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Smashed Burrata with Jam and Pistachios
This might be the easiest appetizer you’ll make all summer. Creamy burrata cheese, smashed and swirled with sweet jam, then topped with salty pistachios. It takes just 5 minutes to pull together, but it’s the kind of effortless dish that feels thoughtful and elevated—perfect for summer entertaining!
Serve it with toasted ciabatta, crackers, or even pretzels (which I personally love here). I use fig jam, but a farm-stand peach jam would be equally delicious. Either way, it’s a win. This is one of those crowd-pleasers you’ll keep coming back to.
Lately, I’ve been in my entertaining era—channeling my Nonnie, who was truly a pro at effortless gatherings. Whether it was a last-minute get-together or something more planned out, her parties always felt special. She had a gift for creating a beautiful atmosphere without spending days in the kitchen.
One thing she always did well? A simple but delicious menu that allowed her to enjoy the night, especially during the summer months. She’d start things off with a couple of appetizers, a great cheese board, plenty of wine, and something to nibble on with drinks. It was easy—but felt like so much more.
This burrata appetizer is something I know she’d approve of. It’s just four ingredients (five if we’re counting the olive oil drizzle), no cooking required. Just plate it up, make it pretty, and serve. Your guests will love it—and you’ll love how easy it is!
These are the details
Ingredients
- burrata cheese – make sure this is a room temperature for best flavor
- fig jam/preserves – I love using a fig jam, but peach jam would be delicious as well. You could add a light drizzle of honey too, for additional sweetness
- salted pistachios – currently my favorite nut!
- olive oil, just a drizzle at the end
- fresh basil – or use thyme, or both! I love basil most
Special Tools
Nothing. Just a pretty serving plate or shallow bowl is all you need.
Steps
Step 1: The burrata
As mentioned, bring the cheese to room temperature. I can’t say this enough—cheese is best when it’s not cold and has the most flavor. I like to pull the burrata out of the fridge about an hour, or even two, before serving.
Arrange the balls of burrata on your favorite serving plate. Then, take a spoon and use the edge to gently smash the cheese.
Step 2: Add the jam + pistachios
Next, swirl the jam into and around the smashed burrata. Now top with those salted pistachios.
Serve
Told you this would be easy. Now it’s time to serve!
You can drizzle with olive oil—or skip it. Just a sprinkle of flaky sea salt and black pepper is ideal. I love to finish it with a fresh herb for a pop of color—basil is my go-to.
Serve with toasted ciabatta, your favorite crackers, or even just pretzels (they’re surprisingly perfect here!).
Looking for more easy apps? Here are some favorites:
Easy Cheesy Soft Pretzel Bites
Sweet and Spicy Seasoned Crackers
How to Make an Easy Holiday Cheese Board
3 Ingredient Cheesy Pizza Pretzels
Lastly, if you make this Smashed Burrata with Jam and Pistachios, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you 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!
Smashed Burrata with Jam and Pistachios
Ingredients
- 8-12 ounce burrata cheese, at room temperature
- 1/3-1/2 cup fig preserves or jam
- 1/2 cup shelled salted pistachios, chopped
- olive oil, for drizzling
- sea salt and black pepper
- fresh basil or thyme, (basil roughly torn is my favorite)
Instructions
- 1. Bring the burrata to room temperature. In a low bowl or your favorite serving plate, arrange the burrata. Give it a light smash with a spoon. 2. Spoon the jam over the burrata. Sprinkle with pistachios, then drizzle lightly with oil. Season with salt and pepper. Garnish with fresh basil. Serve with crostini or crackers.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made three different crostini recipes. The other two had 5 star reviews. This was the preferred recipe. Everyone loved it. I used Blood Orange Olive Oil, which worked very well with all of the flavors.
Hey Stacy,
I appreciate you making this recipe and your comment, love to hear it was a win!
Have the best weekend!
This was absolutely delicious, and the basil is brilliant! So easy to put together as well.
Hey Mary Ann,
Fantastic! I’m so glad to hear this recipe turned out well for you!
Thanks for giving it a try and your comment! Have a great week ahead!
Brought this to a friend’s house. Put it on a cute platter that I gifted her as a hostess gift. She text me the next day to say they were eating the leftover for brunch!!! It was soooo good!!!
