Burrata with Cranberries & Pistachios

Burrata with Cranberries & Pistachios: Your New Holiday Obsession

Hey there, flavor friend! Isla here from BiteTide. Can we talk about that magical, slightly chaotic week between Christmas and New Year’s? Your fridge is a treasure trove of leftovers, your energy is at an all-time low, but your desire for something utterly delicious is somehow at a peak. You want to feel fancy without the effort, to create something that looks like it came from a gourmet magazine but took less time than it takes to find a matching pair of socks.

Well, my friend, I have the answer. It’s sitting in your fridge right now, probably next to the half-eaten pie and the last of the turkey. I’m talking about that little container of cranberry sauce. Yes, that one. We’re about to transform it, along with a few simple ingredients, into the most luxurious, show-stopping, and honestly, easiest appetizer you’ll make all season. Welcome to the glory that is Warm Burrata with Cranberries & Pistachios.

This dish is a symphony of textures and tastes. Imagine: a luscious, room-temperature ball of burrata, its creamy center just begging to spill out. It’s draped in a vibrant, tart-sweet cranberry sauce, sprinkled with crunchy, salty roasted pistachios, and finished with a zing of lime zest and a generous crack of black pepper. You serve it all with warm, golden-toasted rolls for dipping, spreading, and scooping up every last drop. It’s the culinary equivalent of a cozy, stylish sweater—comfortable yet impossibly chic. So, let’s turn those holiday leftovers into a little luxury, shall we?

A Happy Accident in a Post-Christmas Haze

This recipe, like so many of my favorites, was born from a happy accident. Picture this: It was the day after Christmas a few years back. My kitchen looked like a wrapping paper bomb had gone off, and my family was deep in a turkey-coma on the couch. I was peering into the fridge, willing inspiration to strike, when my eyes landed on the contenders: a giant, lonely ball of burrata I’d bought for a cheese board that never happened, and a practically full jar of my grandma’s homemade cranberry sauce.

On a whim, I pulled them out. I toasted some leftover artisan rolls from breakfast, plopped the burrata on a platter, and artfully (read: haphazardly) spooned the cranberry sauce around it. I found some pistachios from a nut mix and chopped them up for crunch. The final touch was a lime that was hanging out on the counter. I zested it over the top, gave it a heroic grind of black pepper, and called it a day. The second my family dug in, spreading the creamy, dreamy cheese onto the warm bread and topping it with the tart cranberries and nuts, the room went silent. Then came the chorus of “Oh my gosh, Isla, this is incredible.” It was a moment of pure, unplanned kitchen magic, and it’s been a holiday tradition ever since.

Burrata with Cranberries & Pistachios

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• Author: islamerrick
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Burrata with Cranberries & Pistachios is an elegant and easy appetizer perfect for holidays or special occasions. Creamy burrata is paired with sweet-tart cranberries, crunchy pistachios, and a drizzle of honey or balsamic glaze for a festive, flavorful bite.

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Ingredients

Scale 1x2x3x

• 1–2 balls fresh burrata cheese
• 1/3 cup dried cranberries
• 1/4 cup shelled pistachios, chopped
• 1–2 tbsp honey or balsamic glaze
• Fresh thyme or rosemary for garnish (optional)
• Crackers, crostini, or bread for serving

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Instructions

1. Place the burrata on a serving plate or shallow bowl.
2. Sprinkle dried cranberries and chopped pistachios evenly over and around the burrata.
3. Drizzle honey or balsamic glaze on top.
4. Garnish with fresh herbs if desired.
5. Serve immediately with crackers, crostini, or crusty bread.

Notes

• For extra flavor, warm the cranberries in a bit of orange juice or wine before using.
• Use pomegranate seeds instead of cranberries for a fresh pop.
• Great as a holiday appetizer or part of a cheese board.
• Best served at room temperature to enjoy burrata’s creamy texture.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: No Cook
• Cuisine: Italian

Nutrition

• Serving Size: 1/4 portion
• Calories: 220
• Sugar: 8g
• Sodium: 180mg
• Fat: 17g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 30mg

Keywords: burrata appetizer, holiday cheese plate, cranberry pistachio burrata, festive appetizer, burrata with honey

Gathering Your Flavor All-Stars

Here’s the beautiful part: this recipe requires just a handful of simple, high-quality ingredients. Each one plays a crucial role in creating that perfect bite. Let’s break it down!

