24+ Delicious Summer Burrata Recipes You’ll Want to Make Again and Again

As the days get longer and the weather warms up, there’s no better time to indulge in fresh, flavorful meals that capture the essence of summer.

One ingredient that shines particularly bright during this season is burrata.

This creamy, indulgent cheese has become a favorite for adding richness to both savory and sweet dishes, making it a perfect companion for vibrant summer ingredients.

Whether you’re hosting a barbecue, preparing a light lunch, or treating yourself to a refreshing salad, burrata effortlessly elevates every dish.

In this post, we’ve rounded up 24+ summer burrata recipes to inspire your next culinary creation.

From bright salads to savory tarts and even sweet pairings, these recipes will bring the best of summer to your table.

24+ Delicious Summer Burrata Recipes You’ll Want to Make Again and Again

Burrata’s versatility makes it a perfect ingredient to highlight in your summer cooking.

Whether paired with fresh fruit, grilled vegetables, or seafood, it offers a creamy texture and rich flavor that complements so many seasonal ingredients.

These 24+ summer burrata recipes are just the beginning of endless possibilities to explore.

We hope these ideas inspire you to create delightful meals that celebrate the season’s bounty.

So, grab some burrata, gather your favorite summer ingredients, and get cooking—you’re in for a treat!

Grilled Peach & Burrata Salad with Basil Balsamic Drizzle

Juicy grilled peaches and creamy burrata create a luxurious pairing in this elevated summer salad.

Sweet, smoky, and tangy, it’s a show-stopper side dish or a light main for al fresco dinners.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 1 ball burrata cheese
• 2 cups arugula or baby greens
• ¼ cup fresh basil leaves
• 2 tbsp balsamic glaze
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat grill to medium-high. Brush peach halves with olive oil and grill cut-side down for about 3 minutes until grill marks appear.
2. Arrange arugula on a platter. Tear burrata into large pieces and place over greens.
3. Slice grilled peaches and tuck them around the burrata.
4. Scatter fresh basil on top.
5. Drizzle everything with balsamic glaze and a sprinkle of salt and pepper.
6. Serve immediately with crusty bread or as a stand-alone salad.

This dish is a beautiful contrast of creamy, smoky, and fresh flavors.

It’s easy to make yet feels special, making it a perfect centerpiece for a summer brunch or a backyard gathering.

Burrata & Heirloom Tomato Pasta with Lemon Zest

A refreshing take on summer pasta, this recipe lets burrata melt gently into warm noodles while bursting cherry tomatoes and zesty lemon keep things bright and lively.

It’s the kind of dish you’ll crave on both lazy evenings and special occasions.

Ingredients:

• 8 oz spaghetti or linguine
• 1 cup heirloom cherry tomatoes, halved
• 1 tbsp olive oil
• 1 garlic clove, minced
• Zest of 1 lemon
• Juice of ½ lemon
• 1 ball burrata cheese
• Fresh basil, torn
• Salt and black pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and reserve ½ cup of pasta water.
2. In a skillet, heat olive oil over medium. Sauté garlic for 1 minute, then add cherry tomatoes. Cook until they soften and blister, about 4-5 minutes.
3. Add lemon zest, juice, and cooked pasta. Toss everything together, adding a bit of pasta water if needed to loosen.
4. Plate pasta and tear burrata over the top.
5. Garnish with fresh basil, a drizzle of olive oil, and a pinch of salt and pepper.

Creamy burrata melts into the lemony tomato sauce, creating a silky finish that feels indulgent yet light.

This recipe is summer on a plate—quick, satisfying, and full of color.

Watermelon, Cucumber & Burrata Skewers with Mint Chili Oil

This playful, no-cook appetizer captures everything we love about summer: sweet melon, crisp cucumber, creamy burrata, and a zingy mint chili oil.

It’s as refreshing as it is impressive.

Ingredients:

• 2 cups watermelon cubes
• 1 cucumber, peeled and sliced into thick half-moons
• 1 ball burrata cheese
• Fresh mint leaves
• 1 small red chili, finely chopped
• 3 tbsp olive oil
• Salt and pepper to taste
• Skewers or cocktail picks

Instructions:

1. In a small bowl, combine olive oil, chopped chili, and torn mint. Let sit 10 minutes for flavors to infuse.
2. Cut burrata into bite-size chunks.
3. On each skewer, layer watermelon, cucumber, a piece of burrata, and a mint leaf.
4. Arrange on a serving platter and drizzle with mint chili oil.
5. Sprinkle with a pinch of salt and serve chilled.

