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One Cheese, Five Ways: Burrata


Meet burrata, mozzarella’s oozy, decadent cousin. Traditionally made from water buffalo’s milk, the orbs consist of a mozzarella shell stuffed with stracciatella, a gooey mixture of cream and curd. In addition to richness, burrata boasts a tart, slightly gamy flavor and is best eaten as close to production as possible. It pairs well with almost any summer food—here, find it spread on steak, plopped into gazpacho, and even served with French toast (trust us).

How to Use Burrata: Burrata with Cherry Tomato Confit

Burrata with Cherry Tomato Confit

Pair ripe cherry tomatoes with creamy burrata and toast for a delicious summer snack that comes together quickly. Stick with cherry, grape, or other bite-size tomato varieties to ensure proper cooking. 


How to Use Burrata: Flank Steak with Buttered Radishes and Burrata

Flank Steak with Buttered Radishes and Burrata

For a simple and sophisticated steak dinner, pair flank steak with buttered radishes and burrata. Substitute hanger or skirt steak if flank steak is unavailable.


How to Use Burrata: Green Gazpacho with Burrata

Green Gazpacho with Burrata

Nothing says summer quite like gazpacho. The bright flavors of this green version pair perfectly with fresh burrata. 


How to Use Burrata: Burrata French Toast with Balsamic Syrup

Burrata French Toast with Balsamic Syrup

Gooey, creamy burrata shines in this sweet and savory French toast drizzled with sweet, tangy balsamic syrup.


How to Use Burrata: Crispy Brussels Sprouts with Burrata

Crispy Brussels Sprouts with Burrata

Brussels sprouts might be one of the most under appreciated vegetables, but give ’em another chance with this recipe—quickly frying the sprouts creates a crispy exterior and smoky flavor that pairs perfectly with tart lemon and creamy cheese. 

 
written by Cassy Vires; photographed by Jennifer Silverberg

Cassy Vires

Cassy is an award-winning chef, culinary educator, and avid baker located in St. Louis, MO.

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