Sometimes the most impressive dishes are the simplest ones. This stunning burrata appetizer looks like it came straight from a high-end Italian restaurant, but it takes about five minutes to assemble. The creamy burrata, sweet heirloom tomatoes, and those gorgeous balsamic pearls create a flavour combination that'll have your guests asking for the recipe (and you can just smile mysteriously).

Ingredients

Serves 2-4 as an appetizer

1. 1 large ball of burrata cheese (250g/8.8oz), at room temperature
2. 2-3 heirloom tomatoes (mixed colours if possible), about 300g/10.6oz total
3. 2-3 tablespoons Sticky Balsamic Premium Fig Pearls
4. Handful of fresh microgreens or baby arugula / rocket
5. 2 tablespoons extra virgin olive oil
6. Flaky sea salt (like Maldon)
7. Freshly cracked black pepper
8. Fresh basil leaves (optional, 4-5 leaves)
9. Crusty bread or crostini, for serving

Instructions

Step 1: Prep Your Tomatoes
Slice the heirloom tomatoes into rounds or wedges, about 1cm / 0.4 inches thick. If you've got different coloured tomatoes, use them all—yellow, red, purple, whatever you can find. The variety makes it look even more spectacular.

Step 2: Arrange the Base
On a white or light-coloured serving plate (trust me, the contrast is everything), arrange your tomato slices in a casual, overlapping pattern. Don't overthink it—rustic is beautiful here.

Step 3: Add the Star
Place the burrata ball right in the centre of your tomatoes. If you're feeling fancy, use a sharp knife to gently cut into the top of the burrata so that creamy centre starts to ooze out a little. It's dramatic and delicious.

Step 4: Drizzle and Season
Drizzle the extra virgin olive oil over everything—the tomatoes, the burrata, the whole situation. Then hit it with a generous pinch of flaky sea salt and a few cracks of black pepper. Don't be shy with the salt; it makes those tomatoes sing.

Step 5: The Pearl Magic
Here's where it gets fun. Drain and spoon the Sticky Balsamic Premium Fig Pearls over and around the burrata and tomatoes. Let them scatter naturally—some on the cheese, some on the tomatoes, some on the plate. They'll look like little edible jewels, and each one is a tiny flavour bomb waiting to happen.

Step 6: Fresh Finishing Touches
Scatter your microgreens or baby arugula / rocket over the top. If you're using fresh basil, tear the leaves (don't cut them—tearing releases more flavour) and tuck them around the plate.

Step 7: Serve Immediately
Bring this beauty to the table with some crusty bread or crostini on the side. The idea is to tear off pieces of burrata, grab some tomato, scoop up those pearls, and pile it all onto bread. It's messy, it's interactive, and it's absolutely delicious.

Tips for Success

Room Temperature is Key: Take your burrata out of the fridge 30 minutes before serving. Cold burrata doesn't have that luxurious, creamy texture you're after.

Tomato Quality Matters: This dish is so simple that every ingredient needs to shine. Get the best tomatoes you can find—farmers market heirlooms are ideal, but even good quality vine-ripened tomatoes work beautifully.

Pearl Placement: Don't dump all the pearls in one spot. Distribute them around the plate so every bite has a chance to encounter that balsamic burst.

Timing: Assemble this right before serving. Burrata waits for no one, and you want that cheese at peak creaminess.

Flavour Variations

Lemon Twist: Swap the Fig Pearls for Sticky Balsamic Lemon Pearls for a brighter, zestier version. Perfect for summer.

Fig Fancy: Add some fresh figs (quartered) alongside the tomatoes. Add a drizzle of honey for extra decadence.

Pomegranate Pop: Try Sticky Balsamic Premium Pomegranate Pearls and scatter some fresh pomegranate seeds over the top for double the jewel-like effect.

Truffle Luxury: Go full fancy with Sticky Balsamic Premium Truffle Pearls. Skip the microgreens and use fresh thyme instead for an earthy, sophisticated vibe.

Wine Pairing

This dish pairs beautifully with a crisp Italian white like Vermentino or Pinot Grigio. If you're a red wine person, go for a light, fruity Chianti. The acidity in the wine complements the creaminess of the burrata and the tang of the balsamic pearls perfectly.

Why This Recipe Works

The magic here is in the contrast. Creamy burrata meets juicy tomatoes meets those little bursts of intense balsamic flavour. Unlike traditional balsamic that can overpower delicate burrata, the pearls give you controlled hits of acidity and sweetness exactly where you want them.

Plus, let's be honest—it looks absolutely stunning. This is the kind of dish that makes people pull out their phones before they eat. And when those pearls pop in your mouth? Pure food joy.

Make It a Meal

While this is perfect as an appetizer, you can easily turn it into a light lunch or dinner. Serve it alongside:

• Grilled sourdough rubbed with garlic

• A simple arugula salad with lemon vinaigrette

• Prosciutto or other cured meats

• Marinated olives and roasted peppers

Storage Notes

This dish really doesn't store well (burrata is a "serve immediately" kind of cheese), but the individual components do. Keep your tomatoes at room temperature, your burrata in the fridge until 30 minutes before serving, and your Sticky Balsamic Pearls in their jar. They'll keep for up to three years unopened, and several weeks in the fridge once opened.

Final Thoughts

If you're looking for a dish that delivers maximum impact with minimal effort, this is it. Five minutes of assembly, ingredients you can find easily, and a result that looks and tastes like you spent hours in the kitchen. The balsamic pearls are the secret weapon that takes this from "nice caprese-style salad" to "wait, where did you learn to cook like this?"

So next time you're having people over and want to start with something impressive, remember: burrata, tomatoes, and those magical little pearls. You're welcome.