A golden, breaded burrata ball served warm atop a silky roasted red pepper and tomato sauce, garnished with fresh basil, parmesan, and a hint of chili oil – this dish offers a luxurious twist on comfort food. Crispy on the outside and creamy within, it’s an elegant appetizer or small plate perfect for impressing guests or indulging in a gourmet moment at home.
Why You’ll Love This Recipe
This dish is all about contrast – the crisp breadcrumb crust gives way to a luscious, creamy burrata center, while the robust, slightly smoky red pepper tomato sauce adds depth and balance. Visually striking and full of flavor, this recipe is simple enough for a cozy evening yet refined enough for entertaining. It’s also highly customizable, pairing well with bread, pasta, or even served solo as a stunning starter.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crispy burrata:
- 2 burrata balls
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 3/4 cup panko breadcrumbs
- Salt and pepper to taste
- Oil for frying
For the roasted red pepper tomato sauce:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 roasted red bell pepper, chopped
- 1 (14 oz) can crushed tomatoes
- 1/4 cup vegetable broth or water
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
For garnish:
- Fresh basil, thinly sliced
- Grated parmesan cheese
- Chili oil (or a drizzle of olive oil)
- Toasted crostini or bread slices
Directions
- Make the sauce: Heat olive oil in a saucepan over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
- Stir in the roasted red pepper, crushed tomatoes, vegetable broth, oregano, and red pepper flakes. Season with salt and pepper to taste.
- Simmer for 15 minutes, stirring occasionally. Blend the sauce using an immersion blender or transfer to a blender until smooth. Keep warm.
- Crisp the burrata: Pat the burrata dry carefully with paper towels. Dredge each ball in flour, dip into the beaten egg, and coat in panko breadcrumbs. Lightly season with salt and pepper.
- Place coated burrata in the freezer for 10 minutes to help the crust adhere and avoid bursting during frying.
- Heat oil in a small saucepan or deep skillet to 350°F (175°C). Fry the burrata for 1–2 minutes until golden brown and crisp. Remove and drain on paper towels.
- To serve: Spoon the warm red pepper tomato sauce into shallow bowls. Gently place a crispy burrata in the center of each bowl.
- Garnish with fresh basil, a sprinkle of grated parmesan, and a drizzle of chili oil. Serve immediately with toasted crostini or bread.
Servings and timing
Servings: Serves 2 as a main appetizer or 4 as a shared starter
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 10 minutes
Total Time: Approximately 50 minutes
Variations
- Spicy Kick: Add extra red pepper flakes or hot smoked paprika to the sauce for more heat.
- Herb Upgrade: Blend in fresh basil or parsley for a greener, herbaceous note in the sauce.
- Baked Option: For a lighter version, bake the breaded burrata at 400°F (200°C) until golden and heated through.
- Vegan Version: Use vegan mozzarella-style cheese and plant-based breading alternatives.
- Add Pasta: Serve the crispy burrata over spaghetti or penne tossed in the red pepper tomato sauce for a fuller meal.
- Pesto Drizzle: Add a swirl of basil pesto on top for extra richness.
- Nut Crust: Mix crushed pistachios or almonds into the breadcrumbs for a nutty twist.
- Tomato Variation: Use fire-roasted canned tomatoes for a smokier sauce.
- Mini Burrata: Use small mozzarella balls for bite-sized versions.
- Crostini Swap: Serve with grilled polenta rounds instead of bread.
storage/reheating
Storage: Store leftover sauce in an airtight container in the refrigerator for up to 4 days. The burrata is best enjoyed fresh but can be breaded in advance and stored in the fridge for a few hours before frying.
Reheating: Gently reheat the sauce on the stovetop over low heat. Burrata should not be reheated once fried, as the texture may suffer. Assemble fresh for best results.
FAQs
Can I use mozzarella instead of burrata?
You can, but it won’t have the same creamy interior. Burrata offers a richer, more luxurious texture that sets this dish apart.
How do I prevent the burrata from bursting while frying?
Ensure it is well-coated and chilled before frying. A quick freeze helps maintain the structure during cooking.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made up to 4 days in advance and reheated just before serving.
What kind of oil is best for frying?
A neutral oil with a high smoke point, such as vegetable or canola oil, works best.
Can I bake the burrata instead of frying?
Yes, bake at 400°F (200°C) for about 10–12 minutes or until golden and crispy.
Is this dish gluten-free?
Not as written, but you can make it gluten-free by using gluten-free flour and breadcrumbs.
What does burrata taste like?
Burrata has a mild, milky flavor with a soft, creamy center that pairs beautifully with bold sauces and crispy textures.
Can I make this dish without a blender?
Yes, though the sauce will be chunkier. A food processor is another good alternative.
What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir complements the rich cheese and tomato sauce.
Is this dish suitable for vegetarians?
Yes, this recipe is entirely vegetarian as long as the parmesan used is rennet-free.
Conclusion
Crispy Burrata in Roasted Red Pepper Tomato Sauce is a refined yet approachable dish that delivers bold flavor and elegant presentation. Perfect as a shared appetizer or centerpiece of a small plate dinner, it showcases the luscious contrast between crunchy coating and creamy cheese, enriched by a velvety, savory sauce. Whether for a dinner party or a romantic evening in, it’s a recipe that turns simple ingredients into an unforgettable experience.
Print
Crispy Burrata in Roasted Red Pepper Tomato Sauce
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
A golden, breaded burrata ball served warm over a velvety roasted red pepper and tomato sauce, garnished with fresh basil, chili oil, and grated parmesan – a gourmet twist on comfort food.
Ingredients
- For the crispy burrata:
- 2 burrata balls
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 3/4 cup panko breadcrumbs
- Salt and pepper to taste
- Oil for frying
- For the roasted red pepper tomato sauce:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 roasted red bell pepper, chopped
- 1 (14 oz) can crushed tomatoes
- 1/4 cup vegetable broth or water
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- For garnish:
- Fresh basil, thinly sliced
- Grated parmesan cheese
- Chili oil (or a drizzle of olive oil)
- Toasted crostini or bread slices
Instructions
- Make the sauce: Heat olive oil in a saucepan. Add onion and garlic, sauté until soft.
- Stir in roasted red pepper, crushed tomatoes, broth, salt, pepper, oregano, and red pepper flakes. Simmer for 15 minutes.
- Blend the sauce until smooth using a blender or immersion blender. Keep warm.
- Prepare the burrata: Pat burrata dry thoroughly with paper towels.
- Dredge each burrata ball in flour, dip into beaten egg, then coat with panko breadcrumbs. Season with salt and pepper.
- Freeze coated burrata for 10 minutes to help hold shape during frying.
- Heat oil in a small saucepan or skillet to 350°F (175°C). Fry burrata until golden and crispy, about 1–2 minutes. Drain on paper towels.
- Spoon hot red pepper tomato sauce into shallow serving bowls.
- Place crispy burrata in the center of the sauce.
- Garnish with fresh basil, grated parmesan, and a drizzle of chili oil. Serve with toasted crostini.
Notes
- Freezing the coated burrata helps prevent it from bursting while frying.
- Use high-quality burrata for a rich, creamy interior.
- You can roast your own red pepper or use jarred for convenience.
- The sauce can be made in advance and reheated before serving.
- Serve immediately for the best texture and oozy center.
Nutrition
- Serving Size: 1 burrata with sauce
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 85mg
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