summer food: burrata mozzarella, roasted sun golds & basil oil
Jul 13, 2010 For me, summer sadly does not scream cheese plate. My mind conjures up visions of goudas, cheddars and other aged wedges getting sweaty and limp at hot summer picnics. But fresh, softer cheeses (chevre, ricotta, fromage blanc) I can rally behind. Herds of cows, sheep and goats have been feasting on spring’s green grasses for months now, and cheese makers are rolling out some of the year’s most spectacular fresh cheeses, the mother of them all being Burrata Mozzarella.
If God could take the shape of a cheese, I believe he would choose to be a ball of Burrata. He would open his white, flowing, Barry Gibb robe, turn it into freshly stretched mozzarella and wrap it lovingly around the most delicious dollop of heavy cream and curd you have ever tasted. I swear on my cheese primer, the lava-like cream that oozes from this mozzarella’s center will have you speaking in strange tongues. It is, in a word, heavenly.
Hailing from the Puglia region of Italy (the heel of the boot), Burrata Mozzarella had to be imported to the States for years. And because of its short shelf life, it wasn’t readily available. However, there are now a few US producers making amazing Burrata just like their nonas did back in the old country. They are truly comparable to imported brands, are easier to find, and definitely less expensive (although at $9 for two balls, this is for sure still a splurge cheese).
Friends, this is a summer cheese worth fighting for. Believe me, those tomatoes ripening in your garden will thank you. Visit your local cheese monger, and if she doesn’t have any in stock, ask her to order some. It might take a week or so, but you’re not in any hurry, right? This is a lazy summer, for crying out loud! When it does arrive, share it with friends, or spend your time like I did: in quiet, reflective worship, enjoying it all by myself.
Ingredients:
1 ball of Burrata Mozzarella
1/2 cup packed fresh basil leaves
1/2 cup plus 2 tablespoons extra virgin olive oil
1 pint sun gold tomatoes (or whatever variety cherry tomato you have growing or prefer)
2 sprigs fresh thyme
2 sprigs fresh oregano
kosher salt and fresh ground pepper to taste
Preparation:
Preheat over to 350.
In a shallow roasting or oven-proof saute pan, combine tomatoes, 2 tablespoons of olive oil with thyme, oregano, salt and pepper. Roast in the oven until the tomato skins are a touch browned in spots and the juices are bubbling (about an hour). Remove from the oven, set aside, and allow the tomatoes to cool for 30 minutes.
Bring a medium pot of water to a boil. Blanch basil leaves in boiling water for 20 seconds, drain and then plunge into ice water to stop the cooking process. Transfer the basil to a kitchen towel to drain. In a food processor, combine the basil and remaining olive oil and process until smooth, about 1 minute. Set aside.*
This is a real oozy, hot mess of dish, so the standard “pinwheel” plating formation of mozzarella, tomato and basil just won’t work here. I like to serve this ball of mozz whole, topped with the roasted tomatoes, big drizzles of basil oil and good quality salt and pepper – along with a bowl of crispy crostini for schmear-ing purposes, natch. Once your guests slice it open and the cream, reduced tomato juices and basil start mingling together, hallelujah!
*You will have extra basil oil left over. Just keep it covered in the fridge (will hold for about a week) and use it in salad dressings, as a finishing sauce for rib eyes and flank steaks, slather it over corn on the cob, you get the drift.
Reader Comments (10)
it's not even 10am and my mouth is watering...
Okay, now that looks amazing. Sadly dairy products give me a stomach ache. However, I'm still going to try this because my boyfriend loves cheese! I may even have to sneak a taste and just live with the consequences!
I'm sharing this with my readers in the morning! I have been following you at Make Grow Gather for several months and I just love your thoughts! Thanks for this fabulous recipe! Can't wait to try it.
the mozzarella is obscene! I need to go to the market today...
Yum! Love those sungolds and the mozzarella. Now I'm hungry!
Truly scrumptious! Gorgeous pictures, too!
I just found your blog (and this recipe) via DigginFood and I'm so stoked! I made this tonight and it was amazing! The best part? The only thing I needed to buy was the burrata; the rest came out of the garden. Black cherry tomatoes worked great. Thanks for such a delicious and simple recipe. Yum!!!!
This looks so yummy. I have basil growing on my yard, only thing I would change is to maybe remove tomato skins! Thank you for sharing.
This is the most beautiful post. I think this is exactly what a blog should look like and does exactly what a blog should do: inspire and motivate.
Definitely delicious, especially the sauce very mouth watery.