a sweet-savory bite that’s perfect for entertaining or a cozy night in.

Ingredients:

• 1 store-bought flatbread or naan (about 10-inch size)
• 2 tbsp olive oil
• 1 cup baby arugula
• 4 oz burrata cheese, torn into pieces
• 3 oz thinly sliced prosciutto
• 2 tbsp honey
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. Preheat oven to 400°F. Place the flatbread on a baking sheet and brush evenly with 2 tbsp olive oil. Bake for 8–10 minutes until lightly crisp at the edges.
2. Remove from oven and layer on the baby arugula, torn burrata, and prosciutto. Return to the oven for 3–4 minutes just to warm the toppings.
3. Drizzle with 2 tbsp honey and sprinkle with 1/4 tsp flaky sea salt and 1/4 tsp black pepper. Slice and serve immediately.

The magic here is in the contrast: warm, melty burrata against the crisp flatbread, with honey cutting through the richness. It’s a showstopper with minimal effort.

Tip: For extra flair, add a sprinkle of toasted pine nuts or a balsamic glaze reduction.

Burrata Caprese with Balsamic Glaze

This creamy, dreamy twist on the classic Caprese salad is a showstopper with minimal effort—perfect for impressing guests or treating yourself.

Ingredients:

• 8 oz fresh burrata cheese
• 2 large ripe tomatoes, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Arrange the tomato slices on a serving platter, slightly overlapping. Tear the burrata into 4 pieces and nestle them among the tomatoes.
2. Scatter the torn basil leaves over the top. Drizzle with 2 tbsp extra-virgin olive oil and 1 tbsp balsamic glaze.
3. Sprinkle evenly with 1/4 tsp flaky sea salt and 1/4 tsp black pepper. Let sit for 5 minutes to let the flavors meld.

The contrast of the cool, creamy burrata with the tangy balsamic glaze makes every bite irresistible—no cooking required!

Tip: For extra depth, warm the balsamic glaze slightly before drizzling.

Burrata and Avocado Toast

This creamy, dreamy toast is the ultimate brunch showstopper—luxurious burrata meets buttery avocado on crisp, golden bread.

Ingredients

• 2 slices thick sourdough bread
• 1 ripe avocado, pitted and sliced
• 4 oz burrata cheese, drained
• 1 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp fresh basil leaves, torn

Instructions

1. Toast the sourdough bread until golden and crisp, about 3 minutes per side in a toaster or under a broiler.
2. Drizzle each slice with 1/2 tbsp olive oil, then layer with avocado slices. Gently smash the avocado with a fork.
3. Tear the burrata into chunks and distribute evenly over the avocado. Sprinkle with 1/2 tsp flaky salt, 1/4 tsp black pepper, and 1/2 tsp red pepper flakes (if using).
4. Garnish with torn basil leaves and serve immediately.

The magic here? The burrata’s luscious center oozes into the avocado, creating a velvety contrast to the crunchy toast.

Tip: For extra flavor, rub the toasted bread with a garlic clove before adding toppings.

Burrata Pasta with Cherry Tomatoes

This creamy, dreamy pasta is summer on a plate—juicy cherry tomatoes burst alongside rich burrata for a dish that feels fancy but comes together in minutes.

Ingredients

• 12 oz short pasta (like fusilli or penne)
• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 2 cups cherry tomatoes, halved
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, torn
• 8 oz burrata cheese, room temperature
• 1 tbsp lemon juice

Instructions

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
3. Add cherry tomatoes, salt, and black pepper. Cook 5 minutes, stirring occasionally, until tomatoes soften and release juices.
4. Toss in cooked pasta and 1/4 cup reserved pasta water, stirring to coat. Remove from heat.
5. Fold in basil and lemon juice. Tear burrata into chunks and gently mix into pasta, letting it melt slightly.

The magic here? The burrata stays luxuriously creamy in spots while creating little pockets of molten cheese—no heavy sauce required.

