Antipasti and Light Bites/ Italian Christmas Recipes

Burrata with Crispy ‘Nduja & Gremolata

November 16, 2020 by Emily

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The creamiest burrata cheese appetizer topped with Parmigiano Reggiano, crispy ‘Nduja, and zesty gremolata. Spread it on char-grilled ciabatta bread for the ultimate Italian-inspired appetizer!

An overhead shot of burrata on a serving plate with 'Nduja and gremolata

It’s creamy, cheesy, spicy, and zesty all at the same time and just so addictive that you’ll be making it over and over (no exaggeration).

If you’re not familiar with burrata it’s made of an outer shell of mozzarella and filled with stracciatella cream (a creamy cow’s milk cheese).

It’s super indulgent, creamy and SO delicious, if you haven’t tried it yet you need to fix that asap. You should be able to find burrata in larger supermarkets or Italian food stores.

As for ‘Nduja? It’s an ingredient you HAVE to get your hands on. It’s a Calabrian spicy spreadable salami that’s cured so you don’t need to cook it and can spread it on slices of bread as a snack.

You can use it to top pizzas, add to pasta sauces, or in ways like this! I fry it just for a couple of minutes so it crisps up slightly then drizzle it over the creamy burrata, I know, it’s SO good!

Although there are a couple of specialty ingredients in this recipe it’s super simple and takes no more than 10 minutes to prepare plus it is so impressive. Serve this up to guests and they are guaranteed to be blown away.

Ingredients – what you need

To make this recipe you’ll need burrata cheese, ‘Nduja (spreadable salami), Parmigiano Reggiano, parsley, lemon zest, and garlic.

See the photo below that shows you all of the ingredients you need!

An overhead shot of all the ingredients you need to make Burrata with 'Nduja and gremolata

How to make Burrata with Crispy ‘Nduja – step by step

Put the garlic, parsley and lemon zest in a small pile on a cutting board and finely chop it until it resembles fine breadcrumbs. A Mezzaluna (half-moon) Italian knife makes this super easy but you could also use a knife (photos 1-4).

Step by step photos showing how to make gremolata

Drizzle a little olive oil in a non stick pan and fry the ‘Nduja until slightly crispy (about 2-3 minutes) (photos 5 & 6).

Step by step photos showing how to assemble a burrata appetizer

Arrange the burrata cheese on a serving plate and top with a grated Parmigiano Reggiano, a couple of spoonfuls of ‘Nduja, and then sprinkle over some gremolata (photos 7 & 8).

Serve with chargrilled ciabatta bread.

Top tips for making this recipe

  • Take the burrata out of the fridge around 30 minutes before serving so it’s not too cold.
  • You can make as much or as little of this as you like. If you’re just serving this for two people 1 burrata is usually enough but if serving for a crowd I’d go for 3 burrata cheeses.
  • Don’t buy ‘Nduja if it’s sold in a jar it’s too pureed and doesn’t taste great.
  • Don’t add any olive oil to the gremolata you should be able to sprinkle it over the burrata like breadcrumbs (see photo 4 above)
  • There’s no need to add any salt to the recipe because the parmesan and ‘Nduja are already well seasoned.
A close up of burrata cheese with 'Nduja and ciabatta bread

More appetizers you might like

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Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

Burrata with Crispy ‘Nduja and Gremolata

The creamiest burrata cheese appetizer topped with Parmigiano Reggiano, crispy 'Nduja, and zesty gremolata. Spread it on char-grilled ciabatta bread for the ultimate Italian-inspired appetizer!
Course Appetizer
Cuisine Modern Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 – 8 servings
Calories 221kcal
Author Emily Kemp

Ingredients

  • 3 burrata cheeses
  • 3-4 tbsp of ‘Nduja
  • 3 tbsp Parmigiano Reggiano shredded large
  • 3 tbsp fresh parsley
  • 1 clove garlic
  • Zest of 1 lemon
  • Chargrilled ciabatta bread for serving

Instructions

  • Put the garlic, parsley and lemon zest in a small pile on a cutting board and finely chop it until it resembles fine breadcrumbs. A Mezzaluna (half moon) Italian knife makes this super easy but you could also use a knife.
  • Drizzle a little olive oil in a non stick pan and fry the ‘Nduja until slightly crispy (about 2-3 minutes).
  • Arrange the burrata cheese on a serving plate and top with a grated Parmigiano Reggiano, a couple of spoonfuls of ‘Nduja and then sprinkle over some gremolata.
  • Serve with char-grilled ciabatta bread.

Notes

  • Take the burrata out of the fridge around 30 minutes before serving so it’s not too cold.
  • You can make as much or as little of this as you like. If you’re just serving this for two people 1 burrata is usually enough but if serving for a crowd I’d go for 3 burrata cheeses.
  • Don’t buy ‘Nduja if it’s sold in a jar it’s too pureed and doesn’t taste great.
  • Don’t add any olive oil to the gremolata you should be able to sprinkle it over the burrata (see photo 4 above)
  • There’s no need to add any salt to the recipe because the parmesan and ‘Nduja are already well seasoned.

Nutrition

Calories: 221kcal | Carbohydrates: 1g | Protein: 15g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 94mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 744IU | Vitamin C: 3mg | Calcium: 430mg | Iron: 1mg
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We’d love you see what you’re getting up to in the kitchen!

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