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Mozza’s Burrata with Braised Leeks and Mustard Bread Crumbs is a dish that embodies refinement while staying approachable enough for home cooks. It balances the richness of burrata with the gentle sweetness of leeks and the bold crunch of mustard-infused bread crumbs. The leeks, roasted until buttery soft with caramelized edges, bring depth, while the burrata contributes a creamy indulgence that feels luxurious without being overwhelming. The mustard bread crumbs, with their tangy sharpness and satisfying crunch, tie everything together to create a memorable plate. This is the kind of recipe that feels restaurant-worthy but is also perfect for intimate dinners, festive gatherings, or when you want to make vegetables the star of the show.

Full Recipe:

Ingredients

Mustard Bread Crumbs

Yellow mustard seeds
Whole-grain Dijon mustard
White wine vinegar (or pomegranate vinegar)
Flake-style salt
Freshly ground pepper
Neutral oil (like grapeseed or almond)
Rustic bread, crust removed and torn into bite-size pieces

Lemon Vinaigrette

Minced shallots
Fresh lemon juice
Champagne vinegar
Flake-style salt
Extra-virgin olive oil
Freshly ground pepper

Mustard Vinaigrette

Whole-grain Dijon mustard
Lemon vinaigrette (plus extra to adjust consistency)

Braised Leeks

Large leeks (whites and light greens only)
Extra-virgin olive oil
Flake-style salt
Freshly ground pepper
Chicken stock (homemade or organic)
Lemon (thinly sliced)
Fresh thyme sprigs

For Serving

Burrata balls (about 2 oz per serving)
Maldon sea salt
Thinly sliced flat-leaf parsley leaves

Directions

Prepare the mustard bread crumbs by toasting mustard seeds, mixing them with Dijon mustard, vinegar, salt, pepper, and neutral oil. Coat bread pieces with this mixture and bake slowly until golden and crisp. Once cooled, pulse them into coarse crumbs.
For the lemon vinaigrette, whisk together minced shallots, fresh lemon juice, champagne vinegar, and salt. Slowly whisk in extra-virgin olive oil until emulsified, then finish with freshly ground pepper.
To create the mustard vinaigrette, blend whole-grain Dijon mustard with some lemon vinaigrette until you achieve a smooth, spreadable consistency. Adjust with extra vinaigrette if needed.
For the braised leeks, trim and clean the leeks, then arrange them in a baking dish with olive oil, salt, and pepper. Pour in chicken stock, add lemon slices and thyme sprigs, cover with foil, and bake at a low heat. After about 45 minutes, remove the cover, raise the oven temperature, and continue baking until the leeks are glazed and lightly golden.
To serve, place the leeks cut-side up on a plate, brush them with mustard vinaigrette, and sprinkle with a pinch of sea salt. Add burrata, place it cut-side down to showcase its creamy interior, and finish with a generous topping of mustard bread crumbs. Garnish with fresh parsley for color and flavor.

Nutrients

Calories: not specified
Fat: not specified
Carbohydrates: not specified
Protein: not specified
Fiber: not specified

Why This Recipe Stands Out

What makes this recipe remarkable is how it transforms humble ingredients into something elegant and striking. Leeks, which are often relegated to background flavoring in soups or stews, become the centerpiece thanks to slow braising that coaxes out their natural sweetness and renders them meltingly tender. Burrata introduces a creamy richness that makes every bite feel indulgent, while mustard bread crumbs elevate the texture with a crisp and tangy counterpoint. The mustard vinaigrette adds an extra punch of brightness, ensuring the dish is layered with flavor rather than heavy. It’s sophisticated yet not fussy, offering a recipe that is impressive enough for a dinner party but accessible for an evening at home.

The Benefits of the Ingredients

The ingredients are thoughtfully chosen for both flavor and nutrition. Leeks provide fiber, folate, and vitamins A and K while being gentle on the palate. Burrata, though indulgent, contributes protein and calcium, bringing both substance and creaminess to the plate. Mustard seeds and Dijon offer pungency and contain natural compounds that may aid digestion. Lemon juice and vinegar bring acidity that brightens the dish and makes it feel lighter, while also offering vitamin C. Olive oil introduces heart-healthy fats, enhancing satiety without overwhelming the palate. Even the bread crumbs, when made from rustic or whole-grain bread, offer fiber and crunch while reducing waste by using leftover bread. Fresh parsley finishes the dish not just visually but also nutritionally, with vitamins A and C and a refreshing herbal lift. Together, these elements balance indulgence with nourishment.

Cooking Tips

Advance preparation is the key to success here. The mustard bread crumbs can be prepared a day or two ahead and stored in an airtight container, saving you time on the day you plan to serve the dish. The vinaigrettes can also be made in advance, which not only streamlines cooking but also allows their flavors to deepen as they rest. When working with leeks, be sure to clean them thoroughly, as grit often hides between the layers. A long soak in cold water after halving helps remove dirt. When braising, choose a dish that allows the leeks to rest in a single layer so they cook evenly. During the finishing stage, take care not to over-brown them, as you want a balance of caramelization and tenderness. For the burrata, use a sharp knife to cut and handle it carefully to preserve its luscious creamy center. Always season thoughtfully at every stage, as salt and pepper enhance each component and tie them together harmoniously.

Serving Suggestions

This dish is versatile and can shine in multiple contexts. As an appetizer, it sets an elegant tone at the beginning of a meal, inviting guests with its contrasting textures and balanced flavors. As a side dish, it pairs beautifully with roasted chicken, grilled fish, or lamb, offering a sophisticated vegetable complement. Add toasted sourdough or crusty bread on the side to soak up the juices and vinaigrettes, ensuring nothing goes to waste. For brunch, serve alongside poached eggs and roasted tomatoes for a luxurious spread. A crisp white wine, such as a Sauvignon Blanc or a lightly oaked Chardonnay, pairs well with the creamy and tangy notes of the dish. If you have leftovers, they can be reimagined: toss the braised leeks and bread crumbs with pasta, or serve with roasted root vegetables for a hearty vegetarian main. The flexibility of this recipe ensures it never feels repetitive.

Conclusion

Mozza’s Burrata with Braised Leeks and Mustard Bread Crumbs is a celebration of balance—between creaminess and crunch, sweetness and tang, simplicity and sophistication. It highlights the beauty of seasonal produce and elevates it through careful preparation and complementary flavors. Each bite offers a different sensation: the tender leeks melting on the tongue, the burrata’s rich creaminess flowing through, and the mustard bread crumbs delivering a satisfying crunch. Thoughtful yet approachable, this recipe is a testament to how a handful of quality ingredients, treated with care, can create something extraordinary. Whether served at a dinner party to impress guests or enjoyed quietly at home, it is a dish that lingers in memory, both for its taste and for the way it transforms simple components into something truly elegant.

Pin Title
Burrata with Braised Leeks & Mustard Breadcrumbs: Elegant Appetizer

Pin Description
Elevate your entertaining with this stunning Mozza-inspired appetizer: buttery braised leeks, creamy burrata, and tangy mustard breadcrumbs. Simple to prep ahead, gorgeous on the plate, and bursting with flavor—perfect for dinner parties, brunch, or a luxe weeknight dinner.

Hashtags
#BurrataRecipe #ElegantAppetizer #DinnerPartyDish

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