November 25, 2021

Burrata With Salty Things

Recipe: Mary Berg

Try Burrata With Salty Things from the new cookbook, Well Seasoned: A Year’s Worth Of Delicious Recipes.

“I come from a long line of salt-loving ladies. My pantry is filled with at least half a dozen types of salt and an unknowable number of briny ingredients. To the ladies in my family, this brackish burrata is a dream.”


  • 1 (about 8 oz.) ball burrata
  • 4 anchovy fillets
  • 1 cup pitted olives, green and/or kalamata
  • 1 small handful basil
  • 1 small handful flat-leaf parsley
  • 1⁄2 small handful chives
  • 1⁄2 lemon, zested and juiced
  • Black pepper
  • 1 tbsp extra-virgin olive oil


  • Crackers, sliced fresh bread and/or crostini, for serving


Yield: Serves 4

Make Burrata and Serve

  1. Place burrata on serving dish and set it out at room temperature, just to take the chill of the fridge off it.
  2. Meanwhile, place anchovies, olives, basil, parsley, chives and most of the lemon zest on cutting board, and chop together until well combined. Transfer everything to small bowl, stir in lemon juice and season with pepper.
  3. Split open top of burrata to expose creamy filling. Spoon olive mixture over and around burrata and drizzle with oil. Scatter remaining lemon zest over top. Serve with crackers, fresh bread and/or crostini.

Photography ©2021 Lauren Vandenbrook


Well Seasoned, by Mary Berg. ©2021 Mary Berg. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.