Burrata with crispy serrano & red pepper

This weekend we went to a supper party and the effervescent hostess served us with two canapes – the first was crab on buttered toast, the second was the creamiest mozzarella I have ever eaten paired with juicy sweet baby tomatoes.

I was intrigued by the cheese because it was even more melt in the mouth than my favourite buffalo mozzarella. Turns out it was burrata – a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. Am now hooked on the stuff – luckily you can usually find it at Waitrose.

Burrata with crispy serrano & red pepper

Recipe by tried and tasted by GraceDifficulty: Easy



Easily halved or quartered if you have less to feed…


  • 4 tubs burrata

  • 16 – 24 slices serrano

  • 400g roasted red peppers in oil

  • Extra virgin olive oil (to drizzle)


  • Preheat grill, then cook ham until crispy.

  • Drain the peppers – you want a good big piece per serving – and arrange on 8 plates. Tear the burrata in half and add to the pepper with some crispy Serrano. Drizzle over virgin olive oil and season with plenty of cracked black pepper.