Creamy Burrata Recipe With Refreshing Lemon Zest & Olive Oil Is Divine by Donna John

Creamy Burrata Recipe With Refreshing Lemon Zest & Olive Oil Is Divine

I can remember the first time I tried burrata. It was at a restaurant in San Antonio, Texas, that Guy Fieri had visited on his show Diners, Drive-ins and Dives. My son had told me I had to try it, and he was absolutely right. Burrata is one cheese that everyone needs to experience and enjoy.

Burrata is an Italian cow's milk cheese that's made from mozzarella and cream. The outside of the cheese is solid, but the inside is soft and creamy. When I saw my friend Rosie's post about her lemon burrata appetizer, I had to reach out so I could share it with the 30Seconds community. She made the simple appetizer with burrata cheese, olive oil, lemon zest, salt and black pepper. Nothing more, nothing less. The burrata shines in this Italian-inspired recipe, and it's the perfect spring or summer snack or appetizer.

Serve this lemony burrata with crackers or fresh bread. Rosie served her burrata with sourdough crisps (try this sourdough cracker recipe) and hot Pu-erh tea. Sounds divine. Thanks, Rosie.

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Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 10


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Recipe Notes

  • With a few simple ingredients, it's important to use the best quality you can find. Invest in a good olive oil. It really makes a difference.
  • Use a fine grater or microplane to zest the lemon.
  • For color and freshness, you could add some chopped fresh herbs.
  • Cover the cheese with plastic wrap and store in the fridge.

Here's how to make it:

  1. Put the burrata onto a plate.
  2. Top with the lemon zest, drizzle with olive oil (to taste) and sprinkle with sea salt and black pepper.
  3. Serve with crackers or fresh bread. 

Nutrition Facts Per Serving

Calories: 24

Total Fat: 2.1g

Saturated Fat: 0.6g

Cholesterol: 2mg

Sodium: 24mg

Total Carbohydrate: 0.9g

Dietary Fiber: 0.3g

Total Sugars: 0.3g

Protein: 0.6g

Vitamin D: 0mcg

Calcium: 18mg

Iron: 0mg

Potassium: 14mg

Photos and recipe courtesy of Rosie Schmitgen. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Making this for Mother's Day (and I may not share!). ;-)

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