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 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.
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.
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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.
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!
Enjoy These Other Great Appetizers:
- Crab + Goat Cheese Palmiers
- Classic Homemade Hummus
- Red Pepper Jam + Goat Cheese Crostini
- Cranberry + Brie Donuts
- Bruleed Pear + Whipped Feta Crostini
- Baked Lemon Ricotta Dip with Blackberries + Honey
Basil + Lemon Burrata with Ciabatta Toasts
- microplane grater or zester
- 4 oz buffalo burrata
- 1 tbsp fresh basil chopped
- 1 tsp lemon zest
- 1 clove garlic minced
- crushed red pepper flakes to taste
- kosher or flaky sea salt to taste
- 3 tbsp olive oil divided
- 1/2 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!
Nutritional values are estimated and provided as a general guideline only.