Burrata Appetizers: 13 Creamy Holiday Starters That Make Guests Forget the Cheese Ball

Burrata appetizers are the easiest way to wow a holiday crowd, and the internet already knows it: one simple tomato and burrata plate has about 414,000 likes on Instagram, and home cooks now dress the creamy cheese up as melting snowmen and pomegranate ornaments for Christmas. Burrata is an Italian cheese from Apulia: a pouch of fresh mozzarella filled with soft shreds of curd and cream, so the moment you cut it, it spills across the plate like fresh snow. Most of these ideas take 10 to 30 minutes with little or no cooking, which matters when the oven is full of turkey or ham. You will find holiday boards, warm skillet dips, baked marinara, crostini, fruit plates and easy skewers below. Keep burrata chilled and set it out no more than 2 hours. Could this be the year the cheese ball takes a break..

Pomegranate Pistachio Burrata Appetizers

Picture the first plate on the buffet: a ball of burrata torn open so the creamy middle runs out, then showered with ruby pomegranate seeds, crushed green pistachios and a thin gold ribbon of honey. It looks like a Christmas card and takes 10 minutes. Ring the plate with little rosemary sprigs and it turns into a tiny wreath. Of all the burrata appetizers here, this is the one guests photograph before they eat it. Pair it with more red and green party bites for a table that matches. Who gets the first scoop..

You will need: 1 ball burrata (8 oz), 1/3 cup pomegranate seeds, 1/4 cup shelled pistachios (chopped), 1 tbsp honey, 2 tbsp extra-virgin olive oil, 6 small rosemary sprigs, flaky salt, black pepper, toasted baguette slices or crackers

How to make it: 1. Take the burrata out of the fridge 20 minutes ahead and pat it dry. 2. Set it on a plate and tear the top open with two forks. 3. Spoon pomegranate seeds and pistachios over and around it. 4. Drizzle with honey and olive oil, then add flaky salt and pepper. 5. Tuck rosemary around the edge and serve with toasted bread.

Pesto Burrata With Heirloom Tomatoes

Bright basil pesto spooned right over the top of the burrata, with wedges of yellow and red tomatoes tucked beside it, is the restaurant plate you can copy at home in five minutes. In December, look for small heirloom or cocktail tomatoes, which hold their flavor better than big winter slicers. A few micro greens on top make it look fancy. Like most burrata appetizers, it wants warm bread, so set it next to your classic family party starters so old favorites and new ones share the table. Which tomato color goes first?

You will need: 1 ball burrata (8 oz), 3 tbsp basil pesto, 2 small heirloom tomatoes (cut in wedges), 1 tbsp olive oil, 1 tsp balsamic glaze, flaky salt, black pepper, micro greens or small basil leaves, warm bread

How to make it: 1. Pat the burrata dry and set it on a wide plate. 2. Spoon pesto over the top so it drips down the sides. 3. Arrange tomato wedges around it and season with salt and pepper. 4. Dot the plate with olive oil and balsamic glaze. 5. Top with greens and serve with bread.

Melting Snowman Burrata Board

Stack a small burrata on a bigger one, add peppercorn eyes and a carrot nose, and you have a snowman that starts to melt the second someone cuts in. Kids love it, and grown-ups grab their phones. Set the cheese on a pool of pesto and olive oil so the melt looks green and festive, and give him rosemary sprigs for arms. Toasted baguette slices and cherry tomatoes finish the board. If your crowd loves shaped snacks, add a tray of savory Christmas tree bites beside him. Who makes the first cut?

You will need: 1 ball burrata (8 oz), 1 ball burrata (4 oz), 3 tbsp basil pesto, 2 tbsp extra-virgin olive oil, 6 black peppercorns, 1 small carrot, 2 rosemary sprigs, flaky salt, 1 baguette (sliced and toasted), 1 cup cherry tomatoes

How to make it: 1. Pat both balls of burrata dry. 2. Swirl pesto and olive oil on a board and set the big ball down, then the small one on top. 3. Press in peppercorn eyes and buttons and a carrot sliver nose. 4. Add rosemary arms and flaky salt. 5. Surround with toast and tomatoes and serve within 2 hours.

Peach and Fig Burrata Platter

Sweet fruit and cool, milky cheese are a match that never gets old. Fan out peach slices and halved figs around a ball of burrata, add a few tomato wedges for color, then finish with olive oil, pepper and a scatter of green herbs. In winter, drained canned peaches and dried figs plumped in warm water work well. Among burrata appetizers, it is the light, fresh plate when the rest of the table is rich. For more dressy starters, see our glamorous holiday party bites. Peaches or figs: which would you add more of?

You will need: 1 ball burrata (8 oz), 2 peaches or 1 can (15 oz) peach slices (drained), 6 fresh figs or 8 dried figs (soaked 10 minutes in warm water), 4 small tomatoes (cut in wedges), 2 tbsp olive oil, 1 tbsp honey, fresh basil or mint, flaky salt, black pepper

How to make it: 1. Set the burrata in the middle of a round platter. 2. Arrange peach slices, figs and tomatoes around it. 3. Drizzle with olive oil and honey. 4. Season with flaky salt and plenty of pepper. 5. Scatter herbs on top and serve with crostini.

