Go Back
Print
ball of crispy baked burrata cheese on wood cutting board with a balsamic glaze on top and fresh chopped basil on it

Crispy Baked Burrata Cheese

Warm baked burrata cheese with a crispy crumb exterior and drizzled with balsamic glaze and fresh basil.

Course Appetizer

Ingredients

  • 8 ounce burrata cheese (or two 4-ounce balls*)
  • 1/4 cup flour
  • 1 egg
  • 3/4 cup Panko bread crumbs
  • fresh ground salt & pepper to taste
  • fresh basil chopped, optional
  • balsamic glaze optional

Instructions

  1. Pat the burrata ball dry with a paper towel.
  2. Place your flour, egg and panko bread crumbs in three separate bowls.
  3. Beat the egg lightly with a fork.
  4. Add a bit of fresh ground salt & pepper to panko crumbs and stir to mix.
  5. Roll the burrata ball in the flour, completely coating.
  6. Next roll the cheese in the beaten egg, coating completely.
  7. Then roll the cheese in the panko bread crumbs, coating completely.

  8. Repeat rolling the cheese just into the egg and panko crumbs again to give a double coating. (I do this to make the coating a little thicker to try and hold the ball shape a little better).

  9. Place the burrata on a plate or small pan and chill in the freezer for 20 minutes. (This is again to try and hold the ball shape a little better while it's baking).

  10. Preheat oven to 400ºF. Line baking sheet with parchment paper.

  11. Place coated burrata cheese onto pan and spray lightly with cooking spray. (This is to help crisp it up a bit).

  12. Bake for 10-14 minutes, until golden brown.
  13. Drizzle with balsamic glaze and top with fresh chopped basil if desired. Serve with crackers, bagel chips or crostini.

Recipe Notes

*The burrata I buy comes with two 4 ounce balls in the package. So I make two cheese balls with this.