These skewers are refreshing, creamy, and slightly spicy—ideal for poolside snacking or garden parties.

Plus, they’re easy to make ahead and absolutely gorgeous on a platter.

Burrata Caprese Flatbread with Pesto Drizzle

This summery flatbread is a twist on the classic Caprese salad, swapping out mozzarella for burrata and layering it all on a crispy base.

Finished with a vibrant pesto drizzle, it’s perfect for sharing on the patio with a chilled glass of wine.

Ingredients:

• 2 flatbreads or naan
• 1 ball burrata cheese
• 1 cup cherry tomatoes, halved
• ¼ cup basil pesto
• Fresh basil leaves
• Olive oil for brushing
• Salt and cracked black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Brush flatbreads lightly with olive oil and bake for 5–7 minutes until crisp.
2. Remove from oven and let cool slightly. Arrange cherry tomatoes evenly across flatbreads.
3. Tear burrata and scatter over the top.
4. Drizzle generously with pesto.
5. Finish with fresh basil, salt, and black pepper.

This recipe combines the comforting crunch of flatbread with the creamy richness of burrata, balanced by juicy tomatoes and herbaceous pesto.

It’s quick to prepare and perfect as a light lunch or crowd-pleasing appetizer.

Zucchini Ribbon & Burrata Salad with Lemon Honey Vinaigrette

Light, crisp zucchini ribbons pair beautifully with burrata in this elegant no-cook dish.

A lemon honey vinaigrette adds brightness and subtle sweetness, making this salad a standout for warm weather meals.

Ingredients:

• 2 medium zucchini
• 1 ball burrata cheese
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• Salt and pepper to taste
• Fresh mint or basil, for garnish

Instructions:

1. Use a vegetable peeler to shave zucchini into long ribbons.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
3. Toss zucchini ribbons lightly with the vinaigrette.
4. Arrange on a plate with torn burrata on top.
5. Garnish with fresh herbs and an extra drizzle of dressing.

This dish is effortlessly elegant and super fresh.

The zucchini adds crunch, the burrata brings indulgence, and the dressing ties it all together with citrusy brightness.

Burrata with Roasted Corn, Cherry Tomatoes & Chili Oil

This bold summer dish layers creamy burrata with sweet roasted corn, juicy tomatoes, and a fiery homemade chili oil.

It’s rustic, flavorful, and perfect for spreading on toasted bread or eating straight from the spoon.

Ingredients:

• 1 ear of corn (or ¾ cup corn kernels)
• 1 cup cherry tomatoes, halved
• 1 ball burrata cheese
• 2 tbsp olive oil
• 1 tsp red chili flakes
• 1 small garlic clove, minced
• Salt and pepper to taste
• Fresh thyme or basil

Instructions:

1. Roast corn in a dry skillet over medium heat until golden and slightly charred. Set aside.
2. In a pan, warm olive oil with garlic and chili flakes until fragrant (about 2 minutes). Remove from heat.
3. On a plate, spread cherry tomatoes and roasted corn around torn burrata.
4. Drizzle chili oil over the top.
5. Finish with salt, pepper, and fresh herbs.

This recipe hits all the right notes—sweet, spicy, creamy, and savory.

It’s a bold, flavor-packed dish that works as a starter or a side for grilled meats or seafood.

Burrata & Roasted Beetroot Salad with Orange Vinaigrette

This colorful salad combines earthy roasted beets with the creamy, indulgent texture of burrata, all topped with a citrusy orange vinaigrette that perfectly balances the flavors.

It’s a beautiful dish that works wonderfully as a light lunch or side dish.

Ingredients:

• 2 medium beets, peeled and roasted
• 1 ball burrata cheese
• 1 orange, juiced and zested
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste
• Arugula or mixed greens
• Fresh mint or parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Wrap the beets in foil and roast for 40–50 minutes until tender. Let them cool, then peel and slice into rounds.
2. In a small bowl, whisk together orange juice, zest, olive oil, honey, salt, and pepper.
3. On a serving platter, arrange arugula or mixed greens, followed by sliced beets.
4. Tear the burrata into pieces and scatter over the top.
5. Drizzle with the orange vinaigrette and garnish with fresh herbs.

