Burrata side dish

From peaches to fennel, here are four recipes from four Sydney restaurants on how to best use burrata in a dish.

This Burrata and Prosciutto Salad with Arugula is pretty hard to beat. It's creamy and rich, with the perfect zing of freshness and acidity.

Ina Garten’s Caramelized Butternut Squash with Burrata is made with butternut squash, olive oil, light brown sugar, unsalted butter, crushed red pepper flakes, kosher salt, freshly ground black pepper, dried cranberries, dry Marsala wine, burrata cheese, roasted salted Marcona almonds, microgreens, and aged balsamic vinegar. This easy caramelized butternut squash recipe creates a delicious side dish that takes about 50 minutes to prepare and can serve up to 4 people.

This sweet corn & burrata pasta is a summer classic and so delicious. It is a must make for warm nights and summer bbq season.

This chicken caprese is topped with garlic-roasted tomatoes, creamy burrata cheese, fresh basil leaves, and a drizzle of balsamic glaze. So good!

Marinated Tomato Burrata Salad with creamy burrata cheese, garlic herb marinated tomatoes, and basil. The ultimate shareable summer salad!

A modern staple on menus the world over, burrata is a versatile ingredient that can be so much more than just a starter. From spinach and ricotta gnocchi to a grilled nectarine and prosciutto salad, ten chefs show us how to make the most of this creamy ingredient at home.

This strawberry burrata salad with crispy prosciutto, pine nuts, and a pesto balsamic vinegar dressing is a delicious appetizer or side dish.

This heirloom tomato burrata salad is one of my all-time favorite lazy summer dishes. I lovingly refer to it as “Caprese Salad 2.0” because it’s with all of the components & flavors of a classic caprese, but they’re all amped up to the next level… In place of Roma tomatoes are juicy & colorful heirloom tomatoes, fresh mozzarella is swapped with creamy, dreamy burrata cheese, & tender fresh basil leaves are blitzed into a punchy, bold, & vibrantly green pesto sauce. Ever since I first made it…

This grilled zucchini is marinated in a tangy vinaigrette, covered in creamy burrata cheese and sprinkled with toasted pine nuts for crunch.