The creamiest burrata appetizer finished with grated Parmigiano Reggiano, crisped ‘Nduja and bright gremolata. Spoon it onto char-grilled ciabatta for a simple yet impressive Italian-style starter.
Rich and creamy, with a hit of heat from the ‘Nduja and a fresh citrus-herb lift from the gremolata, this dish is addictive and quick to assemble.
Burrata has a soft mozzarella shell filled with stracciatella cream, giving it an indulgent, melt-in-your-mouth texture. You can usually find burrata in larger supermarkets or at Italian specialty shops.
‘Nduja is a spreadable, spicy Calabrian salami. It is cured, so it can be used without cooking — spread on bread, added to sauces, or crisped briefly and spooned over cheese, as in this recipe.
This recipe is straightforward and takes about 10 minutes from start to finish. Despite the few specialty ingredients, it’s easy to make and very impressive served to guests.
Ingredients – what you need
For this recipe you will need burrata cheese, ‘Nduja (spreadable salami), Parmigiano Reggiano, fresh parsley, lemon zest and a clove of garlic.
How to make Burrata with Crispy ‘Nduja – step by step
Make the gremolata by placing the garlic, parsley and lemon zest on a cutting board and finely chopping until the mixture resembles coarse breadcrumbs. A mezzaluna or a sharp knife works well for this.
Warm a little olive oil in a non-stick pan and fry spoonfuls of ‘Nduja for 2–3 minutes until the edges crisp slightly.
Arrange the burrata on a serving plate, grate a little Parmigiano Reggiano over the top, add a couple of spoonfuls of the crisped ‘Nduja, then scatter the gremolata on top.
Serve immediately with char-grilled ciabatta slices 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, please rate the recipe and leave a comment to share how it went — feedback is always welcome.
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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
- 1 clove garlic
- Zest of 1 lemon
- Chargrilled ciabatta bread, for serving
Instructions
- Put the garlic, parsley and lemon zest on a cutting board and finely chop until the mixture resembles coarse breadcrumbs to make the gremolata.
- Drizzle a little olive oil into a non-stick pan and fry the ‘Nduja for about 2–3 minutes until slightly crispy.
- Arrange the burrata on a serving plate. Grate Parmigiano Reggiano over the top, add spoonfuls of the crisped ‘Nduja, then 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 to suit your group: 1 burrata works for two people; use 3 for a larger crowd.
- Avoid ‘Nduja sold as a smooth pureed jar product; the texture and flavor are better in chunkier versions.
- Do not add oil to the gremolata — it should be sprinkled over the burrata as-is.
- No additional salt is needed; the parmesan and ‘Nduja provide sufficient seasoning.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless noted otherwise.
- When using canned tomatoes I prefer established brands for consistent flavor.
- Vegetables listed are medium unless otherwise stated.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 1 g |
Protein: 15 g |
Fat: 21 g |
Saturated Fat: 12 g
Nutrition information is automatically calculated and should be used as an approximation.
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