Burrata is a delicate Italian cheese traditionally made using fresh milk from buffalos. It is beautifully balanced in taste but with contrasting textures. This delicious cheese is similar to fresh mozzarella on the outside however, as you cut into the soft pillows, the center seeps out in a rich spreadable cream. The taste is mild and smooth and pears nicely with heirloom tomatoes or grilled figs. Drizzle with extra virgin olive oil and balsamic vinegar and add a pinch of sea salt.
Burrata can be found at specialty cheese shops, at the North Coast Co-op in Eureka or you can substitute fresh mozzarella that is comparable in flavor but without the creamy center.
Ingredients
- 2 ripe Heirloom Tomatoes
- 1 ball Burrata
- 8 to 10 leaves Fresh Basil
- Extra Virgin Olive Oil
- 1 to 2 Tbsp Balsamic Vinegar
- Sea Salt or Kosher
Instructions
- Slice both tomatoes about ¼ inch thick.
- Gently lift the Burrata from the liquid and place in a shallow dish such as a pie plate or quiche dish. Layer the tomatoes slices around the Burrata.
- Drizzle olive oil and sprinkle balsamic vinegar over cheese and tomatoes. Season with a pinch or two of salt.
- Stack the leaves of basil on top of each other and roll into a cigar shape. With a sharp knife slice the rolled leaves from end to end creating a chiffonade cut (thinly sliced). Sprinkle the basil chiffonade over the tomatoes.
- Burrata Caprese Salad can be made several hours in advance or served immediately. For peak flavor, serve at room temperature.
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