This Burrata & Cranberry Pomegranate Relish is easy, yet elegant and the perfect starter for all your parties! Creamy, rich burrata pairs perfectly with sweet and sour cranberry pomegranate relish, crunchy hazelnuts and sticky honey. Serve it with toasty bread and you have an appetizer that is sure to WOW!
Thank you Gloria Ferrer for sponsoring this post. As always, all opinions here are my own. Elevate your everyday entertaining this season with Gloria Ferrer wines!
Hi friends!
Well, we have officially made it to December!
I don’t know if I want to celebrate the reality that we only have a few weeks left of 2017 and we are so close to a shiny brand new year, or cry over the cold hard fact that this year has gone by entirely too fast.
My mixed feelings about father time aside, one thing is for sure – we are legitimately slam bang in the middle of high season for entertaining.
And, entertaining is something I LOVE.
If you know me personally, you know that appetizers and small bites are my favorite part of any soiree. And to me, some sort of cheese, cheese spread, or cheese board is an absolute MUST.
AND, there absolutely NEEDS to be some wine… but I feel like that’s a given.
I mean, a party just ain’t a party without ALL the cheese and wine!
So to celebrate the season, and my undying love for cheese and wine, I have an EPIC pairing for you today!
… cue the drum roll, please…
Burrata with Cranberry Pomegranate Relish
Impossibly creamy, rich, decadent burrata gloriously topped with a tangy, sweet, sour and slightly citrusy cranberry and pomegranate relish, crunchy hazelnuts (or walnuts), earthy thyme and sticky, sweet honey.
This cheese and relish situation is what I like to call easy elegance. It’s ridiculously easy to prepare, yet elegant and sure to WOW.
What is Burrata?
In case you’ve never had burrata before, it is a fresh Italian cheese with soft stracciatella and cream stuffed into a solid outer shell made of mozzarella.
Basically, it’s heaven on earth.
It’s something I serve when I want to pull out ALL the stops and it pairs BEAUTIFULLY with California’s most awarded sparkling wine house, Gloria Ferrer.
What wine to serve with a cheese board or platter?
If you have never tried Gloria Ferrer, you are missing out!
To me, their wines are synonymous with excellence and remarkable taste. And, since Gloria Ferrer has received over 500 gold medals and FIFTY 90+ ratings in the last 5 years, I’d say I’m not alone in my thinking Gloria Ferrer Wines reigns supreme.
Trust me when I say this Burrata with Cranberry Pomegranate Relish plus a few bottles of Gloria Ferrer Wines is GUARANTEED to make your next party a SPARKLE!
In case you need a little help picking out a couple specific bottles of wines, I paired my burrata cheese with both the Gloria Ferrer Sonoma Brut and the Gloria Ferrer Blanc De Noirs.
The Brut has notes of citrus and apple with a toasty finish, while the Blanc De Noirs has flavors of red berry and florals with a silky vanilla finish. Both are effervescent and pair exquisitely with creamy, rich burrata!
So, let’s bust out the bubbly, friends!
Notes, Tips & Tricks for Burrata & Cranberry Pomegranate Relish recipe:
1. The recipe below calls for a very small amount (3 TBS) of orange liqueur. If you aren’t a fan of cooking with liqueur, please note that you can’t actually taste the alcohol in the relish. The orange liqueur simply adds a bright, citrusy, acidic flavor to the relish. I highly suggest you do NOT skip it.
2. The recipe also utilizes pomegranate molasses which is simply reduced pomegranate juice (sometimes with a touch of sugar). It adds a depth of sweet and sour flavor to the relish, which tastes amazing! You can find pomegranate molasses in either the ethnic or international isle of most major grocery stores.
3. I didn’t specify a specific amount of honey in the recipe below, as it should be used to taste. I drizzle honey all over the burrata and relish right before serving, and then I also serve the cheese with honey on the side so guests can add more honey as desired. Whatever you do, don’t skip the honey drizzle! It helps balance the tart sourness of the relish!
