Limoncello Burrata Recipe with Fresh Basil and Garlic Toast
I’m all about getting creative in the kitchen. Embracing the unexpected can lead to delightful discoveries! This limoncello and burrata dish is a testament to how you can be creative and traditional at the same time. It might sound like an odd combination, but hear me out. Today we’re making a limoncello burrata spread with fresh basil and garlic toast on the side.
I first fell in love with limoncello, the sweet and tart Italian liqueur, when my brother Erik and his wife Tracy sent me a bottle made with their homegrown lemons. A handmade culinary gift might just be the key to my heart—make sure to check out Erik and Tracy’s Homemade Limoncello recipe before you get started with this one.
What kind of burrata is best for making a recipe?
Choosing the best burrata is crucial for this easy appetizer or recipe—which also makes a very fancy snack, by the way! Opt for the larger 8-ounce burrata rounds for their extra creamy center and rich texture. The smaller size rounds are better for when you’re less inclined to share!
What’s the difference between mozzarella and burrata?
Both cheeses hail from Italy and can be made from either cow's or water buffalo's milk. They’re both mild and fresh, and while mozzarella is known for its slight firmness, elasticity, and melt-ability, burrata offers a more luxurious experience. Pop on over to my “What’s the difference between mozzarella and burrata?” article to learn more!
Pro Tip: Buying and Storing Fresh Burrata Cheese
Burrata is stored in brine and refrigerated, and once you open it, it’s best enjoyed within a week of purchase. Always check the "use by" date to ensure peak flavor and texture.
Crafting the Perfect Bite: Garlic Toast and Limoncello Olive Oil
Burrata and limoncello make a unique flavor combination. The rich, buttery texture of burrata perfectly complements the bright, citrusy notes of limoncello. Together, they create a unique harmony of creamy and tangy elements. A splash of rich, savory olive oil brings the whole spread together for a perfectly balanced bite.
So, how do you eat it? The cheese is the star of the show, but the foundation of this dish is the garlic toast. I recommend a French baguette or a crusty Italian bread, sliced thick, to absorb as much of that limoncello-infused olive oil as possible!
How to Serve Your Limoncello Burrata with Fresh Basil and Garlic Toasts
I like to choose a beautiful serving dish for the cheese, set it on top of a wooden platter, and arrange the garlic toast around it. Some chefs say, “You eat with your eyes first,” and a beautiful presentation really does add to the experience of a good meal.
Before serving, allow the burrata mixture to sit at room temperature for about 30 minutes. This simple step allows the flavors to blend. When it's time to assemble, think of your plate as a canvas, with the burrata as your centerpiece, surrounded by a golden moat of limoncello olive oil, and garlic toast along for the ride. Buon appetito!
More Limoncello Recipes
Limoncello Cocktail Recipes
Limoncello Burrata Recipe with Fresh Basil and Garlic Toast
Ingredients
- 8 ounces burrata cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh basil, cut into a chiffonade
- Zest of one lemon
- 1 tablespoon Erik and Tracy’s Easy Homemade Limoncello
- 1 teaspoon fresh lemon juice
- 1 teaspoon honey
- Grind of fresh black pepper
- A pinch of red pepper flakes
- ½ of a French baguette or 4 thick slices of crusty Italian bread
- Extra virgin olive oil, as needed
- 2 to 3 whole, peeled garlic cloves
Instructions
- Preheat your oven to 425 degrees. In a mixing bowl, combine the 3 tablespoons of olive oil, fresh basil, lemon zest, limoncello, lemon juice, and honey. Set aside while you are toasting the bread.
- If you’re using a French baguette, slice the baguette into ¼-inch slices. If using Italian bread, cut the thick slices into 3 or 4 pieces each. Place the bread, cut side up, on a baking sheet lined with parchment paper or a silpat mat.
- Brush the top of the bread slices with olive oil. Using one garlic clove at a time, rub the clove over the bread so it absorbs some of the garlic clove flavor.
- Place the pan in the preheated oven and toast for 6 to 8 minutes or until the bread becomes slightly golden around the edges. Remove from the oven.
- Drain the burrata cheese. Burrata will come in a container with liquid surrounding rounds of cheese. You only need the burrata, not the liquid. If you are not using all of the burrata, keep the liquid to store unused cheese rounds.
- Place the burrata in a decorative serving dish that has an edge. Pour the limoncello olive oil mixture over the burrata. Top the burrata with a grind of fresh black pepper and a pinch of red pepper flakes. Serve with the toasted bread. Make sure to provide your guests with small knives or spreaders so they can break open the burrata and spread it, along with some of the limoncello olive oil, on their warm toasts.