• Burrata Cheese (2 large balls, at room temperature): This is the star of the show. If you’re new to burrata, think of it as mozzarella’s more decadent cousin. It has a solid, stretchy outer shell and a breathtakingly creamy, soft center filled with stracciatella (soft cheese shreds) and cream. Chef’s Insight: Taking the burrata out of the fridge at least 30-60 minutes before serving is NON-NEGOTIABLE. Cold burrata is firm and less flavorful. Room temp burrata is a silky, dreamy cloud of delight.
• Whole Cranberry Sauce (¾ to 1 cup): The tangy counterpart to the rich cheese. You can use your own leftover homemade sauce or a good-quality store-bought version. I love the pops of texture from the whole berries. Substitution Tip: No cranberry sauce? A fig jam, orange marmalade, or even a balsamic onion jam would be stunning here!
• Zest of 1 Lime: Don’t skip this! The bright, citrusy zest cuts through the richness of the cheese and adds a pop of fresh flavor that elevates the entire dish.
• Freshly Ground Black Pepper: This might seem like a small detail, but it’s a flavor powerhouse. The slight heat and spice from the pepper enhance the sweetness of the cranberries and the nuttiness of the pistachios. Grind it generously!
• Pistachios (⅓ cup, roughly chopped): Our textural hero. They provide a wonderful crunch and a lovely, subtle saltiness. Substitution Tip: Not a pistachio fan? Toasted walnuts, pecans, or even hazelnuts would be fabulous. For a nut-free version, try toasted pumpkin seeds (pepitas).
• Crusty Rolls (6, like Pepperidge Farm Stone Baked Artisan Rolls): Your vehicle for flavor. We’re warming, grilling, or toasting these to golden perfection. The crisp exterior and soft, warm interior are the perfect base for scooping up all that cheesy, saucy goodness. A baguette sliced and toasted works perfectly too!

Let’s Build Our Masterpiece: A Step-by-Step Guide

Okay, team. This is where the magic happens, and it’s so simple you barely need a guide. But I’m here with you in spirit, sharing my little hacks to make it absolutely perfect.

1. Bring Your Burrata to Room Temp. I’m saying it again because it’s that important! About 30 minutes before you want to serve, take your burrata balls out of the fridge and let them sit on the counter. This is the single most important step for achieving that luscious, creamy texture.
2. Warm & Crisp Your Rolls. While the cheese is warming up, get your bread ready. Preheat your oven to 375°F (190°C). Slice your rolls in half, place them on a baking sheet, and toast them for about 5-8 minutes, until the edges are golden and crisp. Chef’s Hack: For extra flavor, brush the cut sides with a tiny bit of olive oil before toasting. You can also grill them on a panini press or a grill pan for those beautiful char marks!
3. Arrange the Burrata. Place your room-temperature burrata balls right in the center of a beautiful serving platter or a rustic wooden board. Give them a little pat to dry them off if they’re sitting in water. Pro Tip: Using a shallow bowl or a plate with a slight lip can be helpful for containing the glorious, creamy mess that’s about to happen.
4. Artfully Spoon the Cranberry Sauce. Take your cranberry sauce and spoon it lovingly around the base of the burrata. Don’t be shy! Let some of it cascade over the top of the cheese. The contrast of the white cheese and the vibrant red sauce is part of what makes this dish so visually stunning.
5. Zest and Crack! Now, take your lime and zest it directly over the entire platter. That little shower of green citrus confetti is a game-changer. Follow it up with your pepper mill—give it a good few twists for a nice, even coverage of freshly ground black pepper.
6. Sprinkle with Pistachios. Grab your chopped pistachios and sprinkle them generously over everything. They’ll stick to the cranberry sauce and add that crucial element of crunch and color.
7. Serve Immediately! Bring your platter to the table with the warm, toasted rolls on the side. The key here is to serve it while the bread is still warm and the cheese is at its peak creaminess. Instruct your guests (or just yourself!) to cut into the burrata, let the creamy center spill out, and spread it on the warm bread, topping it with the cranberry sauce and pistachios.

