During a recent visit to Jacoby’s Mercantile I ordered burrata cheese and since then I’ve been semi-obsessed. I wasn’t a burrata virgin, but forgot how good it is. The cheese is spherical and has two layers and textures. The velvety center is filled with rich cream and fresh cheese curds while the exterior shell is made from soft mozzarella. When cut, the inner core oozes out.
So what to eat with burrata? The cheese is so delicious that manipulating it too much almost seems like a crime and melting it should be a punishable offense. Rather, serve it fresh with your favorite fruit or vegetable harvested from the garden. I’ve selected a few complementary ingredients that are heightened by the cheese’s flavor and pair well with it’s rich creaminess. Drizzle on some olive oil and a pinch of sea salt for the perfect bite.
I almost hate to write a formal recipe for this one, but alas you’ll find one below. If you’re so inclined present the ingredients on a cutting board and let your guests assemble their bruschetta for a more customizable and rustic experience. There’s more of a wow factor when someone cuts into the cheese. Or just prep everything and assemble the appetizer in just a few minutes and serve.
I thank the person who invented burrata; the world is a better place because of it.
Burrata with Fava Beans, Tomatoes and Mint
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 8 bruschetta
- 8 thick slices of bread (a rustic crusty bread like ciabatta is preferred)
- 32 fava beans (about 6-7 pods)
- 8 ounces burrata cheese (usually sold as two 4 ounce balls)
- 12 small tomatoes (grape or cherry) sliced in half
- 24 mint leaves
- 1 fresno chile thinly sliced (optional)
- extra-virgin olive oil
- salt and pepper
- Brush the bread with olive oil and toast on a hot grill for 1-2 minutes per side.
- Bring a pot of water to a boil. Blanch the fava beans, cooking for 60 seconds and transfer using a slotted spoon directly to an ice bath. Once cooled, peal off the outer skin.
- ide the burrata into 8 parts. Top the bread slices with the cheese and equally divide the remaining ingredients (add only a few slices of chiles) and drizzle on some olive oil. Season with salt and pepper.
Fava beans are a seasonal ingredient available during the spring. I recommend using a good sea salt like Fleur De Sel.