4. The relish can be made up to two days in advance and stored in a container with a tight fitted lid in the refrigerator. Just remove the relish from the refrigerator 30 minutes prior to using to remove the chill.
5. You definitely want to serve the burrata cheese and relish with toasted crusty bread! I served mine with a toasted fresh baguette. To easily toast your bread – cut it into thick slices on the diagonal. Brush each slice generously with extra virgin olive oil. Bake at 400 degrees F for 8-10 minutes, or until lightly toasted.
But, don’t forget to serve it with a few bottles of Gloria Ferrer to really make your celebration sparkle!
Until next week, friends, cheers – to heavenly cheese and bottles of bubbly!
XOXO
Cheyanne
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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How to Make Burrata & Cranberry Pomegranate Relish 👇
This Burrata with Cranberry Pomegranate Relish is easy, yet elegant and the perfect starter for all your parties! Creamy, rich burrata pairs perfectly with sweet and sour cranberry pomegranate relish, crunchy walnuts and sticky honey. Serve it with toasty bread and you have an appetizer that is sure to WOW!
- 2 teaspoons Vegetable Oil
- 1 small Shallot
- 12 ounces Fresh Cranberries
- 3 TBS Orange Liqueur
- ¼ Cup Pomegranate Juice
- 2 TBS Pomegranate Molasses
- ½ Cup Light Brown Sugar packed
- ¾ tsp Fresh Thyme plus more for garnish
- ½ Cup Pomegranate Arils
- Coarse Kosher Salt & Ground Black Pepper to taste
- 2-3 Balls Burrata Cheese
- Honey to taste
- ½ Cup Roasted Salted Hazelnut or Walnuts – roughly chopped
- 1 Baguette sliced on the diagonal & toasted*
- Assorted Crackers
- For the relish: In a medium saucepan, heat the oil over medium heat. Add in the shallot and cook, stirring occasionally, until softened, about 2-3 minutes.
- Add in the cranberries, liqueur, pomegranate juice, molasses, sugar and thyme. Season with salt and pepper. Bring to a boil, and then immediately reduce to a simmer. Cook, stirring occasionally, until the cranberries have burst and the sauce is thickened slightly, about 6-7 minutes.
- Remove from heat and stir in the pomegranate arils. Taste and adjust for seasoning with salt and pepper. Transfer to a container, cover and chill until ready to serve*.
- To serve: Arrange the balls of burrata on a serving tray. Spoon the relish over the top of the burrata and drizzle with honey. Sprinkle with chopped nuts and fresh thyme. Serve with slices of baguette and/or crackers. Enjoy!
1. The recipe below calls for a very small amount (3 TBS) of orange liqueur. If you aren’t a fan of cooking with liqueur, please note that you can’t actually taste the alcohol in the relish. The orange liqueur simply adds a bright, citrusy, acidic flavor to the relish. I highly suggest you do NOT skip it.
2. The recipe also utilizes pomegranate molasses which is simply reduced pomegranate juice (sometimes with a touch of sugar). It adds a depth of sweet and sour flavor to the relish, which tastes amazing! You can find pomegranate molasses in either the ethnic or international isle of most major grocery stores.
3. I didn’t specify a specific amount of honey in the recipe below, as it should be used to taste. I drizzle honey all over the burrata and relish right before serving, and then I also serve the cheese with honey on the side so guests can add more honey as desired. Whatever you do, don’t skip the honey drizzle! It helps balance the tart sourness of the relish!
4. The relish can be made up to two days in advance and stored in a container with a tight fitted lid in the refrigerator. Just remove the relish from the refrigerator 30 minutes prior to using to remove the chill.
5. You definitely want to serve the burrata cheese and relish with toasted crusty bread! I served mine with a toasted fresh baguette. To easily toast your bread – cut it into thick slices on the diagonal. Brush each slice generously with extra virgin olive oil. Bake at 400 degrees F for 8-10 minutes, or until lightly toasted.
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