About this recipe
Creamy burrata makes an effortless first course, especially when paired with the season’s best produce.
Start with the same simple base, then let the market decide the rest: berries and mint in summer, figs or roasted grapes in fall, citrus in winter, and peas or asparagus in spring. Serve it with toasted bread for an opening course that changes with the season but never needs reinventing.
Creamy • Seasonal • Shareable
Seasonal Burrata
Equipment
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Serving platter or shallow bowl
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Small prep knife
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Cutting board
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Citrus zester or peeler (optional)
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Small bowl for finishing oil or dressing
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Mandoline slicer
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Microplane
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Toasting tray for bread
Ingredients
Base Ingredients
- 3 large balls burrata (about 8 oz each)
- 2-3 tbsp extra-virgin olive oil
- Flaky sea salt
- Freshly cracked black pepper
- Crusty bread or crostini for serving
Seasonal Produce Components
- Fresh fruit or vegetables at peak ripeness
- Herbs (nuts, or finishing accents)
- Optional drizzle (honey, balsamic, citrus oil)
Instructions
Method
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Allow burrata to come to cool room temperature (about 20 minutes).
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Arrange seasonal produce on a serving platter.
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Place burrata gently among the produce.
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Drizzle with olive oil and any seasonal finishing elements.
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Season lightly with flaky salt and pepper.
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Serve with toasted bread or crostini.
Make-Ahead Notes
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Produce can be washed, sliced, or roasted earlier in the day.
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Toast bread shortly before serving.
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Assemble platter up to 30 minutes ahead; add oil and salt just before serving.
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Burrata should never be refrigerated immediately before plating — flavor softens best slightly tempered.
Notes
Seasonal Variations
while the burrata stays the same, changing up the accompaniments to whatever is in season will keep this dish feeling the freshest
Spring
Fresh, green, bright:
- English peas, asparagus ribbons, or fava beans
- Lemon zest, mint, or basil
- Olive oil + light citrus finish
Summer
Sun-ripened abundance:
- Heirloom tomatoes, peaches, nectarines, or berries
- Fresh basil or oregano
- Olive oil + flaky salt
Autumn
Warm, slightly sweet, textural:
- Roasted grapes, figs, squash, or pears
- Walnuts or hazelnuts
- Honey drizzle or balsamic reduction
Winter
Bright with subtle richness:
- Citrus segments (orange, blood orange, grapefruit)
- Pistachios or herbs
- Warm olive oil or light citrus vinaigrette
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