I have often said that burrata is the Italian avocado. Tonight I happily ate my words. We seasoned tomatoes with olive oil, salt and globe basil. We spooned the tomatoes around the soft burrata. The center was delicate and creamy. The mozzarella wrapper had a tender chew. The tomatoes oozed juices that blended with the curds and the olive oil. We ate the dish with thick slices of crusty toast and it was delicious.
What is exciting, beyond the decadent pre-dinner snack, is the interchange-ablity of burrata and avocado. They can go in all of the same dishes with deliciously different effects.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
