burrata! baby! it’s what’s for dinner

burrata! baby! it’s what’s for dinner

Tis the time of year when the gardens are glorious. It’s also the time of year I am craving burrata.

Burrata is a gorgeous Italian cheese and the ultimate fresh cheese experience. It all starts with a delicate lump of fresh curd. Next, it is stretched to about the size of a coin purse. Then filled with ribbons of fresh curd and sweet cream and tied up from that coin purse to beggars purse with a little twist. This sweet delicate bundle can hold it’s own with just a drizzle of good quality olive oil and salt but when the garden is bursting, why not try these ideas.

Always gently scoop the burrata from the brine and let it sit on the sideline on top of a paper towel. And, always, have some great baguette chunks to get every last bite of the milky gloriousness.

  • Slice some watermelon radishes, chop up some fresh herbs toss in a shallow bowl with a drizzle of good peppery olive oil and sea salt. Top with the burrata whole, a bit more oil salt and grinding of pepper. Serve with a spoon. Dig in.
  • Roast or grill some fresh asparagus, cherry tomatoes with a little olive oil and salt. Arrange on a plate. Top with burrata, fresh basil, a drizzle of olive oil, salt and pepper.
  • Let some thinly sliced fennel hang out in a bowl wIth lemon olive oil and about 1/2 teaspoon of minced garlic. In 15 minutes tear up the burrata add some fresh mint.
  • Whip up some pasta cooked perfect al dente, of course. Toss with olive oil, add some heirloom tomato chunks, tear up the burrata, tear up some basil, salt and pepper. Viola! done deal.
  • Try, fresh peaches, burrata, fresh thyme, micro greens, olive oil and champagne vinegar quick mix, salt and pepper.
  • My fave this time of year because I can find FIGS! drizzle whole figs with a scant amount of olive oil, sprinkle with salt. Grill slightly just for a few grill marks and to warm up. Set aside. Add some arugula or your favorite mixed greens to a shallow bowl, toss. Drizzle with a bit of olive oil, salt and pepper. Top with figs. Tear burrata arrange around figs. A bit more olive oil and a healthy drizzle of aged balsamic vinegar. Adjust seasoning to taste.
  • Burrata for dessert? yes, please right after I finish the figs! Add some fresh berries, a drizzle of honey (love, lavender honey), and a grinding of fresh pepper.