Burrata with Lemon Pepper Salami Bites

If you’re looking for an appetizer that’s both elegant and easy, Burrata with Lemon Pepper Salami Bites is about to become your new favorite. This dish is a beautiful balance of creamy burrata, citrusy olive oil, aromatic rosemary, and savory salami, with Marcona almonds adding just the right touch of crunch. It’s the kind of dish that feels fancy but takes minutes to prepare — perfect for entertaining or treating yourself.

Behind the Recipe

This recipe was inspired by an evening spent with friends where the goal was simple: minimal effort, maximum flavor. I had a few burrata balls, some salami, and a handful of herbs and nuts. A quick drizzle of infused olive oil later, we were all huddled around the plate, savoring every bite. It’s now one of my go-to recipes for any gathering because it looks like a masterpiece but couldn’t be easier.

Recipe Origin or Trivia

Burrata originated in Southern Italy, a luxurious cousin of mozzarella known for its soft, creamy center. Pairing it with salami gives a nod to Italian antipasto traditions, while the lemon-rosemary oil adds a modern Mediterranean twist. Marcona almonds, native to Spain, bring buttery richness that rounds out the entire plate — an elegant fusion of flavors from across the Mediterranean.

Why You’ll Love Burrata with Lemon Pepper Salami Bites

This dish is all about contrast — soft and creamy, salty and zesty, elegant yet effortless.

Versatile: Works as an appetizer, snack, or part of a charcuterie board.
Budget-Friendly: Uses simple ingredients that feel gourmet.
Quick and Easy: Comes together in under 15 minutes.
Customizable: You can adjust the herbs or toppings to fit your mood.
Crowd-Pleasing: Perfect for sharing and guaranteed to impress.
Make-Ahead Friendly: The oil can be infused hours in advance.
Great for Leftovers: The infused oil keeps well and can be reused in salads or pasta.

Chef’s Pro Tips for Perfect Results

1. Let burrata sit at room temperature: Cold burrata won’t give you that creamy texture.
2. Infuse oil gently: Don’t let the garlic burn — low and slow keeps it fragrant.
3. Use fresh lemon zest: It brightens the dish and adds aromatic punch.
4. Slice salami thinly: It should almost melt when paired with burrata.
5. Finish with flaky salt: A sprinkle at the end elevates every bite.

Kitchen Tools You’ll Need

Small Saucepan: To infuse the olive oil with rosemary and garlic.
Zester or Peeler: For creating thin strips of lemon zest.
Serving Board or Platter: To display the bites beautifully.
Small Bowls: For holding burrata or the infused oil.
Tongs or Small Spoon: For arranging and drizzling with precision.

Ingredients in Burrata with Lemon Pepper Salami Bites

Simple ingredients come together to make something extraordinary.

1. Extra Virgin Olive Oil: ½ cup. The base for your aromatic lemon-rosemary infusion.
2. Fresh Rosemary: 2 sprigs. Adds an earthy, woodsy aroma.
3. Garlic: 2 cloves, smashed. Infuses subtle richness into the oil.
4. Lemon Zest: 2 tablespoons (from about 1 lemon). Brings bright citrus flavor.
5. Black Pepper: 1–2 sprinkles. Adds gentle spice and depth.
6. Fresh Burrata Cheese: 4 balls, at room temperature. Creamy, luscious centerpiece of the dish.
7. Salami: 2 pounds, thinly sliced. Savory contrast to the burrata’s softness.
8. Marcona Almonds: For serving. Adds buttery crunch and a touch of indulgence.

Ingredient Substitutions

Burrata: Fresh mozzarella or ricotta if burrata isn’t available.
Marcona Almonds: Regular roasted almonds or pistachios work fine.
Lemon Zest: Use orange zest for a slightly sweeter tone.
Salami: Prosciutto, soppressata, or even turkey slices for a lighter version.
Rosemary: Swap with thyme or basil for a softer herbal touch.

Ingredient Spotlight

Burrata: Its delicate, creamy texture is unmatched. When paired with citrus and salt, it transforms into something truly luxurious.
Marcona Almonds: These Spanish almonds are softer and richer than standard almonds, bringing a buttery texture that pairs beautifully with cured meats.

Instructions for Making Burrata with Lemon Pepper Salami Bites

This recipe comes together easily, but the flavors taste like you’ve been cooking all day.

