Burrata Cheese for Lunch

Here we are on another rung on the ladder to cheese heaven. Burrata—a most perfect blend of textures, a soft creamy center in a shell of smooth mozzarella—and a fresh, delicate flavor. Still made in southern Italy from the milk of free-range buffalo, but locally made, good quality buratta can be found in many supermarkets. Almost no recipe needed here—as good with tomatoes and olives as it is with fresh summer figs or peaches. One essential trick here—remove buratta from fridge at least 1 hour before serving.

• Mix olive oil, a bit of vinegar, salt and pepper on a plate with sliced tomatoes and brined olives
• Tear basil leaves over all
• Set buratta on separate dish and drizzle with a bit of olive oil
• Slice some crusty bread and there’s lunch!

The Kitchen Hive