Last weekend, my husband bought a pouch of imported Burrata cheese. The real Burrata comes from Italy and naturally, they are the best. To tell you the truth, Burrata tastes even better in Italy since the fresher the Burrata, the best it tastes. You must know that it is a cheese that you must eat quickly. After two weeks, it will be too hard.
I read on CurdNerds that Burrata is essentially unspun mozzarella curds mixed with fresh cream (“burro” is Italian for butter) stuffed into sheets of pulled mozzarella. This little pouch is then wrapped in Asphodelus ramosus leaves, an herb with leaves similar to leeks.
I improvised how to serve it based on a list of ingredients provided by my friend Nathalie Rivard. It is really simple but so so delicious. Remember this if you have friends over that you wish to spoil. The good Burrata is expensive; it costs about $30 a ball in Montreal. It is so good that 4 people, 6 at the maximum, will eat this as an appetizer. Naturally, you could add a big antipasto plate to feed a group of 8 or 10 persons.
Recipe of Burrato with vine tomatoes, olive oil, old balsamic vinegar and basil
In my Sophie Conran’s roasting dish (I like her dinnerware so much), I throw
- 6-7 small vine tomatoes, cut in 4
- 2 Kumato tomatoes, cut in 8
It is time to use your good stuff. I drizzled old balsamic vinegar and olive oil. I spread my basil cut in chiffonade (7-8 leaves).
Then, we put half the Burrata on this mixture. We spread a thick layer on country bread slices. Pair it with a red wine for a divine appetizer.
My recipe has a rustic look. If you need an elegant presentation, have a look at how Stuart Spivack plated his home made mozzarella burrata salad.