Hot Honey Burrata Appetizers With Tomato Dip

Sweet heat meets creamy cheese in this scoopable skillet. Cherry tomatoes simmer with garlic until they burst and turn jammy, then burrata goes right in the center and gets a glossy drizzle of hot honey. Make your own by warming honey with red pepper flakes for 2 minutes. Serve it straight from the pan with toasted bread so guests can swirl and scoop. Burrata appetizers like this disappear first at every party. If you love hot, cheesy party dips, this one belongs on your list. Mild or extra spicy?

You will need: 2 tbsp olive oil, 2 garlic cloves (minced), 2 pints cherry tomatoes, 1/2 cup marinara sauce, 1/4 tsp salt, 1 ball burrata (8 oz), 3 tbsp honey, 1/2 tsp red pepper flakes, fresh basil, toasted bread

How to make it: 1. Warm oil and garlic in a cast iron skillet for 1 minute. 2. Add tomatoes, marinara and salt and simmer 10 to 12 minutes until the tomatoes burst. 3. Warm honey with pepper flakes for 2 minutes. 4. Nestle the burrata in the center of the sauce. 5. Drizzle with hot honey, add basil and serve with bread.

Burrata Crostini With Sun-Dried Tomatoes

This is one of those burrata appetizers you set down and walk away from: a ball of burrata dusted with dried oregano, a pile of chewy sun-dried tomatoes and thick slices of toasted country bread. Guests spread, top and help themselves, so the host gets to sit down too. Toast the bread a few hours early and keep it in a paper bag so it stays crisp. Use the oil from the tomato jar for drizzling; it is full of flavor. For more toppings, browse our make-ahead holiday toasts. Thick slices or thin?

You will need: 1 ball burrata (8 oz), 1/2 cup oil-packed sun-dried tomatoes, 2 tbsp oil from the jar, 1/2 tsp dried oregano, 1 loaf country bread (sliced 1/2 inch thick), 1 garlic clove (halved), flaky salt, black pepper

How to make it: 1. Heat oven to 400F and toast the bread 8 to 10 minutes until golden. 2. Rub each warm slice with the cut garlic. 3. Set burrata in a shallow bowl and sprinkle with oregano and pepper. 4. Pile sun-dried tomatoes beside it and drizzle with the jar oil. 5. Add flaky salt and serve with the toasts.

Baked Burrata in Marinara With Garlic Toast

Warm, bubbling marinara with a ball of burrata softening in the middle is the cozy starter everyone crowds around on a cold night. Bake the sauce first, then add the cheese for just a few minutes so the outside softens and the middle turns spoonable. Do not overbake, or the cream separates. Buttery garlic toast is the only scoop you need. For a sauce that tastes slow-simmered, try the famous 3-ingredient tomato sauce from Marcella Hazan. Would this be your appetizer or your dinner?

You will need: 2 cups marinara sauce, 1/4 tsp red pepper flakes, 1 ball burrata (8 oz), 1 tbsp olive oil, fresh basil, 1 baguette (sliced), 3 tbsp butter (softened), 2 garlic cloves (minced), 1 tbsp chopped parsley

How to make it: 1. Heat oven to 400F. 2. Spread marinara with pepper flakes in a small baking dish and bake 10 minutes until bubbling. 3. Set burrata in the center, drizzle with oil and bake 5 to 7 minutes. 4. Mix butter, garlic and parsley, spread on baguette slices and toast 6 to 8 minutes. 5. Top with basil and serve hot.

Burrata With Prosciutto and Olives

Salty, silky prosciutto draped around soft burrata is a classic Italian pairing for good reason. Add a few green olives, fresh basil leaves and a spoon of chopped sun-dried tomato on top, and the plate goes from simple to special. Lay the prosciutto in loose folds rather than flat so it looks generous. For burrata appetizers, a colorful serving plate does half the decorating for you. If you like this, you will love our Italian antipasti platters for bigger gatherings. Olives or no olives?

You will need: 1 ball burrata (8 oz), 4 oz thinly sliced prosciutto, 1/3 cup green olives, 1 tbsp chopped sun-dried tomatoes, 8 fresh basil leaves, 2 tbsp extra-virgin olive oil, black pepper, crackers or breadsticks

How to make it: 1. Set the burrata in the center of a serving plate. 2. Arrange prosciutto in loose folds around it. 3. Tuck in olives and basil leaves. 4. Top the cheese with sun-dried tomato. 5. Drizzle with olive oil, add pepper and serve with crackers.

Burrata Appetizers With Roasted Grapes and Rosemary

Roasted grapes turn soft, jammy and almost candy sweet, and next to cool burrata they taste both elegant and cozy. A few rosemary sprigs roasted alongside make the kitchen smell like the holidays. Keep the grapes on the stem in small clusters for the prettiest look, and serve them still warm. A pinch of flaky salt and a crack of pepper balance the sweetness. Set it out with Grandma style nibbles from a retro holiday relish tray and watch which plate empties first. Red grapes or green?

