Any ips for serving fresh burrata (made in Italy) other than a drizzle of very good olive oil?

Would love to know how food52ers enjoy the "breath of angels" -- I am quoting pierino here from an old Hotline post. :)

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6 Comments

keel June 14, 2013
I love burrata on top of an arugula salad with prosciutto. Maybe some crostini too. A little olive oil, good balsamic, flaky salt and fresh cracked pepper.
 
amysarah June 14, 2013
oops, not sure what happened there....
 
amysarah June 14, 2013
I've been having a love affair with Nancy Silverton's Mozza Cookbook lately - cooking my way through it. Haven't gotten to this one yet, but the cover photo is a burrata recipe that looks luscious (served with slow roast cherry tomatoes and a drizzle of pesto.) Found it online: http://www.delish.com/recipefinder/mozza-caprese-recipe
 
amysarah June 14, 2013
I've been having a love affair with Nancy Silverton's Mozza Cookbook lately - cooking my way through it. Haven't gotten to this one yet, but the cover photo is a burrata recipe that looks luscious (served with slow roast cherry tomatoes and a drizzle of pesto.) Found it online: http://www.delish.com/recipefinder/mozza-caprese-recipe
 
keel June 14, 2013
This is how they serve it at Mozza, with giant crusty pieces of grilled bread. It is amazing?
 
Merrill S. June 14, 2013
I recently had it with a sort of compote/pickle of rhubarb and strawberries -- delicious!
 
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