This salad is a perfect mix of sweet, earthy, and creamy flavors, with the citrus dressing providing a refreshing contrast.

The vibrant colors make it an eye-catching dish for any gathering.

Burrata with Roasted Tomatoes & Garlic Toast

This rustic and simple dish features burrata as the star, paired with roasted tomatoes and served with crispy garlic toast.

It’s a warm, comforting dish that’s easy to make and full of delicious flavor.

Ingredients:

• 2 cups cherry or grape tomatoes, halved
• 1 tbsp olive oil
• 1 garlic clove, minced
• 4 slices of rustic bread
• 1 ball burrata cheese
• Fresh basil or thyme, for garnish
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until softened.
2. Toast slices of rustic bread in a skillet with a little olive oil, rubbing each slice with minced garlic until golden.
3. Tear the burrata into large pieces and arrange them on a serving plate.
4. Spoon the roasted tomatoes over the burrata and drizzle with olive oil.
5. Serve the garlic toast on the side, garnished with fresh herbs.

This dish is the ultimate in comfort food with a Mediterranean twist.

The roasted tomatoes’ sweetness pairs perfectly with the creamy burrata, while the crispy toast is ideal for dipping into all the delicious juices.

Burrata & Grilled Corn Salsa with Avocado

This fresh, vibrant salsa combines the creaminess of burrata with smoky grilled corn, creamy avocado, and a zesty lime dressing.

It’s perfect as a dip, topping for grilled meats, or served with tortilla chips at your next summer gathering.

Ingredients:

• 2 ears of corn, husked
• 1 ball burrata cheese
• 1 avocado, diced
• 1 small red onion, finely diced
• 1 lime, juiced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Grill the corn over medium heat for about 8-10 minutes, turning occasionally until charred. Let cool, then slice the kernels off the cob.
2. In a large bowl, combine grilled corn, diced avocado, red onion, and lime juice.
3. Tear burrata into pieces and gently fold into the salsa.
4. Drizzle with olive oil and season with salt and pepper.
5. Garnish with fresh cilantro or parsley.

This dish is packed with texture and flavor, from the smoky corn to the creamy burrata and fresh avocado.

It’s refreshing and indulgent all at once, and it pairs perfectly with tacos, grilled meats, or just a bowl of tortilla chips.

Burrata & Figs with Prosciutto and Honey

This sophisticated dish features the sweetness of figs paired with the saltiness of prosciutto and the creamy indulgence of burrata.

Finished with a touch of honey, it’s a sweet-savory masterpiece that’s perfect for a summer appetizer or light dinner.

Ingredients:

• 6 ripe figs, halved
• 1 ball burrata cheese
• 4 slices prosciutto
• 1 tbsp honey
• Fresh thyme or rosemary, for garnish
• Olive oil for drizzling
• Salt and pepper to taste

Instructions:

1. Arrange fig halves on a serving platter.
2. Tear the burrata into large chunks and place it among the figs.
3. Lay slices of prosciutto across the figs and burrata.
4. Drizzle with honey and a little olive oil.
5. Sprinkle with fresh thyme or rosemary and season with salt and pepper.

This recipe is a beautiful balance of flavors, where the creamy burrata complements the sweet figs and honey, while the prosciutto adds a salty contrast.

It’s a great starter or party dish that is sure to impress guests.

Burrata & Grilled Vegetable Skewers with Balsamic Glaze

Grilled summer vegetables like zucchini, peppers, and mushrooms shine in this dish, where they’re paired with fresh burrata and finished with a balsamic glaze.

It’s a light, vegetarian option that’s perfect for barbecues or picnics.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, cut into chunks
• 1 cup button mushrooms, halved
• 1 ball burrata cheese
• 3 tbsp olive oil
• 2 tbsp balsamic glaze
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Toss zucchini, bell pepper, and mushrooms with olive oil, salt, and pepper.
3. Thread vegetables onto skewers and grill for 4–5 minutes on each side, until tender and charred.
4. Arrange grilled vegetables on a serving platter, tearing the burrata over the top.
5. Drizzle with balsamic glaze and garnish with fresh basil or parsley.

