I was able to score some fresh burrata from Taste Artisan Cheese shop in Hillcrest (San Diego) on Friday and deliberated on how to use this wonderful, gooey, creamy cheese. Burrata is a close cousin to mozzarella. The outer shell is fresh mozzarella and the inner filling is a mixture of cream (panna) and mozzarella. The cheese was created as a way to save the mozzarella scraps so they wouldn’t go to waste and today it is a recognized artisan cheese. Burrata is absolutely dreamy and heavenly.
I decided to place this gorgeous cheese atop a mountain of fresh, vine-ripened tomatoes from Specialty Produce (Mission Hills neighborhood in SD), mixed with oregano (farmer’s market, La Jolla) and top the whole conconction with some micro greens (also from Specialty Produce). The whole tomato mixture was drizzled with a little black truffle oil to give it a little unctuousness and umami tones. Everthing was piled onto slices of walnut-scallion from Bread & Cie (Hillcrest, SD). It is incredibly easy to make, and yet so impressive. Next time I have a party, I’ll be serving this as an appetizer!
Burrata with Tomatoes, Oregano and Black Truffle Oil
1/4 pound ball of fresh burrata, divided into 6 slices
3 fresh tomatoes, fragrant and ripe, diced
2 sprigs fresh oregano, leaves torn off the stems & chopped
truffle oil (feel free to substitute extra virgin olive oil)
salt & pepper
a handful of microgreens (feel free to substitute a sprig of parsley)
4-6 slices hearty peasant bread
1. Preheat the oven to 350 degrees. Line a cookie tray with parchment paper or foil and put the bread slices on top.
2. In a small bowl, mix the tomatoes, oregano, a drizzle of truffle oil and salt and pepper to taste. Pile approximately 1/2 cup mixure on top of each slice of bread. Place the tray with the bread & tomato mixture in the oven for about 15 minutes.
3. Take the bread out of the oven and place the burrata on top. Place a pinch or two of micro greens on top. Sprinkle with a little salt.