You will need: 1 lb red seedless grapes (in small clusters), 2 tbsp olive oil, 3 rosemary sprigs, 1/4 tsp salt, 1 ball burrata (8 oz), 1 tbsp balsamic glaze, flaky salt, black pepper, toasted crostini

How to make it: 1. Heat oven to 425F. 2. Toss grape clusters and rosemary with oil and salt on a sheet pan. 3. Roast 15 to 20 minutes until the grapes blister. 4. Arrange the warm grapes around the burrata. 5. Drizzle with balsamic glaze, season and serve with crostini.

Heirloom Tomato Burrata Appetizers Platter

When you need one big platter that feeds a crowd, pile chopped tomatoes in every color, sweet peppers and fresh herbs around a ball of burrata and let everyone scoop. It is bright, crunchy and creamy all at once. Salt the tomatoes 10 minutes ahead so they release their juice, then spoon that juice over the cheese. Cocktail tomatoes and mini sweet peppers taste best in winter. Tomato fans should also try the Southern tomato pie in our Reese Witherspoon collection. Which color tomato would you pick?

You will need: 1 large ball burrata (8 oz), 1 1/2 lb mixed small tomatoes (halved or chopped), 4 mini sweet peppers (sliced), 1/2 tsp salt, 3 tbsp olive oil, 1 tbsp red wine vinegar, fresh basil and parsley, black pepper, crusty bread

How to make it: 1. Toss tomatoes and peppers with salt and let them sit 10 minutes. 2. Stir in olive oil, vinegar and pepper. 3. Spread the vegetables on a big platter. 4. Set burrata in the middle and spoon the juices over it. 5. Scatter herbs on top and serve with bread.

Burrata With Roasted Butternut Squash and Sage

Caramelized butternut squash, crispy sage leaves and creamy burrata taste like a cozy fall dinner on one plate. A drizzle of honey ties the sweet and savory flavors together, and toasted pepitas add crunch. Cut the squash into even 3/4-inch cubes so they roast evenly and get golden edges. Fry the sage in a little oil for 30 seconds until crisp. Of all the burrata appetizers here, this one bridges Thanksgiving and Christmas beautifully. Serve it warm next to two-bite stuffed mushrooms for a hearty spread. Would you add toasted pecans?

You will need: 1 small butternut squash (peeled and cubed), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, 12 fresh sage leaves, 2 tbsp oil for frying, 1 ball burrata (8 oz), 1 tbsp honey, 2 tbsp toasted pepitas

How to make it: 1. Heat oven to 425F. 2. Toss squash with oil, salt and pepper and roast 25 to 30 minutes until golden. 3. Fry sage in hot oil 30 seconds and drain on paper towels. 4. Pile the warm squash around the burrata. 5. Top with crispy sage, pepitas and honey.

Caprese Skewers With Mini Burrata

Cherry tomatoes, basil and little balls of cheese on short picks make a tidy bite guests can eat standing up. Small fresh mozzarella balls hold their shape best, but mini burrata cut in half adds that creamy surprise. Serving each skewer on a tasting spoon catches the drips and looks polished on a buffet. Assemble them no more than an hour ahead and drizzle with oil right before serving. Burrata appetizers on a stick suit standing-room parties. For a second pick-up bite, add a platter of easy holiday shrimp bites. How many skewers will your crowd need?

You will need: 1 pint cherry tomatoes, 8 oz mini burrata or small fresh mozzarella balls, 24 fresh basil leaves, 24 short skewers, 2 tbsp olive oil, 1 tbsp balsamic glaze, flaky salt, black pepper

How to make it: 1. Cut tomatoes and mini burrata in half. 2. Thread tomato, a folded basil leaf, cheese and tomato on each skewer. 3. Arrange on a platter or tasting spoons and chill up to 1 hour. 4. Drizzle with olive oil and balsamic glaze. 5. Sprinkle with flaky salt and pepper and serve.

Burrata Appetizers Wreath Platter

Arrange baby arugula and basil in a ring, dot it with cherry tomatoes and mini burrata, then scatter pomegranate seeds like berries, and you have an edible wreath that doubles as a centerpiece. Use a small bowl in the middle as a guide, then lift it out before serving. Drizzle with olive oil only at the last minute so the greens stay perky. It is a fresh, green balance to a pigs in a blanket wreath on the same buffet. Would you put this on the buffet or the dinner table?

You will need: 4 cups baby arugula, 1 cup basil leaves, 1 pint cherry tomatoes, 8 oz mini burrata (burratini), 1/3 cup pomegranate seeds, 4 small rosemary sprigs, 3 tbsp olive oil, 1 tbsp lemon juice, flaky salt, black pepper

How to make it: 1. Set a small bowl in the center of a large round platter. 2. Arrange arugula and basil around it in a thick ring. 3. Tuck in tomatoes and mini burrata, then remove the bowl. 4. Scatter pomegranate seeds and rosemary. 5. Whisk oil and lemon juice, drizzle just before serving and season.