Looking for a simple but impressive appetizer with burrata cheese? This Easy 5-Ingredient Burrata Cheese Appetizer is the perfect no-cook dish to elevate any gathering. Creamy burrata is beautifully complemented by juicy peaches, briny olives, fresh basil, and a drizzle of olive oil. Whether you're hosting a summer dinner party, planning a cozy date night, or need a last-minute dish that looks gourmet, this burrata appetizer with peaches delivers elegance with zero fuss!
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I absolutely love burrata! The creamy center and delicate flavor make it one of the most versatile ingredients in a kitchen. It pairs beautifully with sweet fruit and savory vegetables, herbs, or cured meats. You can serve it on toast, in salads, or as part of a warm dish, and it always adds a touch of elegance and comfort. If you're as burrata-obsessed as I am, you’ll also enjoy these favorites from the blog: this fresh and vibrant Burrata Bruschetta, the savory and rich Burrata with Marinated Mushrooms and Tomato Salsa, and this Cauliflower Steak with Prosciutto and Burrata.
Recipe Overview
- ⏱️ Ready in: 10 minutes (no cooking required)
- 🍽️ Serves: 4 as an appetizer
- 💪 Diet-Friendly: Gluten-Free, Low-Carb, Vegetarian
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Why You'll Love This Burrata Cheese Appetizer
- Only 5 ingredients: You don’t need a long shopping list to create something gourmet. Just burrata, peaches, olives, olive oil, and basil are enough to impress your guests.
- Takes just 10 minutes to prepare: No cooking. Just slice, arrange, and serve. It’s perfect for busy days or last-minute entertaining.
- Elegant and fresh: The colors and textures look stunning on a plate! It's perfect for dinner parties, brunches, or romantic evenings in.
- Naturally gluten-free and vegetarian: Fits a range of dietary needs!
Ingredients
- Burrata Cheese: A fresh Italian cheese made from mozzarella and cream (soft on the outside and creamy on the inside).It’s best served at room temperature to bring out its full flavor and texture. Let it sit out for about 15–20 minutes before serving.
- Peach: Use ripe but firm peaches, like we do in this Arugula and Spinach Salad. Too soft, and they may fall apart; too firm, and they won’t be juicy enough.
- Olives: I used a mix of green and black olives to add some visual contrast and a variety of briny flavors. If your olives are packed in brine and taste very salty, give them a quick rinse to mellow the flavor a bit.
- Fresh Basil: Like in this Cinnamon Pineapple and Beef Appetizer, fresh basil adds a burst of herby brightness.
- Olive Oil: Use the best-quality extra virgin olive oil you have. A light drizzle just before serving adds richness and helps marry all the flavors.
***see the recipe card at the end of this post for quantities
Substitutions and Variations
- Peach: Try nectarines, plums, or even fresh figs (like in these Fig and Pear Prosciutto Wraps). In cooler months, roasted grapes or orange slices are amazing with burrata and olives.
- Olives: If you’re not a fan of olives, you can also use capers or sun-dried tomatoes.
- Basil: Basil is classic, but mint adds some brightness, or arugula adds a peppery bite (like in this Easy Cottage Cheese Wraps recipe). A sprinkle of microgreens would also be beautiful and flavorful.
Step-by-Step Instructions
STEP 1: Prepare ingredients
Dice the peach into small cubes for easy bites, chop or tear the fresh basil leaves, and quarter the olives. Place the whole burrata onto a serving platter.
STEP 2: Assemble
Using a sharp knife, carefully slice it in half, but not all the way through. Just cut enough to open it slightly. Use a knife and fork to gently fold it open. Scatter the peaches, olives, and asil over and around the opened burrata. Drizzle a generous amount of olive oil over the top.
Recipe Tips
- Let the burrata come to room temperature before assembling. Cold burrata can be firmer and less flavorful.
- Use ripe but firm peaches.
- High-quality olive oil makes a big difference! It's drizzled raw over the dish, so a good extra virgin olive oil will add nice fruity, peppery flavors.
- Burrata is best opened moments before enjoying.
Frequently Asked Questions
Yes, you absolutely can eat the skin of burrata, and you should!
The outer "skin" is made from mozzarella and the inside is filled withshredded mozzarella mixed with cream. The skin is soft and delicate.
The best way to serve burrata is at room temperature so the creamy center is soft and flavorful. Serve it whole, then gently slice it open just before eating to let the inside ooze out. Enjoy it with toasted bread or crackers!
This appetizer pairs beautifully with chilled white wine or a light rosé, especially on warm days.
What to Serve With This Burrata Appetizer
Serve the burrata with crusty bread, crostini, naan bread, or crackers to scoop up the creamy burrata and toppings. Add a drizzle of balsamic glaze or a sprinkle of flaky sea salt. If you're serving it alongside other appetizers for a dinner party, try making this Seaweed Salad and Ahi Tuna Appetizer and these Crispy Onion Shrimp Lettuce Tacos. As a side dish, these Oven Roasted Potato Cubes or these Easy 3-ingredient Baked Potato Wedges are really simple to make.
You may also like to serve these party favorites:
Storage Suggestions
Burrata doesn’t hold up well once opened. It can become watery and lose its creamy consistency. If you do have leftovers, store them in an airtight container in the fridge for up to 1 day. Do not freeze it though! Freezing ruins the texture of burrata and fresh fruit.
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Recipe
Easy 5-Ingredient Burrata Cheese Appetizer
Equipment
Ingredients
- 1 ripe peach
- 8 leaves fresh basil
- ¼ cup olives mixed for color and flavor
- 1 ball burrata cheese
- 1 tablespoon olive oil for drizzling
Instructions
- Dice the peach into small cubes, chop or tear the fresh basil leaves, quarter the olives,1 ripe peach, 8 leaves fresh basil, ¼ cup olives
- Place the whole burrata onto a serving platter1 ball burrata cheese
- Using a sharp knife, carefully slice it in half, but not all the way through. Just cut enough to open it. Use a knife and fork to gently fold it open.
- Scatter the diced peaches, quartered olives, and chopped or torn basil over and around the opened burrata.
- Finish by drizzling a generous amount of olive oil over the top.1 tablespoon olive oil
Notes
- Let the burrata come to room temperature before assembling. Cold burrata can be firmer and less flavorful.
- Use ripe but firm peaches.
- High-quality olive oil makes a big difference! It's drizzled raw over the dish, so a good extra virgin olive oil will add nice fruity, peppery flavors.
- Burrata is best opened moments before serving. Pre-cut all the ingredients and top on burrata when ready to serve.
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