Flaming Burrata Recipe

Chill and position

Remove burrata from the refrigerator 10–15 minutes before service so it loses some chill but remains cool. Choose a heatproof shallow serving dish or small cast-iron skillet for the tableside flame; place the burrata in the center of the dish on a small bed of torn basil leaves.

Arrange optional accompaniments (toasted crostini, halved grape tomatoes, lemon wedge) around the burrata on the same plate or on a separate board for serving.

Drizzle the extra-virgin olive oil evenly over the burrata. Scatter the sea salt flakes and freshly cracked black pepper over the top. Add the aged balsamic vinegar (or a thin ribbon of glaze) over the cheese. If using granulated sugar for extra gloss, sprinkle it lightly over the exposed top of the burrata.

In a small heatproof ladle or metal spoon, combine the Calabrian chili paste and the high-proof neutral spirit (or sherry if you prefer a milder flame and flavor). Stir to combine so the chili paste is loosened and the sugar (if used) is dissolved. Taste cautiously (do not ingest the alcohol directly).

Set a long-reach lighter or long match ready and ensure the dining table surface is clear of flammable materials and guests' hair/clothing are at a safe distance. Have a small metal lid or damp towel on hand to smother flames if necessary.

With the burrata plated and guests ready, hold the ladle or spoon over the Burrata about 2–3 inches above the surface. Use the long lighter to ignite the spirit in the ladle. The alcohol will flame briefly; tilt the ladle gently so the flaming chili oil/sauce runs in a thin stream over the burrata, coating the top and edges with the warmed Calabrian chili and a slight char from the flame.

Allow flames to burn out on their own (this should be only a few seconds if using a small amount of alcohol). If the flame persists longer than expected, carefully cover with the metal lid or damp towel to extinguish.

Once the flame is out, let the burrata rest 30–45 seconds so residual heat settles. The top should be glossy and slightly warmed; the interior should remain creamy and cool.

Scatter torn basil leaves over the burrata and drizzle any remaining olive oil from the ladle over the cheese. Squeeze a touch of lemon over the tomatoes and crostini if using. Serve immediately, instructing guests to break the burrata to release the creamy interior and scoop onto crostini with the chili-flamed topping.