I would write a love song to burrata. No, I would journey across the lands for burrata. No, I would fight dragons and slay demons for burrata. I’m like, really into burrata, if you can’t tell.
And if you’re not, I don’t get it. I want to sink into the milky, impossibly creamy center. I want to eat it straight, on arugula, under arugula, on pizza, in pasta, and layered beneath fresh peaches, plums, prosciutto, vanilla bean, mint, honey, and crushed pistachios. Hello.
I call this “How to impress people this summer without really trying.” It’s simple luxury with minimal effort, which is how I’d live every moment of my life if I could. Score a couple balls of luscious burrata, layer it with vanilla-bean-spiked-fresh fruit, drizzle it with honey, sprinkle over flake salt and pistachios, and you’re finished. Serve with crackers or crostini or tiny shovels for optimal delivery. Simple as that.
Why you’ll love this: It’s refreshing, cooling, creamy, satisfying, with the perfectly sweet touch from fresh summer fruit and a touch of honey. The seeds of half a vanilla bean and a little good olive oil deepen the flavor, and I really want you to trust me here. Finish with crushed pistachios for crunch and a little Insta-ready flair.
Perfect for: Pool parties, warm-weather dinner parties, summer potlucks, girl dinner.
What you do: Open a couple balls of burrata, spread them over your serving dish. Layer everything else on top, snap a pic or it didn’t happen, and unleash.
The burrata: I recommend about 8 oz. of burrata. I can only ever find 4-oz. balls in my area, so I just use two and call it good. If you can find one oversized ball, though, that’s even better.
The toppings: OK, we have peaches and plums here, but so many things would work. Pitted, halved cherries? Yes. Strawberries, raspberries, blackberries, blueberries? Oh yes. Or even blistered cherry tomatoes, roasted in garlic and olive oil? Yesssss.
Storage: Make this right before serving. I don’t recommending making it ahead, and you don’t need to! It takes like, 5 whole minutes to prep. You can totally make the crostini a day ahead, though.
Burrata Dip with Peaches, Plums, and Prosciutto
Serves 4+
Crostini (optional)
1 baguette
olive oil, for brushing
flake salt
Burrata Dip
8 oz. burrata, either two 4-oz balls or one 8-oz ball
1 peach, halved, pitted, and thinly sliced
1 plum, halved, pitted, and thinly sliced
1 Tbsp. good olive oil
seeds of half a vanilla bean, optional
about 3-4 thin slices prosicutto, cut into thirds
honey, for drizzling
crushed pistachios or Marcona almonds
fresh mint or basil leaves
Make the crostini: Preheat your oven and line two baking sheets with parchment paper. Cut baguette into slices and brush both sides with olive oil. Sprinkle with salt. Bake about 10-12 minutes or until golden on the edges.
Make the burrata base: Break balls of burrata into large pieces and place on serving dish or platter, cut side up. I score the balls down the center and open them up like a book. Spread burrata filling (straciatella) across with a butter knife, to cover your serving platter.
Toss the fruit: Scrape out the seeds of half a vanilla bean (Cut the vanilla bean in half, then run the blunt side of the knife across the bean, working toward the cut end. It’s super easy.). In a medium bowl, combine sliced peaches and plums, 1 Tbsp. good olive oil, and the vanilla bean seeds. Toss until well combined, then layer over burrata.
Garnish: Finish by drizzling with honey, seasoning with a pinch of flaky salt, sprinkling over crushed pistachios, and dotting with fresh mint leaves. Serve with crostini or crackers immediately.