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Burrata with Lemon Pepper Salami Bites…the perfect (super simple, super EASY) 15-minute appetizer that everyone loves. Creamy burrata cheese with lemony, peppery olive oil and salty salami. Nothing is better than this simple appetizer that takes only minutes to throw together. Serve this with your favorite crackers or crusty bread for a last-minute holiday appetizer…that ends up being everyone’s favorite app of the night. 

overhead photo of Burrata with Lemon Pepper Salami Bites on serving platter

And just like that, it’s already December twenty-third. This month flew by quicker than any other this year. My thoughts? I am so sad the month is coming to an end and that Christmas Eve is tomorrow. Of course, I’m excited for the holiday and time with family, but I would have loved to have a bit more time to actually celebrate the season. With Thanksgiving being so late this year, the Christmas season just felt way too short. Bah humbug…

It’s OK though! I’m still so excited for the next couple of days. We’ve had family in town since Saturday and the rest of the crew will arrive tomorrow afternoon/night. I’ve had my Christmas Eve and Christmas Day dinners menus set for a couple of days now. But I always find there’s room for one last-minute recipe…

side angled photo of lemon pepper olive oil in skillet

The Story.

Enter this burrata with lemon pepper salami bites. I first saw lemon pepper salami on Bon Appétit last December and ever since then I have wanted to create something similar, but with my own tweaks and with the addition of burrata cheese. I mean, would you expect anything else from me?

Honestly, this time of year Brie is my go-to cheese, and yes, I will still be serving up plenty of Brie. But I also wanted to make an appetizer that my oldest brother, Creighton would love. The one thing Creighton loves most? Deli meats. Especially pepperoni and salami. Two of his favorites on any cheeseboard.

So. I combined my love of burrata cheese and infused olive oils with his love of salami and ended up with this insanely EASY and insanely DELICIOUS holiday appetizer.

overhead photo of Burrata with Lemon Pepper Salami Bites and hand taking some of the cheese off the platter

The Details.

This is what I call an “idiot-proof” recipe. It’s so easy that you cannot mess it up. Like you can’t.

Here is what you do. First, make the infused olive oil. Simply warm together olive oil, rosemary, garlic and lemon until the garlic is soft and caramelized and the rosemary is crispy and fried. You’ll want to do this over low to medium heat, but it takes maybe five minutes. And that’s all the cooking you will need to do. Yes, just 5 minutes on the stove.

You can make the oil up to a week ahead of time, but I actually love drizzling the warm oil over the burrata cheese. The heat from the oil warms the cheese, causing it to melt slightly…SO Good.

overhead photo of Burrata with Lemon Pepper Salami Bites on serving plate with pomegranate on table

The Burrata.

Next, grab a few balls of fresh burrata cheese. I’ll usually pick mine up at Whole Foods or my local Kroger grocery store. When working with cheese, especially burrata cheese, it’s key to serve the cheese at room temperature for best flavor. Cold cheese will never be as flavorful, so be sure to remove the cheese from the fridge at least an hour before serving.

Now, arrange the cheese in a low serving bowl with thinly sliced salami and Marcona almonds. Pour the oil over top and season with plenty of black pepper.

Add fresh, crusty bread or crackers.

And Done.

Side Note: I used truffle burrata and oh my gosh, if you like truffles I would highly recommend this. It’s just oh so very good.

Without a doubt, this is the easiest appetizer you can make. The only thing that could make this easier is not to infuse the olive oil, but you can handle that. Right?

Yes, yes, you can. It’s so flavorful, you really need to do it.

If you have fifteen minutes and are in need of a quick appetizer, please give this one a try. Trust me, it’s so good and I think you’d have a hard time finding anyone who does not love this app. Creamy burrata cheese? Lemony, peppery, garlicky olive oil? Fried rosemary? Salty Salami?

All. The. VERY. GOOD. Things.

And with that, I think I’ll leave you all with this recipe so you can recreate it to share with family and friends.

Just a reminder, there will be no blog post on Christmas Eve or Christmas Day, but we’ll be back on Thursday with an easy dinner to feed any lingering house guests. And if you follow along on Instagram, I’ll be cooking my holiday recipes and sharing some family fun as well.

I hope you all have a wonderful Christmas…filled with (many) HBH recipes! MERRY CHRISTMAS everyone!!

overhead close up photo of Burrata with Lemon Pepper Salami Bites on serving plate

If you make this burrata with lemon pepper salami bites, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Burrata with Lemon Pepper Salami Bites

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8
Calories Per Serving: 786 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1/2 cup extra virgin olive oil
  • 2 sprigs fresh rosemary (use less for a less intense flavor)
  • 2 cloves garlic, smashed
  • 2 tablespoons thinly sliced lemon zest (from about 1 lemon)
  • 1 -2 sprinkles black pepper
  • 4 balls fresh burrata cheese, at room temperature
  • 2 pounds salami, thinly sliced
  • Marcona almonds, for serving


  • 1. In a small skillet, heat the olive oil, garlic, and rosemary. Cook stirring occasionally until the garlic turns golden, about 5 minutes. Add the lemon and cook another minute, until fried. Remove from the heat. Season with pepper.
    2. Break the burrata and arrange with the salami and almonds in a shallow serving bowl. Drizzle the lemon pepper oil overtop. Season with additional pepper. Serve with crackers or bread.


To Make Ahead: the olive oil can be made up to 1 week ahead and stored at room temperature. 
*The lemon pepper salami bites are adapted from Bon Appétit
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  1. Hi Tieghan,
    Love your recipes!
    This looks so delicious!
    Planning on taking this for a open house this weekend!
    I see in your picture a whole bulb of garlic in the pan with the olive oil and lemon.
    The recipe says 2 cloves of garlic, smashed.
    Do you mind clarifying? I can’t wait to make this!

    1. Hey Renee,
      You can follow the recipe as written and use the 2 cloves, if you want extra garlic flavor totally do the bulb! Let me know how the recipe turns out, I hope you love it! xx

  2. I made this last night to test it out before Thanksgiving. I am in charge of the app! I was blown away!! It was fantastic. I didn’t have the almonds. The only other adjustment I made was adding some salt on top of the cheese after the first taste. That took it over the top and my friends and I were hooked. We ruined our dinner! Lol!!

    1. Hey Lindsey,
      Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽

  3. If I make the oil ahead of time, do I take the rosemary, lemon, and garlic out when I store the oil? Should I reheat the oil when I make the recipe?

    1. Hi Jamie,
      I would keep everything in the oil and yes I would reheat on low. Please let me know if you give this recipe a try, I hope you love it! xTieghan

    1. Hey Karen,
      I like Boar’s Head, but whatever your fave is will work! I hope you love the recipe, please let me know if you give it a try! xTieghan