Hot-Poured Burrata with Spiced Olive Oil & Basil: Rustic, Refined, and Deeply Satisfying
By Jason Griffith
There are few culinary moments as simple yet utterly dramatic as pouring hot, fragrant oil over a cool, creamy ball of burrata. This Hot-Poured Burrata with Spiced Olive Oil & Basil is a testament to the idea that “less is more.” It’s a bold burst of chili, garlic, and oregano-infused olive oil cascading over tender burrata, crowned with golden toasted pine nuts and fresh basil. This dish is fast, elegant, and endlessly satisfying—a perfect Mediterranean-inspired appetizer that will impress with its simplicity and explosive flavor.
Why I Love It
This dish truly encapsulates the magic of fresh, high-quality ingredients. What I love most about it is the incredible interplay of temperatures and textures: the warmth of the chili-infused oil gently melting the cool, creamy burrata, contrasting with the soft cheese, the delicate crunch of pine nuts, and the fresh pop of basil. The hot oil pour is simple, yet dramatic—aromatic and flavorful with every drop. It’s the ultimate “less is more” appetizer—fast, elegant, and endlessly satisfying. A warm pour, a cool center, a perfect crack of pine nut—pure Mediterranean bliss!
Ingredients
For the Chili-Infused Olive Oil:
- 100 ml extra virgin olive oil (about ½ cup)
- 2 garlic cloves, thinly sliced
- 1 dried red chili (whole or crushed red pepper flakes, to taste)
- 1 sprig fresh oregano or thyme
For the Dish:
- 1 ball fresh burrata (about 4-8 oz, depending on size), at room temperature
- 2 tbsp pine nuts, toasted
- Fresh basil leaves (a handful, torn or whole)
- Flaky sea salt & freshly cracked black pepper
- Crusty bread or grilled flatbread, to serve
Swaps and Notes
- Burrata: Ensure your burrata is fresh and at room temperature for the best gooey, melt-in-your-mouth experience. Avoid using cold burrata, as it won’t soften as nicely.
- Olive Oil: Use a high-quality extra virgin olive oil as it is a prominent flavor in this dish.
- Chili: Dried red chili (like a small arbol chili) or red pepper flakes can be used. Adjust the amount of chili to your desired level of heat.
- Herbs: While fresh oregano or thyme add a lovely subtle flavor to the infused oil, you can omit them or use a tiny pinch of dried herbs in a pinch (though fresh is better here). Fresh basil is essential for the finishing touch.
- Pine Nuts: Toasted pine nuts add a delicate crunch and nutty flavor. Toasted slivered almonds or chopped pistachios could be a substitute if needed.
- Salt: Flaky sea salt (like Maldon) is recommended for its texture and pure flavor, providing a delightful finish.
- Serving Bread: Crusty baguette slices, ciabatta, or grilled sourdough or flatbread are perfect for dipping.
Instructions
Before the pour: Picture a soft burrata mound, seconds before the oil hits—garlic crackles, the herb releases its perfume, and golden pine nuts fall like edible confetti. It’s a simple, yet dramatic appetizer.
1. Toast the Pine Nuts: In a small, dry skillet set over medium heat, add the 2 tablespoons of pine nuts. Toast them for 2-3 minutes, stirring frequently, until they turn a light golden color and become fragrant. Be careful, as pine nuts can burn very quickly! Once toasted, immediately remove them from the heat and set aside in a small bowl.
2. Infuse the Olive Oil: In a small saucepan, gently heat the 100 ml of extra virgin olive oil over low heat. Add the sliced garlic cloves, the dried red chili (whole or crushed), and the sprig of fresh oregano or thyme. Let the oil simmer very slowly and gently for 5-6 minutes, allowing the flavors to infuse and the garlic to become fragrant. Do not let the garlic brown or burn, as it will become bitter. Remove the saucepan from the heat once infused.
3. Prepare the Burrata Plate: Place the 1 ball of fresh burrata (which should be at room temperature) directly in the center of a shallow serving dish. Let it sit for at least 15 minutes at room temperature before serving; this ensures it’s wonderfully soft and ready to ooze its creamy interior when the hot oil is poured over it.
4. Pour the Hot Oil: Carefully spoon or pour the hot infused olive oil directly over the burrata. As it hits the cheese, it should sizzle gently, releasing its amazing aroma and creating an eye-catching sheen on the surface of the burrata. The warmth of the oil will begin to soften the cheese even further.
5. Finish and Serve: Immediately top the hot-poured burrata with the toasted pine nuts, a scattering of fresh basil leaves(torn or whole), a generous sprinkle of flaky sea salt, and freshly cracked black pepper. Serve immediately with warm, crusty bread or grilled flatbread for dipping.
Tips for Success
- Room Temperature Burrata: This is crucial! Cold burrata won’t soften and ooze properly. Take it out of the fridge at least 15-30 minutes before serving.
- Gentle Heat for Oil: Infuse the oil over low heat. You want to coax out the flavors, not fry the garlic or chili, which can turn bitter.
- Watch the Pine Nuts: They go from golden to burnt very quickly. Stay by the pan and stir constantly.
- High-Quality Ingredients: With so few ingredients, the quality of your olive oil, burrata, and fresh herbs truly makes a difference.
- Serve Immediately: This dish is at its best right after the oil is poured, when the burrata is warm and soft.
Serving Suggestions and Pairings
This Hot-Poured Burrata is designed to be the star appetizer, but it can also be a luxurious component of a larger spread:
- Appetizer Focus: Serve as a standalone starter with plenty of crusty bread.
- Antipasto Platter: Include it as a warm element on an antipasto spread with olives, cured meats, and roasted vegetables.
- Salad Component: While not a salad, a dollop of the burrata and oil could be served on a bed of fresh arugula or alongside roasted tomatoes.
- Wine Pairing: A crisp, dry Sauvignon Blanc, a light Pinot Grigio, or a dry rosé would complement the richness and fresh flavors.
- For other easy, cheesy, and impressive appetizers, explore these Chefmaniac favorites:
Storage and Leftover Tips
This dish is absolutely at its best when served immediately.
- Not for Storage: An assembled Hot-Poured Burrata with Spiced Olive Oil and Basil should not be stored. The burrata will lose its unique texture, and the oil will congeal.
- Prep Components: You can infuse the olive oil ahead of time (strain out solids after infusing and store in an airtight container at room temperature for up to 3-4 days). You can also toast the pine nuts ahead of time and store them in an airtight container at room temperature.
- Assemble Fresh: When ready to serve, simply warm the infused oil, prepare the burrata, and assemble for a fresh, dramatic presentation.
Final Thoughts
This Hot-Poured Burrata with Spiced Olive Oil & Basil is a perfect example of how simple, high-quality ingredients can create a truly unforgettable culinary experience. It’s fast, elegant, and delivers a profound sense of satisfaction with its warm pour, cool center, and perfect Mediterranean flavors. Get ready to impress your guests with this “less is more” masterpiece!
What are your go-to simple yet impressive appetizers, or do you have a favorite way to enjoy fresh burrata? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and easy recipes!
Leave a Reply