Burrata Caprese with Kalamata Olives and Lemon Zest
Burrata resembles a fresh ball of mozzarella, but when it’s split open, there’s a rich-tasting soft filling of fresh pieces of Mozzarella soaked in heavy cream. According to BelGioioso, a producer of this cheese, “ [it] offers a sweet, milky flavor that gently fills the palate.”
Our first brush with burrata was at Oak Tree Ristorante in Felton. It was a simple salad of burrata, tomatoes and basil drizzled with olive oil. This caprese salad version combines the rich creaminess of the cheese with the briny flavor of the olives and burst of fresh lemon zest. Depending on the acidity and flavor profile of the tomatoes, I may or may not use the vinegar.
INGREDIENTS
8 ounces Burrata cheese (2 balls)
Assorted tomatoes from the garden all shapes, sizes, and colors, sliced
1/2 cup fresh basil cut into ribbons
A few leaves of red or purple basil cut into ribbons
1/4 cup pitted black kalamata olives, sliced lengthwise into quarters
Zest of one lemon
3-4 tablespoons extra virgin olive oil
1 tablespoon aged balsamic or white balsamic vinegar, optional
Freshly ground black pepper
Sea Salt (use a flakey salt like Maldon, or a few grinds of pink Himalayan salt)
METHOD
Cut the cheese and open carefully so the center is facing up. Place along one side of the platter so diners can access the burrata. I like to pre cut the skin that lays against the plate by gently cutting through the soft center lengthwise then across a few time, so that diners can pick up the pieces with their knives more easily.
Arrange the tomatoes artfully about the platter saving the little sliced cherries for garnish. Add the olives. Garnish the entire plate with the remaining tomatoes, lemon zest, and basil.
Combine the red basil with some of the green for garnishing the cheese.
Liberally drizzle with olive oil, and add a drizzle of vinegar, if desired. Sprinkle a small amount of sea salt and finish with freshly ground black pepper to taste.
Serve with fresh sliced sourdough, ciabatta, or crostini
YIELD: 4-6 servings
SOURCE: Adapted recipe from Serious Eats, Jennifer Olvera
