Elegant Burrata Pomegranate Plate

This simple burrata appetizer has become my signature dish for dinner parties and special occasions. The creamy cheese paired with sweet pomegranate, crunchy pistachios, and herbaceous mint creates a perfect harmony of flavors and textures that never fails to impress guests.

I first made this dish for a holiday gathering when I was short on time but needed something impressive. The gorgeous red and green colors created such a festive presentation that it's now requested at every family celebration.

Ingredients

• Burrata balls: Fresh and at room temperature for the creamiest texture
• Pomegranate seeds: For sweet juicy pops of flavor and vibrant color
• Pistachios: Roughly chopped providing essential crunch and nutty flavor
• Fresh mint leaves: Finely chopped adds brightness that balances the rich cheese
• Extra virgin olive oil: Use the highest quality you can find as its flavor will shine
• Balsamic glaze: Provides sweet acidity look for one that's thick and syrupy
• Flaky sea salt: Enhances all flavors Maldon or Fleur de Sel work beautifully

Step-by-Step Instructions

Arrange the Burrata:

Place room temperature burrata balls on your most beautiful serving platter. Room temperature is crucial here as cold cheese will not have the same luscious texture or flavor. Space them evenly to create a visually pleasing presentation.

Add the Colorful Toppings:

Generously sprinkle pomegranate seeds and chopped pistachios across the plate and over the burrata. The goal is to create an appealing mix of colors and textures. The ratio should be about 2 tablespoons of each topping per burrata ball.

Drizzle the Liquid Elements:

Slowly pour extra virgin olive oil in a thin stream over the arrangement focusing on getting some on each burrata ball. Follow with balsamic glaze creating artistic lines across the platter. The contrast of the dark glaze against the white cheese creates a stunning visual effect.

Final Touches:

Scatter fresh mint leaves throughout the platter ensuring they land on both the cheese and the plate. Finish with a light sprinkle of flaky sea salt which will enhance all the flavors and provide occasional delightful crunchy moments.

Serve Immediately:

Provide warm crusty bread or artisanal crackers alongside. The ideal way to enjoy this is to slice into the burrata allowing the creamy center to spill out and mingle with the toppings before scooping onto bread.

Pin it

The first time I served this at a dinner party my friend who claimed to dislike both cheese and pomegranate ended up requesting the recipe. Something about the combination of textures and flavors converts even the skeptical into believers. The burrata's milky richness perfectly complements the tart pomegranate seeds.

Seasonal Variations

This appetizer can be adapted throughout the year using seasonal ingredients. In summer replace pomegranate with ripe cherry tomatoes and basil instead of mint. Fall calls for roasted grapes and thyme while winter is perfect for the classic version with pomegranate. Spring works beautifully with fresh peas and microgreens creating a garden-inspired variation.

Making It Ahead

While this dish is best assembled just before serving you can prepare all components in advance. Clean the pomegranate seeds and store refrigerated for up to 3 days. Chop pistachios and keep in an airtight container. Bring the burrata to room temperature about 30 minutes before assembly. Having everything ready allows for last minute assembly without stress.

Choosing the Perfect Burrata

The quality of burrata makes or breaks this recipe. Look for balls that feel heavy for their size indicating plenty of cream inside. The outer mozzarella shell should be thin and tender. Fresh burrata has a mild sweet milk aroma never sour. Italian imported varieties are traditional but many excellent domestic options exist now. Ask your cheesemonger for a taste if possible.

Pin it

This recipe is perfect for creating beautiful, flavorful moments with minimal effort and maximum impact.

Frequently Asked Questions

→ What can I substitute for burrata cheese?

If burrata is unavailable, fresh mozzarella makes the closest substitute, though it won't have the same creamy interior. For a different approach, try ricotta or a soft goat cheese drizzled with more olive oil to compensate for the missing creaminess.

→ Can I prepare this appetizer in advance?

This dish is best assembled just before serving to maintain the burrata's texture and prevent the pomegranate from bleeding color. You can prepare the components separately up to 24 hours ahead—chop pistachios, seed pomegranates, and chop mint—then assemble quickly right before guests arrive.

→ What's the best way to open a pomegranate?

Score the pomegranate around its equator without cutting through. Twist the halves apart, then hold each half seed-side down over a bowl and tap firmly with a wooden spoon to release the seeds. Alternatively, submerge halves in water while removing seeds to prevent juice splatter.

→ What breads pair best with this dish?

Crusty artisan breads like baguette, ciabatta, or sourdough complement this dish beautifully. For a lighter option, serve with water crackers or crostini. Toasting the bread brings out its flavor and provides textural contrast to the creamy burrata.

→ How can I make my own balsamic glaze?

Simmer 2 cups of balsamic vinegar with 1/2 cup of honey or sugar over medium-low heat until reduced by half and thick enough to coat the back of a spoon (about 15-20 minutes). Let cool completely before using—it will continue to thicken as it cools.

→ What wine pairs well with burrata and pomegranate?

This dish pairs beautifully with light, crisp white wines like Pinot Grigio or Sauvignon Blanc that won't overpower the delicate flavors. For red wine lovers, try a light Pinot Noir or a dry rosé, which complements both the creaminess of the cheese and the tartness of the pomegranate.