If you like burrata, you’ll devour this burrata appetizer idea: marinated burrata with oil & herbs. 

Hello! I’m back in Italy, and back to Italian ingredients. {I was in London these days, eating and wandering around. I only cooked once, to make fresh pasta for my brother and family). And so begins my Early Autumn project: an easy and delicious burrata appetizer, the French socca, the nicoise salad, and Halloween biscotti!

Burrata appetizer: marinated burrata
Burrata appetizer ideas: basil marinated burrata #gourmetproject #italianrecipe #appetizers

It’s that time of the year, once again. Time to enjoy the last produce of shiny Summer, and discover what shady and deliciously melancholic Fall has to offer. Which often means lots of vegetables and herbs, lovely aromatic herbs. But also cheese boards and delicious burrata.

With the last produce of your herb plants, that are now or never to be used, you can marinate this wonderful Italian cheese and transform it into a stunning burrata appetizer (or a gourmet panini ingredient).

This is the basic recipe for marinated burrata, you may add whatever comes to your mind: chili, black pepper, thyme, oregano… endless options not only for Autumn, but for the rest of the year as well.


The city of Sassi.


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The city of Renaissance.

5 from 4 votes

marinated burrata appetizer

Course Appetizer
Cuisine Italian
Servings 2
Author Claudia Rinaldi


  • 1 cup burrata cheese
  • 1 garlic clove
  • 3-4 fresh basil leaves
  • extra-virgin olive oil
  • 1 medium-size glass jar


  1. Peel and crush the garlic.
  2. Place the burrata, garlic and basil in the jar. Pour olive oil to completely cover the cheese.

  3. Refrigerate at least two hours. But if you wait until the next day, flavors will enhance considerably.

  4. Take your burrata appetizer out of the fridge at least 30 minutes before devouring it, with Italian bread, of course!

Enjoy this and all the burrata appetizers you’ll create!



another delicious way to use burrata

burrata recipe by Gourmet Project

burrata cream bruschetta with oven roasted tomatoes