Tip: For extra flavor, drizzle finished pasta with a swirl of good olive oil and a pinch of flaky salt.

Grilled Peach and Burrata Salad

Grilled Peach and Burrata Salad

Sweet, smoky peaches meet creamy burrata in this summer-perfect salad that’s equal parts elegant and effortless.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1 tsp honey
• 1 tbsp balsamic glaze
• 4 oz burrata cheese
• 1/4 cup fresh basil leaves, torn
• 2 cups arugula

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F). Brush peach halves with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
2. Grill peaches cut-side down for 3–4 minutes until char marks form and fruit softens slightly. Flip and grill skin-side down for 1 minute. Transfer to a plate and drizzle with 1 tsp honey.
3. Arrange 2 cups arugula on a platter. Tear 4 oz burrata over the greens, then nestle grilled peaches alongside. Drizzle with 1 tbsp balsamic glaze and scatter 1/4 cup torn basil on top.

The contrast of warm peaches against cool, creamy burrata makes every bite a little luxurious—ideal for al fresco dinners.

Tip: For extra crunch, sprinkle with toasted pine nuts or crushed pistachios.

Burrata and Fig Crostini

These elegant crostini balance creamy burrata with sweet figs and a touch of honey for a bite that feels fancy but comes together in minutes.

Ingredients:

• 1 baguette, sliced into ½-inch thick rounds (about 12 slices)
• 3 tbsp extra-virgin olive oil, divided
• ½ tsp flaky sea salt
• 6 fresh figs, stemmed and quartered
• 1 tbsp honey
• 8 oz burrata cheese, torn into chunks
• ¼ cup balsamic glaze
• Freshly cracked black pepper, to taste

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush with 2 tbsp olive oil, and sprinkle with sea salt. Bake for 8–10 minutes until golden and crisp.
2. While crostini bake, heat remaining 1 tbsp olive oil in a small skillet over medium. Add figs and honey, stirring gently for 2–3 minutes until figs soften slightly and honey coats them. Remove from heat.
3. Top each crostini with a piece of burrata, a spoonful of figs, and a drizzle of balsamic glaze. Finish with a twist of black pepper.

The contrast of warm figs against cool, creamy burrata makes this a standout appetizer—perfect for impressing guests without stressing over the stove.

Tip: For extra crunch, toast the baguette slices a day ahead and store in an airtight container.

Burrata Stuffed Portobello Mushrooms

These creamy, garlicky stuffed mushrooms are a showstopper appetizer or light meal—burrata’s gooey center takes them over the top!

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 3 cloves garlic, minced
• 1 cup baby spinach, chopped
• 1/4 tsp crushed red pepper flakes
• 1 (8 oz) ball burrata cheese, torn into pieces
• 1/4 cup grated Parmesan cheese
• 1 tbsp balsamic glaze (for drizzling)
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 400°F. Brush mushroom caps with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Place gill-side up on a baking sheet and roast for 10 minutes to soften.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add garlic and sauté 30 seconds until fragrant. Stir in spinach, red pepper flakes, and remaining 1/4 tsp salt; cook 2 minutes until wilted.
3. Divide spinach mixture among mushroom caps, then top with burrata and Parmesan. Bake 12–15 minutes until cheese is bubbly and golden.
4. Drizzle with balsamic glaze and garnish with basil. Serve immediately.

The contrast of crispy-edged mushrooms, molten burrata, and tangy balsamic makes every bite irresistible. Tip: For extra texture, sprinkle with toasted pine nuts before serving!

Burrata with Pesto and Sun-Dried Tomatoes

This burrata with pesto and sun-dried tomatoes is a creamy, vibrant appetizer that feels fancy but comes together in minutes—perfect for impressing guests or treating yourself.