Hey Peggy! Aw thank you so so much! And such a sweet hostess idea too! 🙂 xT
This is outstanding. I did it exactly like you said the first time, but when people put it on the crackers or ciabatta they missed fig or for too much and not enough cheese or missed the pistachio, etc. With this batch I made individual ciabatta halves and added my first ripe tomato from my garden (sliced super thin, seeded and swished between paper towels to keep the moisture of the tomato from dogging the bread. Yum! Send pic to Insta!
Wow thank you SO much Kent! I am so glad you loved this burrata! Have a great weekend! xT
Don’t forget to add the jam + pistachios game changer! 🍓🥜 The sweetness of the jam with the crunch of pistachios takes this to the next level. Trust me, your taste buds will thank you!
Hey there! Thank you so much for this kind comment! The pistachios definitely add a nice crunch to this recipe! 🙂 xT
This recipe is super easy and delicious and elegant! I was so pleased with how fast this came together…the hardest parts were remembering to take the burrata out early enough to come to room temp, and keeping out of it before my guest arrived! And my husband loved it as well. We have a local bakery that makes amazing salty bread, I keep a loaf in the freezer for making crostini and sliced it thin and broiled the crostini ahead of time. I also used rice crackers which paired well with the dishThis one is a keeper! Thank you, Tieghan!
Hey Shelley! Thank you SO much for trying out the recipe! I am so happy to hear this was such a hit with your family and your guests! That fresh bread was an amazing touch to the recipe I’m sure! Have a great summer 🙂 xT
Deliciously simple recipe. We loved the flavors! Thank you!
Thank you sooo much Laura! 🙂 xT
Hi Tiegan! How do I join the community group? I remember reading about it but now I’m having a hard time finding that post! Thank you!!
Hi Marla,
Here is the link to join:
https://halfbakedharvest.raptive.com/invites/zJDyybpLJV
Please let me know if you have any other questions!!
Where do you find the edible dahlia you’re using above on the food?
Hey Cherie,
I order from Gourmet Sweet Botanicals. They are the best! Please let me know if you have any other questions!
You had me at “8-12 oz. Burrata Cheese”. This is a no-fuss, super easy, “I know what I’m doing” kind of appetizer – bring it to a party and you’ll be the belle (or beau) of the ball! We have a specialty olive oil shop near us, so I’ve used both a Tuscan Herb and a (hear me out) Harissa olive oil for finishing this dish – both outstanding! I also like to serve Rosemary Sea Salt crackers with this – Lots of crunch makes me happy.
Thanks Tieghan and Team HBH!
Hey Nancie,
Love to hear this! Thanks so much for making this recipe and your feedback. The olive oil shop near you sounds amazing! Happy 4th of July! xx
I would love to make this, but it would be so expensive. It looks like you used 7 balls of burrata, where I live it’s around $8-10 for a ball of good quality burrata. This recipe would cost me $70 in just cheese without the other ingredients! I might just try with one or two balls.
Hi Kelly,
You could totally use less burrata and just make a smaller serving. Also, fresh mozzarella or buffalo mozzarella are great options to use in place of burrata. I hope this helps! xx
For tools, doesn’t this require a sheet pan to toast the bread?
Hi Wendi,
Yes, you are correct:) The bread isn’t “technically” the recipe though, so that’s why it wasn’t included. Please let me know if you give the burrata a try!
Didn’t you say you were doing a collab with Home Chef? What is the status of that? You haven’t said anything about it in a while.
Hey Rose! It will launch in November! Happy 4th of July!
You mentioned above you’re in your entertaining era, but you have previously said that you don’t have friends outside of work and your family is traveling for months on end. Are you hosting community entertaining events? Just trying to understand more. 🙂 Would you consider sharing pics of when you entertain? I would love to see pics of you actually entertaining, not the staged photo shoots. It feels more authentic! 🙂 Thanks for reading!!
Hey Sara! I have many people I entertain with! Friends and family. I’m actually with my family now and we’ll be celebrating the 4th together!
I try to limit what I share of my super personal life, so sometimes I don’t share. I will incorporate it more. I love putting together parties for friends however and will be sharing more of that this fall!
Happy 4th of July!
Looks wonderful! Going to make this tonight with our La Finca Kitchen Strawberry Basil Jam!
Hi Alyson,
Sounds amazing!! I hope you love this recipe, let me know how it turns out for you!