I’ve tried to meditate many times, but I can’t seem to quiet my mind. Still, if I were to take up meditation, my mantra would be “Aaahhh Burrata.”
Whenever I walk into Whole Foods, or any specialty food store for that matter, I head straight for the cheese aisle. While I love cheese in any form, especially the smelly, oozy kind, there’s one cheese in particular that I’m on the hunt for: burrata. I only find it on occasion, and when it’s there, I pounce, reshaping my weekly menu around its creamy curds.
If you’ve never tried this gift from the gods, let me describe it for you. Burrata is an incredibly delicious fresh cheese consisting of an outer pouch of mozzarella and an inner filling of a combination of mozzarella curds and cream. It can be made from either buffalo or cow’s milk, but is richer with buffalo milk. The result is rich and decadent, like popping a little cloud of dairy heaven in your mouth. Burrata actually means butter in Italian. It was created in Puglia in Italy in the 1920s but is now becoming more widely available in the US.
In the summer, when the tomatoes are sweet and fragrant, I don’t get fancy. There’s nothing better than rough slices of burrata on fresh farmers’ market tomatoes. But even in winter, when the tomatoes taste worse than cardboard, I still pounce if I find burrata in the store. And that’s when things get interesting.
Last week, I cobbled together a homely looking appetizer that was so good I licked the plate. I roasted some pear slices with honey and balsamic then topped them with a sliver of prosciutto and a dab of burrata. Each messy bite was creamy, sweet, and salty at the same time, heaven in my mouth. Now I just need to refine it so it’s not too messy to serve to guests.
Roasted Pears with Prosciutto and Burrata
Prep Time: 10 minutes
Cook Time: 30 minutes (to roast the pears)
2 Pears (the harder kind such as D’Anjou)
1/4 cup of balsamic vinegar
1/4 cup of honey
3 slice of prosciutto
1 lump of burrata
- Preheat the oven to 450 degrees Fahrenheit.
- Peel and slice the pears into 1 inch slices. Toss with the balsamic vinegar and honey.
- Roast for 20 minutes in the oven until lightly crisp.
- Once the pears have cooled slightly, top with a sliver of prosciutto and burrata. Serve with napkins!