Burrata is one of the most special cheeses that hasn’t really been too available until just recently. A cows milk cheese made with a thin outer layer of mozzerella cheese and filled with creamy inside. Available in specialty cheese sections of your grocery store and in Italian markets as well. I have seen it at Whole foods recently. Be mindful to check the expiration date to ensure its freshness.

 

One basket Organic Cherry Tomatoes-sliced in half or

Heirloom Tomatoes – thickly sliced

Fresh Burrata

Sea Salt

Fresh cracked Black Pepper

Olive Oil

 

Arrange tomatoes and Burrata on a plate. You can tear the burrata with your

hands ,its quite hard to slice.

Drizzle with your favorite Olive oil.

Sprinkle with Sea Salt and fresh Cracked Pepper.

 

Great on a lovely slice of Crostini

 

 

 

 

Crostini

1 French Baguette-sliced diagonally

Olive Oil

Sea Salt

Cracked Black Pepper

 

Heat oven to broil

Lay bread on a baking sheet

Generously brush each slice with olive oil front and back.

Sprinkle with sea salt and cracked pepper

Turn pieces over and Repeat .

 

Watching carefully

Broil slices until light golden brown

Using your tongs ,turn each slice over and broil remaining side until toasted.

 

Remember this?

Burrata and Peach Salad