Burrata with Oscietra Caviar and Toasted Hazelnuts

By Beleaev Family | Beleaev Caviar & Gourmet

Divide 200g drained burrata across four starter plates, then add 10g toasted hazelnuts and 5g Oscietra Royal Caviar to each. The four equal caviar portions use one complete 20g tin.

• Yield: 4 starter plates
• Burrata: 50g per person
• Caviar: 5g per person

Ingredients and packs

Equipment

• Dry frying pan or baking tray for the nuts
• Clean tea towel, chopping board and heavy knife
• Digital scale and four chilled plates
• Two teaspoons and non-metal caviar spoon

Toast, cool and plate

1. Toast the hazelnuts. Cook them in a dry pan over controlled heat, moving them frequently, until their skins loosen and the centres are heated. Do not allow them to blacken.
2. Cool before chopping. Rub away loose skin with the tea towel, then let the nuts cool fully. Chop them into coarse, even pieces.
3. Drain the burrata. Open the two packs according to their labels and let excess packing liquid run off. Weigh 200g drained cheese in total and divide it into four 50g portions, using more cheese if needed.
4. Set four plates. Place one burrata portion on each, spoon over 5ml olive oil and add a little zest and pepper.
5. Allocate the nuts. Scatter 10g cooled hazelnuts around each cheese portion, keeping a clear place for the caviar.
6. Finish cold. Add 5g Oscietra to every plate and use the chives as the final garnish.

Keep hot nuts away from chilled products

Cool the toasted hazelnuts fully before placing them on burrata or caviar. Complete that hot step before final plating, then divide the nuts evenly and keep the chilled ingredients under their pack instructions.

Plating corrections

• The burrata releases too much liquid: drain it before weighing portions and use a plate with a shallow rim.
• The hazelnuts taste scorched: use lower heat, stir continuously and remove them as soon as their skins loosen.
• The four cheese portions differ: weigh each 50g portion rather than cutting by eye.
• The caviar rolls into the oil: make a small hollow in the burrata and place the 5g portion there.

Allergens and dietary boundary

Fish, milk and hazelnuts are present. The product name describes the burrata as vegetarian, but the complete dish contains fish roe and is not vegetarian. Check every exact ingredient and cross-contact label. Keep burrata and caviar chilled under their separate instructions; serve assembled plates promptly and do not infer a leftover period.

Turning the starter into canapés

For twenty small bites, divide 200g drained burrata over twenty sturdy crackers or toast squares: 10g cheese each. Use the same 20g caviar as twenty 1g finishes, and 40g prepared hazelnuts as twenty 2g toppings. Keep the oil restrained so the bases do not become wet. This is a different serving format from the four starter plates.

Toasted almonds can replace the hazelnuts at the same prepared weight, but change the named nut allergen. Plain toasted buckwheat gives a different crunchy topping; check the pack for allergens and cross-contact. Neither variation makes the caviar dish vegetarian.

Frequently asked questions

Does two packs always mean 200g drained cheese?

Check the stated weight and weigh the cheese after draining away free packing liquid. The recipe needs 200g usable burrata; buy more if the actual drained quantity is short.

Why weigh nuts after toasting?

Removing skins and losing moisture can reduce their weight. The four 10g toppings require 40g prepared nuts, not a guarantee that every 40g raw purchase produces 40g toppings.

For another chilled dairy canapé, see whipped ricotta with caviar.

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