1. Preheat Your Equipment: Set out your serving platter and small bowls. Allow burrata to come to room temperature.
2. Combine Ingredients: In a small saucepan, add olive oil, rosemary, garlic, and lemon zest. Warm over low heat for 5–6 minutes until fragrant. Do not let the garlic brown.
3. Prepare Your Cooking Vessel: Remove the infused oil from heat and stir in black pepper. Let it cool slightly.
4. Assemble the Dish: Arrange the burrata balls in small bowls or on a board. Fold salami slices into ribbons and place around the burrata.
5. Cook to Perfection: Drizzle each burrata ball generously with the warm lemon-pepper oil.
6. Finishing Touches: Sprinkle with flaky salt and scatter Marcona almonds around for texture.
7. Serve and Enjoy: Serve immediately with crusty bread or crackers for scooping.

Texture & Flavor Secrets

The creaminess of the burrata meets the salty, chewy salami for a perfect bite. The lemon oil cuts through the richness, while rosemary and garlic add warmth and depth. Every bite balances creamy, crunchy, and zesty notes.

Cooking Tips & Tricks

• Infuse the oil in advance for even more developed flavor.
• Always serve burrata at room temperature for ideal texture.
• Add a touch of chili flakes for subtle heat if you like spice.

What to Avoid

• Don’t overheat the oil — it can turn bitter.
• Avoid refrigerating assembled bites — serve fresh for best taste.
• Skip the salt until the end to avoid over-seasoning.

Nutrition Facts

Servings: 6
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Make-Ahead and Storage Tips

The lemon-pepper oil can be made a day ahead and stored in a sealed container at room temperature. Assembled bites are best eaten fresh, but you can refrigerate leftover burrata and salami separately for up to 2 days.

How to Serve Burrata with Lemon Pepper Salami Bites

Serve these bites on a large wooden board surrounded by crackers, crostini, and fresh herbs. They’re perfect as a starter for dinner parties, wine nights, or brunches. Pair with sparkling water with lemon or a mocktail for a refreshing contrast.

Creative Leftover Transformations

• Drizzle leftover oil over roasted vegetables or pasta.
• Toss burrata and salami pieces into a salad with arugula.
• Use the infused oil as a dip for bread or a dressing base.

Additional Tips

• Add a sprinkle of lemon zest on top just before serving for brightness.
• Use small bowls for individual servings at parties.
• Keep extra infused oil on the side for drizzling.

Make It a Showstopper

Serve on a marble platter with layers of color — white burrata, pink salami, golden oil, and green rosemary. Garnish with extra lemon zest for a pop of freshness and elegance.

Variations to Try

• Spicy Kick: Add a pinch of red chili flakes to the oil.
• Herb Lovers: Infuse the oil with thyme or sage instead of rosemary.
• Citrus Twist: Use orange zest for a warmer flavor.
• Nut Swap: Replace almonds with pistachios or cashews.
• Mediterranean Style: Add olives and sun-dried tomatoes for extra flair.

FAQ’s

Q1: Can I use mozzarella instead of burrata?

Yes, fresh mozzarella works great, though it’s less creamy.

Q2: How long can I store the infused oil?

Up to 3 days in a sealed jar at room temperature.

Q3: Do I have to use Marcona almonds?

No, regular roasted almonds are fine, though Marcona adds a buttery texture.

Q4: Can I prepare this ahead of time?

You can make the oil early, but assemble the dish just before serving.

Q5: What’s the best bread to serve with it?

Crusty baguette slices or toasted crostini work beautifully.

Q6: Can I serve it cold?

Yes, but room temperature burrata has a creamier texture.

Q7: Can I use bottled lemon juice instead of zest?

It’s not the same — zest gives aroma and brightness without acidity.

Q8: What type of salami is best?

Thinly sliced Genoa or peppered salami works perfectly.

Q9: Can I make it vegetarian?

Yes, just omit the salami and add roasted red peppers instead.

Q10: Is this recipe gluten-free?

Yes, just serve it with gluten-free crackers or bread.

Conclusion

Burrata with Lemon Pepper Salami Bites is the kind of recipe that looks sophisticated but takes almost no effort. Creamy, citrusy, salty, and perfectly balanced — it’s a party favorite that never disappoints. Serve it once, and everyone will be asking for the recipe.

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