How to Serve & Savor This Beauty

Presentation is part of the fun! I love using a large, circular wooden board or a beautiful, colorful ceramic platter. Place the burrata creation in the center and pile the warm, toasted rolls in a basket right beside it. It’s a communal, interactive dish—the kind that gets everyone talking and reaching in. This is perfect as a festive appetizer before a big meal, a luxurious starter for a dinner party, or even as the main event for a light and elegant lunch alongside a simple arugula salad with a lemon vinaigrette. Don’t forget the napkins—this is a happily messy affair!

Ride Your Own Flavor Wave: Fun Variations

The beauty of this template is that you can run with it! Here are a few ways to mix it up:

• Savory & Herby: Swap the cranberry sauce for a sun-dried tomato pesto or a basil walnut pesto. Top with fresh basil leaves instead of pistachios.
• Summer Citrus: In the summer, use a ripe peach or nectarine, sliced thin, and a drizzle of basil oil. It’s a whole new vibe!
• Prosciutto & Honey: Drape a few slices of salty prosciutto around the burrata, use a high-quality honey instead of cranberry sauce, and keep the pistachios. Sweet, salty, creamy perfection.
• Vegan Twist: Use a high-quality vegan burrata (many are made from cashews!) and agave or maple syrup-sweetened cranberry sauce. It’s just as decadent.

Isla’s Chef Notes & Kitchen Confessions

Over the years, this recipe has become my go-to “emergency fancy dish.” I’ve made it for unexpected guests, last-minute potlucks, and countless “I-deserve-this” solo dinners. The one constant evolution is the bread—I’ve used everything from sourdough to focaccia to plain old dinner rolls. They all work, as long as they’re warm and crisp!

One of my favorite kitchen stories involves this dish. I once brought it to a friend’s party, and a fellow guest, a self-proclaimed “food snob,” spent ten minutes trying to figure out which fancy restaurant I’d ordered it from. Her jaw dropped when I told her it was literally thrown together in 10 minutes with leftover cranberry sauce. It’s a testament to how simple ingredients, treated with a little love and confidence, can create pure magic. Remember, the best recipes aren’t about perfection; they’re about joy and a willingness to play with your food.

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years, so here are the answers to the most common ones!

Q: My burrata is super cold and firm. Can I microwave it to warm it up?
A: Oh, honey, no! Please do not microwave burrata. It will become a hot, leaky, rubbery mess. The best and only way is to let it sit out on the counter. If you’re in a serious time crunch, you can place the sealed container in a bowl of lukewarm (not hot!) water for 10-15 minutes. But patience is key here!

Q: Can I make this ahead of time?
A> You can do some prep! You can toast your bread, chop your nuts, and zest your lime ahead of time. But assemble the entire platter just moments before you’re ready to serve. You want that gorgeous contrast of temperatures and textures—the cool, creamy cheese with the warm bread is part of the experience.

Q: My cranberry sauce is very firm/jellied. How can I make it more saucy?
A> Great question! If your cranberry sauce is too thick, simply warm it gently in a small saucepan over low heat with a tiny splash of water, orange juice, or even a dash of port wine. Stir until it loosens to a easily spoonable consistency. Let it cool for a minute before adding it to the cheese.

Q: Where can I find burrata? What if I can’t find it?
A> Burrata is widely available these days! Check the specialty cheese section of your grocery store, often near the fresh mozzarella. If you absolutely can’t find it, a large ball of high-quality fresh mozzarella (the kind packed in water) is a good substitute. It won’t have the same creamy center, but it will still be delicious.

Quick Nutritional Info

Please note: This is an approximate estimate based on the ingredients used and will vary with specific brands and substitutions.

Per Serving (approx., based on 6 servings): Calories: 280 | Protein: 9g | Fat: 18g | Carbohydrates: 18g