WHAT IS MOZARELLA’S SMOOTHER COUSIN?
Melt in your mouth creamy burrata is a cheese like no other. When you first look at it, you’ll think you are looking at a soft boiled egg. The thin skin of mozzarella is stretched tightly over a filling of cream and straciatella a buffalo milk string cheese from the Italian region of Apulia.
Buratta’s taste is so milky, it’s like eating solid cream so it’s a perfect accompaniment to stronger, more acidic flavors like those in our charred tomato relish. Combine them both on a thick sliced of toasted ciabatta bread and you have an excellent appetizer or, depending on the size of the serving, a nice lunch.
SUGGESTIONS WHEN MAKING BURRATA WITH CHARRED TOMATO
Combine fresh, semi-dry and grilled tomatoes for the most flavor! Tomato salsas and relishes are tasty on their own but to really up the flavor quotient we combine tomatoes in various forms: fresh, grilled, and semi dry. We also like to use a combination of yellow, orange, and red tomatoes to balance levels of acidity and sweetness. This relish is excellent with a mild fresh cheese like buratta but is also excellent alone on toasted bread for bruschetta. Can’t decide between regular mozzarella and burrata? Then check out our Mozzarella vs. Burrata Food Fight!
WHAT PAIRS WELL WITH BURRATA & CHARRED TOMATOES?
A nice glass of Nebbiolo or during a hot summer a chilled Chianti doesn’t sound too bad! In terms of food, you can play around a bit with the bread and switch over to a sourdough or some ciabatta. Drizzle some of our barrel aged balsamic vinegar to give this dish a delicious bite to it (black or white)! (written by Chef Stef)