5 Ingredients or Fewer

Burrata with Garden & Wild Berries, Honey, Balsamic and Fresh Ground Pepper

Name: Burrata with Garden &amp; Wild Berries, Honey, Balsamic and Fresh Ground Pepper
Yield: Serves 4
Cuisine: American
Ingredients: 3/4 pound burrata; 1 handful of mixed berries, I used black raspberries, blureberries, strawberries, raspberries and currants; light flavored honey; good quality balsamic vinegar; fresh ground black pepper

by: thirschfeld

June 14, 2010

1 Ratings

Burrata with Garden & Wild Berries, Honey, Balsamic and Fresh Ground Pepper

Serves 4

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Author Notes

I have always liked the idea of cheese courses and I am one to order a cheese course when offered. This one I use as a dessert but is also good for breakfast or maybe with some arugula as a light lunch. I have been wanting to try burrata for a long time and low and behold I am finally getting the chance. If you don't know burrata it is fresh mozzarella wrapped around fresh mozz curd and cream. My Cheese lady, who I was lucky enough to teach as a student in culinary school, told me it is mozzarella crack and I can do nothing but agree. Everything in this recipe compliments each other and brings forward all the flavors of each ingredient. - thirschfeld —thirschfeld

Test Kitchen Notes

If you can get your hands on burrata, do try this recipe... it's so simple, yet so superbly delicious. The oozy burrata with the sweet berries, the slightly acidic balsamic and the spicy fresh pepper are a great combination... highly recommended! - WinnieAB —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

³/₄ pound burrata
1 handful of mixed berries, I used black raspberries, blureberries, strawberries, raspberries and currants
light flavored honey
good quality balsamic vinegar
fresh ground black pepper

Directions

Carefully slice the burrata into 4 pieces. It is delicate so use care.
Drizzle honey over and around the cheese, about a teaspoon per serving.
Top with fruit and then drizzle with balsamic. Grind fresh ground pepper over the top and serve.

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19 Reviews

Claire S. March 16, 2016

This is a fabulous, simple dish - perfect for summer!

megan August 4, 2015

What kind of wine would I pair this with?

Theresa S. May 10, 2013

I am a Sous Chef in a Restaurant and I just got Burrata in and was thinking what can I do with this nice cheese that is different then I found this recipe and I am going to run it as a special for this Mother's Day:)

Mary K. May 15, 2012

This is *so* good! Thanks!

Loves F. July 29, 2010

I made this the other day, but with thinly sliced plums instead of berries. So good! Thanks for the idea, Thirschfeld!

thirschfeld July 30, 2010

Plums would be good and I am glad you enjoyed it

Loves F. July 30, 2010

Oh! Just looked at my pics of this and realized I put cherries on it too! I must admit... I sat there and ate the whole plate myself... next time I'll make it for a gathering and share... maybe =).

dymnyno June 19, 2010

I asked the editors to remove mine....they said it was my call....it is removed.

dymnyno June 19, 2010

I just starting to read through all the recipes. I submitted one that is way too similar to yours....I did not see yours at all. If I can I will delete it because you posted yours first. I just went to the farmers' market yesterday, found all the ingredients and made it last night and thought that it was so good I posted it. I usually check all entries to make sure that this doesn't happen.

thirschfeld June 20, 2010

I have to apologize. I have been out in eastern Indiana for 3 days. No internet or cell and I wish I had seen this because I always say the more the merrier and would have told you to leave yours up. I appreciate your concern but really it is just food and differences no matter how subtle make every recipe or set of recipes better. Having said that I am going to go to your recipes and hope to find it there because I would like to see it and hope you will repost it if it isn't

lastnightsdinner June 18, 2010

I'm not at all big on fruity things, but I do love berries, and I love the sweet/tart/savory thing you've got going on here. Gorgeous.

Midge June 15, 2010

Definitely my kind of dessert. Can't wait to track down some burrata.

mrslarkin June 14, 2010

I have never had burrata. Some Italian I am! Going to cheese shop tomorrow to see if they have it. Thanks for another great recipe, thirschfeld.

thirschfeld June 15, 2010

your welcome MrsL and as always thank you.

SallyCan June 14, 2010

Thanks, thirschfeld. I'll research & experiment with it ~ it sounds so good.

Erin J. June 14, 2010

Yum - love burrata, and love this recipe!

thirschfeld June 15, 2010

thanks, I am a big fan of it now that I have finally tried it

SallyCan June 14, 2010

This is intriguing...I'd like to try it with burrata that I've made myself. Is the mozzarella curd simply curds that are removed (and drained?) prior to stretching the mozzarella, or are they made from a separate recipe? Do you think that your Cheese Lady would mind sharing her recipe?

thirschfeld June 14, 2010

Well, the way I understand it, and I think there are two ways of making this, is it is the raw uncooked curds mixed with cream then wrapped in the stretched "cooked" mozz. Then I have heard some use cooked scraps, chop them and mix with cream and then it is wrapped. I wish my cheese lady was making the cheese but she works in a cheese shop that gets interesting cheeses.