The charred vegetables paired with the creamy burrata make for a flavorful and light dish that’s perfect for a summer BBQ or a vegetarian main course.

Burrata & Avocado Toast with Lemon Chive Butter

This elevated version of avocado toast uses the creaminess of burrata as a luxurious topping, complemented by a zesty lemon chive butter spread.

It’s an easy-to-make yet indulgent dish that works perfectly for breakfast, brunch, or a light dinner.

Ingredients:

• 2 slices sourdough or whole-grain bread
• 1 ripe avocado
• 1 ball burrata cheese
• 2 tbsp unsalted butter, softened
• 1 tbsp fresh lemon juice
• 1 tbsp chopped chives
• Salt and pepper to taste

Instructions:

1. Toast the bread slices to your desired crispiness.
2. In a small bowl, mix together softened butter, lemon juice, chopped chives, salt, and pepper.
3. Spread the lemon chive butter generously on the toasted bread.
4. Mash the avocado and layer it on top of the buttered toast.
5. Tear the burrata and place it over the avocado.
6. Finish with a drizzle of olive oil, and a sprinkle of salt and pepper.

This dish combines the rich creaminess of burrata with the freshness of avocado and the zing of lemon-chive butter.

It’s a twist on classic avocado toast that feels a bit more refined and indulgent.

Burrata & Roasted Sweet Potato Salad with Tahini Dressing

This hearty salad combines the sweetness of roasted sweet potatoes with the creaminess of burrata and a rich, nutty tahini dressing.

It’s a wholesome, filling dish that works well for a light lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 ball burrata cheese
• 2 cups mixed greens or arugula
• 3 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey
• 1 garlic clove, minced
• 2 tbsp water to thin dressing
• Fresh cilantro or parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender.
2. In a small bowl, whisk together tahini, lemon juice, honey, garlic, and water until smooth.
3. Arrange mixed greens or arugula on a platter, top with roasted sweet potatoes, and tear burrata into pieces over the top.
4. Drizzle with tahini dressing and garnish with fresh herbs.

This salad is a delightful combination of warm and cool elements, with the roasted sweet potatoes offering a comforting base that pairs perfectly with the rich burrata and the creamy, tangy dressing.

Burrata & Grilled Shrimp Skewers with Lemon-Garlic Butter

These grilled shrimp skewers are infused with a flavorful lemon-garlic butter and served alongside creamy burrata.

It’s a light yet indulgent seafood dish that’s perfect for grilling season.

Ingredients:

• 12 large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 ball burrata cheese
• Salt and pepper to taste
• Fresh parsley or basil for garnish
• Skewers (if using wooden skewers, soak them in water for 20 minutes)

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, salt, and pepper. Toss shrimp in the marinade and let sit for 15 minutes.
2. Preheat grill to medium-high heat. Thread shrimp onto skewers and grill for 2–3 minutes per side, until pink and cooked through.
3. Arrange grilled shrimp on a platter and tear burrata over the top.
4. Garnish with fresh parsley or basil, and drizzle with any remaining lemon-garlic butter.

The lemon-garlic butter elevates the shrimp, while the creamy burrata adds a luxurious richness to the dish.

It’s a perfect balance of flavors for a seafood-inspired summer dinner.

Burrata & Cantaloupe Salad with Prosciutto and Mint

This refreshing summer salad combines the sweet juiciness of cantaloupe with the salty richness of prosciutto and the creamy indulgence of burrata.

A minty dressing ties everything together, making it a light, sophisticated dish.

Ingredients:

• 1 small cantaloupe, peeled and sliced
• 1 ball burrata cheese
• 4 slices prosciutto, torn into pieces
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tbsp honey
• Fresh mint leaves, torn
• Salt and pepper to taste

Instructions:

1. Arrange cantaloupe slices on a large platter. Tear the burrata and place it among the melon slices.
2. Drizzle olive oil and lime juice over the salad, then drizzle with honey.
3. Tear prosciutto into smaller pieces and scatter over the salad.
4. Garnish with torn mint leaves, salt, and pepper.

This salad combines sweet, salty, and creamy elements for a refreshing summer dish that’s perfect as a light appetizer or side dish for grilled meats.

The minty dressing adds an aromatic touch that brings all the flavors together.

