In our first composed dish using smoked burrata we paired it with various forms of preserved watermelon: marmalade, pickles, and jam. We mixed the marmalade with the pickles to combine sweet, sour spicy, tender and crunchy. The jam was a play off of our rhubarb-strawberry jam where we substituted watermelon for strawberries. We seasoned the burrata with flaked sea salt and drizzled olive oil.
The combination of flavors and textures from milky and smokey to sweet and sour was delicious, though a bit sweet. It'll take some adjusting and perhaps ingredient elimination to transform it from delicious into a truly crushworthy dish.
July 17, 2009