kook & wijn

Burrata, tomato, basil & balsamic olive oil drizzle

I am not too sure if this is an actual recipe. If it deserves a place on my blog. But then on the other hand it’s sooooo tasty, that I didn’t want to not share it with you! It’s absolute lazy housewife proof and on the table in less than 5 minutes. Baking off your focaccia bread will take probably the most time. It’s an ideal sundowner starter with friends, or a delicious lunch for two. The taste and flavours is all about the ingredients: you need good quality in this dish. The real-deal burrata (room temperature!), tasty and sweet tomatoes, extra virgin olive oil, a nice balsamic vinegar, garden basil and crisp and fresh focaccia. With these ingredients, together with fresh black pepper and coarse sea salt, nothing can go wrong.

What is burrata? The creamier sister of mozzarella. It’s a fresh cheese, most often made of raw buffalo milk. The process is almost the same as mozzarella, they only inject the boll in the end with cream. Can it get any better?


Serves 2 for lunch
or 4 as pre-dinner ‘snack’

2 bolls of burrata (room temperature)
12-16 cherry or rosa tomatoes, halved (room temperature)
1/2 fresh focaccia bread
hand full of fresh basil, the leaves, roughly chopped
virgin olive oil
balsamic vinegar
black pepper, freshly ground
sea salt


This couldn’t be any easier:
Bake off the fresh focaccia or get it from a bakery.
Place the burrata on a plate, together with the halved cherry tomatoes, some black pepper and sea salt. Drizzle with balsamic vinegar and olive oil. Finish off with a hand full of fresh basil leaves.

Serve directly with a glass of chilled white wine, for example Pinot Grigio or Sauvignon Blanc. Say cheers (or ‘salute’) to Italy and thank the lord for burrata.

Bon Appétit! 

Burrata tomato basil balsamico vinegar virgin olive oil focaccia, Italian LunchBurrata tomato basil balsamico vinegar virgin olive oil focaccia, Italian Lunch

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