Plank-Smoked Burrata Cheese 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

May 21, 2014

The mozzarella-like cheese with the creamy center typically is served at room temperature. But we like this quick treatment, served with grilled bread and fruit, even better.

The original recipe called for 2 ripe peaches or nectarines. Until those become available, use a fruit you like best. Mango worked well for us.

Make Ahead: You'll need to soak a maple grilling plank (12 by 8 by 1/2 inch) in water for at least 1 hour. Keep the cheese chilled until just before it goes on the grill.

Where to Buy: Burrata cheese is available at Italian markets, Wegmans and some Whole Foods Markets.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • 1 ripe mango
  • 1 ripe Bosc pear
  • 1/2 orange
  • 2 teaspoons chopped fresh mint
  • Kosher salt
  • Freshly ground black pepper
  • One 8-ounce ball or two 4-ounce balls burrata cheese (see headnote)
  • 4 to 6 slices rustic Italian bread, cut in half
  • Extra-virgin olive oil, for drizzling


Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have ready a spray water bottle for taming any flames.

Cut the mango and pear in half, discarding the pit, the core and seeds. Place the fruit, plus the orange half, cut side down on the grill. Close the lid and cook for 4 to 5 minutes, then turn the fruit over. Close the lid and cook for a few minutes. Transfer to a cutting board; peel off and discard the skin, then cut the fruit into slices, placing them in a mixing bowl as you work. Add the mint and season lightly with salt and pepper, tossing gently to incorporate.

Place the soaked maple plank on the grill and close the lid so the wood heats up. Once you see smoke and hear a little cracking, open the grill and flip over the plank; this process should take 5 or 6 minutes.

Transfer the burrata straight from the refrigerator to the plank. Season the cheese lightly with salt and pepper. Close the lid and cook/smoke the cheese on the plank for 8 to 10 minutes; the cheese will take on a smoky almond color and will be warm throughout. Transfer the cheese to a plate.

Immediately grill the bread, uncovered, to the desired doneness on both sides.

Spoon some of the hot smoked burrata onto each piece of grilled bread. Top each portion with some of the fruit mixture and a drizzle of oil. Serve warm.

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Recipe Source

Adapted from "Gastro Grilling: Fired-Up Recipes to Grill Great Everyday Meals," by Ted Reader (Pintail, 2013).

Tested by Andrew Sikkenga.

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