Heavenly, creamy, delicate, perfect: This is our ode to burrata. Not that we don’t love every single kind of cheese, but burrata is on another level. You’ve seen it on menus, hors d’oeuvres platters, and Instagram #foodporn accounts everywhere you turn. But do you know what really goes into making this drool-worthy, photogenic cheese? If you think it’s just a different type of mozzarella…not quite. It’s so, so much more.
A fresh, southern Italian pasta filata, or “pulled cheese,” Burrata is made from mozzarella and cream—the name literally translates to “buttered” in Italian, AKA burrata’s creamy, rich texture and flavor. To make it, cheesemakers stretch warm, fresh mozzarella into rectangles, fill them with a mixture of cream and extra mozzarella scraps, and then gather the edges of the rectangle to form a pouch with a tiny top knot. Burrata actually came to be as an ingenious way for cheesemakers to use up leftover scraps of mozzarella (any good human knows you don’t throw away extra cheese). Rather than tossing the scraps, they gave them new life in burrata—mozzarella’s cooler, creamier sib.
Once limited to specialty shops, we are ever thankful that you can now find burrata in multiple major grocery stores, cheese shops, and Italian markets. Traditionally, Italians sold burrata wrapped in an asphodel leaf to indicate its freshness: If the leaf was no longer green, the cheese was no longer fresh. Today, you’re more likely to find burrata immersed in containers of briny whey. Don’t worry, it’s just as good. Maybe better.
While you can certainly eat burrata on its own (it’s delicious), you should also incorporate this creamy, decadent cheese into your next meal for little added indulgence. Try these recipes:
Tomato and Peach Salad with Burrata Crostini and Basil
Nothing says summer like fresh produce, and this salad combines all that summer has to offer—juicy tomatoes, sweet peaches, and fragrant basil. Every good salad needs a savory kick, however, and that’s where burrata comes in. Gooey burrata crostini bites balance out the acidity of the tomatoes and sweetness of the peaches for the absolute perfect summer salad. Ready your rosé, and dig in.
Fresh Spaghetti with Tomatoes and Burrata
Even if spaghetti with sauce and cheese is your standby weeknight meal, you haven’t lived until you’ve swapped out classic Parmesan for slices of burrata. The heat of roasted tomatoes melts the burrata into perfect little dollops, so that every bite has an incredible flavor profile. A long time Plated favorite, you won’t want to miss this one.
Summer Quinoa Bowl with Burrata, Candied Almonds, and Arugula
If you’re looking for something a bit heartier than a salad, this bowl has it all: A little crunch from snap peas and candied almonds, a sharp bite from arugula and dijon mustard, and sweetness from maple syrup. And, of course, buttery burrata to top it all off. It’s everything you ever wanted in a summer lunch.
Tomato and Burrata Panini with Pesto and Arugula Salad
This isn’t your run of the mill grilled cheese sandwich. Swapping white bread for sourdough, American cheese for slices of burrata, and a garlicky arugula salad on the side, this is a #hotcheesycarbs dish for the ages. Congratulations, you just took lunchtime to the next level.