• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Homemade Italian Cooking
  • Home
  • Recipes
    • Appetizers
    • Desserts
    • Drinks
    • Gluten-Free
    • Pasta, Rice & Grains
    • Recipes
    • Soups
  • Videos
  • News & Events
    • Cooking Classes
    • Giveaways
    • Restaurant Reviews
    • Press
    • Product Reviews
  • Shop
    • Cookbooks
    • Ingredients
    • Kitchen Equipment
  • For Bloggers
  • About
  • Checkout
    • Instagram
    • YouTube
menu icon
go to homepage
  • Recipes
  • Videos
  • Shop
  • Cookbook
  • About
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Videos
    • Shop
    • Cookbook
    • About
    • Instagram
    • YouTube
  • ×

    Home » Recipes » Appetizers

    Buttery Burrata with Radishes & Arugula

    Published: Sep 22, 2015 · Modified: Nov 24, 2020 by Cara Kretz · This post may contain affiliate links · 2 Comments

    Share

    burrata

    Margaret McSweeney, blogger extraordinaire, author, host of KitchenChat and good friend is celebrating French cooking during the month of September. She is honoring  her father, who was an amazing gourmet and home cook, by exploring his favorite French cuisine. Look for her interviews with Master French Chef Jacque Pepin and Eric Spivey, Chairman of the Julia Child Foundation to learn more about her culinary journey.

    Cara & Margaret McSweeney

    I wanted to do a recipe to support her, and started to research Julia Child’s recipes for Italian food.  What I found surprised me.  According to Leah Binkovitz, who traveled with Julia throughout Italy, Julia didn’t particularly care for Italian food! She appreciated that Italian food was based on quality ingredients but found the techniques not as sophisticated as French cooking.  I accepted that Italian food was just not Julia’s thing, and instead decided to look for a simple French dish to do instead but with a Italian twist.   I also read that Julia said "that the best way to eat a radish is with butter on it!”.  Voila! Italian Burrata Cheese with Radishes and Arugula would be perfect.  I think even Julia would like this one. 

    Pairing radishes with butter works because of the peppery kick of the radishes with the smooth fat of the butter. A touch of sea salt is all you need.  This Italian version pairs radishes and peppery arugula with the most buttery of Italian cheeses - burrata! A touch of sea salt, lemon zest, and extra-virgin olive oil makes this a perfect Italian appetizer.

    According to Lara Postiglione, Italian cheese importer and owner of LaMozzarella, the name ‘burrata’ means ‘buttered’ in Italian. Imported from the Puglia region in Italy, burrata is a rich, porcelain-white, unripened cheese made by combining mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a unique soft texture. The hand-crafting of this cheese gives it an unmistakable consistency and a unique buttery flavor. You can purchase this hard-to-get cheese at Lara’s LaMozzarellaChicago website.

    burrata
    Print Pin

    Buttery Burrata with Radishes & Arugula

    This is an Italian version of the French appetizer Radishes with Butter. Using buttery burrata cheese imported from the Puglia region in Italy makes this extra special. Burrata is made with mozzarella cheese and cream. The outer shell is firm and the inside is buttery and creamy! Paired with the peppery radishes and arugula and touch of sea salt makes this appetizer elegant and simple - just how Julia would have like it.
    Course Appetizer
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 8 -12
    Author Homemade Italian Cooking with Cara

    Ingredients

    • 8 oz. Burrata
    • 6 radishes sliced very thin (Use watermelon radishes if in season)
    • 6 oz. baby arugula washed
    • 2 tablespoons extra virgin olive oil plus 2 tablespoons for bread
    • 1 Tablespoon fresh lemon juice plus 1 teaspoon zest
    • 1 tablespoon coarse-grind sea salt
    • 1 loaf crusty Italian or French baguette

    Instructions

    • Dress sliced radishes and arugula with olive oil, lemon juice and salt in a small bowl.
    • Cut bread in slices, brush with olive oil and grill on both sides. If the bread is large, cut into fingers.
    • Place radishes and arugula salad on a platter. Place burrata on top of the salad. Garnish with sea salt, a drizzle of extra-virgin olive oil, and lemon zest. Serve with toast fingers.
    • Adapted from Lara Postiglione, La Mozzarella Chicago, courtesy of Bon Appétit Magazine

     

    « Traditional Polenta with Sage and Parmesan Cheese
    Fresh Peach Bellinis »

    You might also like

    Reader Interactions

    Comments

    1. margaret mcsweeney

      October 07, 2015 at 4:08 pm

      Thanks, Cara for sharing Kitchen Chat with your readers! It was so much fun to cook with you in your kitchen and chat about Julia Child. Savor the day!

      Reply

    Trackbacks

    1. My Burrata with Radish and Arugula recipe is featured in the Daily Herald • Homemade Italian Cooking says:
      November 28, 2016 at 7:03 pm

      […] was excited to see my Burrata Cheese with Radishes and Arugula recipe featured in The Daily Herald today.  Shout out to Penny Kazmier, Daily Herald Food […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    4 × two =

    Primary Sidebar

    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

    More about me →

    Delicious Detox & Powerfoods cookbook. Buy Now!

    Global Cuisine

    • Oven Baked Corned Beef with Guinness Beer and Crispy Smashed Red Potatoes for St. Patrick's Day
    • Succulent and Crispy Pork Belly on Chinese Steamed Buns with Pickled Cucumbers and Hoisin Sauce
    • Spanish Paella on the Grill
    • Peach Panzanella Salad with Honey Cardamom Vinaigrette

    Holiday & Special Occasions

    • White Turkey Chili with Beans and Jalapenos for Super Bowl
    • La Befana’s Panettone Ice Cream Cake for Epiphany
    • Feast of the Seven Fishes: A Sicilian Christmas Eve Dinner
    • Amazing Two-Ingredient Pumpkin Cake with Buttered Rum Glaze for Halloween

    Footer

    Footer

    ↑ back to top

    Contact

    • cara@homemadeitaliancooking.com
    • Press
    • For Bloggers

    About

    • About Cara
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Copyright © 2022 Homemade Italian Cooking by Cara | Foodie Pro Theme by FeastDesignCo