• 8 oz burrata cheese
• 1/4 cup basil pesto (store-bought or homemade)
• 1/3 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1/2 tsp red pepper flakes (optional)
• Toasted crusty bread or crackers, for serving

1. Place the burrata on a serving plate or shallow bowl. Gently tear open the top with a knife or fork to expose the creamy center.
2. Drizzle the burrata with 1 tbsp extra-virgin olive oil, then spoon the 1/4 cup pesto over and around it.
3. Scatter the 1/3 cup sun-dried tomatoes evenly over the cheese. Sprinkle with 1/2 tsp flaky sea salt, 1/4 tsp black pepper, and 1/2 tsp red pepper flakes (if using).
4. Serve immediately with toasted bread or crackers, letting guests scoop up the luscious cheese and toppings.

The magic here is in the contrast—cool, rich burrata against the bright pesto and tangy tomatoes—with zero cooking required.

Tip: For extra flavor, warm the sun-dried tomatoes in a skillet for 1–2 minutes before adding them.

Burrata and Arugula Pizza

Burrata and Arugula Pizza

This pizza is a dreamy mix of creamy burrata, peppery arugula, and a crispy crust—perfect for when you want something fresh yet indulgent.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup marinara sauce
• 8 oz burrata cheese, torn into pieces
• 2 cups baby arugula
• 1 tbsp extra-virgin olive oil
• 1/2 tsp red pepper flakes
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp balsamic glaze (for drizzling)

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface into a 12-inch round and transfer to a baking sheet or pizza stone.
2. Spread marinara sauce evenly over the dough, leaving a 1-inch border. Bake for 12–15 minutes until the crust is golden and crisp.
3. Remove from oven and immediately top with torn burrata. Let sit for 1 minute to soften slightly.
4. Toss arugula with olive oil, red pepper flakes, salt, and black pepper. Scatter over the pizza.
5. Drizzle with balsamic glaze, slice, and serve warm.

The contrast of warm, melty burrata against the cool, spicy arugula makes every bite exciting.

Tip: For extra flavor, rub the baked crust with a garlic clove before adding toppings.

Burrata with Roasted Garlic and Honey

Burrata with Roasted Garlic and Honey

Silky burrata meets sweet honey and mellow roasted garlic in this elegant yet effortless appetizer that’s sure to impress.

Ingredients

• 1 whole head of garlic
• 1 tbsp olive oil
• 1 (8 oz) ball burrata cheese
• 2 tbsp honey
• 1/4 tsp flaky sea salt
• 1/4 tsp cracked black pepper
• 1 tbsp chopped fresh thyme (or rosemary)
• 1/2 baguette, sliced and toasted

Instructions

1. Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until golden and soft.
2. Let garlic cool slightly, then squeeze the cloves into a small bowl and mash lightly with a fork.
3. Place the burrata on a serving plate. Spoon the roasted garlic over the cheese, then drizzle with 2 tbsp honey. Sprinkle with 1/4 tsp flaky sea salt, 1/4 tsp black pepper, and 1 tbsp fresh thyme.
4. Serve immediately with toasted baguette slices for scooping.

The contrast of creamy burrata, caramelized garlic, and floral honey creates a luxurious bite that feels fancy but comes together in minutes.

Tip: For extra richness, drizzle a bit of the burrata’s liquid over the toasted bread before topping.

Burrata and Beet Salad

Burrata and Beet Salad

This vibrant salad combines creamy burrata with earthy roasted beets for a dish that’s as stunning as it is simple to make.

Ingredients:

• 3 medium red beets (about 1 lb), scrubbed and trimmed
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1 (8 oz) ball burrata cheese, at room temperature
• 2 cups baby arugula
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp balsamic glaze
• 1/2 tsp freshly cracked black pepper

Instructions:

1. Preheat oven to 400°F. Toss beets with olive oil and 1/4 tsp salt, then wrap individually in foil. Roast on a baking sheet for 50–60 minutes until tender when pierced with a fork. Let cool, then peel and slice into wedges.
2. Arrange arugula on a platter. Top with roasted beet wedges and torn burrata. Sprinkle with walnuts, remaining 1/4 tsp salt, and black pepper.
3. Drizzle with balsamic glaze just before serving.

