Burrata with Blistered Mandarins
Blistered tangerines and herb infused olive oil poured over a burrata for a tangy, bitter, and creamy appetizer that will be gone before it gets cold. Warm burrata in olive oil infused with rosemary, fresh garlic, honey and chili flakes. Serves 4-6.
When it comes to appetizers, I am often at a loss of what to serve. What I do know is that melty cheese is a crowd pleaser, and burrata even more so. I came up with this recipe while looking for a savory recipe to serve mandarins (tangerines can pretty much be used interchangeably) to pair with a mandarin inspired cocktail. I found this recipe on the New York Times Website, and added a few of my own touches, and was so happy with how it turned out.
While this recipe was shared as a hosting inspiration for the Month of April, this appetizer would be delicious and doable any time citrus is in season (loosely November through May).
Recipe adapted from New York Times, who shared it from Ali Slagle.
Why You’ll Love this recipe
It’s beginner friendly. Besides keeping a close eye on the bread and the oil to make sure it doesn’t burn, there’s not much you can get wrong here.
A crowd pleaser. I guarantee that this will be devoured by your guests!
It’s easy. There’s nothing I love more than an easy prepared appetizer. They always get eaten and feel more original than a few cured meats, cheese, and crackers.
Can be made gluten-free. Just use gluten free crackers or bread instead of baguette.
Make ahead tip:
The burrata is best while still warm (and you need the hot oil to melt it), but you could infuse the oil the day before and reheat it in the microwave or on the stovetop. You could also toast the baguettes the day before, and store them in an airtight container or ziplock bag.
Alternatively, you can peel the mandarins and place in a resealable container up to 1 day in advance, and take them out when you're ready to cook.
Ingredients
¼ cup olive oil plus 2 tablespoons
4 Garlic cloves, smashed
1 teaspoon Honey
½ teaspoon Red chili flakes
Pinch of Flakey Salt
1 4 oz Burrata
3-4 Mandarins
8 ounces Baguette, sliced on a bias in 1/2” thick
Method
Start by preparing the baguettes. Preheat the oven to 300°F (148°C), and spread the bread across a baking sheet. Spray with olive oil spray or brush lightly with olive oil. Place in the oven to toast for 10 minutes, checking halfway through to monitor progress. I also like to use my toaster oven for this step, and follow the same directions. You can also toast them on the stovetop using a griddle or a skillet, but I prefer not having to monitor them. Set aside once done.
While the baguettes are baking, peel the mandarins and remove as much of the pith and strings as you can. Separate into individual segments.
Add buratta to a shallow low bowl (usually called a pasta bowl), and cut an X in the top. This will allow the olive oil to permeate. Add ¼ cup olive oil, garlic cloves, red chili pepper flakes, and rosemary to a large skillet, and heat over the lowest heat. Heat for ten minutes, stirring occasionally until fragrant. Pour the heated oil and all of the infused ingredients over the buratta.
Wipe the pan clean with a paper towel, and heat the remaining 2 tablespoons of olive oil over medium high heat. Once the oil is hot and almost starting to smoke, place the mandarin segments one side down, and let them cook until browned or blistered, 1-2 minutes. Once ready, carefully flip and cook for 1-2 more minutes. Pour over prepared buratta.
Arrange the toasted bread next to it (I used a small matching bowl next to the buratta bowl), and serve immediately. Leave a spoon in the bowl to help scoop the burrata.
Burrata with Blistered Mandarins
Blistered tangerines and herb infused olive oil poured over a burrata for a tangy, bitter, and creamy appetizer that will be gone before it gets cold. Served with toasted baguette or crackers. Serves 4-6.
Ingredients
Instructions
- Start by preparing the baguettes. Preheat the oven to 300°F (148°C) and spread the bread across a baking sheet. Spray with olive oil spray or brush lightly with olive oil. Place in the oven to toast for 10 minutes, checking halfway through to monitor progress, or rotate the pan as needed.
- While the baguettes are baking, peel the mandarins and remove as much of the pith and strings as you can. Separate into individual segments.
- Add buratta to a shallow low bowl (usually called a pasta bowl), and cut an X in the top. This will allow the olive oil to permeate.
- Add ¼ cup olive oil, garlic cloves, red chili pepper flakes, and rosemary to a large skillet, and heat over the lowest heat. Heat for ten minutes, stirring occasionally until fragrant. Pour the heated oil and all of the infused ingredients over the buratta.
- Wipe the pan clean with a paper towel, and heat the remaining 2 tablespoons of olive oil over medium high heat. Once the oil is hot and almost starting to smoke, place the mandarin segments one side down, and let them cook until browned or blistered, 1-2 minutes. Once ready, carefully flip and cook for 1-2 more minutes. Pour over prepared buratta.
- Arrange the toasted bread next to it (I used a small matching bowl next to the buratta bowl), and serve immediately. Leave a spoon in the bowl to help scoop the burrata.
