Buffalo mozarella burrata

By Sebastien Centner
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Step outside the classic cheese platter comfort zone with this buffalo burrata, topped with crunchy cucumbers and fresh yellow cherry tomatoes. 



Buffalo Mozarella Burrata

  • 1 ball Burrata/buffalo mozzarella
  • 3/4 cup cucumber, cut into 1" chunks
  • 3/4 cup heriloom cherry tomatoes, halved
  • 1 teaspoon white balsamic vinegar
  • 1 tablespoon extra virgin canola oil
  • 1 small jar trout caviar
  • 1 tablespoon toasted dark rye crumble
  • Sea salt and ground black pepper to taste


  • Fresh dill leaves



  1. In a small bowl, gently mix together the tomatoes, cucumber, vinegar, and oil.
  2. Season with salt and pepper to taste.
  3. Spoon onto the plate and gently place the ball of cheese on top of the dressed vegetables.
  4. Spoon a generous amount of caviar over the cheese.
  5. Garnish the whole plate with the rye crumble and dill sprigs. Enjoy!


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