Take your charcuterie platter to the next level with this easy, lightly cedar smoke infused, grilled burrata cheese.
While I’m not exactly sure you can call this a true “recipe”, I thought this burrata grilled cheese deserved it’s day on the blog and on your table. This is the perfect way to up your charcuterie game and wow your guests, all while indulging on this perfect ball of burrata.
Now, if you have ever had burrata before then you’re probably wondering how the heck do you grill this cheese without making a huge mess? There are definitely a handful of quick and easy tips and techniques for making this soft cheese, lightly kissed with cedar smoked without it turning into a huge mess on the grill.
Grab all the details below and get ideas for serving and enjoying this indulgent cheese dish!
Love a good grilled cheese? Check out this delicious grilled caprese dip too!
- Cedar Plank
- Pan For Soaking
- Paper Towel
Let’s break down a few important questions for grilling up some fresh burrata cheese and making one epic cheese platter.
What exactly is burrata cheese?
Burrata is the best combination of fresh mozzarella cheese stuffed and surrounding a fresh cream know as stracciatella. This means the outside shell is keeping all that delicious creamy goodness held inside, but makes for one epic indulgent bite when cut open.
This can also be problematic if grilled for too long and at too high of a heat. The purpose of cedar plank smoking this type of cheese is to add a light smokey flavor without really cooking or melting that thicker fresh mozzarella shell. I’ve purchased burrata from grocery stores like whole foods, Trader Joe’s and my local Jewel Osco here in Chicago.
How do I prep a cedar plank?
Cedar planks are a super easy way to smoke infuse on any grill, but are particularly great for gas grills in my opinion. I use cedar planks often, usually with fish recipes like these salmon burgers or this fresh salmon salad recipe.
The biggest tip to note is that the plank needs to soak in water for at least 30 minutes prior to making its way to the grill. This ensures that is smokes and doesn’t burn! That smoke then surrounds and infuses the burrata cheese and lightly kisses it with flavor.
How to grill burrata?
After the plank is prepped and soaking, remove it from the water and set it aside. I like to remove my burrata from the packaging and drain the water it’s soaking in. Lightly pat the cheese dry with a paper towel and place it on the plank in the center. Season it with a little sea salt and pepper and set it aside.
To prepare the grill, I preheat it to a medium high heat with only one burner going. Remember, the goal is to get the smoke flavor from the cedar plank but not melt the cheese. Once the grill is hot, turn it down to medium heat and place the board directly over the grill grates with tongs.
Once it’s on the grill, close the lid and cook for about 2 minutes or so before checking it. You should smell the smoke flavor start to come off of the plank. Keep an eye on your burrata. Cook another 1-2 minutes or so, the cheese should be warm to the touch but not melted and the board should be smoking. Carefully remove with tongs and place on a tray.
How do you eat burrata cheese?
While you have many ways to literally dig into this delicious ball of cheese, I find it’s best served with a drizzle of olive oil, some fruit like grilled grapes of macerated cherries over the top, and served alongside crispy bread (if you’re not on a low carb diet) or with some low carb crackers (if you are).
Let the cedar plank board come to room temperature, then plate it onto a tray and add all your other cheeses, meats, and fixings. To dive in, just use a small knife and but it open! Don’t be shy and go for it!
I scoop it out a mix of the fresh mozzarella shell and the delicious fresh cream from the inside right onto a cracker. It also makes a great pairing with arugula, fresh tomatoes or as a caprese salad. This goes great with low carb pasta dishes like this low carb bolognese or over spaghetti squash too!
- 1 Cedar Plank, Soaked
- 1 Ball Burrata Cheese
- Salt & Pepper
- Drizzle of Olive Oil
- Optional: Grilled fruit like cherries, grapes, berries etc.
- Fresh Basil for Garnish
- Soak the cedar plank in water for 30 minutes prior to grilling.
- Preheat your grill to medium- high heat on one side.
- Remove the ball of burrata from the package and discard the water. Pat it dry and place it on the cedar plank.
- Place the plank over a medium heat grill and close the lid to cook for 2 minutes. Check to see the plank is smoking and the burrata is not melting. The burrata should not melt during this cook, just get warm and smoke infused. Cook an additional 1-3 minutes to smoke infuse as needed and carefully remove from the grill.
- Plate the burrata with a little drizzle of olive oil, salt, pepper, and garnish with grilled fruit and fresh basil. Serve with love carb crackers, keto pita chips, over with low carb pasta etc.
Try this with fresh mozzarella too!
Amount Per Serving: Calories: 21Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 118mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 2g