Burrata With Grilled Bread
Burrata is like fresh mozzarella gone to finishing school. A burlesque dancing finishing school. It's creamy and cheesy and versatile as heck and absolutely sufficient simply on its own with a drizzle of oil and grilled bread.
Ingredients
- 1 pound burrata, (be vigilant with the temperature and freshness as burrata sours so quickly)
- Store-bought or homemade bread slices, cut on the diagonal about 1/2 inch (12 mm) thick
- Extra-virgin olive oil, for drizzling
Instructions
- 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.
- Grill some bread, both sides, to a good char. Stack on a small plate.
- Place the whole burrata in a shallow small bowl.
- 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.
- Set the burrata with grilled bread on the table alongside a stack of plates and some knives.
Nutrition
Serving: 1portion | Calories: 283kcal | Protein: 19g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 81mg