Chilled Burrata: 4 Italian Pairings with Artisan Preserves & Sottoli
Burrata is one of those Italian products that stands on its own—no need for a thousand tweaks. Served cold, straight from the fridge, it already has everything: the creamy heart that melts, the firm shell, a whisper of fresh milk that needs nothing else.
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That said, the right pairings turn it into a dish you set the table for, not just an ingredient. And when the pairing comes from a ready jar—proper sottoli or a small-batch confettura—the plate comes together in five minutes.
Below are the four ways we serve chilled burrata at Minnelea. All with our own jars, all with zero prep time.
1. Burrata, sun-dried tomatoes sott'olio EVO & fresh basil
The most classic pairing, yet the one people get wrong most often. Fresh tomatoes in July are perfect. In November they’re watery. Sun-dried tomatoes sott'olio, on the other hand, are always there—concentrated, sweet, with an umami note that lifts the burrata.
Open the burrata on a flat plate. Arrange five or six sun-dried tomatoes sott'olio EVO around it, spoon a little of their oil over the burrata, finish with hand-torn basil and a twist of black pepper. Homestyle bread on the side, no added salt—the tomatoes have enough.
2. Burrata & peppers sott'olio: the one-bite aperitivo platter
Peppers sott'olio are the preserve that divides. Industrial ones taste only of vinegar. The good ones, roasted first and stored in extra-virgin olive oil, are sweet and silky.
For this pairing: a medium burrata in the centre of the plate, three spoonfuls of peppers sott'olio EVO with their fragrant oil. A slice of toasted bread on the side so everyone builds their own bite. Works as an appetiser, but double the portions and it becomes a summer main.
3. Burrata & fig confettura: the Italian sweet-savoury
This pairing comes from a long tradition: figs with fresh cheeses. It’s been working for centuries. When figs are out of season, a true fig confettura—whole fruit and sugar, no added pectins—steps in perfectly.
Spread a spoonful of extra fig confettura on a lightly toasted slice of whole-wheat bread. Lay a sheet of burrata on top. A grind of pepper and a few flakes of coarse salt. It’s a cheese-board crostino, ready in five seconds.
The figs we use for this confettura are Dottato Bianco, a variety typical of southern Italy’s hinterland. Not a DOP label—just the fig that makes the best confettura, sweet and pulpy.
4. Burrata & sun-dried tomato paté: the deconstructed bruschetta
Our sun-dried tomato paté is one of the most versatile sottoli we make. Use it as a spread, a pasta sauce, a bruschetta base. With burrata it becomes a deconstructed bruschetta you can assemble in two minutes.
Thick slice of toasted farmhouse bread. Generous spoon of sun-dried tomato paté. Half a burrata on top, opened with your fingers. Fresh oregano if you have it, dried works too. A thread of extra-virgin olive oil to finish.
When to serve chilled burrata
Chilled burrata is perfect for summer aperitivi, Sunday-lunch starters, quick midday plates. Serve it at room temperature—not ice-cold. Take it out of the fridge ten minutes before.
If you’d like to try all four pairings, our savoury welcome kit contains three of the four sottoli used on this page, plus three more to mix and match. It’s designed for quick dishes just like these.
All our jars are in the sottoli catalogue and confettura catalogue.
