Burrata Caprese

5 from 1 vote

Burrata caprese is bright, fresh, and full of flavor. Made with creamy burrata instead of mozzarella, it's a delicious twist on traditional caprese. It's ready in just 15 minutes and perfect for an appetizer or snack!

Prep Time15

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: Italian

Keyword: burrata caprese

Servings: people

Calories: 243kcal

Author: Maria D'Errico

Ingredients

4 large heirloom tomatoes (sliced ¼-inch thick)*
2 balls burrata (liquid drained, room temperature)*
2 tablespoons fresh basil leaves (chopped)
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar *
1 teaspoon kosher salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Arrange the tomatoes and burrata: Arrange the tomato slices along the perimeter of a serving platter or plate with the edges overlapping. Use your hands to gently split open each ball of burrata, exposing the creamy interior. Place the balls of burrata in the center of plate.
Top with basil: sprinkle the chopped basil on top of the tomatoes and burrata.
Add oil and vinegar: drizzle the olive oil and balsamic vinegar evenly across the top of the tomatoes and burrata.
Season and serve: Sprinkle salt and pepper evenly over the entire dish. Serve and enjoy!

Video

Notes

Tomatoes: heirloom tomatoes are ideal because of their robust flavor and firmer texture that is juicy but not too watery. You can substitute with other varieties, with roma, cherry, or beefsteak tomatoes being great options.
Burrata: the burrata should be at room temperature to maximize it's creaminess and flavor. I like to remove it from the refrigerator 30 minutes before I use it. If you don't have burrata on hand, you can substitute with the same amount of another Italian soft cheese. Fresh mozzarella and scamorza are delicious options.
Balsamic vinegar: you can substitute the vinegar with 1 to 2 tablespoons of a balsamic glaze. You can use a store bought version, but making your own is very easy and delicious! To do so, bring pour 1 cup of balsamic vinegar in a small saucepan and bring it to a boil. Then reduce the heat to maintain it at a simmer for 15 minutes, watching carefully so it doesn't burn. When ready, it will lightly coat the back of a spoon. It will thicken more as it cools. If you prefer a sweet balsamic glaze, you can add ½ tablespoon of honey before bringing it to a boil. You can store the cooled extra glaze in an airtight container in the refrigerator for 1 to 2 weeks.
Storage: this recipe is best enjoyed the day you make it since the tomatoes will continue to release juices over time. You can store the leftovers in an airtight container in the refrigerator for up to 2 days. Any longer and the ingredients will get too mushy. I do not recommend freezing.

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