Name: Limoncello Burrata Corstini
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4
Ingredients: For the Burrata Spread; 8 ounces burrata cheese; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh basil, cut into a chiffonade; Zest of one lemon; 1 tablespoon Erik and Tracy’s Easy Homemade Limoncello; 1 teaspoon fresh lemon juice; 1 teaspoon honey; Grind of fresh black pepper; A pinch of red pepper flakes; ½ of a French baguette or 4 thick slices of crusty Italian bread; Extra virgin olive oil, as needed; 2 to 3 whole, peeled garlic cloves

Appetizers

Limoncello Burrata Corstini

Author: Mary DiSomma

I’m all about getting creative in the kitchen. Embracing the unexpected can lead to delightful discoveries! This limoncello and burrata dish is a testament to how you can be creative and traditional at the same time. It might sound like an odd combination, but hear me out. Today we’re making a limoncello burrata spread with fresh basil and garlic toast on the side.

I first fell in love with limoncello, the sweet and tart Italian liqueur, when my brother Erik and his wife Tracy sent me a bottle made with their homegrown lemons. A handmade culinary gift might just be the key to my heart—make sure to check out Erik and Tracy’s Homemade Limoncello recipe before you get started with this one.

Ingredient Tips

Choosing the best burrata is crucial for this easy appetizer or recipe—which also makes a very fancy snack, by the way! Opt for the larger 8-ounce burrata rounds for their extra creamy center and rich texture. The smaller size rounds are better for when you’re less inclined to share!

Both cheeses hail from Italy and can be made from either cow's or water buffalo's milk. They’re both mild and fresh, and while mozzarella is known for its slight firmness, elasticity, and melt-ability, burrata offers a more luxurious experience. Pop on over to my “What’s the difference between mozzarella and burrata?” article to learn more!

Preparation + Preservation Tips

Burrata is stored in brine and refrigerated, and once you open it, it’s best enjoyed within a week of purchase. Always check the "use by" date to ensure peak flavor and texture.

I like to choose a beautiful serving dish for the cheese, set it on top of a wooden platter, and arrange the garlic toast around it. Some chefs say, “You eat with your eyes first,” and a beautiful presentation really does add to the experience of a good meal.

Before serving, allow the burrata mixture to sit at room temperature for about 30 minutes. This simple step allows the flavors to blend. When it's time to assemble, think of your plate as a canvas, with the burrata as your centerpiece, surrounded by a golden moat of limoncello olive oil, and garlic toast along for the ride. Buon appetito!

Extra Tips

Limoncello Roast Chicken with Fennel→

Limoncello Lavender Shortbread Squares→

Limoncello Tiramisu Recipe with Homemade Candied Lemon Peel→

It’s So Good Limoncello Fettuccine→

Limoncello Tiramisu Recipe with Homemade Candied Lemon Peel→

It’s So Good Limoncello Fettuccine→

Mary’s Limoncello, Bourbon, and Honey Cocktail Recipe with a Fresh Rosemary Garnish→

Easy Strawberry Limoncello Frosé→