Remember those Slow-Roasted Cherry Tomatoes and Garlic Preserved in Olive Oil? I’ve heard from so many of you who’ve made a batch, savoring summer a little longer. As simple as they are to make, they look and taste like something that comes out of a fancy Italian eatery. And if you don’t have a jar of these on hand, you can simply roast a sheet pan of them now, with a good amount of olive oil, salt, and pepper!
My absolute favorite way to eat a soft and creamy ball of burrata cheese is with these sweet, jammy roasted tomatoes and ribbons of fresh basil. Topped with olive oil drizzling down the side and into each swipe of the knife…. sweeping up a sweet, blistered tomato for the perfect bite.
Burrata is a fresh Italian cow milk cheese made from mozzarella and cream. YUM. The outer shell is solid mozzarella, while the inside contains the cream, giving it the most unique center.
As you break through the outer skin, you’re gifted with the decadent, milky cream.
Make sure to let burrata come to room temperature before serving. This allows for optimal flavor of both, and ensures the cheese is spreadable and gooey in the center when you break into it.
If you can’t find burrata cheese in your grocery store, fresh mozzarella, or buffalo mozzarella are great substitutes. They’re also fresh milk cheeses, and incredibly delicious and decadent.
The biggest difference between them is that burrata cheese is filled with cream, whereas fresh mozzarella is simply semi-soft Italian cheese, usually in a log, ball, or sliced form. Since burrata is filled with cream, it cannot be sliced into individual pieces.
Look for burrata cheese in the specialty cheese section of most grocery stores, usually next to the mozzarella. Trader Joe’s has a very affordable one. And if you stop at an Italian market, they will surely have burrata.