Burrata with fresh tomatoes

Burrata with fresh tomatoes

I first really fell in love with soft, creamy, salty burrata cheese this August in California when I was served it over fresh heirloom tomatoes with a simple drizzle of olive oil and sprinkling of salt and pepper (similar to this). Since then I’ve encountered it on many a restaurant menu and (almost) every time have ordered it and enjoyed it immensely.

Summer vegetable salad with burrata cheese croquette, part of lunch at Mondavi

Summer vegetable salad with burrata cheese croquette, part of lunch at Mondavi

I looked into how to make burrata cheese, as cheesemaking has been in the queue of “cooking techniques to learn” for quite a while, but I think I may start with a simpler cheese for my first cheesemaking endeavor (perhaps ricotta, especially since we got a Thermapen for Christmas so temperature monitoring will be vastly simpler).

So deep fried or fresh, if you encounter burrata in the grocery store or on a restaurant menu, I highly encourage you to try it!

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