Burrata Recipe

Prep and Toast

Preheat oven to 400°F (200°C). Lightly brush both sides of the bread slices with melted butter or olive oil. Arrange in a single layer on a baking sheet. Bake 8–10 minutes, flipping halfway, until edges are golden and crisp. Alternatively, grill or pan-toast over medium heat until nicely browned.

Garlic Rub (optional)

If using garlic, let the toasted slices cool for 1 minute then rub the cut side of the garlic clove over the warm toast to impart a subtle garlic aroma. Keep warm or cover with a clean towel until serving.

Bring Burrata to Temperature

Remove burrata from the refrigerator 20–30 minutes before plating so it reaches room temperature — this makes the interior creamier and more flavorful.

Arrange Burrata

Place both burrata balls in the center of a serving plate or shallow board about 8–10 inches apart. Using a small knife, score the top of each burrata gently (or leave whole if preferred) so the creamy interior can be enjoyed when cut.

Prep Prosciutto

Shave or fold the prosciutto into delicate ribbons or loose roses. Drape or scatter the prosciutto around and over the burrata so some pieces sit on the cheese and some on the plate.

Dress with Oil and Honey

Drizzle 1 tablespoon of extra-virgin olive oil over the two burrata balls (about 1/2 tbs per ball) and spoon the hot honey in a thin ribbon across the burrata and prosciutto, using approximately 1 tablespoon per burrata. If the hot honey is very spicy, adjust amount to taste.

Season

Lightly sprinkle Maldon sea salt across the burrata and prosciutto — use roughly 1/2 teaspoon total, flaky salt so it disperses nicely. Finish with freshly cracked black pepper to taste (about 1/2 teaspoon).

Garnish

Optional: scatter microgreens or tear basil leaves and sprinkle over the plate. Use a microplane to zest a little lemon over the top (a light dusting) to brighten flavors — about 1/4 teaspoon zest per burrata.

Place the warm house toast alongside the plated burrata and prosciutto. Serve immediately so guests can break into the burrata and spread creamy cheese on the toast with slices of prosciutto, enjoying the contrast of sweet-hot honey, olive oil, and flaky Maldon salt.