Burrata Bruschetta with Broccoli Rabe

Author Notes

There's absolutely nothing better than a plate of burrata with fresh, late summer tomatoes, but this preparation is a close second in my book. What I love most is the contrast in flavors and textures - the sweetness of the creamy cheese playing against the bitterness of the tender broccoli rabe, each of them punctuated with flashes of pepper and lemon as their juices soften a crunchy, garlicky crouton. It's a little messy, best eaten with a knife and fork as a first course, but it's substantial enough to serve as a light main course, too. I love using plenty of young green garlic for this dish, but regular garlic works just fine. If you can't find broccoli rabe (or aren't a fan of it), you can substitute strips of Lacinato or Tuscan kale or even broccolini - and feel free to blanch your bitter greens first if you're particularly sensitive to bitter flavors. If you're lucky enough to get rabe with it's flowery blossoms, save them - they make a lovely garnish and add a nice peppery bite to the dish. Finally, while this is best with burrata, any super-fresh mozzarella will do. Make sure the cheese is at room temperature before serving - if the cheese is refrigerator-cold, you can put the wrapped cheese in a bowl of warm water for a bit so it gets really soft and its sweetness shines through. - lastnightsdinner
—lastnightsdinner

Test Kitchen Notes

Lastnightsdinner's headnote says it all; while there truly is no better combination than mozzarella (in any form, especially burrata) with fresh summer tomatoes, broccoli rabe makes a strong second choice as mozzarella's companion. Broccoli rabe, chile flakes, garlic, and lemon are four bold, aggressive flavors, and mozzarella softens their edges and helps them come together in this dish. When winter rolls around, and tomatoes are but a faint memory, I'll happily return to this deceivingly humble appetizer. - Rivka —The Editors