Burrata & Grilled Asparagus with Lemon-Parmesan Dressing

This simple yet elegant dish combines grilled asparagus with the creamy goodness of burrata and a bright lemon-Parmesan dressing.

It’s the perfect side dish or a light lunch for a warm summer day.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 ball burrata cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Toss asparagus with olive oil, salt, and pepper, then grill for 3–4 minutes, turning occasionally, until tender and slightly charred.
2. In a small bowl, whisk together lemon juice, Parmesan cheese, olive oil, salt, and pepper to make the dressing.
3. Arrange grilled asparagus on a platter and tear burrata over the top.
4. Drizzle with lemon-Parmesan dressing and sprinkle with fresh parsley.

This dish combines the smokiness of grilled asparagus with the creamy burrata and a tangy, cheesy dressing, creating a fresh yet indulgent summer dish.

Burrata & Roasted Tomato Tart with Pesto

This savory tart features a crispy, flaky crust filled with roasted tomatoes and creamy burrata, topped off with a drizzle of fresh pesto.

It’s perfect for an elegant brunch or dinner.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups cherry tomatoes, halved
• 1 ball burrata cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 2 tbsp pesto
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Place tomatoes on a baking sheet, drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Roast for 15–20 minutes until tender and caramelized.
2. Roll out the puff pastry on a baking sheet. Prick the surface with a fork, then bake for 10 minutes until golden and puffed.
3. Once the pastry is ready, spread a thin layer of pesto over the base.
4. Tear the burrata and scatter it over the pastry, followed by the roasted tomatoes.
5. Garnish with fresh basil and a drizzle of pesto before serving.

This tart brings together the richness of burrata and the sweetness of roasted tomatoes, all enveloped in a flaky pastry crust.

It’s an impressive dish that’s perfect for a summer gathering.

Burrata & Spicy Mango Salad with Cilantro-Lime Dressing

A tropical twist on the classic burrata salad, this dish combines sweet mango with creamy burrata and a kick of heat from chili flakes, all dressed in a zesty cilantro-lime dressing.

Ingredients:

• 1 ripe mango, peeled and diced
• 1 ball burrata cheese
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp honey
• ½ tsp chili flakes
• Salt and pepper to taste
• Fresh cilantro, chopped

Instructions:

1. In a small bowl, whisk together olive oil, lime juice, honey, chili flakes, salt, and pepper to make the dressing.
2. Arrange mango cubes on a platter and tear the burrata over them.
3. Drizzle the dressing over the top and garnish with fresh cilantro.

This salad is a refreshing combination of sweet, spicy, and creamy flavors that are perfect for a summer meal.

The combination of mango and burrata is both indulgent and refreshing, while the cilantro-lime dressing adds a bright, zesty touch.

Burrata & Watermelon Salad with Basil and Balsamic Reduction

This refreshing salad combines the sweet, juicy notes of watermelon with the creamy richness of burrata.

The addition of fresh basil and a tangy balsamic reduction elevates the flavors, making it a perfect dish for hot summer days.

Ingredients:

• 3 cups watermelon, cubed
• 1 ball burrata cheese
• Fresh basil leaves, torn
• 2 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. In a small saucepan, heat balsamic vinegar over medium heat, stirring occasionally, until it thickens and becomes syrupy (about 5 minutes). Stir in honey and let cool.
2. Arrange watermelon cubes on a large platter, tearing the burrata over the top.
3. Drizzle with balsamic reduction and a light drizzle of olive oil.
4. Garnish with fresh basil, and season with salt and pepper.

This salad is a stunning combination of refreshing and creamy flavors, with the sweetness of watermelon balancing beautifully with the rich burrata and the tang of the balsamic glaze.

Perfect for a summer BBQ or a light appetizer.

Burrata & Roasted Peach Salad with Arugula and Candied Pecans

The sweetness of roasted peaches, paired with the bitterness of arugula and the creaminess of burrata, creates a complex and delightful salad.

Candied pecans add a crunchy, sweet touch to round out the dish.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 ball burrata cheese
• 2 cups arugula
• ¼ cup candied pecans
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place peach halves on a baking sheet, drizzle with olive oil, and roast for 15–20 minutes until tender and caramelized.
2. In a bowl, mix arugula, balsamic vinegar, honey, salt, and pepper.
3. Arrange roasted peaches and arugula on a serving platter, then tear burrata over the top.
4. Garnish with candied pecans and drizzle with any remaining roasting juices from the peaches.

