🇮🇹 Italian · Appetizer
🧀 Burrata con Pomodorini
Burrata con Pomodorini
Puglia's famous cream-filled mozzarella, its delicate shell revealing a luxuriously soft, stringy interior when cut, served simply with sweet cherry tomatoes and good olive oil.
Burrata was invented in Puglia in the early 20th century as a clever way to use up mozzarella scraps and cream, and its dramatic reveal when sliced open - a burst of soft, creamy stracciatella inside a firmer shell - has since made it one of Italy's most sought-after fresh cheeses.
Ingredients
Equipment: Serving platter
- 2 balls fresh burrata, about 125g/4.4oz each
- 300 g (10.5 oz) mixed cherry tomatoes, halved
- 2 tbsp extra virgin olive oil, plus more for drizzling
- A few fresh basil leaves
- Coarse sea salt and black pepper
- Crusty bread, for serving
Method
- Bring the burrata to room temperature before serving for the best flavor and texture.
- Toss the halved cherry tomatoes with a little olive oil, salt, and pepper.
- Place the burrata balls on a serving platter and scatter the dressed tomatoes around them.
- Cut into the burrata just before serving to reveal the creamy interior.
- Drizzle generously with good olive oil and finish with torn basil, a little more salt, and black pepper.
- Serve immediately with crusty bread.
Chef Tips
- Bringing burrata to room temperature before serving is essential - its flavor and texture are much duller straight from the refrigerator.
- Cut into the cheese only right before serving, so the dramatic creamy reveal is at its best.
- The freshest burrata you can find makes all the difference in this simple, ingredient-driven dish.
Common Mistakes to Avoid
- Serving the burrata cold, which mutes its delicate flavor considerably.
- Cutting into it too far ahead of serving, losing the visual and textural impact.
- Using an overly acidic or heavy dressing that overwhelms the cheese delicate character.
Nutrition (per serving)
Health Benefits
- A good source of calcium and protein; tomatoes provide vitamin C and lycopene.
Cultural Note
Burrata originated in Puglia in the early 20th century as a resourceful use of mozzarella scraps and cream, and has since become one of the region's most internationally celebrated culinary exports.
Storage & Serving
Storage: Best eaten fresh; burrata does not keep well once cut, ideally within a day of purchase.
Reheating: Not applicable; always served cold or at room temperature, never heated.
Serve with: Crusty bread, A chilled white wine