This easy burrata appetizer recipe is full of flavor and color, adding everything you want for a casual get together or a more formal event. The creamy cheese pairs with zesty pesto and red peppers on crispy crostini for loads of taste and texture. The flavors in this burrata appetizer pair well with red and white wines, as well as complementing other appetizers.
Make it gluten-free, or not, or both!
This dish can be easily made with gluten-free or conventional crostini. If you are hosting a large group or a crowd that contain just a few gluten-free eaters, double the recipe and set two platter on opposite ends of a table, with the gluten-free option clearly marked.
What is burrata cheese?
Burrata looks like a soft white ball of fresh mozzarella with a small pinch on top, similar to a dumpling. The outer ball is mozzarella cheese, which is full of cheese curd, bits of mozzarella and cream. The center oozes out when the ball is cut open.
Burrata's history
The cheese was created during a harsh winter in the 1920s in the southern Italian town of Andria, on Lorenzo Bianchino's farm. Lorenzo planned to take his handmade mozzarella into town to sell at the local market, but snow and freezing conditions made travel impossible. Not wanting the by-products of the cheese to spoil, he decided to combine the curd, left-over ritagli (scraps) of mozzarella, and the cream from the top layer of the morning milking. Burrata was born, its name literally meaning “buttered” for its mild, creamy flavor. Nearby locals adopted the process, and burrata grew in popularity.
What are the other ingredients in this burrata cheese appetizer recipe?
Creamy burrata cheese gets a liberal drizzle of flavorful walnut pesto and a shower of flaky sea salt and red pepper flakes. It sits on a bed of roasted red peppers with fresh basil on top.
Can you use store-bought pesto? Sure you can! That will make this simple recipe even easier. You’ll have to look pretty closely for walnut pesto though, which has a creamy consistency and deeper flavor from the nuts. If you do make homemade pesto, you can do it a day or two in advance.
Crisp crostini finishes the dish.
This burrata appetizer is an absolute crowd pleaser.
I love an interactive appetizer or snack, and this burrata and crostini platter is as fun for guests as it is easy to put together.
Who doesn’t want to be the first one to dig into a creamy ball of burrata? No one, that’s who.
Hosting a holiday celebration? Add a Charcuterie Wreath to the table.
Use our handy guide and recipe to customize your own charcuterie wreath, plus get wine pairings, appetizer ideas and more.
Choosing the right cheese for this burrata appetizer
This recipe works best with two 3-4 ounce balls of burrata, although it also works well with one larger ball. Since I'm in the U.S. and my family farms here, I look for the Real California Milk seal when buying cheese. That means the product has been made from milk produced on family farms with the strictest safety standards. California dairy also leads the nation in sustainable measures and innovation, which matters to me too.
Substituting the cheese: if for some reason you can't find burrata, a soft fresh mozzarella ball will work, or small bowls of bite-size fresh mozzarella or scamorza cheese. If serving with the bite-size option, add disposable cocktails picks to make the appetizer easier to serve.
Burrata Appetizer with Walnut Pesto & Roasted Peppers with Crostini
Ingredients
For the pesto:
- 2 cups packed fresh basil leaves
- 3 cloves garlic
- ½ cup walnuts
- 2 tablespoon fresh lemon juice + 1 teaspoon lemon zest
- ⅔ cup extra-virgin olive oil divided
- ½ cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper to taste
For the crostini:
- 1 large baguette or gluten-free baguette sliced ¼ inch thick
- ½ cup extra-virgin olive oil
- Kosher salt
For assembly:
- 1 16 oz jar roasted red bell peppers
- 2 4 oz balls burrata cheese
- Kosher salt
- Chili flakes for serving
- Fresh basil for serving
Instructions
Make the pesto
- Combine the basil, garlic, walnuts, and lemon juice + zest in a food processor or blender and process until coarsely chopped. Add ½ cup of the oil and the cheese, then process until the sauce is smooth. Season with ½ teaspoon each salt and pepper.
- Drizzle in the remaining oil while pulsing until smooth. Transfer to a bowl and taste for seasoning: add more salt or pepper if needed. Store in the refrigerator until ready to serve.
Make the crostini
- Heat the oven to 350 degrees F (180 C)
- Brush the baguette slices with olive oil, and place on a baking sheet. Toast the bread in the oven for 15-20 minutes, or until golden. Turn the pan during baking or flip slices over if needed. Sprinkle with salt once removed from the oven. Allow to cool.
For Assembly
- Remove the red peppers from the jar and dice into half inch pieces. Place the diced peppers in the center of a serving platter and top with the burrata balls. Sprinkle the peppers and cheese lightly with the Kosher salt.
- Drizzle the pesto liberally over the pepper and burrata, being sure to add pesto to the top of each piece of cheese. Sprinkle the chili flakes over the cheese, and arrange the crostini around the edge of the platter. Add some fresh basil for garnish and spoons for serving. Serve immediately.
Notes
Nutrition
Photos: James Collier
Add these to your burrata appetizer display:
Roasted Shrimp with Lemon & Garlic
These tasty Roasted Shrimp with Lemon & Garlic can be served cold, warm or at room temperature. That makes them them perfect for any party.
Endive Cups with Pancetta & Pomegranate
Tasty Endive Cups with Pancetta & Pomegranate are a fabulous handheld option or for a salad course.
Brown Sugar Bacon
If you love sweet + salty + bacon, try this Brown Sugar Bacon recipe and these Candied Bacon Bites too.
Let Us Know What You Think