How to Serve Burrata and Mozzarella Properly: Secrets from Italian Artisan Producers

I want you to enjoy these cheeses to the fullest, so I’ve decided to share the secrets of how to serve them properly. For some reason, no one else seems to write about this, even though if you visit an Italian farm, the artisan producers will surely share this secret with you. Today, I’ll teach you how to "awaken" your burrata, mozzarella, and stracciatella in just 10 minutes.

Burrata and tomato salad recipe

Ingredients:

• Fresh Burrata, Mozzarella, or Stracciatella cheese

• Seasonal vine-ripened tomatoes

• Extra virgin olive oil (EVOO)

• Freshly cracked salt and black pepper

• Fresh greens (baby spinach, arugula, or basil)

• Optional: Pesto sauce or balsamic glaze

The Step-by-Step Technique:

I once had an experience in an Italian restaurant where the head chef was Italian, and yet, they served me cold burrata… I even posted about this on my Instagram! It’s no wonder many people don’t find these cheeses impressive. To let burrata or mozzarella truly shine, they must be properly prepared before serving and paired with the right ingredients.

Step 1. The Right Choice

Always buy fresh: mozzarella and burrata should only be purchased if they are stored in brine (liquid) and hermetically sealed in a bag or plastic container. Stracciatella is sold without brine but must always be sealed for transport.

Step 2. The "Warm Bath" Secret (Artisan Method)

Take a bowl or pot that is much larger than the cheese packaging. Place the cheese still inside its sealed bag into the bowl. Fill it with warm (almost hot) tap water. Important: Do not use boiling water! We don't want to cook the cheese; we simply want it to reach room temperature and "relax." Let it sit for 10 minutes.

Step 3. Prepare the Base

While your cheese is reaching its peak state, prepare everything else: slice the tomatoes and plate your favorite greens (arugula or a salad mix).

Step 4.

Open the cheese packaging, drain the brine, and place the warm cheese onto the plate with the tomatoes and greens.

Step 5.

Drizzle generously with olive oil and season with salt and pepper. Add pesto or balsamic glaze if desired.

💡 Olena’s Professional Tips

• Texture Matters: In the photo, I purposely cut the burrata so you can see the flowing, creamy center. Stracciatella will be the same but without the outer shell. Mozzarella, while it won't flow, becomes incredibly tender and milky when warmed.

• Be an Expert: Now you know more than some restaurant servers! At home, you will now serve the most delicious mozzarella and burrata like a true pro

Thank you for cooking with me!

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