Let’s hear it for burrata cheese! I at all times order burrata after I discover it on restaurant menus, and we’ve had some stellar combos this summer time. I can’t resist burrata’s contrasting textures—it’s like contemporary mozzarella on the skin, however lusciously smooth and creamy on the within.
For this recipe, I designed a quintessential summertime burrata salad with contemporary tomatoes. Serve it with crostini or a loaf of crusty bread to make it an appetizer. This burrata dish comes collectively in quarter-hour, consider it or not, and it’s an actual showstopper.
I wished to maintain it easy however make it style particular, so I drew reference from my Straightforward Tomato Salad and Tomato Basil Bruschetta. I landed on a mix of cherry tomatoes and sun-dried tomatoes for depth, plus freshly toasted pine nuts for a savory observe. It’s not full and not using a drizzle of wealthy olive oil, tangy balsamic vinegar, and a sprinkle of contemporary basil. I hope it turns into considered one of your go-to recipes!
What’s Burrata?
Burrata is an extra-rich and creamy variation of contemporary mozzarella. It appears to be like like an everyday mozzarella ball on the skin. The within is fabricated from stracciatella, a luscious combination of cream and mozzarella curds. It’s milky and scrumptious.
Burrata will be made with buffalo milk or cow milk. Buffalo milk is extra conventional and provides a brighter, barely tangy taste, whereas cow’s milk is milder and would possibly style extra acquainted. Both one works properly for this recipe.
Search for burrata close to the contemporary mozzarella at well-stocked grocery shops like Complete Meals. Use it promptly, particularly when you’ve opened the package deal—it’s packed in water and doesn’t preserve properly like laborious cheeses do.
Serve burrata at room temperature for one of the best taste, or anyplace between frivolously chilled and barely warmed.
Burrata Serving Options
Burrata pairs fantastically with the Italian flavors featured on this recipe: ripe tomatoes, basil (together with pesto), balsamic vinegar, olive oil, and pine nuts or pistachios. When you’re not within the temper for tomatoes, substitute them with fruit like sliced peaches, plums, cherries or cantaloupe.
Serve this burrata dish as a salad or appetizer. It enhances most summertime meals, from informal cookouts to gourmand dinner events. Spherical out your meal with any of those summery choices:
Extra Burata Recipes
Strive my Caprese Salad with Burrata, which options heirloom tomatoes. Burrata is a viable alternative for contemporary mozzarella balls, so long as the recipe doesn’t name for cooking the mozzarella. Strive my panzanella with torn items of burrata as a substitute of mozzarella for a enjoyable twist!
You possibly can serve burrata on pizza, however wait so as to add torn burrata till the pizza is completed baking, or add it within the final minute to heat it. If it’s melted fully, it loses the distinction of the creamy inside and turns right into a melty, unpredictable blob of mozzarella. Strive changing the mozzarella on my Margherita Pizza or Arugula-Almond Pesto Pizza with torn burrata, or serve it on Grilled Pizza.
Please let me know the way your burrata seems within the feedback! I really like listening to from you.
Burrata with Tomatoes and Basil
This burrata salad recipe options tomatoes, basil and pine nuts, with a drizzle of balsamic vinegar and olive oil. It’s irresistible and prepared in quarter-hour. Serve it as a salad or an appetizer with crostini or crusty bread. Recipe yields 4 to six servings.
- When you’re utilizing pine nuts: In a small skillet over medium-low warmth, heat the pine nuts till they’re aromatic and turning frivolously golden on the perimeters, about 3 to five minutes, stirring typically (don’t allow them to burn!). Switch them to a bowl to chill.
- In a shallow serving bowl, mix the cherry tomatoes, sun-dried tomatoes, basil and garlic. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and stir to mix the entire elements.
- Gently tear open every ball of burrata and nestle them gently into the middle of the tomato combination. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Sprinkle the pine nuts everywhere in the dish, adopted by some reserved basil leaves, plus a sprinkle of black pepper. Sprinkle a pinch of flaky salt over the cheese, if utilizing.
- Serve with crostini or crusty bread on the facet, if utilizing. This burrata is finest the day it’s made, however leftovers are good for a number of days within the fridge, lined.
Notes
Change it up: Substitute a big sliced peach for half of the tomatoes. Or for a extra fruity variation, substitute peaches, nectarines or cherries for the tomatoes altogether (about 2 cups), and omit the sun-dried tomatoes. For the fruity variation, you would possibly favor pistachios to pine nuts.
Diet
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