Pumpkin with Burrata and Parsley Pesto

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Floridia Burrata is a natural cheese made from fresh pasteurized cow’s milk. The important thing to remember about this cheese is that while it’s made from mozzarella, burrata is not mozzarella cheese. Floridia Burrata is its own, very special type of cheese. Rich and buttery in flavour without being too indulgent, Floridia Burrata has an outer shell made from mozzarella that’s formed into a pouch and then filled with soft, stringy curd and fresh cream. The finished Burrata is then tied to form a little topknot pouch and packed with brine in a container. The real magic happens when Floridia Burrata is sliced open and the creamy insides spill out. Floridia Burrata is best served fresh at room temperature, goes well with salad, crusty bread, prosciutto, fresh tomatoes with olive oil and cracked pepper or in pasta. Best eaten within 24 hours.


Rich, buttery
Shop product
  • 1kg seeded Kent pumpkin, cut into 2cm thick slices
  • 2 tablespoons extra virgin olive oil
  • Freshly grated nutmeg
  • Salt and pepper, to taste
  • 250g cherry tomatoes, halved
  • ¼ cup extra virgin olive oil, extra
  • 3 teaspoons white wine vinegar
  • ¼ teaspoon Dijon mustard
  • 150g spinach and butter leaf salad mix
  • 2 x 150g tubs FLORIDIA CHEESE Burrata, drained
  • Crackers, crispbreads and dry biscuits, for serving, optional
  1. Place the pumpkin in a single layer on a baking paper-lined baking tray, drizzle with oil, grate over nutmeg and season. Bake in a 190oC oven for 35-40 minutes or until tender and golden. Meanwhile, similarly bake the tomatoes, drizzled with oil and seasoned, for 20-25 minutes. Set aside to cool a little.
  2. Combine the extra oil with the vinegar, mustard and seasonings to make a dressing. Scatter the spinach mix over a serving platter and gently toss in half of the dressing. Top with the cooled pumpkin, tomatoes and the Burrata and then drizzle with remaining dressing.
    Serve with Parsley Pesto and crackers if desired.

Note: We have included a recipe for a lovely little Parsley Pesto that is nice dolloped over the salad before serving this share platter. Tip: Parsley pesto can be made by finely chopping together 1 bunch parsley, 1 small clove garlic and ¾ cup toasted walnuts, and then mixing with 1/3 cup extra virgin olive oil, ½ cup finely grated Floridia Cheese Parmesan and salt to taste. Serves 4 as a vegetarian main course.

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

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+61 3 9464 2600
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