burrata with olive oil

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 and it’s rich, mild and outrageously delicious on its own, but really comes to life with a drizzle of good olive oil and a showering of pepper. Arrange it on a platter with sliced bread and fresh and smashed shelled peas, if you please.

ingredients

1 burrata cheese (such as diStefano or Gioia)
extra-virgin olive oil
freshly ground black pepper
sliced bread or crackers

directions

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 bread or crackers and close your eyes in ecstasy.