30 burrata cheese Recipes

heads of belgian endive, celery stalks plus 1 cup pale green and yellow inner celery leaves (from about 1 large bunch), fresh fennel bulb, trimmed, tuscan-style extra-virgin olive oil, divided, fresh lemon juice, burrata cheese, freshly ground black pepper

heirloom tomatoes (about 2 1/2 lb) or 4 to 5 large plum tomatoes, fleur de sel or coarse kosher salt, freshly ground black pepper, dried oregano, torn fresh basil leaves plus additional whole leaves for garnish, extra-virgin olive oil, burrata cheese

ripe tomatoes , preferably heirlooms (a variety of colors will add interest to the salad), balls ) burrata cheese, cut into halves, chopped fresh basil , or to taste, salt and freshly ground pepper, to taste, a good extra virgin olive oil , to drizzle, aged balsamic of modena vinegar , aged 25 years or more (if you use regular balsamic, it doesn tsp have the same sweetness of a truly aged balsamic, so if you need to use this, reduce some with a bit of sugar until you have a thick syrupy glaze, or get some balsamic glace (such as colavita brand)

balsamic vinegar, olive oil (extra virgin), black pepper, freshly ground, sea salt, arugula, loosely packed, heirloom tomatoes , cut into 1/4-inch-thick slices, black pepper, freshly ground, sea salt, burrata cheese, quartered (or fresh mozzarella cheese), fresh basil leaf

herbes de provence, sea salt, italian bread, toasted, burrata cheese, fresh freestone peach , cut into 12 slices, turbinado sugar

sliced pancetta (italian bacon), diameter , 3/4-inch-thick) slices ripe costoluto genovese tomatoes or other ripe red heirloom tomatoes, coarsely torn fresh basil leaves, extra-virgin olive oil, dried oregano, fleur de sel or coarse kosher salt, freshly ground black pepper, x 4 x 1/2-inch) slices egg bread or brioche, lightly toasted, burrata cheese, baby arugula or mixed microgreens

uncooked fettuccine, grape tomatoes, halved (about 10 large), extra-virgin olive oil, crushed red pepper, garlic cloves, thinly sliced, unsalted diced tomatoes, undrained, salt, fresh baby spinach (about 3 cups), burrata cheese, freshly ground black pepper

olive oil, divided, summer squash or zucchini, quartered lengthwise (about 1 lb), whole-wheat country bread, kosher salt, divided, freshly ground pepper, divided, garlic clove, halved, white wine vinegar, baby arugula, oil-cured black olives, pitted and halved, burrata cheese, divided into 6 pieces, and then sliced into 4 smaller pieces

yellow or red bell pepper, extra-virgin olive oil, divided, red wine vinegar, drained capers, minced shallot, sugar, thick baguette slices, fresh burrata cheese, baby arugula, coarsely torn radicchio, fresh italian parsley leaves

baguette , cut on diagonal into 1/3-inch-thick slices, extra-virgin olive oil, tomatoes , quartered lengthwise, coarse kosher salt plus additional for seasoning, unpeeled garlic cloves, fresh rosemary sprig plus additional sprigs for garnish, kalamata olives, pitted, pimiento-stuffed green olives, chopped fresh basil plus sprigs for garnish, balls fresh burrata cheese * or fresh mozzarella cheese

sized red beets, sized yellow beets, sized candy striped beets, red wine vinegar, extra-virgin olive oil, shallot, minced, crackers or croustades, burrata cheese, parsley, chopped , optional, fresh ground black pepper

bacon, peaches, halved and pitted (8 oz each), raw sugar , such as demerara and turbinado, kosher salt, fresh ground black pepper, winter savory or 1 sprig fresh thyme leaves or 1 sprig fresh rosemary, burrata cheese, at cool room temperature, kosher salt, whole grain bread, 1/2-thick slices and toasted (4 slices, dang this picky database!), fresh oregano or 1/2 tsp fresh savory, leaves, extra virgin olive oil, honey

thick baguette slices, extra-virgin olive oil, garlic clove, arugula leaves (about 3 oz), burrata cheese (about 12 oz), pink peppercorns, fleur de sel

campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta), butter, olive oil, garlic cloves, minced, lemon juice, grated lemon peel, baby spinach (about 4 cups), sliced almonds, toasted, burrata cheese, cut into 1-inch chunks

extra-virgin olive oil, plus more for drizzling, thyme, garlic , smashed, rustic sourdough bread , torn into tiny pieces, sea salt and cracked black pepper to taste, white balsamic vinegar or red wine vinegar, japanese heirloom tomatoes, blanched and shocked, then peeled, hothouse cucumber , split lengthwise, seeded and very thinly sliced (on a mandoline if possible), red onion , thinly julienned, flat-leaf parsley, leaves only, basil, leaves only, ripe japanese beefsteak/heirloom tomatoes, thinly sliced in rounds and kept together, tub fresh burrata cheese, wild or baby arugula

japanese eggplants , halved lengthwise (1 1/2 lb total), extra-virgin olive oil, plus more for brushing, kosher salt, red wine vinegar, garlic cloves, very thinly shaved (preferably on a microplane slicer), marjoram , sprigs plus 1 tbsp leaves, crushed red pepper flakes, orecchiette, freshly grated pecorino cheese, chopped flat leaf parsley, burrata cheese, halved , creamy filling scooped out (reserve the firmer exterior for another use), coarsely grated lemon , zest of, oil-packed red chilies, seeded and cut into thin strips

thick) ripe heirloom tomato slices (about 5 tomatoes), baby arugula, english cucumber , halved lengthwise and cut crosswise into thin slices (1/2 cup), sliced shallots, fresh basil leaves , torn into small pieces, flat-leaf parsley leaves, crostini, sliced and broken into 1-inch pieces, white balsamic vinaigrette, fresh burrata or mozzarella cheese, sliced, grape tomatoes, extra-virgin olive oil, freshly ground pepper

vegetable oil, sliced serrano ham, frozen pizza dough, thawed, all-purpose flour, for sprinkling, olive oil, for brushing, unsalted butter, peaches , thinly sliced on a mandolin slicer, light brown sugar, salt and freshly ground black pepper, baby arugula, washed (about 6 cups), burrata cheese