Mouth-watering…creamy…leaving-you-wanting-more-kinda-of-deliciousness can best be experienced with a taste of burrata. It’s possible that burrata is the sole reason why
cheese is the only thing I live for I love cheese.
The simple, yet extraordinarily delicious recipe I followed is on page 28 of House of Cheese. I left out the basil because I didn’t want the cheese flavor to be overpowered. Or to taste like pho.
[Please forgive my Anthropology sale-rack plates]
Sizzling olive oil and garlic poured over fresh cherry tomatoes, that have been mixed with balsamic vinegar, salted and peppered, with toasted whole wheat slices of an Italian baguette with olive oil and burrata, sprinkled with tiny slices of fresh spinach.
I drizzled the remaining olive oil on the burrata because it made it look and taste that much more delicious.
The burrata was so creamy (resemblant of cream cheese, but much fresher, and not as fatty tasting) that I smeared it on the toast and was able to fit the cherry tomatoes right on there.
If you want your life to improve drastically, I recommend that you following these steps:
Heat olive oil and add minced garlic until sizzling.
Pour the sizzling oil/garlic on to cherry tomatoes that have been mixed with balsamic vinegar. Add a little sea salt and pepper.
Take the burrata out of the fridge and handle carefully. These things are delicate!!
Slice the burrata in half on a cutting board, then plate with cherry tomatoes.
I don’t care if you’re lactose. Some things are just worth it, and burrata is one of those things.**
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