This burrata recipe, made with toasted pistachios and olive oil, is an easy and elegant holiday appetizer.
For those of you who haven’t had burrata, you’re missing out on one of Italy’s most decadent cheeses! Best served simply, burrata is basically a ball of mozzarella that’s filled with cream. Made with cow or buffalo milk, it’s typical of the Apulia region.
This is burrata recipe is great to make for the holidays since it comes together so quickly. It’s perfect for last-minute company, or as a starter to a hearty Italian meal.
Be sure to use a good-quality Italian olive oil and sea salt for this dish. It will make all the difference! My personal favorite is Il Casolare Unfiltered Extra Virgin Olive Oil, which we picked up at the market this summer during our trip to Italy.
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Burrata with Pistachios & Olive OilRecipe by Jason Hill – CookingSessions.com
- 2 oz. pistachio seeds
- 8 oz. burrata
- 4 tbsp. extra virgin olive oil
- Sea salt and fresh cracked pepper for seasoning
- Toasted sourdough for serving
- Toast the pistachio seeds in a heavy pan over low to medium heat. Shake occasionally to ensure even toasting. Place in a bowl to cool.
- Place the burrata on a serving dish. Slice the middle to expose the cream.
- Drizzle olive oil generously over the burrata.
- Garnish with sea salt and the toasted pistachios. Enjoy with fresh toasted sourdough!
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