Other great ways to use burrata? (ingredients, grill, tomatoes, mild)

[Jkgourmet]

Now that I've discovered that our Trader Joe's is selling it, I'm deeply in love with this luscious version of mozzarella cheese.

The obvious is using it with great, fresh tomatoes, basil, salt, pepper and olive oil for caprese. And that's what I did last night. But what about tomorrow? And the next time I purchase this sublime new addiction of mine?

[weezycom]

combine with ricotta, bread crumbs, fresh chopped herbs and stuff squash blossoms with it, tie it off with a strip of green onion and deep fry them.

[Jkgourmet]

Originally Posted by weezycom

combine with ricotta, bread crumbs, fresh chopped herbs and stuff squash blossoms with it, tie it off with a strip of green onion and deep fry them.

Sounds lovely. But squash blossoms aren't exactly easily available, and who has a deep fryer? And I think you're suggesting uses for regular mozzarella, not burrata,

I'm also inclined to think that cooking buratta destroys that creamy, luxurious taste and texture - but iI'm willing to reconsider that POV,

[Dogmama50]

Mine never makes it much farther than on some great bread with even better olive oil and a little bit of fresh ground pepper and smoked sea salt.

[Kaphawoman]

No please don't cook it. Grill peaches, lay on top of buratta and prosciutto, then drizzle with a balsamic vinegar-brown sugar reduction.

Top a bitter greens salad with it (dandelion, endive, arugula).

Serve with olives, dry salami, crusty white bread.

[lubby]

Never heard of this cheese but I know hubby and I would like it.

[hellpaso]

Originally Posted by lubby

Never heard of this cheese but I know hubby and I would like it.

I bet you'd love it, lubby. It's wonderful.

I wouldn't dare cook burrata. The whole point of the cheese is its fresh creaminess.

I agree that it's best alone, with a little good (as Ina says ) olive oil drizzled over, with some fresh cracked pepper & flakes of sea salt.

I sometimes use it to top a salad, but try not to use greens or ingredients that would disguise the burrata's delicate flavor.
Even in a caprese, be cautious of too much basil.

[TabulaRasa]

Yeah, don't cook it.

[IslandCityGirl]

I'm a food magazine junky and this recipe is in this month's Bon Appetit. It's incredibly unique and I can't quite wrap my brain around what exactly it will taste like all put together, but that makes me want to try it all the more! (and it sure is pretty to look at...). Should be plenty of green tomatoes on our vines these days too!

Grilled Green Tomatoes with Burrata Recipe - Bon Appétit

P.S. Burrata usually works great for almost all of the same things that goat cheese does. Obviously burrata tastes more briny and nutty (like mozzarella) than goat cheese, but they're both mild and creamy, and bring enough similar features and flavors to the table that they work in really similar applications. I really like it on asparagus; on toast with prosciutto, mint and peas; on a beet salad... Yum.