The creamiest burrata appetizer topped with Parmigiano Reggiano, crispy ‘Nduja and bright gremolata. Spoon it over char-grilled ciabatta for an irresistible Italian-style starter.
Rich, silky and slightly spicy with a fresh herb kick, this dish is addictive and comes together in minutes. Burrata has a thin mozzarella shell and a creamy stracciatella filling, making it a wonderfully indulgent base for bold toppings.
‘Nduja is a spreadable Calabrian salami: smoky, spicy and cured, so it can be used straight from the jar or briefly heated to intensify flavour and add a bit of crisp. It’s brilliant on bread, pizza or stirred into sauces.
This version fries a little ‘Nduja to crisp the edges, then piles it over burrata with shards of Parmigiano and a lemony gremolata made from parsley, garlic and lemon zest. It’s simple, fast (about 10 minutes) and impressive enough for guests.
Ingredients – what you need
For this recipe you’ll need burrata cheese, ‘Nduja (spreadable salami), Parmigiano Reggiano, fresh parsley, lemon zest and a clove of garlic. Serve with chargrilled ciabatta.
How to make Burrata with Crispy ‘Nduja – step by step
Finely chop the garlic, parsley and lemon zest together until they resemble coarse breadcrumbs. A mezzaluna makes this quick, but a sharp knife works perfectly.
Warm a drizzle of olive oil in a non-stick pan, then fry spoonfuls of ‘Nduja until the edges crisp slightly, about 2–3 minutes.
Place the burrata on a serving plate, grate Parmigiano Reggiano over the top, add a couple of spoonfuls of the crispy ‘Nduja and scatter the gremolata over everything.
Serve immediately with chargrilled ciabatta slices for spreading.
More appetizers you might like
- Smoked Salmon Crostini
- Mortadella, Pistachio and Burrata Crostini
- Stracchino and Sausage Crostini
- Whipped Ricotta Dip with Roasted Tomatoes
- Italian Farinata Chickpea Flatbread (La Cecina Toscana)
- Fried Zucchini Pizza Bites
If you try this Burrata with Crispy ‘Nduja & Gremolata, please rate the recipe or leave a comment to let me know how it went—I love hearing from readers.
Burrata with Crispy ‘Nduja and Gremolata
By Emily
Ingredients
- 3 burrata cheeses
- 3–4 tbsp ‘Nduja
- 3 tbsp Parmigiano Reggiano, shredded
- 3 tbsp fresh parsley, finely chopped
- 1 garlic clove, minced
- Zest of 1 lemon
- Chargrilled ciabatta bread, for serving
Instructions
- Combine the garlic, parsley and lemon zest on a board and finely chop until crumb-like to make the gremolata.
- Heat a little olive oil in a non-stick pan and fry spoonfuls of ‘Nduja until the edges are slightly crispy, about 2–3 minutes.
- Arrange the burrata on a serving plate. Grate Parmigiano Reggiano over the top, add a couple of spoonfuls of the crispy ‘Nduja and scatter the gremolata over everything.
- Serve with char-grilled ciabatta slices for spreading.
Notes
- Take burrata out of the fridge 20–30 minutes before serving so it’s not too cold.
- Adjust quantities to suit the group: one burrata is enough for two as a starter; use three for a crowd.
- Avoid overly pureed jarred ‘Nduja — the chunkier style has better texture and flavour when crisped.
- Do not add oil to the gremolata; it should be sprinkled over the burrata dry.
- No extra salt is needed—the Parmigiano and ‘Nduja provide plenty of seasoning.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- When using canned tomatoes I prefer Cirio or Mutti for best flavour.
- Vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 1 g |
Protein: 15 g |
Fat: 21 g |
Saturated Fat: 12 g |
Cholesterol: 60 mg
Nutrition information is automatically calculated and should be used as an approximation.