A simple yet festive bite where contrasts do the work: cool, creamy burrata, the refined salinity of Beleaev Royal Oscietra Caviar , and the gentle crunch of toasted hazelnuts. Elegant, effortless and ready in minutes.
Preparation: 10 minutes • Cooking: 10 minutes
Ingredients for approx. 20 bites
-
1 burrata (approx. 200 g)
-
50 g hazelnuts, shelled
-
Crisp crackers or thin toast squares
Method
-
Preheat the oven to 180°C.
-
Toast the hazelnuts for 10–12 minutes until lightly golden.
Allow to cool slightly, then roughly chop. -
Arrange the crackers or toast squares on a serving tray.
Top each with a generous spoon of burrata. -
Add a small spoon of Royal Oscietra Caviar , then finish with a few pieces of toasted hazelnut.
-
Serve immediately.
Tip
Royal Oscietra’s naturally creamy texture and subtle nutty notes pair beautifully with burrata.
Keep portions small and balanced — this is a bite meant to feel light, not rich.
Variation
For a different texture, hazelnuts can be replaced with:
-
lightly toasted buckwheat
-
chopped toasted almonds
Always keep the topping delicate to allow the caviar to shine.
Which caviar for this recipe?
Royal Oscietra Caviar is the natural first choice for this bite. Its refined salinity, creamy texture and gentle nutty notes echo the toasted hazelnuts and balance beautifully with the softness of burrata.
For a different expression, Imperial Gold Caviar offers a richer, more rounded profile.
Its smooth, buttery character pairs effortlessly with creamy cheeses, creating a more indulgent, velvety finish — ideal for festive occasions or when a deeper flavour is desired.
Both variations remain elegant and restrained, allowing the caviar to lead while the toppings provide texture and contrast.
447706084493
