Appetizers/ Recipe/ Vegetarian

Burrata Crisp Dinner

Happy Friday darling readers!
 
Burrata Recipe - She Eats
I have something to share with you. Something fabulous and tender yet flavorful and complex. Something you just have to try. 
 
And that something is this: Burrata.
 
Burrata Recipe - She Eats
Out of all the fun food things I’ve discovered thus far in Toronto, burrata* has to be the best. Burrata (meaning buttered in Italian) is a fabulously dense yet incredibly light Italian cheese made from buffalo milk – though in North America, cow is not uncommon – and cream, essentially. It’s got a gooey liquidish centre with stringy cheese all wrapped up in a thin mozzarella “casing”. Rich. Buttery. Slightly sour. Milky. Divine. 
 
Keep it simple, my friends. It’s usually served at room temperature and eaten within 24 hours of purchase. Get the freshest stuff you can – the older, the less good it is. This ain’t no cheddar cheese. This is an Italian delicacy that you have to try. For reals. Serve with some tomatoes, maybe a bit of basil. And definitely some good quality olive oil and a good helping of S & P. And you’ve got yourself a stellar starter to a main course. I transported mine on some olive and herb bread from the bakery down the street and it was a dinner worthy of any fancy-pants Italian restaurant. 
 
*You can find Burrata in downtown Toronto at the St. Lawrence Market. 
 
Burrata Recipe - She Eats
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Burrata Crisp Dinner

Prep

Cook

Total

Yield 4 servings

Ingredients

  • 1 "Ball" Fresh Burrata.
  • 8 Thin Slices of your favorite bread - something simple yet flavorful.
  • Handful of Cherry Tomatoes, halved OR a couple heirloom big boys, sliced.
  • 2 Cups Arugula or watercress or rocket.
  • Good Quality Extra Virgin Olive Oil.
  • Coarse Salt & Fresh Cracked Black Pepper.

Instructions

  1. Remove the burrata from the fridge and allow to sit for 20 - 30 minutes (or longer) while you prep the rest of the meal. I recommend removing it from the watery liquid it comes in and gently set aside.
  2. Lightly salt the sliced tomatoes. Lightly salting them will bring out their juice and flavor while they sit.
  3. Now pre-heat your broiler to high. As it heats, lightly brush the sliced bread with some olive oil. Place under the element and toast until golden and crispy. Remove from the heat and set aside.
  4. Lightly dress the greens with olive oil, salt and pepper.
  5. Throw everything on a plate, and serve. (Does it get any simpler?).
  6. Eat.
 
  • Meghan@CleanEatsFastFeets
    November 10, 2012 at 12:17 AM

    Simple but it looks delicious. I’ve never had burrato, but I had the softest smoothiest cheese at Earth Fare asked weekend. I asked the deli guy which cheese was his favorite, and not only did he tell me (I forgot oops), but he let me try it. Divine.

    • Kristy Lynn
      November 10, 2012 at 12:05 PM

      haha – well i’m glad you got to experience smooth soft creamy cheese 🙂 let me know if you remember what it was called!

  • Lauren @ Gourmet Veggie Mama
    November 10, 2012 at 3:40 AM

    Oh, yum. I looooooooove burrata. it is definitely one of my all-time favorite cheeses. That or a nice, creamy brie. Ooh, or Pure Luck goat cheese, or pretty much anything from Cowgirl Creamery in NorCal. I love cheese.

    • Kristy Lynn
      November 10, 2012 at 12:06 PM

      i have a girl friend who has ruined brie for me. a few years ago she said that she didn’t like it because it smelled like jizz. yeah. that was the end of that. man!

      Cowgirl Creamery?? sounds wonderful!

  • Lindsey at NW Backyard Veggies
    November 10, 2012 at 5:23 AM

    You had me at cheese. Anything cheese. All things cheese. Cheese is right. Cheese is good. And mixed media cheese is the bomb, my friend.

  • Kristy Lynn
    November 11, 2012 at 12:43 PM

    ah I dig it. and yes 🙂