The contrast of sweet beets, peppery arugula, and rich burrata makes every bite exciting—plus, the colors are showstopping for entertaining.

Tip: For extra flavor, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant.

Burrata and Spinach Stuffed Shells

These creamy, cheesy stuffed shells are a showstopper—perfect for impressing guests or treating yourself to a restaurant-worthy pasta night at home.

Ingredients:

• 20 jumbo pasta shells
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 5 oz fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 8 oz burrata cheese, torn into chunks
• 2 cups marinara sauce
• 1/4 cup grated Parmesan cheese
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook for 2 minutes, just until wilted. Remove from heat.
3. In a bowl, mix ricotta, salt, black pepper, and red pepper flakes. Fold in the spinach mixture and half the burrata.
4. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with the ricotta-spinach filling and arrange in the dish. Top with remaining marinara, burrata chunks, and Parmesan.
5. Bake for 20 minutes until bubbly and golden. Garnish with fresh basil.

The contrast of the creamy burrata pockets with the herby spinach filling makes every bite luxurious. Tip: For extra richness, drizzle shells with a touch of olive oil before serving.

Burrata with Grilled Zucchini and Herbs

This summery dish combines creamy burrata with smoky grilled zucchini and fresh herbs for a simple yet stunning appetizer.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into 1/4-inch planks
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 oz burrata cheese, at room temperature
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh mint
• 1 tsp lemon zest
• Flaky sea salt, for finishing
• Crusty bread, for serving

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F). Brush zucchini planks with 1 tbsp olive oil and sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Grill zucchini for 3-4 minutes per side until tender with char marks. Transfer to a cutting board and slice into 1-inch pieces.
3. Arrange grilled zucchini on a platter. Tear burrata into large pieces and nestle among the zucchini.
4. Sprinkle with 2 tbsp basil, 1 tbsp mint, 1 tsp lemon zest, and a pinch of flaky sea salt.
5. Serve immediately with crusty bread for scooping up the creamy cheese and herbs.

The contrast of warm zucchini against cool, pillowy burrata makes this dish feel luxurious yet effortless—perfect for impressing guests without fuss.

Tip: For extra flavor, drizzle with a balsamic glaze or chili oil right before serving.

Burrata and Caramelized Onion Tart

This creamy, savory tart is a showstopper with its golden crust, sweet caramelized onions, and luscious burrata—perfect for impressing guests or treating yourself.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 1 (8 oz) ball burrata cheese
• 1/4 cup fresh basil leaves, torn
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet, prick all over with a fork, and bake for 15 minutes until lightly golden.
2. Meanwhile, heat olive oil in a skillet over medium-low. Add onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 20 minutes until deeply golden. Stir in balsamic vinegar and cook 1 minute more.
3. Spread caramelized onions evenly over the baked pastry. Tear burrata into pieces and scatter on top. Bake for 10 minutes until cheese is just melted.
4. Drizzle with honey, sprinkle with basil, and let cool slightly before slicing.

The contrast of the crisp pastry, sweet onions, and rich burrata makes every bite irresistible. Tip: For extra flavor, add a pinch of red pepper flakes to the onions while cooking.

Burrata with Roasted Red Peppers

This creamy, dreamy appetizer is a showstopper with minimal effort—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 2 large red bell peppers
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 8 oz burrata cheese
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp red pepper flakes (optional)
• Toasted crusty bread, for serving

Instructions:

1. Preheat oven to 425°F. Halve the bell peppers, remove seeds, and place cut-side down on a baking sheet. Drizzle with 1 tbsp olive oil and roast for 25 minutes until blistered and tender.
2. Let peppers cool slightly, then peel off skins (optional for texture) and slice into strips. Toss with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp balsamic vinegar.
3. Arrange roasted peppers on a platter. Place the burrata in the center, tearing it open slightly to let the cream spill out. Sprinkle with torn basil and 1/2 tsp red pepper flakes (if using).
4. Serve immediately with toasted bread for scooping up the luscious cheese and peppers.

