Burrata Pizza

• Burrata will melt on a pizza like mozzarella, but it's a shame to waste the delicate, layered texture which would simply become homogeneous and even runny. Because it is so moist, burrata also puts your pizza at risk of growing soggy, especially if you've made a thin crust. However, a burrata pizza can offer flavor and texture benefits above and beyond those of a conventional mozzarella pizza if you wait until the pizza comes out of the oven and then top it with the cheese.

Burrata Lasagna

• Burrata can make a rich, creamy lasagna but it will be different from a lasagna you make with mozzarella, a sturdier and more durable cheese which stands up to relatively long cooking times. Burrata works well in a summer lasagna, in which ingredients are fresh and lightly cooked. This brief cooking time allows the cheese to soften without losing its contrast of textures. Avoid substituting burrata for mozzarella in traditional lasagna recipes.

Burrata Salads

• Burrata and mozzarella can both star in salads, especially with ripe summer tomatoes, fresh basil and extra virgin olive oil. Fresh mozzarella in a caprese salad provides a pillowy texture that is amplified by the flavor it absorbs from other ingredients. Burrata in a caprese salad adds layers of texture as the tender exterior gives way to the creamy center. A caprese salad with burrata won't be an exact substitution for a caprese salad with mozzarella, but it will be reasonably similar and possibly even more appealing.

Burrata Bruschetta

• Bruschetta can work just as well with burrata or mozzarella, although the two cheeses provide somewhat different taste and textural experiences. When making bruschetta, you toast the bread and prepare the toppings separately before spreading the toppings on the crispy toasts. Whether you use mozzarella or burrata, don't cook the cheese on top of the bread, a step that might compromise the delicate texture of either cheese.