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Basil + Lemon Burrata with Ciabatta Toasts

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Basil + Lemon Burrata with Ciabatta Toasts comes together in about ten minutes for an easy, gorgeous and gooey appetizer your guests will adore!

basil lemon burrata with a spreader

Basil + Lemon Burrata Appetizer to Kick Off Dinner

I love an easy starter to kick off a dinner party or to enjoy with a pre-dinner cocktail. Isn’t it great when you can combine a few fresh ingredients on a plate and call it done?! 

Creamy burrata blends with grassy olive oil, lemon zest, and sweet basil for a satisfying spread on toasted ciabatta. Pair it with a young, crisp Pinot Grigio or white sangria for a festive start to your special occasion.

two balls of burrata with a lemon and fresh basil

What is Burrata?

On the surface, it looks like a ball of fresh mozzarella, and it sort of is. On the inside, it’s a velvety mixture of cheese curds and cream wrapped up in a shell of mozzarella cheese.

Burrata hasn’t been around as long as mozzarella and was invented as a way to make use of mozzarella scraps to reduce waste in the cheesemaking process. Brilliant!

Helpful Tips for Using Burrata

  • It’s a fresh cheese and should be consumed within a few days of opening the package. 
  • If you purchase a package with multiple balls of burrata, store unused portions covered in water in an airtight container in the fridge.
  • It is best at room temperature, so allow it to sit on your counter for at least 30 minutes before enjoying.
flat lay of basil lemon burrata appetizer with wine and ciabatta toasts

How to Make Burrata with Lemon + Basil

First, preheat the oven to 350°F for toasting the ciabatta.

Place the burrata in a serving dish and set aside to rest at room temperature while you prepare the remaining ingredients.

Combine chopped fresh basil, lemon zest, chopped garlic and one tablespoon of good quality olive oil in a small bowl. Add a pinch or more of crushed red pepper flake and flaky salt to taste. Let the flavors mingle while you toast the bread.

brushing slices of ciabatta baguette with olive oil
stirring basil, lemon, garlic, olive oil in a bowl
drizzling olive oil over basil and lemon burrata
slicing into marinated burrata

Using a sharp serrated knife, cut the ciabatta (or baguette) into thin slices and place them in a single layer on a sheet pan. Brush the tops with one tablespoon of olive oil, then toast the bread for 4 to 6 minutes. Arrange the ciabatta in a basket or a serving dish.

Spoon the basil-lemon mixture over the burrata. Drizzle the remaining tablespoon of olive oil all around the serving dish. 

Ready for the best part? Place the point of a sharp knife into the top of the burrata and slice all the way through. The creamy center will ooze out onto the plate and mingle with the basil-lemon topping and olive oil. Ahhh…it’s so good!

Spread the combination onto your toasted bread and enjoy!

spreading burrata on a slice of toasted ciabatta

Enjoy These Other Great Appetizers:

basil and lemon burrata appetizer on a plate

Basil + Lemon Burrata with Ciabatta Toasts

Sip + Sanity | Linda Feller
Basil + Lemon Burrata with Ciabatta Toasts comes together in about ten minutes for an easy, gorgeous and gooey starter your guests will adore!
Prep time.6 minutes
Cook time.6 minutes
Total time.12 minutes
Number of servings.4 people
Calories per serving.294 kcal



  • 4 ounce buffalo burrata
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • crushed red pepper flakes, to taste
  • kosher or flaky sea salt, to taste
  • 3 tablespoon olive oil, divided
  • ½ loaf ciabatta or baguette, sliced thin


  • Preheat the oven to 350 degrees.
  • Place the burrata in a shallow serving bowl, and set it aside (it’s best served at room temperature).
  • Combine the basil, lemon zest, garlic and 1 tablespoon of the olive oil in a small bowl. Add crushed red pepper and salt to taste. Let the flavors mingle while you toast the ciabatta.
  • Place the ciabatta slices on a sheet pan + brush them lightly with 1 tablespoon of olive oil. Toast them in the oven for 4 to 6 minutes.
  • Arrange the toasted ciabatta in a serving dish or basket. Spoon the basil mixture over the burrata. Drizzle the last tablespoon of olive oil around the bowl.
  • Here’s the best part — slice into the burrata to let the gooey middle flow into the bowl. Scoop the cheese onto your ciabatta and enjoy!


Calories are for 1/4 of the burrata and 1/8 of a standard baguette.


Calories: 294kcal | Carbohydrates: 27g | Protein: 10g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 276mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg
Keywords.cheese, vegetarian
Did You Make This Recipe?Be sure to share a comment below!

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Recipe Rating


  1. 5 stars
    I love burrata! And this is definitely a unique and new way for me to make it! I cannot wait! I have some in the frig now that I need to make! Pinning for later!

  2. Looks so. yummy! I can’t wait to try it. Love your entire blog! It’s just beautiful! Will be back soon to read and pin some more yumminess!

  3. What a great appetizer! I can totally see making this for a book club night with a bunch of my girl friends…along with some yummy beverages!

  4. This looks delicious! I’m pretty much a sucker for any cheese spread on a baguette! Will be great to use once we start entertaining again someday.

  5. 5 stars
    Linda, I can’t tell you how much I love your blog! The recipes you publish for dinner parties and entertaining are always so interesting and impressive. So I’m not surprised at how much I love this recipe as well.

  6. My, oh my! This sounds like a whole other world of delicious! I definitely need to test out the recipe for myself, so I immediately pinned it. Whenever my sister’s family hosts, I’m usually asked to bring an app or side dish. Now I know what I’ll be bringing next time! But also, I might just make this for myself and my husband as a fancy spring evening treat!

  7. 5 stars
    I am obsessed with burrata and what a beautiful combination to add lemon and basil. I can’t wait to give this a try – the perfect spring/summer appetizer!