Burrata with Caviar, Pickled Fennel & Nectarine

Creamy burrata is topped with ROE caviar and surrounded by a bright salad of pickled charred fennel and ripe nectarines. Finished with aged balsamic and Bona Furtuna EVOO, this dish hits every note-creamy, crunchy, briny, and fresh.

Why You'll Love Burrata with Caviar, Pickled Fennel & Nectarine

This is summer elegance on a plate-creamy burrata, sweet-and-savory pickled fennel, juicy nectarines, and briny caviar come together in a luxurious, balanced bite. The vanilla-pink peppercorn pickling liquid adds unexpected depth, while aged balsamic and olive oil finish things with finesse.

Tips and Tricks

• Char your fennel deeply but quickly to add smoky complexity without softening it too much.
• Let the burrata rest at room temp for 20-30 minutes so it's ultra-creamy when served.
• Add the caviar just before serving to preserve its texture and flavor.

Variations

• Stone Fruit Swap: Substitute nectarine with white peach, plum, or Rainier cherries.
• Heat Element: Drizzle with Calabrian chili oil for a spicy twist.
• Crunch Factor: Top with crushed pistachios or Marcona almonds for texture.

Substitutions

• Fennel → thinly shaved celery root or endive for a different crunch.
• White wine vinegar → champagne vinegar or apple cider vinegar.
• ROE Caviar → any high-quality domestic roe or omit for a vegetarian version.

Best Served With

• Chilled Franciacorta or dry Vermentino
• Blistered shishito peppers or marinated Castelvetrano olives
• Grilled sourdough or focaccia

How to Store Leftovers

• Pickled fennel can be stored in the fridge (covered) for up to 1 week.
• Assembled dish is best enjoyed fresh-avoid storing once plated.
• Leftover burrata should be eaten within 1 day; store in an airtight container in the fridge.

Common Questions

Burrata with Caviar, Pickled Fennel & Nectarine

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Creamy burrata is topped with ROE caviar and surrounded by a bright salad of pickled charred fennel and ripe nectarines. Finished with aged balsamic and Bona Furtuna EVOO, this dish hits every note-creamy, crunchy, briny, and fresh.

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Prep Time 25 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course: Appetizer

Cuisine: Californian, Modern

Calories: 220

Ingredients Equipment Method Nutrition

Ingredients

  

Pickled Charred Fennel & Nectarine Salad

• 1 bulb Fennel shaved thin on mandoline
• 1 tablespoon Bona Furtuna Everyday Olive Oil
• ½ cup Water
• ½ cup White wine vinegar
• 1 teaspoon Kosher salt
• 1 teaspoon Sugar
• ¼ teaspoon Vanilla extract
• ½ teaspoon Pink peppercorns
• 2 sprigs Fresh thyme
• 2 sprigs Tarragon
• 1 Nectarine ripe, cut into bite-sized pieces
• 2 tablespoon Bona Furtuna Forté Olive Oil

To Finish

• 1 ball 8 oz Burrata
• Handful of Greens
• 1 large spoonful ROE Caviar
• 1 tablespoon Aged balsamic vinegar
• Flaky salt to taste

Equipment

• Mandoline
• Serving plate
• Strainer
• Mixing Bowls
• Small saucepan
• Cast iron or stainless pan

Method

 

Char the Fennel

1. Heat 1 tablespoon olive oil in a cast iron or stainless pan over medium-high.
2. Add shaved fennel and cook, tossing occasionally, until lightly charred (about 2 minutes).

Pickle the Fennel

1. In a bowl, mix water, vinegar, salt, sugar, vanilla, peppercorns, thyme, and tarragon.
2. Pour over the charred fennel and let sit for 2 hours or overnight in the fridge.
3. Strain and discard the aromatics and peppercorns.

Marinate the Fennel

1. Toss the strained fennel with Bona Furtuna Forté Olive Oil and let marinate at room temp for 20 minutes.

Assemble the Dish

1. Arrange greens on a plate, nestle burrata in the center.
2. Scatter pickled fennel and nectarine salad around the burrata.
3. Drizzle with Forté EVOO and aged balsamic.
4. Cut a small opening in the burrata and spoon in the ROE Caviar.
5. Finish with flaky salt.

Nutrition

Calories: 220kcalCarbohydrates: 37gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 2493mgPotassium: 1262mgFiber: 9gSugar: 27gVitamin A: 786IUVitamin C: 33mgCalcium: 136mgIron: 3mg

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