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!
Servings: 6 - 8 servings
- 3 burrata cheeses
- 3-4 tablespoon of ‘Nduja
- 3 tablespoon Parmigiano Reggiano shredded large
- 3 tablespoon fresh parsley
- 1 clove garlic
- Zest of 1 lemon
- Chargrilled ciabatta bread for serving
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.
- 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.
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