This has got to be one of my favorite foods, EVER! And I have to give thanks to Mario Batali for allowing be to discover such an amazing, life altering experience, as….caprese with buratta! I first discovered this luscious cheese at one of my other Batali favs, Pizzeria Mozza in LA; the best pizza joint in the West Coast, hands down! I could go on and on about their thin crust pizza…but that’s for another rainy day for sure!
If you haven’t had the chance to sink your teeth inside of buratta, stop and RUN!
Let me explain. Burrata is a beautiful pillow-y cheese, usually in a small bag and sitting in a bit of water. The outside shell is a firm mozzarella, and when you’re ready to tear apart this pillow of love, the contents slowly ooze out…sweet, soft, melt in your mouth, coat all over your tongue, I cant get enough of you, gooey, mascarpone cheese.
I’m in love.
Prep Time: 5min
Cook Time: 20min
Yields: 2 servings
8 oz cherry tomatoes (I found organic cherry heirloom tomatoes)
4 oz fresh buratta cheese
Olive oil for drizzling
Salt and pepper to taste
1 garlic clove
Preheat over to 400F.
Wash/dry tomatoes and place in oven proof dish. Drizzle with some olive oil, salt and pepper and clove of 1 garlic. I take the side of my knife and just smash the clove.
Serve with some buratta cheese and a few leaves of basil. The contrast of the hot tomatoes and the cold cheese will knock your socks off!