Burrata with Plums. Burrata with Persimmons. Burrata with Tomatoes, Peaches, Peas, Mint… You get the idea, the phrase “burrata with” is a great way to start a dinner party.
It’s summer and the Hollywood farmers market is rolling in stone fruit. So I chose Burrata with Plums. Burrata with Plums and Roasted Crunchy Lentils to be precise. I consider this a bit of a riff on another summer classic, the Caprese. I’m sure you can see why.
Caprese pairs milky, silky mozzarella with the bright bite of tomatoes. My dish accomplishes the same dichotomy of tastes using plums paired with burrata. Burrata is like a way milkier, way silkier mozzarella. It shares quite a few characteristics with its cousin mozzarella. But it also does a few things that are uniquely burrata.
For example the texture. Cut into fresh burrata (and it must be very fresh) and you’ll see its soft interior spill out from the firm skin that barely holds the cheese in the shape of a ball. It makes a wonderfully seductive presentation when served on a big communal plate as I did recently with my burrata with plums.
Burrata with Plums
I like serving a plate of Burrata with… before dinner. That’s the time when the tone of your party is set. The dinner crowd is gathered together, cocktails in hand, and their attention is easily directed toward the Burrata with Plums, Burrata with Persimmons (etc, etc, etc). Once the conversation gets rolling the first thing people comment on is the burrata and that texture I mentioned. Chewy, yet somehow slightly silky on the outside; impossibly creamy on the inside. There is also an appealing graininess similar to full fat ricotta. The flavor is like fresh milk; sweet with a slightly sour hint of yogurt– both flowery and grassy at the same time.
Burrata with Plums. Burrata with Persimmons. Burrata with Tomatoes, Peaches, Peas, Mint… Scoop some up. Your dinner party will thank you. GREG