Burrata Caprese Recipe

I cant help but feel like a total food magician when I throw together this burrata caprese, mixing chunky tomato slices with a soft, creamy burrata ball, a handful of basil, a slick of extra virgin olive oil, and just the right amount of salt and pepper to make my kitchen feel like a laid-back Italian getaway.

I love making Burrata Caprese because its a nutritious blend. The creamy burrata gives protein while the thick tomatoes and basil are loaded with vitamins.

I drizzle extra virgin olive oil along with sea salt and black pepper. In my opinion, a touch of balsamic reduction adds a tangy finish.

Ingredients

• Burrata: creamy cheese thats rich in protein and fats, giving a lush and smooth mouthfeel.
• Tomatoes: ripe and juicy, they deliver vitamins, fibre and a tangy-sweet burst of flavor.
• Basil: a fresh herb thats packed with antioxidants and brings a bright, green aroma.
• Extra Virgin Olive Oil: offers healthy fats and a smooth fruity note that lifts the dish.
• Sea Salt: enhances natural flavors and adds essential minerals without extra calories.
• Black Pepper: adds a spicy kick and boosts the overall taste complexity.
• Every ingredient contributes its unique character to create the perfect harmony in each bite.

Ingredient Quantities

• 1 ball of burrata (about 125-150g)
• 2-3 ripe tomatos, sliced thickly
• A handful of fresh basil leaves (around 12-15 leaves)
• 2-3 tbsps extra virgin olive oil
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Balsamic reduction for drizzling (optional)

How to Make this

1. Start by slicing the tomatoes thickly, making sure each slice looks even and fresh.

2. Lay the sliced tomatoes on a large plate, overlapping them just a bit so they look good.

3. Gently place the burrata ball in the center of the tomato slices, being careful not to break it.

4. Sprinkle the fresh basil leaves around the burrata and tomatoes, taste and adjust the amount if you like more basil.

5. Drizzle 2-3 tablespoons of extra virgin olive oil over the entire plate to add that extra flavor.

6. Season everything with a pinch of sea salt and freshly ground black pepper to taste.

7. If you want that extra kick, drizzle a little balsamic reduction on top, but that’s totally optional.

8. Serve immediately and enjoy this fresh, simple, and delicious Burrata Caprese.

Equipment Needed

1. A sharp knife to slice the tomatoes evenly
2. A cutting board to keep your workspace clean while cutting
3. A large serving plate to arrange and display the tomatoes, burrata, and basil
4. A spoon for drizzling the olive oil (and balsamic reduction if using)
5. Tongs or a fork to carefully place the burrata ball on the tomatoes

FAQ

• Q: Can I substitute the burrata with another cheese?
  A: Sure, you can use fresh mozzarella if you are in a pinch, but it won’t give you that same rich, creamy flavor that burrata does.
• Q: Should the burrata be kept at room temperature?
  A: Yeah, you really want to let it sit out for like 15-20 mins so it gets soft and tastes better.
• Q: How do I know if the tomatoes are ripe enough?
  A: Check for a deep color and a little softness when you press them. If they’re hard, they probably need a bit more time.
• Q: What if I don’t have fresh basil?
  A: While basil really brings out the flavor, you can substitute with a handful of fresh arugula but be ready for a slightly different taste.
• Q: Can I store leftovers?
  A: Honestly, it’s best eaten right away because the fresh flavors of burrata and tomatoes tend to fade after a few hours.

Burrata Caprese Recipe Substitutions and Variations

• If you cant find burrata, you can use fresh mozzarella instead.
• If the ripe tomatoes arent available, try using cherry tomatoes or even heirloom tomatoes.
• If fresh basil is out, parsley or a few arugula leaves works in a pinch.
• In place of extra virgin olive oil, you can sub avocado oil for a slightly nuttier flavour.
• If you dont have balsamic reduction, just simmer some balsamic vinegar with a pinch of sugar until it thickens.

Pro Tips

1. Try letting the burrata sit out for a few minutes before serving so its flavor comes through better; a cold cheese can kinda mute the taste, ya know?
2. If you have the time, lightly drizzle a bit of olive oil on the sliced tomatoes and sprinkle a pinch of salt ahead of time so they get a chance to marinate a bit and really bring out their juicy flavor.
3. When laying out the tomatoes, don’t stress about being super perfect – overlapping them a little just adds to that homemade look and makes it more fun to eat.
4. Dont be afraid to experiment with the balsamic reduction; a few light swirls over the dish can really make a difference, but remember less is more so it doesn’t overpower the burrata.