In the kitchen
Comments 6

Bruschetta: Figs and Burrata

Ok, so today we’re not counting calories. Burrata is a soft Italian fresh cheese. A mozzarella, white with a  shiny coating outside and a mouthwatering creamy centre. Rich and high in protein it’s made from buffalo milk. It’s hand made like normal mozzarella, except in the centre it’s filled with strips of mozzarella combined with fresh cream. Did I mention we’re not counting calories today.!burrata 008

An indication of the freshness of burrata is from the Asphodel leaves that are wrapped around the cheese preserving it’s pear – like shape.The leaves and the cheese have the same freshness time limit of 3 – 4 days, so if the leaves are dry it’s a good indication that the cheese has passed it’s prime. I however have the opportunity of buying it from our local gourmet cheese shop, where now they wrap it in a paper,with compulsory date limits to it’s freshness.

burrata 001

Burrata can be eaten fresh on it’s own with fresh bread or made into a salad, or served with grilled seasonal vegetables. I had a copy of this recipe that I made today, but to no avail could I find the original, I think it was a Maggie Beer recipe, however it turned out great anyway…that’s a good indication of no loss memory, isn’t it!

Recipe: Bruchetta of Figs and Burrata (for 2 servings)

burrata 006

2 fresh figs

1 fresh burrata

thickly sliced bread, toasted

zest and juice of 1 lemon

1 tablespoon milk

1 tablespoon olive oil

1 tablespoon honey

grounded white pepper

Slice the burrata into medium sized slices, and place in a glass bowl. Add the milk, olive oil, the zest and juice of lemon and leave in fridge for 30 minutes to marinate.

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Toast the thickly sliced bread, place on top the marinated burrata, sprinkle ground white pepper, place sliced fresh figs on top and drizzle with a generous amount of honey.

burrata 039 A great Summers treat…

Enjoy!

6 Comments

  1. How have I missed burrata?…Will be on the look out for that one. I adored the buffalo mozzarella in Italy and no matter how many times I eat it here it doesn’t even slightly compare- plus its hugely expensive here!

  2. I love it, but don’t indulge too often…it’s a lovely creamy texture.I’d say the buffalo here are given different feed giving a different taste to the burrata. x

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