I keep coming back to this one because it feels like a little treat without faff. It is creamy, bright and quick to put together. It turned into my go to for quick gatherings and an easy burrata appetizer when I need something that looks fancy but takes five minutes to assemble.
What I love is the contrast. You get the squidgy burrata next to crunchy toast, and the balsamic keeps all that richness from feeling heavy. The frozen tomato shavings add a cool hit that melts into the cheese as you eat. Proper satisfying.
Also, this one forgives mistakes. I once forgot the basil at a picnic. Still good. Really good. With Ellie and Muffin around, I need recipes that survive chaos and still impress friends. This is one of them.
Drain the burrata and place it in a bowl an hour before you are planning to serve it. Carefully cut off the knot at the top to make it easier to open, ensuring you do not cut into the burrata and spill its insides.
Cut the baguette into slices, rub each slice with the cut garlic clove, and brush with oil.
Grill the prepared baguette slices until toasted.
Drizzle the burrata with 2 tablespoons aged balsamic vinegar and 2 tablespoons extra-virgin olive oil and sprinkle with salt and black pepper to taste.
Using a coarse grater, grate the frozen tomato over the burrata.
Garnish with a few fresh basil leaves and serve with the toasted baguette. Enjoy!
You do not need anything fancy. A wide bowl to let the burrata come to room temperature, a sharp knife and a wooden board for slicing the baguette, and a coarse grater for the frozen tomato. If you have a grill pan, brilliant. If not, use the grill in your oven or a toaster on a grill setting. A pastry brush is handy for oil but your fingers work fine too. Messy, but honest.
Bring the burrata out about an hour before serving so the middle goes soft and gooey. Set a timer or you will forget, trust me.
First, room temperature matters. Cold burrata tastes of nothing. Leave it out for about 45 to 60 minutes so the centre goes all gooey and gorgeous.
Rub the baguette slices with the cut garlic straight after you slice them. Grill until golden, roughly three minutes each side depending on your pan. You want a good crunch, like a decent biscuit, not something brittle.
Now the frozen tomato hack: freeze a ripe tomato solid, then grate it with a coarse side over the burrata. The frozen tomato hack creates cold, flaky shavings that melt into a bright sauce without turning everything watery. If the tomato is a bit soft, pop it back in the freezer or grate carefully and pat any excess moisture away.
Drizzle aged balsamic and extra virgin olive oil to taste. The balsamic cuts through the richness and brings the whole thing into balance. Salt with flaky salt and a few grinds of black pepper. Basil is lovely but not essential. If you are in a rush, skip it and no one will judge you.
Peach version. Freeze peach slices and grate them like you would the tomato for a fruit forward twist. It becomes almost dessert like but still works as a starter. I tried this when tomatoes were at the end of their run and Ellie called it fairy food.
Spicy version. Warm olive oil with chili flakes and drizzle it over. Add a touch more garlic to the toast. It wakes the dish up, especially on cooler evenings.
Herby version. Toss some arugula or watercress under the burrata for peppery contrast. Great for potlucks but serve straight away or the greens will wilt.
Serve this family style on a wooden board, burrata in the middle, toasts around it and the grated tomato like confetti. It looks lovely and everyone digs in. Pair with a crisp white wine or sparkling water with lemon if you want to keep things simple.
Make it an italian starter recipe by adding prosciutto and olives on the side. For a fuller meal, add grilled vegetables like courgette. Gluten free? Swap baguette for veggie sticks or store bought gluten free crostini. Leftovers are rare but if you have any, stir the remains into warm pasta or fold into scrambled eggs for a sloppy, brilliant breakfast.
Gently open the top an hour before serving and let it sit in a wide bowl. When you plate, move it with a wide spoon so the centre stays mostly intact until you want it to spill. If it breaks early, fine. Scoop it up and move on. The taste does not care about a neat presentation.
The frozen tomato hack is great for hot days. Freezing concentrates flavour and yields cold flakes that melt into a quick sauce as soon as they touch the warm cheese. It is clever and a bit fun. Choose a firm ripe tomato for best results.
Yes and no. Apart from toasting the bread, there is no real cooking. The rest is assembly, which makes it a brilliant no cook appetizer when you do not want to stand over a stove.
Blend leftovers into a quick pasta sauce, smear on toast, or fold into scrambled eggs. Store in the fridge in a little of its liquid if you can, but eat soon.
Ask away. I have probably tried a version of it and learned the hard way so you do not have to. Also, sometimes I forget things. It still tastes good. That is the point.
Got frozen tomatoes? Put those summer-ripe fruits to good use with this easy Burrata Salad with Frozen Tomato Shavings! If you give this recipe a try, be sure to leave a comment and share your delicious creation on Instagram with the hashtag #cookmerecipes!
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