Caramelised grilled veggies and milky burrata cheese are tied together beautifully by a balsamic glaze in this gorgeous platter.
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Heat a chargrill plate to medium-high heat. Spray zucchini, capsicum, asparagus, mushrooms, eggplant and bread with oil. Season.
Cook in batches, turning, for 5-8 mins or until vegetables are charred and tender and bread is toasted.
Cut bread into 2cm pieces to form croutons.
Arrange vegetables, bread and burrata or mozzarella on a serving platter. Drizzle with balsamic glaze. Sprinkle with basil leaves.
You can swap burrata for mozzarella in this recipe.
COOK. STORE. SAVE.
Use it up: Any leftover grilled veggies can be added to Luke Mangan's grilled vegetable pasta salad with olives.
What is burrata? Burrata is a popular artisanal cheese from Puglia, southern Italy, that is a hot trend in restaurants and wine bars. It’s usually served in its whole form – a sphere made from mozzarella with cream and stracciatella cheese on the inside. You eat both the stringy mozzarella and melty cheese filling together. The flavour is buttery and milky but mild, making it a perfect partner for other ingredients. This recipe shows you how to eat burrata with grilled veggies. You can use whatever vegetables you have in the fridge or choose the ones you love during your grocery run. The subtle burrata doesn’t take the attention away from the veggies, which are grilled to showcase their natural sweetness, complemented by a balsamic glaze and a pinch of salt that pairs beautifully with the cheese. Serve this pretty platter as a nibbly light lunch, along with some crusty bread – or bring it to a picnic, BBQ or enjoy as a starter.
Follow these simple steps for delicious grilled veggies, the perfect pairing with burrata, every time:
In burrata dishes, the cheese is almost always served whole, uncooked and at room temperature. You can drizzle it in olive oil and sprinkle on some salt to help bring out the flavours. Burrata and grilled veggies pair extremely well with fresh bread. Eating burrata immediately after opening the packaging ensures peak flavour and freshness. Any leftover burrata and liquid should be stored in an airtight container in the fridge for up to 24 hours. Serve and eat the burrata within 24 hours of opening to ensure you don’t end up with cheese that smells sour.
This colourful platter is a feast for the eyes and palate, and you’ll be surprised at how quick and simple it is to make. Obsessed with burrata and need other burrata recipe ideas? Check out these recipes for Victoria’s caramelised tomato with burrata, Curtis Stone’s bruschetta with burrata and nectarines and Jessica Nguyen’s best roast chicken with peach panzanella salad.