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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Bevi
Bevi June 14, 2013

A favorite restaurant serves with fresh tomatoes and lettuce, with good olive oil, balsamic glaze, and cracked pepper.

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MTMitchell
MTMitchell June 14, 2013

I was at a restaurant the other night that served it with grilled bread, good olive oil, and a side of pickled cauliflower and carrots. Sounds gross -- was yummy (and I'm sure it wasn't the traditional way to serve it -- I didn't say it was proper. I said it was good).

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Kristen W.
Kristen W. June 14, 2013

Could be great on grilled flatbread with a little prosciutto, tomato, whatever you like...

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Trena Heinrich
Trena Heinrich June 14, 2013

I ordered this the other day at my favorite Italian restaurant in San Francisco and they served fresh burrata on a bed of micro greens and diced heirloom tomatoes with drizzled olive oil and balsamic vinegar. Delicious!

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jeinde
jeinde June 14, 2013

I bought this for the first time at a really good Philadelphia cheese shop and they recommended serving with truffle oil (which cost more than the cheese). But is was absolutely delicious.

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Bill F
Bill F June 15, 2013

Lavender honey.

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cookbookchick
cookbookchick June 15, 2013

Amanda's recipe -- http://food52.com/recipes... -- has become the only way we eat cherry tomatoes. Roasting changes even average cherry tomatoes from ordinary to sublime. Now that burrata is more widely available, I top it with the roasted tomatoes, including some of the oil and roasted garlic cloves from the roasting pan, and some chopped or shredded fresh basil. Delicious!

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pierino
pierino June 15, 2013

When using burrata a minimalist approach---please don't cook it! A simple mix of field greens such as arugula or alternatively some radicchio treviso. Really good olive oil. Don't take my breath away.

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Lauren2000
Lauren2000 June 16, 2013

I've made it on crostini with sliced fresh fig.

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ATG117
ATG117 June 16, 2013

roasted peaches, drizzle of olive oil and good balsamic, maybe some basil

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