Effortless Marinated Burrata
As the name indicates, Effortless Marinated Burrata is so easy to make. It is one of my go-to summer appetizers, especially if I’m pinched for time (which seems to be always)!
A platter of assorted melons, prosciutto, burrata, marinated mozzarella balls, tomatoes and crostini is topped with breadcrumbs and pistachio nuts. So simple and yet so tasty!
Begin by placing the burrata on a platter. Top with the marinated mozzarella balls and gently break the burrata open so that the marinade soaks into the cheese.
Arrange melon, prosciutto, cherry tomatoes and crostini around the burrata. Feel free to improvise. Olives, sun-dried tomatoes, grapes, and cherries would all be wonderful additions to this platter.
To make the seasoned breadcrumbs, start with ciabatta bread crumbs (these are easily made by breaking chunks of ciabatta bread up, placing in a food processor and pulsing until a medium-fine consistency is achieved). On a baking sheet, toss breadcrumbs, pistachios and garlic with butter and a pinch of sea salt. Bake in a preheated oven about 10 minutes.
Sprinkle the breadcrumbs over the burrata and top with herbs. Enjoy!
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Effortless Marinated Burrata
Makes: 8 servings
Prep Time: 10 minutes
Bake Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 1 container (8 ounce) marinated mozzarella balls
- 8 ounces fresh burrata cheese
- fresh herbs for serving
- crostini for serving
- melon, prosciutto, peaches, cherry tomatoes, etc., for serving
Seasoned Breadcrumbs:
- 1 & 1/2 cups ciabatta breadcrumbs
- 1/4 cup salted shelled pistachios, chopped
- 2 cloves garlic, grated
- 4 tbsp melted unsalted butter
- sea salt
Instructions
Arrange the burrata in a shallow serving bowl. Pour the marinated mozzarella balls and oil in the container over the burrata. Gently break the burrata.
To make homemade breadcrumbs, preheat the oven to 425° F. On a baking sheet, toss the breadcrumbs, pistachios, and garlic with butter and a pinch of salt. Bake 10 minutes, until toasted.
Sprinkle the breadcrumbs over the burrata and top with herbs. Serve with prosciutto-wrapped melon, crostini, peaches, crackers, etc.
Recipe by Half Baked Harvest
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