I love it simply drizzled with a good olive oil with a few torn fresh basil leaves plucked straight from the garden and some fresh heirloom tomatoes on the side. Sooo good.
There's a great Caprese variation in Nancy Silverton's Mozza Cookbook (in fact, it's the cover photo) that's similar to cookbookchick's suggestion - slow roast cherry tomatoes, burrata and a drizzle of pesto. Delicious, especially with toasted slices of a rustic bread.
That's a useful reminder that Nancy Silverton is the undisputed Queen of Dough. Mozza, which she co-owns with Mario Batali, set the bar for pizza on the West Coast.
Sometimes I'll toast baguette slices, spread with a little pea puree (optional - add a little mint when you blitz your peas) and then plop the burrata on top. A little olive oil, salt and pepper - really great snack or appetizer.
I roast cherry tomatoes tossed in olive oil, peeled garlic cloves, and salt at 409 F until the tomatoes are slightly blackened. Spoon them with some if the garlicky oil over the burrata and toss a bit of torn fresh basil leaves over too. One burrata per serving. Makes a delicious first course!
Yes! Leave it alone. Don't even think about cooking with it. The flavor is rather fragile. I recently dined on a pizza at an otherwise excellent restaurant and it included buratta sprinkled with fennel pollen. When it came out of the oven you couldn't taste either flavor. Use it with really good extra virgin olive and not much more than that.
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