There are just a few foods that never cease to inspire a sigh when placed in front of you, and it’s a pretty safe bet to say that a fluffy, creamy, decadent yet impossibly light drop of burrata sitting next to virtually anything on your plate is one that encourages such a reaction. This soft cheese made from a combination of mozzarella and cream is usually found this time of year mixed with tomatoes, basil and a drizzle of balsamic vinegar for a twist on the traditional Caprese salad. And for good reason: it’s delicious. Still, there are a plethora of unique summer burrata pairings that are just as simple and satisfying, and they just might get you out of your seasonal cooking routine.
One of the nice things about burrata is that you don’t need a lot. Wherever it goes – sprinkled on pizza, layered over pasta, torn into a summer salad – it’s always the star of the show. That said, its rich, buttery flavor shines the most when balanced. That’s why pairing it with sour tomato, herbaceous basil and sweet and sour balsamic is so unmissable. And no one needs to get locked into the pure enjoyment of this quintessential summer combo, but if you’re looking to initiate your taste buds to something a little different (and dazzle your friends at your next summer dinner ), your next trip to the farmer’s market could be a major source of inspiration.
Burrata can be added to a variety of dishes, regardless of the season. However, it’s worth mentioning that there are so many cutting-edge summer products that create killer combos with this sumptuous cheese. But if you’re not a culinary expert, you might not know exactly where to start. No worries, chefs love burrata as much as you do, and some of their current favorite dishes are sure to give you ideas on how to step out of your Caprese box and try something new. To make things super easy, TZR has enlisted some of the best in the business to share the summer burrata pairings they can’t help but make this time of year. So read on, stock up, and channel your inner chef to whip up your own version of these delicious seasonal combinations.
Burrata & Braised Lettuce
Burrata with lettuce? This duo may not seem so exciting or original at first, but if you take a note from Zach Pollack, leader of Cosa Buona and Eating in Los Angeles, it can be really delectable. At Alimento, Pollack serves burrata over crostini with braised lettuce, snow peas and lemon zest, in a pool of parmesan brodo. If the thought of cooking your lettuce gives you pause, the chef advises you not to hit it until you’ve tried it.
“Americans aren’t very familiar with the idea of cooked lettuce, but it’s a staple in Italy,” he explains. “In this dish, you sear small gemstone hearts, then braise them with snow peas in a broth made with parmesan zest until the lettuce is tender with a bit of heart texture. We pour it over garlic-rubbed toast and top it with a big scoop of fresh burrata. It is finished with lemon zest, a few peppercorns and olive oil from Puglia. This dish is definitely on a higher level of difficulty than your usual tomato-basil-burrata combo, but it’s worth it.
Burrata & Cherries
Cherries are at their peak during the summer, and Michael Correll, Executive Chef of Cunning, uses it to his advantage in his restaurant’s burrata dish, a salad of radicchio, roasted hazelnuts and of course ripe summer cherries. “This dish perfectly encapsulates what I’m trying to do with Ruse’s menu: use seasonal ingredients and deliver them in a familiar and delicious way,” he says. “The cherries are pitted and marinated in a syrup made with very good white balsamic and Maurine Quina (cherry liqueur) and drizzled with Castelfranco radicchio and toasted hazelnuts. The dish is finished with a vibrant green oil made from fig leaves that offers a lovely licorice flavor that ties it all together. »
Sal Lamboglia, chef/owner of Spaghetti Coffee, also enjoys this stone fruit in one of her favorite burrata preparations, burrata cremosa with cherries, pistachios and pesto. To do this, plate your burrata, cut in half to expose its creamy interior. Serve with pitted cherries marinated in red wine vinegar, olive oil, salt and pepper, along with garlic pesto and roasted pistachios. “It’s super summery and simple enough that any home cook can make it,” says Lamboglia.
Burrata, corn and peppers
Corn and peppers are easy to find fresh at the farmer’s market this season, and they’re full of flavor. You can turn this combo into a simple salad, with the produce served raw, or you can step up your culinary game and take inspiration from a Cambridge’s dish. Alden and Harlow. “We offer a local burrata every day which is served on a marinated corn crumpet with a very good relish of marinated peppers and basil oil,” shares chef and restaurateur Michael Scelfo. “I love how the warm, buttery crumpet soaks up all the delicious flavors of this dish, while the corn and peppers make it scream summer.”
