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Roasted Mixed Potatoes with Fresh Herbs and Burrata
Dinner American

Roasted Mixed Potatoes with Fresh Herbs and Burrata

4.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Toss potatoes, lemon juice, 2 tablespoons olive oil, garlic, and a small pinch each of kosher salt and pepper together on a large baking sheet.
  3. 3 Roast in the preheated oven for 20 minutes. Toss and continue roasting until golden and crisp, 20 to 25 minutes more.
  4. 4 Meanwhile combine remaining 2 tablespoons of olive oil, dill, basil, chives, and lemon zest in a small bowl. Season with salt and pepper.
  5. 5 Remove potatoes from the oven and transfer to a serving plate. Tear burrata cheese into pieces and place over top. Drizzle with lemon-herb mix and serve.

By chpmnk42

Bloody Mary Burrata
Dinner American

Bloody Mary Burrata

4.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine tomatoes, celery, jalapeno, and garlic in a blender. Pour in water and blend until very smooth. Pass mixture through a fine-mesh strainer and discard skins.
  2. 2 Add lemon juice, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Whisk thoroughly; taste and adjust seasonings. Cover Bloody Mary base with plastic wrap and refrigerate until completely chilled, at least 2 hours.
  3. 3 Ladle 1 cup cold Bloody Mary base into each serving bowl. Dollop 2 ounces Burrata cheese into the center. Season with black pepper and drizzle in olive oil.

By John Mitzewich

Fuyu Persimmon and Burrata Caprese Salad
Dinner Italian

Fuyu Persimmon and Burrata Caprese Salad

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place persimmon rounds on a platter. Cut burrata ball into 5 or 6 pieces, ensuring that each piece has some of the firm outer shell (mozzarella) as well as some of the creamy inside (stracciatella and cream). Distribute burrata pieces around persimmon rounds. Drizzle with balsamic glaze and olive oil. Scatter basil leaves on top and sprinkle with pepper.

By Kim's Cooking Now

Roasted Tomatoes and Burrata Caprese Salad
Dinner

Roasted Tomatoes and Burrata Caprese Salad

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven or toaster oven to 400 degrees F. On a small sheet pan lined with Reynolds Wrap® Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil.
  2. 2 Add salt and pepper and toss to coat. Roast in oven for 15 minutes.
  3. 3 Transfer the warm tomatoes to a serving platter.
  4. 4 Drain the water from the burrata cheese or mozzarella balls. Add cheese to the warm tomatoes.
  5. 5 Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired.
  6. 6 Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.

By Reynolds KitchensR

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil
Dinner Italian

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil

4.9

Prep
15 min
Cook
7 min
Total
22 min

Instructions

  1. 1 Preheat an outdoor grill at medium-high heat and lightly oil the grate.
  2. 2 Cut peaches in half and remove peach stones. Cut each half in half again.
  3. 3 Wrap prosciutto around each peach section; secure with small bamboo skewers.
  4. 4 Grill peaches, turning often, until prosciutto gets a little crisp around the edges and peaches begin to caramelize, about 6 minutes.
  5. 5 To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several grilled peaches around cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

By John Mitzewich

Naked Shrimp Dumplings in Dashi
Dinner Asian

Naked Shrimp Dumplings in Dashi

4.3

Prep
20 min
Cook
20 min
Total
130 min

Instructions

  1. 1 Place kombu into a pan and pour in cold water. Let soak for 30 minutes to an hour.
  2. 2 Place the pan of kombu over medium-high heat and wait, stirring once, until water almost starts to simmer and you see bubbles just start to rise to the surface. Immediately turn off heat and remove kombu from the broth into a bowl. Allow broth to cool down to about 150 degrees F (66 degrees C).
  3. 3 Stir bonito flakes into the hot kombu broth and bring to a gentle simmer over medium-high heat. Let simmer for 5 minutes. Remove from heat and strain into a container.
  4. 4 Place shrimp, Burrata cheese, salt, paprika, cayenne, ginger, and sesame oil into the bowl of a food processor. Pulse on and off until a smooth paste forms, scraping the bowl with a spatula as needed. Transfer to a bowl, wrap in plastic, and chill in the refrigerator for 1 hour, to overnight.
  5. 5 Transfer 2 cups of dashi back into the pan; add soy sauce and mirin. Bring to a gentle simmer over medium heat. Taste and adjust with more soy and/or mirin as needed.
  6. 6 Scoop about 1 1/2 tablespoons of the chilled dumpling mixture into a football shape using two large spoons. Repeat with remaining dumpling mixture and carefully transfer 6 to 12 at a time into the simmering broth. Cook until dumplings turn over in the water, about 2 minutes per batch. Ladle about 1/2 cup dashi into warm serving bowls; remove dumplings with a strainer into the bowls (3 per serving).

By John Mitzewich

Burrata Bruschetta with Figs
Appetizer American

Burrata Bruschetta with Figs

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. 2 Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
  3. 3 Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
  4. 4 Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.

By John Mitzewich

Roasted Veggie Salad With Burrata
Lunch American

Roasted Veggie Salad With Burrata

5.0

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine tomatoes, bell peppers, and garlic in a bowl. Add olive oil and balsamic glaze; toss to coat. Transfer to the prepared baking sheet.
  3. 3 Roast in the oven for 10 minutes. Return vegetables to same bowl, stir in basil while vegetables still warm.
  4. 4 Refrigerate salad for at least 1 hour. Top with Burrata to serve.

By Aleka Shunk

Pizza Toast with Burrata and Tomato
Snack American

Pizza Toast with Burrata and Tomato

Prep
10 min
Cook
16 min
Total
26 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place tomato slices in a small dish, and top with Italian dressing. Flip the tomato slices, being sure that all have been covered with dressing. Set aside for 5 minutes.
  3. 3 Brush both sides of bread with olive oil, and place in a small skillet over medium-high heat. Toast both sides until golden brown and crispy, about 3 minutes.
  4. 4 Place toasted bread on a baking sheet and spread burrata cheese on top. Add sliced tomatoes and sprinkle with 1 tablespoon Parmesan cheese and oregano.
  5. 5 Bake in the preheated oven for 12 to 13 minutes.
  6. 6 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Move baking sheet up and briefly broil until the cheese starts to bubble and brown, 1 to 2 minutes, watching carefully to keep from burning.
  7. 7 Remove from the oven, and spoon over marinara, sprinkle and sprinkle with remaining Parmesan cheese and red pepper flakes. Season to taste with salt and pepper. Slice on the diagonal, and serve immediately.

By lutzflcat

Roasted Persimmon-Burrata Focaccia
Lunch

Roasted Persimmon-Burrata Focaccia

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices.
  3. 3 Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more.
  4. 4 Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet.
  5. 5 Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top.
  6. 6 Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.

By Buckwheat Queen

Peach Burrata Salad
Salad Italian

Peach Burrata Salad

4.9

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gently tear open the burrata cheese to expose the soft, creamy core and place in the center of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and drizzle with olive oil.
  2. 2 Bring raspberry balsamic vinegar to a boil in a small saucepan; reduce heat to medium-low and simmer until vinegar reduces to a thick syrup, about 5 minutes. Spoon balsamic syrup over peaches and cheese; season with sea salt and black pepper.

By foodelicious

Stacked Tomato and Burrata Salad
Lunch Italian

Stacked Tomato and Burrata Salad

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place a tomato slice onto a plate and season with sea salt and black pepper. Spread Burrata cheese over tomato slice, top with torn basil leaves, and drizzle with olive oil. Repeat the layering process with remaining ingredients, finishing with a tomato slice.

By John Mitzewich