burrata cheese

This Burrata Salad Recipe is made with homemade croutons, homemade balsamic vinaigrette dressing tomatoes and spring mix. It&#x27;s a simple yet elegant salad that serves a crowd!

Burrata Salad Recipe

oz spring mix

baby tomatoes

basil

oz Burrata cheese

balsamic vinegar

olive oil

TBS honey

tsp mustard

salt and pepper

bread

Olive oil

salt

garlic powder

Preheat oven to 350 degrees F.

Cut French bread into ½  to 1“ cubes (about half a loaf of French bread)

Drizzle with olive oil, stir to combine.

Sprinkle half the garlic salt on the bread, stir. Sprinkle the rest and stir.

Sprinkle half the garlic powder on the bread, stir. Sprinkle the rest. Stir until evenly distributed.

Spread the seasoned bread cubes in one layer on a greased baking sheet.

Bake 10 minutes, stirring once halfway through.

Set aside to cool.

Make the Croutons:

Put all the ingredients in a small bowl and whisk to combine. Set aside but do not chill.

Make the Dressing:

Place spring mix in a serving bowl.

Arrange tomatoes and burrata cheese on top of the spring mix.

Add croutons.

Sprinkle sea salt and fresh black pepper on top of each burrata cheese round.

Drizzle with your desired amount of dressing, or serve dressing on the side.

Serve immediately.

Put it all together:

https://embed.mediavine.com/videos/gcbb9pycipgkjiu5hkzu

This Burrata Salad Recipe is made with homemade croutons, homemade balsamic vinaigrette dressing tomatoes and spring mix. It's a simple yet elegant salad that serves a crowd!

Burrata Salad

This burrata recipe is the best way to serve this rich and creamy cheese! Pair it with summer fruit or tomatoes, olive oil and sea salt.

Easy Burrata Recipe

Summer fruit: heirloom tomatoes, ripe peaches, watermelon, cantaloupe

basil leaves and thyme sprigs

Extra virgin olive oil

Chunky sea salt

Surround it with the summer fruit (sliced tomatoes or peaches, or berries).

Top with torn basil leaves and other herbs. If desired, add torn pieces of another ball of burrata to add texture and visual appeal.

Drizzle with olive oil and sprinkle with chunky sea salt. Serve immediately.

thank you, I love burrata, but have never served it with peaches or tomatoes, great thinking! And very nice for summer

You haven&#39;t had a homemade pizza like this easy burrata pizza! Decadent burrata cheese baked with pesto or tomato sauce and topped with basil.

Burrata Pizza

Homemade Whole Wheat Pizza Dough (or 1 store bought pizza dough)

extra virgin olive oil

pizza sauce

cherry tomatoes or grape tomatoes (halved)

red pepper flakes (plus additional

flaky sea salt (such

Preheat

Position oven racks in the lower third and upper third of the oven. Place a pizza stone in the lower third of the oven and preheat your oven to 500 degrees F.

Roll

Lay a large sheet of parchment paper down on a work surface. Lightly coat an 11-inch circle of it with nonstick spray. Mist the top of dough (it will be in a ball at this point) with nonstick spray. With a rolling pin, roll the dough into 10-inch circle. Cover with second sheet of parchment. With a rolling pin and your hands, continue to roll and pat the dough into an 11 ½-inch circle.

Brush

Remove top piece of parchment from the dough and dust the top of dough lightly with all-purpose flour. With your hands or pastry brush, spread flour evenly over dough, brushing off any excess. Liberally dust a  pizza peel with all-purpose flour—if you don&#x27;t have a pizza peel, you can use the back of a flat baking sheet (do not use a baking sheet like this one that is textured). Flip dough onto peel, parchment side up. Carefully remove the remaining sheet of parchment and discard.

Spread

With a spoon, spread the pizza sauce all around the dough leaving a 3/4-inch border all around the edge for the crust. Evenly scatter the cherry tomatoes over the top. Remove the pizza stone from the oven (be careful, this is HOT. Don’t place it on a cool surface or it may crack.) Carefully slide the dough onto the pizza stone. Bake on the lower third for 10 minutes. [If you are using a baking sheet and your dough doesn&#x27;t want to slide off it and onto the stone (this does happen to me sometimes, if I have a very sticky or stubborn dough), leave it on the baking sheet—it&#x27;s not worth trying to force it off and ruining your perfect crust. Instead, stash the stone on the top rack of the oven to keep it hot and set the baking sheet with the crust on the lower rack. Bake the pizza on the sheet for 5 minutes to allow the bottom to &quot;set&quot;, then slide it off of the baking sheet and onto the hot stone and continue baking on the stone on the lower rack for 5 additional minutes.]

Bake

Remove the pizza from the oven and sprinkle the creamy burrata over the top. Return to the oven, placing it on the upper rack this time and bake for 3 to 4 additional minutes, until the burrata is hot and melty. Transfer the pizza to a cutting board and sprinkle the pizza with a pinch of red pepper flakes and flaky salt. Add the fresh basil. Cut into slices and serve immediately.

