Let’s hear it for burrata cheese! I always order burrata when I find it on restaurant menus, and we’ve had some stellar combinations this summer. I can’t resist burrata’s contrasting textures—it’s like fresh mozzarella on the outside, but lusciously soft and creamy on the inside.

For this recipe, I designed a quintessential summertime burrata salad with fresh tomatoes. Serve it with crostini or a loaf of crusty bread to make it an appetizer. This burrata dish comes together in 15 minutes, believe it or not, and it’s a real showstopper.

I wanted to keep it simple but make it taste special, so I drew reference from my Easy Tomato Salad and Tomato Basil Bruschetta. I landed on a combination of cherry tomatoes and sun-dried tomatoes for depth, plus freshly toasted pine nuts for a savory note. It’s not complete without a drizzle of rich olive oil, tangy balsamic vinegar, and a sprinkle of fresh basil. I hope it becomes one of your go-to recipes!

What is Burrata?

Burrata is an extra-rich and creamy variation of fresh mozzarella. It looks like a regular mozzarella ball on the outside. The inside is made of stracciatella, a luscious mixture of cream and mozzarella curds. It’s milky and delicious.

Burrata can be made with buffalo milk or cow milk. Buffalo milk is more traditional and offers a brighter, slightly tangy flavor, while cow’s milk is milder and might taste more familiar. Either one works well for this recipe.

Look for burrata near the fresh mozzarella at well-stocked grocery stores like Whole Foods. Use it promptly, especially once you’ve opened the package—it’s packed in water and doesn’t keep well like hard cheeses do.

Serve burrata at room temperature for the best flavor, or anywhere between lightly chilled and slightly warmed.

Burrata Serving Suggestions

Burrata pairs beautifully with the Italian flavors featured in this recipe: ripe tomatoes, basil (including pesto), balsamic vinegar, olive oil, and pine nuts or pistachios. If you’re not in the mood for tomatoes, replace them with fruit like sliced peaches, plums, cherries or cantaloupe.

Serve this burrata dish as a salad or appetizer. It complements most summertime meals, from casual cookouts to gourmet dinner parties. Round out your meal with any of these summery options:

More Burata Recipes

Try my Caprese Salad with Burrata, which features heirloom tomatoes. Burrata is a viable replacement for fresh mozzarella balls, as long as the recipe doesn’t call for cooking the mozzarella. Try my panzanella with torn pieces of burrata instead of mozzarella for a fun twist!

You can serve burrata on pizza, but wait to add torn burrata until the pizza is finished baking, or add it in the last minute to warm it. If it’s melted completely, it loses the contrast of the creamy interior and turns into a melty, unpredictable blob of mozzarella. Try replacing the mozzarella on my Margherita Pizza or Arugula-Almond Pesto Pizza with torn burrata, or serve it on Grilled Pizza.

Please let me know how your burrata turns out in the comments! I love hearing from you.

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Smashed Burrata with Jam and Pistachios
This might be the easiest appetizer you’ll make all summer. Creamy burrata cheese, smashed and swirled with sweet jam, then topped with salty pistachios. It takes just 5 minutes to pull together, but it’s the kind of effortless dish that feels thoughtful and elevated—perfect for summer entertaining!

Serve it with toasted ciabatta, crackers, or even pretzels (which I personally love here). I use fig jam, but a farm-stand peach jam would be equally delicious. Either way, it’s a win. This is one of those crowd-pleasers you’ll keep coming back to.

Lately, I’ve been in my entertaining era—channeling my Nonnie, who was truly a pro at effortless gatherings. Whether it was a last-minute get-together or something more planned out, her parties always felt special. She had a gift for creating a beautiful atmosphere without spending days in the kitchen.

One thing she always did well? A simple but delicious menu that allowed her to enjoy the night, especially during the summer months. She’d start things off with a couple of appetizers, a great cheese board, plenty of wine, and something to nibble on with drinks. It was easy—but felt like so much more.

This burrata appetizer is something I know she’d approve of. It’s just four ingredients (five if we’re counting the olive oil drizzle), no cooking required. Just plate it up, make it pretty, and serve. Your guests will love it—and you’ll love how easy it is!

These are the details 

Ingredients 

• burrata cheese – make sure this is a room temperature for best flavor
• fig jam/preserves – I love using a fig jam, but peach jam would be delicious as well. You could add a light drizzle of honey too, for additional sweetness 
• salted pistachios – currently my favorite nut!
• olive oil, just a drizzle at the end
• fresh basil – or use thyme, or both! I love basil most 

Special Tools 

Nothing. Just a pretty serving plate or shallow bowl is all you need.

Steps 

Step 1: The burrata

As mentioned, bring the cheese to room temperature. I can’t say this enough—cheese is best when it’s not cold and has the most flavor. I like to pull the burrata out of the fridge about an hour, or even two, before serving.

Arrange the balls of burrata on your favorite serving plate. Then, take a spoon and use the edge to gently smash the cheese.

Step 2: Add the jam + pistachios

Next, swirl the jam into and around the smashed burrata. Now top with those salted pistachios.

Serve

Told you this would be easy. Now it’s time to serve!

You can drizzle with olive oil—or skip it. Just a sprinkle of flaky sea salt and black pepper is ideal. I love to finish it with a fresh herb for a pop of color—basil is my go-to.

Serve with toasted ciabatta, your favorite crackers, or even just pretzels (they’re surprisingly perfect here!).

Looking for more easy apps? Here are some favorites:

Easy Cheesy Soft Pretzel Bites

Sweet and Spicy Seasoned Crackers

How to Make an Easy Holiday Cheese Board

3 Ingredient Cheesy Pizza Pretzels

Caprese Burrata Garlic Bread

Lastly, if you make this Smashed Burrata with Jam and Pistachios, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!