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Pistachio Cloud Burrata Platter topped with pomegranate jewels.
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Pistachio Cloud Burrata Platter with Pomegranate Jewels

A stunning platter of whipped pistachio-ricotta over burrata, decorated with vibrant pomegranate seeds, perfect for gatherings or a luxurious treat.
Prep Time30 minutes
Total Time30 minutes
Course: Appetizer, Snack
Cuisine: Italian, Mediterranean
Keyword: Burrata Platter, cheese board, Party Appetizer, Pistachio Cloud Burrata, Pomegranate Salad
Servings: 6 servings
Calories: 320kcal

Ingredients

For the Pistachio Cloud

  • 200 g ricotta cheese Light and fluffy, this creamy cheese provides a soft base.
  • 40 g pistachio paste or finely ground pistachios Nutty and slightly sweet, it brings an earthy depth.
  • 1 tbsp cream or milk Adds a luscious touch, enhancing creaminess.
  • Salt & white pepper, to taste Essentials that elevate flavors.

For the Assembly

  • 30 g shelled pistachios Crunchy and green, offering a delightful bite.
  • 60 ml neutral oil (grapeseed or sunflower) Smooth and unobtrusive, perfect for oil.
  • 1 ball burrata (about 125 g) Soft and creamy, the star of the platter.
  • 2-3 tbsp pomegranate seeds Juicy and vibrant, they add color and fresh flavor.
  • Optional: micro herbs or edible flowers for garnish Decorative and fragrant, adding sophistication.
  • Cracked black pepper, to finish A hint of spice to round out the dish.
  • Toasted sourdough, flatbread, or crackers, to serve Crunchy and warming, the perfect textural contrast.

Instructions

Make the Pistachio Cloud

  • Blend the ricotta cheese with the pistachio paste or finely ground pistachios and cream in a food processor until airy and smooth.
  • Season lightly with salt and white pepper, then chill in the refrigerator.

Make Pistachio Oil

  • Blend shelled pistachios with the neutral oil in a food processor until it turns a brilliant emerald color.
  • Strain through a fine mesh sieve or cheesecloth to capture the oil.

Assemble

  • Spread the fluffy whipped pistachio-ricotta on a large serving platter.
  • Nestle the whole, patted-dry burrata in the center.

Finish

  • Drizzle pistachio oil over the whipped pistachio-ricotta and burrata.
  • Scatter pomegranate seeds on top and sprinkle with cracked black pepper.
  • Garnish with micro herbs or edible flowers if using.

Serve

  • Pair with toasted sourdough, flatbread, or crackers.
  • Enjoy at room temperature for the best flavor.

Notes

Ensure ricotta is well-drained for the airy cloud-like consistency. Using fresh pomegranate seeds ensures burst of flavor.