Posted by: Catherine | May 3, 2009

Buratta Sundae (The Second Unconfidential Cooks’ Dinner)





I saw this incredible idea/recipe on Apples and Butter, where it was billed as a dessert. Since I like to end my meals with something chocolate, I thought this would be amazing before a meal—what better to whet everyone’s appetite? So off I went to get the buratta with Emma: It would be a great little amuse bouche for The Second Unconfidential Cooks’ Dinner. As we were examining all the cheeses—and Emma was choosing one for her after-school snack—an extra pound of buratta “fell” into my basket. Quel domage! We tested the sundae that night, just the three of us and ate…well, yes…half a pound! Some amuse bouche! (Giada of the amuse-bouche-as-entree school would have plotzed.) We loved it, and it kicked off The Second Unconfidential Cooks’ Dinner with great gusto in proper-amuse bouche proportions. 

10 amuse bouches


1 pound fresh buratta

1/4 cup pink peppercorns, crushed

1/4 cup chopped chives

Drizzle good olive oil

Drizzle good balsamic vinegar (I used De Nigris Balsamic Glaze, our absolute fave, which we bought on our tour of the LA Farmers’ Market)


Using a melon baller, place three scoops buratta on each plate. Top with a bit of everything else, ending with the balsamic. How easy is that?



  1. How delightful and delicious!

  2. MMMMMM…This souds so delicious! yummie food, indeed!!

  3. This has me saying OMG, yum out loud. It looks utterly fantastic and delicious.

  4. You had me at burrata! It is my favorite cheese and this looks divine.

  5. I love Buratta but have a really hard time finding it fresh where I live. When I go to the Italian North End in Boston I can get it there. But I live in VA!!!

  6. Wow, I’m jealous, I haven’t seen buratta here. Very nice presentation.

  7. Wow, that looks so fancy!

    I love the pictures!

  8. I thought it was really ice cream from the picture! How yummy!!!!!!

  9. LOL I thought it was ice cream too but you know what they say, if it looks like a duck and sounds a like a duck 🙂

    I bet this was great – so simple, yet elegant and fancy.

  10. It looks so lovely 🙂

  11. What a delightful way to star a meal! Excellent!

  12. I’m really looking forward to meeting the unconfidential cook and will never stop drooling over that chocolate caramel tart. Love your site and all the recipes. We could all use more pleasure in our lives.

  13. I love buratta and balsamic glaze, although sometimes is so hard to find them. It is a great idea for the Summer days. The pictures are so pretty.

  14. This is too pretty. (And I love the idea of Giadi “plotzing”) – but again …too pretty… getting repetitive. Must make. So pretty.

  15. This was delicious, one of the best appetizers I have ever had, probably because it tasted like ice cream.

  16. I had my first buratta in Colorado last fall. Now I purchase it all the time at Trader Joe’s. I love your spin on it here. It IS good enough for dessert.

  17. Based on the title I was thinking a sweet burrata dish and that would have been interesting. Burrata is so soft and creamy and good. The balsamic vinegar would go well with it.

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