Herb and Chilli Burrata


Prep Time: - | Cook time: 8 mins | Total time: 8 mins

Course: Appetiser | Servings: 2

Difficulty level: Easy


  • 1 tsp fennel (saunf) seeds
  • 1 clove garlic, finely chopped
  • 1 tsp dried rosemary, lightly crushed
  • ½ tsp chilli flakes
  • 1 ½ tbsp capers, rinsed, drained and dried
  • 2 tbsp extra virgin olive oil
  • 200-gram burrata ball
  • 1 large tomato, cubed
  • Salt to taste
  • To serve: toasted bread of your choice (I prefer sourdough, but a garlic bread would also do)



  • Place fennel seeds in a small saucepan and toast on low-medium heat, 3-4 mins. Once toasted, crush the fennel seeds roughly in a mortar-pestle
  • Heat 1 tbsp olive oil in the saucepan and add capers. Cook for 1-2 mins. Using a slotted spoon, remove capers and set aside
  • Return saucepan to heat and add the remaining olive oil. Add garlic, rosemary, chilli flakes and fennel. Cook on low heat for 3-4 mins, stirring occasionally. Set aside to cool
  • Season diced tomato with salt according to taste
  • Place burrata in the center of a serving bowl. Add the diced tomato around the cheese. Pour the herb oil over the burrata, and top with capers. Serve with bread as a sharing platter.
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