The creamiest burrata appetizer topped with Parmigiano Reggiano, crispy ’Nduja, and bright gremolata. Pile it on char‑grilled ciabatta for a simple, impressive Italian starter.
Rich, creamy, spicy and zesty all at once — this burrata dish is addictive and easy to prepare (no exaggeration).
Burrata has a tender mozzarella shell filled with stracciatella cream, a luscious cow’s milk filling. It’s indulgent and soft; if you haven’t tried it, seek it out at larger supermarkets or Italian delis.
’Nduja is the other star: a spicy, spreadable Calabrian salami. It’s already cured, so you can use it raw as a spread or briefly fry it to crisp the edges and concentrate its flavor. I like to cook it 2–3 minutes until slightly crisp, then spoon it over the burrata — it’s fantastic.
Despite a few specialty ingredients, this recipe takes about 10 minutes and is straightforward to assemble. It’s perfect for entertaining and guaranteed to impress guests.
Ingredients – what you need
For this recipe you’ll need burrata cheeses, ’Nduja (spreadable salami), Parmigiano Reggiano, fresh parsley, lemon zest, garlic and char‑grilled ciabatta for serving.
How to make Burrata with Crispy ’Nduja – step by step
Put the garlic, parsley and lemon zest together on a cutting board and finely chop until the mixture resembles fine breadcrumbs. A mezzaluna (half‑moon) knife speeds this up, but a regular knife works fine.
Heat a little olive oil in a nonstick pan and fry the ’Nduja until it develops a slight crisp at the edges, about 2–3 minutes.
Place the burrata on a serving plate and grate over Parmigiano Reggiano. Spoon a few dollops of the fried ’Nduja on top, then scatter the gremolata over everything.
Serve immediately with char‑grilled ciabatta bread for spreading.
More appetizers you might like
- Smoked Salmon Crostini
- Mortadella, Pistachio and Burrata Crostini
- Stracchino and Sausage Crostini
- Whipped Ricotta Dip with Roasted Tomatoes
- Italian Farinata Chickpea Flatbread (La Cecina Toscana)
- Fried Zucchini Pizza Bites
If you try this Burrata with Crispy ’Nduja & Gremolata (or any recipe here) please rate it and leave a comment — I love hearing your feedback.
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Burrata with Crispy ’Nduja and Gremolata
By Emily
Ingredients
- 3 burrata cheeses
- 3–4 tbsp ’Nduja
- 3 tbsp Parmigiano Reggiano, shredded
- 3 tbsp fresh parsley, chopped
- 1 clove garlic
- Zest of 1 lemon
- Char‑grilled ciabatta bread, for serving
Instructions
- Combine garlic, parsley and lemon zest on a board and finely chop until it resembles fine breadcrumbs to make the gremolata.
- Heat a little olive oil in a nonstick pan and fry the ’Nduja until slightly crispy at the edges, about 2–3 minutes.
- Arrange the burrata on a serving plate, grate over Parmigiano Reggiano, spoon on the crispy ’Nduja and sprinkle over the gremolata.
- Serve immediately with char‑grilled ciabatta for spreading.
Notes
- Remove burrata from the fridge about 30 minutes before serving so it isn’t too cold.
- Adjust quantities as needed: one burrata is usually enough for two people; for a crowd use three.
- Avoid overly pureed jarred ’Nduja — it won’t have the same texture or flavor.
- Do not add oil to the gremolata; it should be a dry sprinkle over the burrata.
- No extra salt is necessary; the parmesan and ’Nduja provide ample seasoning.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- When using canned tomatoes I recommend established brands for consistent flavor.
- Vegetable sizes are medium unless noted.
- Recipes are tested in a fan (convection) oven.
Nutrition
Carbohydrates: 1 g |
Protein: 15 g |
Fat: 21 g |
Saturated Fat: 12 g |
Cholesterol: 60 mg |
Sodium: 94 mg |
Fiber: 1 g |
Sugar: 1 g
Nutrition information is automatically calculated and should be used as an approximation.
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