Five quick and simple ways to introduce burrata cheese into your kitchen.
HOW did it take me so long to try this? If you, like me, are a little late to the burrata party, it’s an is an Italian cheese made from mozzarella and has an oozy, soft middle.
The solid mozzarella outer shell holds in stracciatella and cream, and the contrasting textures are absolutely delicious. I’ve recently been able to pick it up from both Sainsbury’s and Mark and Spencer, but have been trying to hunt some fresh stuff down from local cheesemongers.
As you can imagine, you can easily replace mozzarella with burrata in most recipes but how else can you make the most of this silky little devil easily at home?
1. Make a Caprese salad
Definitely one of the easiest yet tastiest ways to use your burrata cheese is using it as the centrepiece of a fresh Caprese salad. Using plump and juicy heirloom tomatoes, some shredded basil, smoked sea salt and a splash of olive oil, there’s absolutely zero cooking involved too.
Lightly toast some bread and you’ve got a dreamy little sharer for two.
2. Whip it for breakfast
Use a food processor to whip the burrata for 20 seconds (add a squeeze of fresh lemon if you like), spread on warm toast and top with your favourite breakfast food. You can add smoked salmon, avocado, even eggs or grilled tomatoes. Literally whatever you like.
I’m desperate to try this Honeyed Burrata Toasts recipe from Wanderings in my Kitchen. I recently picked up some raw honeycomb at a Wynyard food market, too!
3. Top a sharing bowl of pasta
I made a huge bowl of homemade pasta in a spicy, warming nduja sauce and topped it with a whole burrata. Once you break into the melty cheese, the creamy middle integrates into the pasta nicely balancing out the chilli heat and taking the flavours to a whole new level.
To make the sauce, I heated a good amount of quality olive oil in a pan, fried off two finely chopped shallots, added a huge chunk of fresh nduja and slowly melted it down. I then added in my cooked pasta and coated it well in the sauce. Anddddd that’s it – honestly. It’s absolutely amazing. You can of course substitute the fresh nduja with the jarred stuff, depending on how much spice you like (and how much pasta you’re making) I’d use two good spoonfuls of jarred nduja.
This would work with so many different pastas too. I’d stay away from creamy sauces, personally, as the oozy middle from the cheese might make the pasta too rich. But spicy, tomato-ey, or oil-based pastas would be gorgeous.
I make a lemon, anchovy and chilli spaghetti from the BBC Good Food magazine that would be perfect with this too.
4. Add it to your cheeseboard
If there was ever a way to improve a cheeseboard, it’s adding burrata. It matches wonderfully with so many meats, pickles, jams and is just beautiful as it is on a good slice of crusty bread, so it’s a really versatile little number and easily integrated into any spread.
5. Layer up your pizza
Just as you have with the Caprese salad, you can replace the mozzarella on a pizza with burrata cheese. If you’ve got a pizza oven too, this will be absolutely amazing. I’m actually drooling just thinking about it.
It would be wonderful with sundried tomatoes, prosciutto or any traditional Italian flavours. If you want to take it up a notch though, how about this?
I am the biggest fan of Half Bakes Harvest and Tieghan’s wholesome recipes. This is a potato, pesto and burrata pizza that almost looks too good to eat.
Here’s some recipes and ideas to get you started, but a hashtag search of #burrata on Instagram will give you even more inspiration for beautiful burrata recipes. Careful though, I’ve fallen down the burrata rabbit hole a few times on social media. It’s really difficult to pull yourself out of…
Let me know how you get on! Or if you try anything new with your burrata too.
Lots of love, LB x