Burrata, melon and prosciutto
For something as easy to make as a Caprese, try pairing your burrata simply with prosciutto and summer melon (like cantaloupe). “This refreshing starter will transport you to southern Italy with premium quality,” says chef Joey Maggiore of The Sicilian Butcher. For his version, he finishes this salad with olive oil and saba, an Italian condiment made by cooking grape must. If you don’t have one, a balsamic reduction will work just fine.
Chief Sydney Wilcox of Restaurant associates she swears by this winning combo in the summer, but she creates a risotto version with arborio rice, dry white wine, vegetable broth, mascarpone and parmesan cheese. The melon is cooked in the risotto and the burrata is added as a finishing touch on top, with crispy baked prosciutto. Perfect for those summer nights when you want something a little more filling than a salad.
Burrata & Radish
“Radishes are one of the least popular vegetables in home cooking,” says chef Gemma Kamin-Korn of Handsome Bar in Brooklyn. That’s why they play such an important role in the restaurant’s burrata dish. What makes it even more unique is the fact that these root vegetables are served both cooked and raw. To try it, start by searing the radishes in a skillet with salt, pepper and oil, then toss them in the clover honey and finish in the oven until tender. “We place the burrata on a chili honey made by simply mixing any type of chili with honey,” says Kamin-Korn. “[Then we make] Agrodolce by sautéing thinly sliced shallots until soft, then deglazing with balsamic vinegar, but any vinegar can be used.
Then, dress your burrata, split in the center. Add the accessories on top and around, and finish with freshly shaved radishes and microgreens. “The final components of this dish are a little olive oil, sea salt and lemon juice to garnish the dish and brighten up the flavors on the plate, and toast for dipping and coating,” adds Kamin-Korn.
Burrata & Sweet Plantains
How does a Latin chef prepare burrata? Just look at the artful burrata dish at Alma Cocina Latina in Baltimore, created by executive chef, David Zamudio. “When I decided to add a burrata salad to Alma’s menu, I wanted to make a Latin version of the classic dish that showcases the traditional flavors of different Latin American countries, all working harmoniously in one plate,” he explains. “My burrata salad includes a traditional Argentinian chimichurri, the grilled blue corn tortillas as a tribute to Mexico, the classic sweet plantains from Venezuela, the aji sauce showcasing a blend of Peruvian chili peppers, etc. If that sounds a bit too adventurous for your cooking skills, don’t worry.” A deconstructed version of this could be made at home by making aji pepper sauce and chimichurri, toasting tortillas or tortilla chips for dipping/spreading, and serving with burrata and some caramelized plantains,” says Zamudio.
Burrata & Eggplant
Tomato nightshade, eggplant, also perfectly complements burrata. And it can also be prepared in many ways. If you’re skipping bread, try the bruschetta alternative from Christine Pittman, founder of COOKING HISTORY. Start with slices of roasted eggplant to serve as crostini, then top with roasted peppers, basil and garlic for the perfect party appetizer.
Want a little more exoticism? Look at the smoked and grilled eggplant dish served at Mr Mao in New Orleans. “Usually you see [burrata] with bread or crackers, but we try to break the norm,” says chef Sophina Uong. Here, she pairs eggplant and burrata with pineapple and Makrut lime chow chow (a pickled relish), for a tartness and sweetness that makes this preparation so unforgettable.
Burrata & Asparagus
As stated before, burrata is definitely not just for putting on salads. Make a simple flatbread pizza with fresh vegetables and use this dreamy cheese in place of the traditional burrata. Sarah Bond from Live Eat Learn particularly likes to make his pizza with roasted asparagus (buy it frozen if you can’t find it fresh this season) and fresh arugula with a squeeze of lemon. “[Burrata] has a subtle, creamy flavor that perfectly complements the asparagus and lemon zest in this recipe,” she says.