Broccolini with Balsamic Burrata

You know how there are those dishes that look simple… like deceptively simple, and then you taste them and suddenly your mind just sort of pauses? That’s this broccolini balsamic burrata. You’ve got these slender green stalks, blistered just enough to bring out their sweetness, and then there’s the burrata — creamy, cool, softly spilling out when you tear it, and then that balsamic glaze, dark and jammy and a little sharp in the best way. And it all just works. It smells… warm, kind of nutty from the grill, and sweet from the vinegar, and it looks like something you’d see at a cozy candlelit dinner, even if you’re barefoot in the kitchen on a Tuesday night.

Why You’ll Crave It

• Smoky charred greens + luscious creamy cheese. The contrast is everything.
• Works beautifully as a warm appetizer or a chic side dish for something more rustic.
• Takes under 30 minutes, feels like much more. (I mean that in the best way.)
• The balsamic glaze brings this almost caramel-tang finish… you’ll keep chasing it.
• It’s honestly just very pretty on a plate. Company-worthy without the stress.

The first time I made this, I ate half of it standing over the counter before it even made it to the table.

What You’ll Need

• 1 bunch broccolini: lots of tender stalks, trimmed at the ends (about 10–12 pieces)
• 2 tablespoons olive oil: nothing fancy, just good and peppery… enough to coat the greens
• Salt and freshly ground black pepper: to taste, and use more than you think on the broccolini
• 1 cup burrata cheese: ideally two small balls, so you can tear them open and let that cream spill
• 2 tablespoons balsamic vinegar: the thick, slightly syrupy kind if you have it
• 1 teaspoon honey: just to round the vinegar out, gives it a little soft sweetness

Easy How-To

Prep the broccolini

Rinse them really well — sometimes there’s grit tucked inside the florets. Then trim the ends by about an inch, especially if they look woody or dry. Pat them dryish, or the oil won’t stick later.

Blanch and shock

Bring a pot of salted water to a boil and blanch the broccolini for 2 minutes. They’ll turn a cheerful bright green. Then toss them straight into a bowl of ice water. This not only stops them from overcooking but keeps them vibrant (the color really does matter here).

Get the glaze going

While the broccolini sits in its chilly bath… pour the balsamic and honey into a small pot. Simmer gently until it reduces a bit — you’re aiming for something thick enough to roughly coat a spoon, but not gluey. Stir every once in a while so it doesn’t catch. It’ll take about 10 minutes or so.

Dry, oil, and grill

Drain and blot the broccolini well — if it’s too wet, it’ll steam instead of charring. Toss it with olive oil, a big pinch of salt, and some cracked pepper. Then grill it on a hot pan or grill pan for about 2–3 minutes per side, just enough to get those kiss marks and soften the stems a bit.

Let the burrata breathe

Take the burrata out at least 10 minutes before serving so it loosens up. Cold cheese won’t do this dish justice.

Build the plate

Layer the warm broccolini first, then gently tear open the burrata over the top. Don’t worry about making it tidy. Then drizzle — or honestly, stream — the balsamic glaze over everything. Crack a bit more pepper on top, maybe a pinch of flaky salt if you like.

Good to Know

• If your balsamic over-reduces, add a drop of warm water to thin it out again – vinegar’s forgiving like that.
• If you don’t have a grill or grill pan, you can totally roast the broccolini. Just crank the heat (450°F works) and keep an eye on those edges.
• Unexpected pairing: leftovers (if any!) folded into warm pasta with lemon zest? Very good idea.

Serving Ideas

• Lovely on its own with crusty sourdough, or as part of a weekend spread with grilled peaches and prosciutto.
• Top a grain bowl with this – farro or couscous would be a great base, especially with some toasted almonds.
• Pair it with crisp white wine or, if you’re feeling indulgent, a light sparkling rosé.

Top Tricks

• Let the burrata come up to room temp, but not too long – more than 20 minutes and it might start weeping.
• The reduction keeps for a week, so make double and keep it in a jar. It’s stunning on strawberries too.
• If you’re prepping for a crowd, grill the broccolini ahead, then warm it in the oven just before serving.

Frequently Asked Questions

Can I make the whole dish ahead of time?

You can prep elements ahead (blanch the greens, make the glaze), but it’s best assembled fresh — the warmth of the broccolini and the soft burrata together make the magic happen.

Is there a dairy-free alternative to burrata?

It won’t be quite the same, but thick cashew cream with a drizzle of olive oil could work. Or avocado slices, gently smashed on top, give a similar richness.

My balsamic glaze got too thick. What now?

It happens. Just whisk in a teaspoon of hot water right before serving. It’ll loosen it up enough to drizzle again.

What wine would you pair with this?

A crisp Pinot Grigio or a soft rosé would be perfect – you want something that complements the tang of the glaze without overpowering the cheese.

Conclusion

Broccolini balsamic burrata is one of those little treasures that feels easy but special at the same time – the kind of dish that makes ordinary days feel a little golden. Greens, cheese, acid, warmth – it checks all the boxes, and then sits on the table looking like you fussed way more than you did. Make it for dinner tonight. Or lunch tomorrow. Or both.

More recipes suggestions and combination

Roasted Vegetable Medley

Toss together sweet carrots, red onions, and baby zucchini with olive oil and herbs, roast until caramelized, and serve with crumbled feta.

Caprese Salad with Avocado

Classic caprese, but add buttery avocado slices and finish with a balsamic drizzle. A cool, creamy companion to warm broccolini.

Pasta Primavera

Toss tender asparagus and cherry tomatoes with garlic and linguine – sprinkle parmesan and cracked black pepper for a breezy supper.

Risotto with Peas and Mint

Creamy and bright—ideal for spring. The mint cuts through the richness, making it feel lighter than it is.

Grilled Corn Salad

Charred corn, diced scallions, lime, and a touch of smoked paprika. Great next to a plate with burrata… just saying.