How to serve and use burrata
Simply put, burrata is mozzarella filled with a mixture of cream and curds. That’s why the inside always flows so beautifully out of the cheese when you cut into it. Mmmm. But how do you get the most out of that soft, fresh, luxurious creaminess of this cheese from Puglia?
Step 1: read these tips. Step 2: go to your favorite cheesemonger. Step 3: put these tips into practice. Life is sometimes that simple, guys.
Burrata: the basics
Fresh, fresher, freshest
It’s a fresh cheese, so: the fresher you eat it, the better. In any case, eat your burrata on the same day you open it, and preferably as soon as possible after buying it. After a few days, it’s no longer good and will turn sour.
At room temperature
Take your burrata out of the refrigerator half an hour in advance. As with most products, the flavor of your burrata comes into its own best when it’s at room temperature.
Burrata: the best flavor combinations
PureActually, burrata needs very little. A little olive oil, some sea salt and, optionally, some lemon zest are all you need for a delicious snack with drinks or starter.
On pizza
Pull some burrata apart and distribute it over your pizza when it has just come out of the oven. Super delicious with fresh tomatoes and some arugula, or with some prosciutto.
With truffles
The strong, earthy flavor of truffles is beautifully balanced by the soft creaminess of the burrata.
In a salad
Try replacing the mozzarella in your caprese salad with burrata. It gives it just a little something extra. Burrata also works wonderfully in a panzanella. Or how about this salad with burrata and charred orange?
Need more ideas? Emma previously shared a few golden burrata combinations too.
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