Easy Breezy Burrata

There are a few things I try to keep on hand in case I host an impromptu happy hour, only hours before it actually starts. Dried fruit, nuts, and cheese are mandatory (previous post here), but if I do have time to hit the store, a burrata plate with some good crusty bread is always a crowd pleaser.

Per Wikipedia burrata is a fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia. It is usually served fresh and at room temperature. It’s also freaking yummy, which is my professional definition about this Italian gem!

Another item that I always have in my kitchen is fresh basil. I buy those small live basil plants from either Sprouts or Trader Joe’s. The plant sits on my counter by the window and sink so it gets plenty of sunlight and water to keep it happy. It amazes me how much basil this tiny plant produces as long as you care for it. I probably pick a few leaves every day or every other day to use in whatever meal I’m making. Basil is also a very important ingredient for the burrata and only fresh will do.

The last ingredient is tomatoes. I like to use heirloom tomatoes because they come in a variety of colors and also taste so much better. Even though summer has come and gone, in California we still get pretty good tomatoes outside of season, so it’s a dish I make well into “Fall”.

Let’s get to the recipe, which is super simple and comes together in a snap.

Ingredients:

1-2 heirloom tomatoes

1 package of burrata (8 ounces)

Fresh basil leaves

Good quality olive oil

Sea salt and pepper

Good crusty bread

Slice tomatoes into half rounds and plate. Breakup the burratta and spread over tomatoes. Drizzle with olive oil and sprinkle sea salt and pepper over cheese and tomatoe. Top with freshly torn basil.

Wine to pair?

Well what to pair, what to pair? This is usually just one of the many dishes served up at happy hour so I’m leaving this one up to your preference. (But for me I’d go with a Sangiovese just to keep it Italian). Cheers!