Pear Burrata Napoleon

Menu PartAppetizer/Small Plate
Cuisine TypeItalian
Pear Burrata Napoleon

Chef Jyll Everman

Gather On Broadway

Green Bay, Wis.

Here’s a no-cook, no-bake “Napoleon” made out of cheese. Creamy burrata is layered with arugula and pine nuts for an appetizer that makes a wow presentation with very little labor. A mustardy vinaigrette provides just the right flavor finish.



¼ cup toasted pine nuts

1 tbsp. whole grain mustard

1 tsp. honey

½ tsp. apple cider vinegar

1/8 cup extra virgin olive oil


3 oz. baby arugula

4 large Bartlett or other seasonal pears, thinly sliced

4 balls burrata cheese (4 oz. each)

Salt and pepper, to taste

1/8 cup toasted pine nuts

1/8 cup micro arugula greens


  1. For vinaigrette, combine pine nuts, mustard and honey in food processor or blender; process until smooth. Slowly stream in olive oil until dressing is emulsified; season with salt and pepper to taste.
  2. For Napoleon, toss baby arugula with ¼ of the vinaigrette.
  3. On each of four plates, arrange 1/3 of one sliced pear; top with ½ a burrata ball and sprinkle with salt and pepper. Add a small handful of dressed arugula and repeat layer. Finish with remaining 1/3 of sliced pear, drizzle with more vinaigrette, sprinkle with toasted pine nuts and top with micro arugula greens. Serve immediately.

Photo courtesy of BelGioioso Cheese

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