I made this dish/appetizer the other night. Although not on my menu for the week, I couldn’t pass up the burrata on my shopping trip to Costco. Yes, Costco. I was actually there to scout out items for my daughter’s upcoming birthday celebration and thus was circling around the refrigerated cases of cheese and Italian salumi. As I rounded the corner I spied a huge sampling kiosk of mozzarella. This wasn’t your typical sample-lady-with-a-tray. No, there were two ladies enclosed by three tables giving out samples of ciliegine, ricotta, scamorza and burrata! The company is Angelo & Franco, located nearby in Hawthorne. I was giddy with excitement! I used to have to drive to Gioia Cheese Factory in El Monte but this is so much closer. One of the sample ladies told me they sell their products at Whole Foods. Angelo & Franco’s website is http://angeloandfranco.com/ For those of you who live in the valley, Gioia’s website is https://www.gioiacheeseinc.com/
Burrata means “buttered” in Italian, and is made from mozzarella and cream. This type of cheese starts out like a regular mozzarella and is formed into a pouch. Halfway in the process, the pouch is filled with mozzarella scraps and fresh cream. Burrata should be served room temperature.
There is no recipe for this. All it is is sliced burrata with halved cherry/grape tomatoes tossed on top. Extra virgin olive oil is drizzled, and is finished with sea salt and freshly ground pepper.
Although the extra virgin olive oil I used had a fruity flavor, I would have preferred one with a peppery finish as it would have been a good counterpoint to the sweetness of the tomatoes. By the way, these tomatoes are from my garden! They are red grape, yellow pear, green cherry, and Sun Gold.