The contrast of sweet, smoky peppers against the cool, rich burrata is downright addictive—you’ll want to lick the plate clean.

Tip: For extra depth, char the peppers directly over a gas flame before roasting.

Burrata and Shrimp Linguine

Burrata and Shrimp Linguine

This creamy, luxurious pasta combines plump shrimp with rich burrata for a restaurant-worthy dish that’s surprisingly simple to make at home.

Ingredients:

• 8 oz linguine
• 12 oz large shrimp, peeled and deveined
• 1 (8 oz) ball burrata cheese, room temperature
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, thinly sliced
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, melt 2 tbsp butter over medium heat. Add shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2 minutes per side until pink, then transfer to a plate.
3. In the same skillet, melt remaining 1 tbsp butter. Add garlic and red pepper flakes; sauté 30 seconds until fragrant. Pour in heavy cream and lemon juice, scraping up any browned bits. Simmer 2 minutes.
4. Reduce heat to low. Stir in Parmesan until melted, then toss in cooked linguine and shrimp. Add reserved pasta water 1 tbsp at a time until saucy.
5. Remove from heat. Tear burrata over the pasta, letting it melt slightly. Garnish with basil and remaining 1/4 tsp black pepper.

The magic here? The burrata adds a luscious, creamy contrast to the spicy garlic shrimp—no fancy techniques required.

Tip: For extra flavor, use the burrata’s liquid (stracciatella) as a finishing drizzle!

Burrata with Fresh Berries and Mint

This effortless yet elegant dish lets sweet summer berries and creamy burrata shine—perfect for a light appetizer or a fuss-free dessert.

Ingredients:

• 8 oz fresh burrata cheese
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)
• 2 tbsp honey
• 1 tbsp fresh mint leaves, thinly sliced
• 1/4 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp extra-virgin olive oil
• 1/2 tsp lemon zest

Instructions:

1. Arrange the burrata on a serving plate or shallow bowl. Gently tear it open to expose the creamy center.
2. Scatter the berries around the cheese. Drizzle with 2 tbsp honey and 1 tbsp olive oil.
3. Sprinkle with 1/4 tsp flaky sea salt, 1/2 tsp black pepper, and 1/2 tsp lemon zest.
4. Garnish with 1 tbsp fresh mint just before serving.

The contrast of cool, pillowy burrata with juicy berries and peppery mint makes every bite a little celebration. Tip: For extra crunch, add a handful of toasted sliced almonds or pistachios.

Burrata and Truffle Oil Risotto

This creamy, luxurious risotto is a showstopper with its rich truffle aroma and the dreamy pull of burrata—perfect for impressing guests or treating yourself.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese
• 1 tbsp truffle oil
• 1 (8 oz) ball burrata cheese, room temperature
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a saucepan, warm the broth over low heat. Keep it simmering gently.
2. In a large skillet, melt the butter with olive oil over medium heat. Add the onion and cook for 3–4 minutes until translucent. Stir in the Arborio rice and toast for 1 minute.
3. Pour in the white wine, stirring until absorbed, about 2 minutes. Add ½ tsp salt and ¼ tsp black pepper.
4. Ladle in 1 cup of warm broth, stirring frequently until absorbed. Repeat, adding broth ½ cup at a time, until the rice is al dente (about 20 minutes total).
5. Remove from heat. Stir in the Parmesan and truffle oil. Taste and adjust salt if needed.
6. Divide risotto among bowls. Tear the burrata into pieces and place on top. Garnish with parsley.

The magic here? The burrata melts slightly into the risotto, creating pockets of creamy decadence against the earthy truffle.

Tip: For extra depth, drizzle a touch more truffle oil right before serving.

Conclusion

With 20 luscious burrata recipes, this roundup is your ticket to effortless, crowd-pleasing entertaining! Whether you’re craving a cozy appetizer or a showstopping salad, there’s something here for every occasion. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Happy cooking—and even happier eating!