This salad brings together a beautiful balance of flavors—sweet roasted peaches, creamy burrata, and a crunchy finish from the pecans.

It’s ideal for a light summer dinner or a sophisticated side dish.

Burrata & Roasted Red Pepper Crostini with Basil Pesto

Crispy crostini topped with creamy burrata, smoky roasted red peppers, and a dollop of fresh basil pesto makes for a simple yet flavorful appetizer.

The contrast in textures and the freshness of the pesto make these crostini irresistible.

Ingredients:

• 1 baguette, sliced into ½-inch pieces
• 1 ball burrata cheese
• 2 large roasted red peppers, sliced
• 2 tbsp basil pesto
• Olive oil for drizzling
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush with olive oil. Toast in the oven for 8–10 minutes until golden and crispy.
2. Tear burrata into pieces and place on each toasted crostini.
3. Top with roasted red pepper slices and a spoonful of basil pesto.
4. Garnish with fresh basil leaves, and season with salt and pepper.

These crostini are an easy, elegant appetizer that packs in the flavors of summer.

The sweetness of roasted red peppers pairs perfectly with the creamy burrata and vibrant pesto, making this dish a crowd-pleaser at any gathering.

Burrata & Grilled Peaches with Honey-Lemon Drizzle

Grilled peaches bring a smoky sweetness that pairs beautifully with the creaminess of burrata, while a honey-lemon drizzle adds the perfect touch of brightness.

This is a simple, yet elegant dish that’s perfect as a light dessert or appetizer.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1 ball burrata cheese
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Olive oil for grilling
• Fresh mint leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the peach halves with olive oil and grill them cut-side down for 3–4 minutes until grill marks appear and the peaches soften.
2. In a small bowl, whisk together honey, lemon juice, lemon zest, salt, and pepper.
3. Arrange grilled peaches on a platter and tear the burrata over them.
4. Drizzle with the honey-lemon mixture and garnish with fresh mint leaves.

This dish is the perfect combination of warm, smoky peaches, creamy burrata, and a zesty drizzle.

It’s simple but refined and is great for serving as a light appetizer or dessert.

Burrata & Summer Corn Salad with Avocado and Cilantro

This fresh, light salad is loaded with summer sweetness from corn and creamy avocado, with the richness of burrata adding a decadent twist.

Tossed in a tangy lime dressing, it’s a perfect salad for a picnic or barbecue.

Ingredients:

• 2 ears of corn, husked and kernels removed
• 1 ball burrata cheese
• 1 ripe avocado, diced
• ½ red onion, finely diced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• Fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a skillet over medium heat, cook the corn kernels with a little olive oil for 5–7 minutes, stirring occasionally until golden and tender.
2. In a large bowl, toss the cooked corn, diced avocado, red onion, lime juice, olive oil, chili powder, salt, and pepper.
3. Tear the burrata into pieces and fold it gently into the salad.
4. Garnish with fresh cilantro.

This salad is a wonderful balance of creamy, crunchy, and tangy flavors, with the sweetness of corn and the freshness of avocado perfectly complementing the luxurious burrata.

Burrata & Roasted Carrot Tart with Thyme and Honey

This savory-sweet tart features roasted carrots with a delicate honey and thyme glaze, paired with creamy burrata and baked in a crisp puff pastry crust.

It’s an elegant dish that works as a light main course or a side for your summer spread.

Ingredients:

• 1 sheet puff pastry, thawed
• 4 medium carrots, peeled and sliced
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 1 ball burrata cheese
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss carrot slices with olive oil, honey, fresh thyme, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and slightly caramelized.
2. Roll out the puff pastry and place it on a baking sheet. Prick the pastry all over with a fork and bake for 10–12 minutes until golden and puffed.
3. Once the pastry is ready, arrange the roasted carrots on top and tear burrata over the vegetables.
4. Garnish with additional thyme sprigs and serve.

This tart is a comforting, visually stunning dish that combines the sweetness of roasted carrots with the creaminess of burrata.

The thyme and honey elevate the flavors and make it a perfect addition to any summer meal.