Burrata Cheese with Tomatoes & Greens
VEGETARIAN
Preparation Time: 7 - 8 minutes
Servings: 2 people

Burrata on a bed of heirloom tomatoes, lettuce and basil Leaves

Burrata
(Fresh mozzarella like Italian cheese)

Click on the image above to see a larger picture

1 Burrata cheese
1 Heirloom tomato
1 Handful lettuce and basil leaves, washed and dried thoroughly
Sea salt, ground pepper and extra virgin olive oil (EVOO) to taste

  1. Wash and slice tomato and lay on serving plate.
  2. Add one layer of mixed lettuce and basil leaves.
  3. Lay burrata cheese on top and make a deep horizontal incision in it without slicing it through, then make 4 or 5 deep incisions across, so that the fresh cheese kind of 'opens' over the greens.
  4. Sprinkle with sea salt and drizzle with EVOO to taste and serve.
  • Burrata is a fresh, mozzarella like cheese whose interior is filled with buttery cream, hence the name, derived from burro, Italian for butter.
  • Burrata originated in the Italian southern region of Apulia and is intended to be eaten within 48 hours at most from production. In Apulia actually they eat it within 24 hours only. Because of this it is fairly difficult to get this type of cheese in the US. Fortunately now (2010) there are a couple of places which produce it in the Los Angeles area, so now it is not so hard to find in the San Francisco Bay area anymore, because local restaurants and specialty food stores have it flown over daily from L. A.
  • Pairs well with young, fresh wines, such as Rosato di Apulia, Lambrusco Amabile Reggiano, or Pigato from Italy.
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