Don’t goo up this burrata recipe with salad or condiments or “added value” crap, please. Let’s just let the big gorgeous milk white orb speak for itself.–Gabrielle Hamilton
LC On Selfishness Note
This burrata recipe prompted us to ponder the notion of selfishness. As in, exactly how many ounces of this supposedly feeds-a-crowd nosh can we cram in our cheese hole before we’re guilty of selfishness? Although it certainly can feed as many as 8, this can also satisfy as few as 2 when relied on as a simple supper. (For those of you unacquainted with burrata, in the words of one of our recipe testers, “Iit’s like fresh mozzarella’s fancier cousin—a lovely white round of mozzarella that, when cut into, is filled with cream.” Yep, that’s burrata. We may need a few more bites, just to properly research our theory. If you’ll excuse us…)
Burrata With Grilled Bread
- Quick Glance
- 10 M
- 15 M
- Serves 4 to 8
- About 1 pound burrata (be vigilant with the temperature and freshness as burrata sours so quickly)
- Bread slices, cut on the diagonal about 1/2 inch thick
- Extra-virgin olive oil, for drizzling
- 1. Remove any wrapping, paper, and twine from the burrata. Place the cheese in a bowl of very warm water and let it rest there 10 minutes. (You want to make sure the burrata sits in the warm water long enough to lose the refrigerator chill at its creamy center.) Drain it well and set it on a clean towel.
- 2. Grill some bread, both sides, to a good char. Stack on a small plate.
- 3. Place the whole burrata in a shallow small bowl.
- 4. Generously pool some extra-virgin olive oil around the base of the burrata—you want to keep the cheese itself pristine white, so don’t drizzle the oil all over the cheese, just around its base.
- 5. Set the burrata with grilled bread on the table alongside a stack of plates and some knives.