Fall In Love With Creamy Burrata Cheese This Summer
A few years ago, we began our love affair with burrata cheese. Were happy to report were now officially married to it. Burrata is no longer for special occasions or special recipes. Burrata is this neat, soft and supple pouch of cheese with a delicious surprise inside. It's the premier rich and creamy cheese.
If you're not familiar with burrata (boor-RAH-ta), think of it as the smooth and creamy cousin of fresh mozzarella. The exterior is smooth and soft like fresh burrata mozzarella, but it's the mozzarella curds and the cream nestled in the interior that make it rich-tasting and delightful. Once you cut or tear into it, the cream and curds ooze out.
You can pair burrata with most anything that works well with fresh mozzarella.
Here are few ideas:
Serve on crostini (little toasts) or grilled rustic bread on its own or topped with fresh herbs (like basil), a drizzling of olive oil and sprinkling of freshly ground black and coarse sea salt.
Pair with fresh quartered or sliced tomatoes and a drizzling of olive oil and balsamic glaze.
Place a burrata pouch on a plate, tear open so the curds and cream ooze out and serve with grilled peaches, nectarines or figs.
Add to any fresh cooked pasta dishes.
Top mixed greens with pieces of burrata or add to cold pasta salads.
Try today's pizza topped with burrata, onions and prosciutto. Cut into small pieces for a terrific summer appetizer.
Recipe: Pizza with Burrata Cheese, Caramelized Onions and Prosciutto
- 1 pound pizza dough, follow rising instructions
- 4 tablespoons olive oil, divided
- 4 to 5 cups sliced onions
- 3 cloves roasted garlic, sliced
- 4 to 6 thin slices prosciutto, torn into pieces or strips
- 8 ounces or more fresh burrata cheese
- Balsamic glaze, optional
- Extra flour for dusting your work surface
- 1 teaspoon cornmeal
Fresh basil leaves
- Once the dough has come to room temperature, divide it in two. Shape each half into a ball and let them rise until almost double in size.
- Meanwhile, in a large skillet, heat 2 tablespoons of oil over medium heat. Add the onion slices and cook until they are golden brown and caramelized. The onions will reduce to more than half of the original volume.
- When ready to prepare everything, preheat the oven to 500 degrees. If using, place a pizza stone in the oven while the oven preheats for at least 30 minutes.
- Once the dough has doubled, roll each ball out to a 8- to 10-inch shape. It doesn't have to be perfect.
- Let the dough relax for a few minutes and reshape again if necessary.
- Transfer the pizza dough to a pizza peel (if you have one) dusted with cornmeal or flour. If you don't have a peel, use a large upside-down baking sheet. This helps transfer the unbaked and baked pizza to the stone.
- Drizzle 1 tablespoon of olive oil onto the dough and spread it all over the surface. Scatter half of the caramelized onions and roasted garlic on top. Top with the prosciutto pieces.
- Take the burrata and break it up into small pieces. Drop pieces randomly over the prosciutto and other ingredients, but don't overcrowd the pizza.
- Carefully transfer the prepared pizza to the stone and place it in the oven. Prepare the other pizza while the first one bakes.
- Bake pizzas for about 7-10 minutes or until the cheese melts some and bubbles and the prosciutto is slightly crispy. Remove from the oven using the pizza peel and cool for a few minutes. Place the other pizza in the oven.
- Drizzle the pizza with some balsamic glaze and slice into wedges. Top with basil leaves and serve immediately.