Burrata, Watermelon, Heirloom Tomatoes & Peaches with Fresh Herb Dressing
Serves 4
I had this delightful dish while attending a friend’s wedding in San Francisco. Then I recreated the dish, and it’s become a favorite on my blog.
Burrata is a beautifully balanced tasting cheese that is a perfect blend of contrasting textures all wrapped in a shell with a creamy, buttery center. When cut open, the creamy interior is revealed as it slowly seeps from the center like rich cream. Mild, smooth, and fresh, burrata seduces you with its unique profile and delicate palate. Burrata is made by artisans in the heel of Italy using fresh milk from buffalos that graze on the plateaus of Apulia. Lush pastures dotted between the coast and the mainland provide rich forage for grazing cattle, resulting in wholesome and full-bodied milk for the creameries.
Serve fresh Burrata at room temperature by removing it from refrigeration at least half an hour before serving. Enjoy it beside ripe tomatoes or with basil and crusty bread covered with a light drizzle of olive oil. Burrata can also add contrast to ripe berries, honeydew melon and grilled figs.
I found the best description of how Burrata is made on www.castellocheese.com. The process of making fresh Burrata involves artisans achieving the perfect texture through feel and experience. Using either pasteurized or raw milk, large vats are filled and heated, allowing nothing but rennet to slowly curdle the milk. Once formed, the curds are dropped in hot whey and left to blend into a flexible paste. Relying on touch and pliability, workers carefully weave and pull the curd, developing a spun consistency akin to stretched curd cheeses. When the desired texture is attained, it is formed into a soft pouch and packed with torn strings of Mozzarella and cream before being knitted shut at the top. Boasting clearer flavors in its youth, Burrata is best enjoyed within a day of being made. Waiting any longer risks the delusion of the taste and texture. Made and enjoyed fresh, no aging or maturing is needed to produce Burrata. No additives, preservatives or artificial fillers go into making the cheese, ensuring a clean and gluten-free experience.
Ingredients;
2 cups watermelon, cut into cubes
2 large heirloom tomato, 1 cut into round slices and 1 cut into wedges
1 peach, stone removed and cut into thin slices
¼ cup extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped mint
1 tablespoon pistachio nuts, crushed
2 4oz fresh Burrata, each one torn in half
½ cup fresh raspberries
Sea salt
Freshly ground black pepper
How to make:
Take a large salad bowl and add the watermelon, tomatoes, and peaches. Pour in the olive oil and vinegar. Stir in the basil, mint, and pistachio nuts. Spoon equal amounts of the salad onto four cold plates. Add the Burrata and raspberries. Lightly season with salt and pepper. Garnish with fresh basil and mint leaves before serving.