Creamy Burrata with Toppings

This creamy burrata dip transforms a simple cheese into an elegant appetizer that will have your guests raving. The combination of the rich, stretchy outer shell and the soft, cream-filled center creates the perfect canvas for Mediterranean flavors. I discovered this recipe while hosting an impromptu gathering, and it's become my go-to impressive appetizer that requires minimal effort but delivers maximum impact.

I first made this dip when friends dropped by unexpectedly, and I needed something quick but special. The way everyone gathered around the dish, tearing bread and scooping up the creamy cheese, created such a convivial atmosphere that I now make it whenever I want to bring people together.

• 3 to 4 large burrata balls: Fresh ones will have the best texture and flavor
• 1/3 cup extra virgin olive oil: Use a high quality one as the flavor really shines
• 2 tablespoons balsamic glaze: Adds sweetness and acidity to balance the richness
• 3 garlic cloves: Thinly sliced adds aromatic depth without overpowering
• Red pepper flakes: Provides a gentle heat that cuts through the creaminess
• Salt: Enhances all the flavors
• Ground black pepper: Adds earthy notes
• 3 tablespoons pesto: Brings herbal complexity and color
• 1/4 cup sun dried tomatoes: Adds concentrated sweet tomato flavor and chewy texture
• 1/4 cup pine nuts: Provides essential crunch and nutty flavor
• 1/4 cup fresh basil: Brightens the entire dish with its aromatic qualities
• 1 tablespoon additional balsamic glaze: For drizzling creates beautiful presentation
• Crusty bread or crostini: Essential for scooping up all the goodness

How To Make Burrata Dip

Toast The Pine Nuts:

Place pine nuts in a medium skillet over medium heat. Watch them carefully as they toast, stirring frequently for about 3 minutes until they turn golden brown and release their nutty aroma. Their oils will intensify the flavor dramatically once toasted. Remove immediately from the hot pan to prevent burning.

Create The Flavor Base:

Select a large shallow round serving dish with enough room for all components. Pour the extra virgin olive oil to create a base layer. Drizzle balsamic glaze in an artistic pattern over the oil. Distribute the thinly sliced garlic evenly throughout the oil mixture. Season with red pepper flakes, salt, and pepper to create a flavorful foundation that will infuse the burrata.

Prepare The Burrata:

Take each burrata ball and gently cut into the outer shell, allowing the creamy stracciatella inside to begin oozing out. This creates an inviting appearance and makes it easier for guests to scoop. Arrange the cut burrata balls carefully on top of the seasoned oil mixture, allowing them to nestle slightly into the oil.

Add The Toppings:

Spoon the pesto in small dollops around the burrata. Scatter the sun dried tomatoes evenly across the dish. Sprinkle the toasted pine nuts generously over everything. Distribute the fresh basil leaves for color and aroma. Finish with a final drizzle of balsamic glaze and a generous crack of fresh black pepper to complete the presentation.

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The pine nuts are my secret star ingredient in this recipe. I once accidentally doubled the amount called for, and it created such a wonderful textural contrast that I've made it that way ever since. The gentle toasting brings out their buttery flavor that pairs perfectly with the milky burrata.

Storing Leftovers

While burrata dip is best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. The texture will change as the cheese firms up in the cold, but the flavors will continue to meld beautifully. To serve again, let it come to room temperature for about 30 minutes before enjoying. The olive oil may solidify slightly in the refrigerator but will return to its liquid state as it warms.

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Easy Substitutions

If burrata is unavailable, you can substitute with a large ball of fresh mozzarella, though you'll lose some of the creaminess. For a nut-free version, toasted pumpkin seeds provide a similar crunch to pine nuts. Store-bought pesto works perfectly in this recipe, but in summer months, I love making fresh basil pesto to really enhance the seasonal flavors. For a stronger garlic flavor, try roasting the garlic cloves before adding them to the oil mixture.

Serving Suggestions

This dip shines as part of an antipasto spread alongside olives, cured meats, and marinated vegetables. For a light summer dinner, serve with a crisp green salad dressed simply with lemon and olive oil. The dip pairs beautifully with a chilled Pinot Grigio or Sauvignon Blanc. For a heartier option, serve alongside grilled vegetables or as a starter before a pasta main course.

History Behind The Dish

Burrata originated in the Puglia region of Italy in the early 20th century as a way to use up mozzarella scraps. The outer shell is formed from stretched mozzarella, while the inside contains stracciatella a mixture of cream and shredded mozzarella. Traditional Italian preparations often keep burrata simple, allowing the quality of the cheese to shine. This version builds on that tradition by adding complementary Mediterranean ingredients that enhance without overwhelming the delicate cheese. The dish represents the perfect balance of traditional Italian cuisine and modern presentation.

Frequently Asked Questions

→ How do I toast pine nuts for burrata toppings?

To toast pine nuts, heat a medium skillet on medium heat and add the pine nuts. Stir them frequently until they turn golden brown and their aroma intensifies. Be careful not to burn them.

→ Can I use regular mozzarella instead of burrata?

While burrata provides a creamy texture, you can substitute it with fresh mozzarella. However, the final dish may lack the oozy stracciatella effect burrata offers.

→ What type of bread pairs best with this dish?

Crusty bread like sourdough, baguette slices, garlic bread, or even pita chips work wonderfully for scooping up the burrata and toppings.

→ Can I make this dish ahead of time?

You can prepare the toppings, toast the pine nuts, and mix the olive oil and balsamic glaze ahead of time. Assemble and serve immediately for the best texture and freshness.

→ What other toppings can I add to burrata?

Feel free to experiment with roasted cherry tomatoes, fresh arugula, or even sliced prosciutto for additional flavors and textures.