Linguine with Roasted Garlic and Melted Burrata Cheese

You can’t plan to be spontaneous, brilliant, I know, but you can be spontaneously creative when you are somewhat prepared. The other day Hubby and I stopped by a cute little shop and picked up goat cheese medallians (which I turned into croutons), assorted olives, orange peel preserves and hunks of burrata. I didn’t quite have a plan in mind, but knew they were great ingredients to have in the house, and would make a lovely picnic if all else failed.

Last night was one of those fly-by-the-seat-of-your-pants cooking for company type evenings. We spent a fun day out with a group of friends, munching on food truck fare and tasting beers from local breweries. When we returned to our home, everyone was in the mood to continue indulging. It was getting close to dinner time and while we were all willing to order in or go out to eat, it felt much more relaxed to whip up a few dishes and stay put. As usual, we raided the fridge and cabinets and got creative. The boys slathered some ribs with BBQ sauce and slapped them on the grill, I prepared parmesan crusted grilled cheese appetizers and everyone snacked on various pickings. When I remembered the burrata, I sprung into action. This is a favorite of ours when we all go to restaurants together, and I knew it would be a hit.

I first fell in love with burrata cheese about a year ago, and have been enamored by the various ways it can be served. Whether over ravioli, mixed greens or crostini, I’ve only had it in its whole form. Typically, it’s plated room temperature and sliced in half so the molten lava effect can be appreciated.

This time, however, I tried something new and warmed it in the oven. The burrata took on an entirely different form when melted down, becoming nearly invisible to the eye, yet incredibly present to the palette.

For this dish, al dente linguine gets tossed in a light coating of olive oil and marries with smooth roasted garlic, fresh parsley and creamy burrata cheese. The simplicity of the preparation really allows the individual flavors to shine, and the richness of the cheese creates a buttery-like sauce when dispersed over the pasta. Bon appetit!


1 (16 oz.) box linguine

1/4 cup olive oil + more for roasted garlic

1/2 cup fresh parsley

2 bulbs garlic

8 oz. burrata cheese (2 rounds)

Salt and pepper to taste

Parmesan cheese to taste


Roast garlic according to this recipe. Scoop out soft cloves of roasted garlic and mash in a bowl, adding salt and pepper to taste.

Cook linguine according to al dente directions and transfer to a bowl. Coat pasta with olive oil.

Finely chop fresh parsley and toss with linguine.

Add garlic.

Transfer burrata to a baking sheet and cut each ball into quarters. Turn oven off (it will still be hot from the garlic) and melt cheese for one minute.

Add cheese to pasta and toss together.

Sprinkle parmesan on top and serve.

Eat and enjoy your spontaneity!


4 thoughts on “Linguine with Roasted Garlic and Melted Burrata Cheese

  1. Looks good.

    Gary W. Press, CPA
    Sacks, Press & Lacher P.C.
    600 Third Avenue – 18th Fl
    New York NY 10016

    212-682-6640 direct extension 119
    212-557-8415 (fax)

    To ensure compliance with requirements imposed by the IRS, we inform you that unless specifically indicated otherwise, any tax advice contained in this communication (including any attachment to this communication, other than an attachment which is a formal tax opinion) was not intended or written to be used, and cannot be used, for the purpose of (i) avoiding tax-related penalties under the Internal Revenue Code, or (ii) promoting, marketing, or recommending to another party any tax-related matter addressed herein.
    CONFIDENTIAL! This electronic message and any attachments to it may contain information that is legally confidential. This information is intended only for the individual or entity named above and is not to be disclosed or distributed any further. Access by any other party is prohibited. If you are not the intended recipient any disclosure, copying, distribution or use of the contents of this message or attachments is strictly prohibited and could be a violation of law. If you have received any of this information in error, please notify the sender immediately and delete or destroy this message and/or attachments

  2. Pingback: Tri-Color Couscous Salad with parsley, tomatoes & chickpeas | That's SO Jenn!

  3. Pingback: Spreadable Roasted Garlic #2 | That's SO Jenn!

  4. Pingback: That’s SO Jenn’s Truffle Roasted Tomatoes | That's SO Jenn!

I would love to hear from you! Please feel free to comment below!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s