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Monday, 07 December 2009 |
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burrata with
olive oil
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You don’t really need a recipe for this and that’s why it’s the perfect appetizer. Burrata is a fresh cow’s milk mozzarella with a creamy center. It’s rich, mild and outrageously delicious. My favorite comes from diStefano in southern California.
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serves 4 to 6
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prep time: 5 minutes |
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1 burrata cheese (preferably diStefano)
extra-virgin olive oil
freshly ground black pepper
toasted baguette slices or crackers |
Remove burrata from the refrigerator about 20 minutes before serving so it has time to come to room temperature; that’s when it tastes best. Remove from package and place the burrata on a plate. With a knife, slash an “X” in the top to open the cheese’s creamy center. Pour a little olive oil into the open top; it should spill over the sides like a volcano. Sprinkle some freshly ground pepper on top. To eat, spread the cheese on baguette or crackers and close your eyes in ecstasy.
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