Burrata Pasta is a favorite pasta recipe --tossed in sun dried tomato pesto and topped with Burrata Cheese! Pasta Burrata will take over your meals! Indulge with this pasta recipe (video included).

Burrata Pasta

lb pasta (cooked al dente. Choose the shape and type you prefer.)

pasta water (reserve

Parmesan cheese

burrata cheese (torn

chilli flakes (optional)

salt and pepper (to taste)

Cook the pasta to al dente in a large pan of salted water.

Have your Sun Dried Tomato Pesto out of the fridge or prepare it in 5 minutes

Reserve a cup to a cup and half of pasta water once the pasta has cooked

Drain the pasta and start tossing it in the Sun Dried Tomato Pesto . Add more or less to your taste.

Alternate between the pasta water and Parmesan cheese while tossing the pasta to create a luscious and creammy sauce.

Add more of the pesto here of you&#39;d like

Serve the pasta with the torn bits of burrata cheese over the top and allow it to seep in the sauce.

Garnish with fresh basil, chilli flakes, salt and pepper.

Serve and enjoy

https://mediavine-res.cloudinary.com/video/upload/t_original/v1653530276/kkenmk38toiucqcf0y9q.mp4

Burrata pasta made with sun dried tomato pesto.

Roasted beets, burrata, arugula, pine nuts and a shallot and dijon vinaigrette - this salad is an absolute crowd pleaser!

Roasted Beet and Burrata Salad

beets

champagne vinegar

water

thyme

shallot

Dijon mustard

5ounce box baby arugula

pine nuts

This recipe originated on an episode of Giada Entertains. Episode: Giada’s Dinner Cruise.

Preheat the oven to 375 degrees F.

Place the scrubbed and trimmed beets in an 8 inch baking dish. To the dish add the vinegar, water, salt and thyme sprigs. Toss well to coat. Cover the pan with aluminum foil and roast for 50 minutes or until tender all the way through. Allow the beets to cool slightly before using a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from steaming. Set aside to cool slightly.

For the dressing, add the shallots, Dijon, vinegar and salt to a large bowl. Whisk to combine. Drizzle in the oil whisking constantly until emulsified. Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.

Recipe video above. My favourite burrata recipe - Bursty Tomato Burrata Salad. Juicy roasted cherry tomatoes, creamy burrata cheese, dollops of pesto, swish of olive oil and crusty bread. Simple, luscious, rustic perfection. Gorgeous appetiser or light meal that&#39;s not too expensive to make.Finishing with pesto takes this over the top but it&#39;s still worth making even without. But whatever you do, don&#39;t forget bread for mopping!

Bursty Tomato Burrata Salad

cheese

basil pesto (, preferably

500 grams/ 1 lb (4 cups) cherry or grape tomatoes

tbsp extra virgin olive oil

tbsp eschalot (, finely chopped (US: shallot), ~1/2 small (Note 3 subs))

tsp cooking/kosher salt

tsp black pepper

tsp sherry vinegar ((or apple cider

basil leaves (, for sprinkling (Note 2))

bread (, for mopping)

De-chill - Take the burrata out of the fridge and leave on the counter for 30 minutes, to take the fridge-chill out of it. Keep it in the water in the tub.

Preheat oven to 200°C/400°F (180°C fan).

Roast 10 min - Toss the cherry tomatoes with the olive oil, eschalot, salt and pepper (in a bowl, or on a tray). Spread on a tray. Roast 10 minutes until softened but not collapsing.

Vinegar - Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.

Roasted tomatoes:

Tomatoes - Carefully transfer tomatoes to a plate, spreading them out in a single layer.

Burrata - Gently (GENTLY!!) drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.

Finish - Drizzle the 1 tablespoon of good extra virgin olive oil all over the plate. Dollop pesto randomly all over. Sprinkle with salt flakes and basil.

Serve with crusty bread on the side!

Eating!

Nominate a person to do the cutting honours. Break into the burrata with a serving spoon. Let the centre ooze out. Make sure you scoop up a bit of everything, pile onto bread and eat! Don&#39;t forget to mop the plate clean. The juices are the best part.

Assembling:

Top 7 burrata cheese recipes from across the web

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Top Tags

Burrata Salad Recipe

Easy Burrata Recipe

Burrata Pizza

Burrata Pasta

Roasted Beet and Burrata Salad

Easy Burrata Recipe

Bursty Tomato Burrata Salad

Top 7 burrata cheese recipes from across the web

The most viewed burrata cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Burrata Salad Recipe

Easy Burrata Recipe

Burrata Pizza

Burrata Pasta

Roasted Beet and Burrata Salad

Easy Burrata Recipe

Bursty Tomato Burrata Salad

The most viewed burrata cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine