- 10 fresh basil leaves - sliced into ribbons
- truffle oil
- 1 ball of buratta cheese
- 1 quart heirloom cherry tomatoes
- 1 loaf fresh ciabatta bread
- shredded Asiago cheese
Oh man, in this house, there’s no such thing as a bad cheese. Our newest obsession…..buratta. If you’re a fan of mozzarella, you’re going to love this!
Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual, soft texture. What more could you ask for?
We’re fortunate enough to have a local cheese shop that makes the best cheese around. If you’re not near a cheese monger, local farmers markets and better grocery stores should carry their fresh cheese products. You want to be sure it’s super fresh.
Note that there is liquid in the center, so we suggest cutting into the buratta on a separate plate and transfer to whatever your recipe may be using.
Here we’ve combined two of our favorite recipes, a caprese salad and cheesy ciabatta toast topped with buratta.
We hope you enjoy it as much as we do!
Slice buratta on separate plate as indicated above. Section into 1″ pieces
Preheat oven to a low broil
Slice ciabatta bread on the bias in 1/4″ thick slices, sprinkle with shredded Asiago cheese for a light coating. Place on a foil lined cookie sheet and broil for 2-3 minutes until bread toasts and cheese is golden
Quarter heirloom tomatoes
Assembly: arrange tomatoes on plate. Separately assemble your cheese toast, top with buratta and the secret here, drizzle truffle oil on the top. Place assembled toast atop tomatoes, garnish with basil ribbons
*If you haven’t used truffle oil, a little goes a long way. Start off with a few drops, if you like it add more, but remember too much of a good thing is too much of a good thing