Tomatoes, basil, and balsamic are a brilliant classic, but limiting burrata exclusively to a Caprese salad is a culinary tragedy. Because it is so exceptionally rich, mild, and milky, burrata acts as the ultimate blank canvas. It actively craves bold flavour contrasts—specifically, sharp acid, fiery heat, and concentrated sweetness.
Here is what I’m pairing with our fresh burrata at Pork Ewe Deli this season to push those flavour boundaries:
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Spicy 'Nduja: Smear some warm, fiery Calabrian 'nduja (a rich, spreadable chilli pork salami) onto a thick slice of charred sourdough, then top it with a cool, creamy dollop of fresh burrata. The lush dairy fat from the cheese cuts through the intense chili heat perfectly, creating a highly addictive balance.
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Roasted Stone Fruit: Grill or roast fresh peaches, plums, or figs until their edges blister and the natural sugars caramelise. Tear the burrata right over the warm fruit, drizzle generously with hot honey, and scatter a few sprigs of fresh thyme. It hits that elusive sweet, savoury, and herbaceous sweet spot.
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Anchovies & Lemon: Trust me on this one. Lay plump, premium Ortiz anchovies over a gently split burrata. Hit it with fresh lemon zest, coarsely cracked black pepper, and a generous pour of grassy extra-virgin olive oil. The sharp, salty brine of the fish against the sweet, delicate cream is nothing short of life-changing.
When you start with quality ingredients from a trusted providore, you never need to overcomplicate the preparation. The ingredients do the heavy lifting for you. Come into our Newcastle deli this weekend, and let’s build a custom burrata board that goes way beyond the basics.