Burratalk curdy to me
If you’ve never had burrata, I need you to stop what you’re doing at this moment and go buy some. OK, put on pants first if you must. Burrata is a soft Italian cheese that is essentially mozzarella and cream. Though it was originally created by scrappy cheesemongers looking to disguise and sell bits of excess mozzarella, burrata tastes nothing like leftovers. It’s firm on the outside and creamy on the inside, sort of like if mozzarella and ricotta had a love child. Naturally, something this luxurious belongs at breakfast, so here are just a few ways to do it (besides just shoveling the cheese into your mouth).
Burrata is mild and creamy, so it pairs delightfully with fruit of all sorts. Sweet and tart stone fruit like peaches, plums, and nectarines are perhaps my favorite to pair with burrata, but everything from figs to berries to watermelon should feel free to get cozy. Also, tomatoes are technically a fruit, so don’t sleep on the burrata + tomato pairing.
Serve burrata with vegetables, roasted or raw, topped with plenty of salt and pepper, and you won’t be sorry. Produce like roasted root vegetables, shaved fennel and radishes, and grilled asparagus will all be equally happy when topped with a big ol’ ball of burrata.
Instead of Other Soft Cheeses
Think of burrata as you would other creamy cheeses, from chevre to cottage cheese. Smear it on toast with a blot of jam or honey, dot it over your omelet, slice and smush it on a sandwich. You’re definitely going to want to make sure it makes its way onto your next cheese plate, too.
Instead of Yogurt
Granted, burrata packs a lot less protein than your go-to Greek yogurt, but you can still eat it for breakfast with granola and berries. I’d also highly recommend plopping it onto a pile of pancakes or French toast. Alternatively, go savory and pair the cheese with poached eggs, fresh or sauteed greens, and/or cooked grains.