Burrata with Grilled Bread

Burrata is like fresh mozzarella gone to finishing school. A burlesque dancing finishing school. It’s creamy and cheesy and versatile as heck and absolutely sufficient simply on its own with a drizzle of oil and grilled bread.

A ball of burrata for burrata with grilled bread sitting in a few tablespoons of oil in a white bowl.

Don’t goo up this burrata recipe with salad or condiments or “added value” crap, please. Let’s just let the big gorgeous milk white orb speak for itself. [Editor’s Note: This burrata recipe prompted us to ponder the notion of selfishness. As in, exactly how many ounces of this supposedly feeds-a-crowd nosh can we cram in our cheese hole before we’re guilty of selfishness? Although it certainly can feed as many as 8, this can also satisfy as few as 2 when relied on as a simple supper.]–Gabrielle Hamilton

What is the difference between burrata and mozzarella?

For those of you unacquainted with the pleasure of burrata, in the words of one of our recipe testers, “It’s like fresh mozzarella’s fancier cousin—a lovely white round of mozzarella that, when cut into, is filled with cream.” Yep, that’s burrata. Or, as we like to think of it, mozzarella’s more forward cousin. Wink.

Burrata With Grilled Bread

  • Quick Glance
  • (1)
  • 10 M
  • 15 M
  • Serves 4 to 8
5/5 - 1 reviews
Print RecipeBuy the Prune cookbook

Want it? Click it.



Remove any wrapping, paper, and twine from the burrata. Place the cheese in a bowl of very warm water and let it rest there 10 minutes. (You want to make sure the burrata sits in the warm water long enough to lose the refrigerator chill at its creamy center.)

Drain it well and set it on a clean towel.

Grill some bread, both sides, to a good char. Stack on a small plate.

Place the whole burrata in a shallow small bowl.

Generously pool some extra-virgin olive oil around the base of the burrata—you want to keep the cheese itself pristine white, so don’t drizzle the oil all over the cheese, just around its base.

Set the burrata with grilled bread on the table alongside a stack of plates and some knives. Originally published May 15, 2015.

Print RecipeBuy the Prune cookbook

Want it? Click it.

Recipe Testers' Reviews

Fat, absolutely glorious fat, at its finest! Here you take cheese filled with slightly cheese-y cream, place it in a pool of oil, and then situate it atop delectable grilled bread and devour, bite after bite. Whether you pile the cheese atop the grilled bread, or more daintily place a small blob atop, this is dairy at its decadent finest. In the short time it takes to grill some bread (maybe 5 to 10 minutes?) you have an appetizer or small plate dish that can stand alone, as the author strongly suggests, or be served with a wide range of vegetables, atop a salad, or alongside crudités or assorted condiments, like olives and capers.

Although I love this as suggested, just bread and cheese, it is very rich and on the second round, I added some nice, spicy, fresh radishes to the plate for a change of texture and taste variation. That was so good. I’d recommend any or all of the following: tomato slices, cherry or grape tomatoes, or roasted tomatoes; olives of nearly any sort; greens, especially spicy or bitter, like a nice arugula, either cooked or raw; capers; raw red or orange or purple bell pepper strips; very lightly blanched asparagus or slender green beans or haricots verts; even a pickled hot pepper might work. What I think you’re seeking here is something that combines so well in contrast to the richness of the cheese and toast that it enables you to continue on with the overeating instinct you’ll discover after the first bite.

While the official serving size for my burrata was noted as 1 ounce, I think somewhere in the range between a completely reasonable 2 ounces and a bordering-on-the-ridiculous 4 ounces would be a good place to estimate the serving size. (I confess to eating a full 4 ounces, unsurprisingly, and could easily accomplish that feat again, I'm sure!) So this means the full recipe with 1 pound burrata would serve 4 to 8, and perhaps even more if the servings were bread-heavy (mine were cheese-heavy).

I used a small round sourdough cut into slices at the angle, which provided me the largest surface area per slice, and grilled these thick slices to a well grill-marked state. In an attempt to cut down on the fat, I tried these with plain toast (which was okay but not great, even with well-toasted bread) and fresh, just-sliced bread (which was not at all interesting as a partner to this cheese). A couple of technical notes: I used my burrata right after I got home from the store with it, so I did not have to give it a warm water bath, but I do agree that, as with all fresh cheeses, it is important to buy and use the burrata in a timely manner (fast!). Burrata is not a keeper, and I would strongly recommend buying this not far in advance of the day you plan to serve, or on the very day.

This burrata recipe was a no-brainer for me. Is there any possible way that burrata with grilled bread is not going to taste awesome? As expected, it was fantastic.

I used a baguette sliced in 1/2-inch-thick diagonal slices. I toasted it on the grill over medium heat, since it was on anyways, and 1 minute per side gave it a nice char. I did half the bread plain, as directed in the recipe, and the other half brushed lightly with olive oil. I preferred the olive oil toasts, as it kept the bread a little softer, but I found that once you put the burrata on, the toast softens up anyway, so I don't think it was a necessary step to brush with oil.

However, the author doesn't mention anything about salt, and I found it was infinitely better with a couple flakes of Maldon salt sprinkled on top. In the name of testing, I ate a LOT of this stuff…but I think a pound of burrata would serve 8 to 10 as an appetizer.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


      1. Yes, yes, yes – A recipe for a homemade version would be most appreciated! Until then I now have to find a source for this delight here in the middle of the Arizona desert.

        1. We’re working on it, Elizabeth! In the meantime, I just moved to Phoenix this past winter. If you have a good source for fresh seafood, would you mind sharing it? And if I find decent burrata, I’ll let you know…!

  1. Despite your warning to not serve this luscious orb with “crap,” I put separate small plates of tiny basil leaves, red pepper flakes, salt flakes, and black pepper around the bowl holding the burrata, just in case my guests wanted to embellish their share. Me? Straight up, please.

    1. Louise, I’m with you, too. But by “crap,” I think the author was referring to flavored crackers, habanero jelly, beef jerky, etc. Anything that can hide the flavor. I think your additions only help the flavor shine through.

  2. This sounds like a pretty difficult recipe, along the lines of ” 1. Open package. 2. Eat.” That said I think with diligent practice I can master this one…. Thanks!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish