Burrata with Parsley Oil, Mandarin Oranges, Pomegranate Seeds, & Toasted Almonds

A vibrant Mediterranean-inspired starter featuring creamy burrata, aromatic parsley oil, juicy mandarin segments, tart pomegranate seeds, and toasted almonds, served with crusty bread for a show-stopping holiday presentation.

By @Carina Wolff

Original recipe source

Cook time: 25 minutes

Servings: 5

Ingredients

• 0 Water for blanching
• 0 Ice
• 0 Water cold
• 1 cup Parsley fresh, loosely packed leaves
• 0 Parsley blanched leaves
• 0 Parsley blanched and cooled
• 0 Parsley blanched and dry
• 0.5 cup Olive Oil extra-virgin
• 0.5 tsp Salt
• 0.25 cup Almonds roughly chopped
• 2 Mandarin Oranges peeled and segmented
• 8 oz Burrata whole
• 0 Burrata prepared
• 0 Parsley Oil prepared
• 0 Mandarin Oranges segmented
• 0 Pomegranate Seeds
• 0 Toasted Almonds prepared
• 0 Parsley Oil extra, for garnish
• 0 Salt flaky, optional
• 0 Bread toasted, for serving

Instructions

1. Bring a small pot of water to a rapid boil.
2. Prepare an ice bath by filling a bowl with ice and cold water.
3. Plunge the parsley leaves into the boiling water for 15 seconds to blanch.
4. Transfer the blanched parsley immediately to the ice bath to halt cooking.
5. Drain the parsley and squeeze out excess water using a clean kitchen towel or paper towels.
6. Blend the parsley, olive oil, and salt in a high-speed blender until the oil is vibrant green and smooth.
7. Toast the chopped almonds in a dry skillet over medium heat, tossing frequently, until golden and fragrant.
8. Peel the mandarin oranges and separate into segments. Remove any stringy pith or seeds for a clean presentation.
9. Gently pat the burrata dry with a paper towel to remove excess whey.
10. Place the burrata in the center of your serving plate and gently tear it open to expose the creamy center. Spread lightly for rustic effect.
11. Spoon some parsley oil over the torn burrata, letting it pool and streak across the plate.
12. Nestle mandarin segments randomly around and on top of the burrata.
13. Scatter pomegranate seeds and toasted almonds over the dish.
14. Drizzle with additional parsley oil and, if desired, a sprinkle of flaky sea salt for extra crunch.
15. Serve immediately with slices of toasted crusty bread on the side.