I had burrata for the first time when I was in San Fran! My cheese-lovin’ friend introduced me to it, but we just ate it with sourdough — adding pesto and tomatoes would have been a brilliant pairing!
I really like your presentation on this appetizer, too — something about an artfully done “smear” across a plate is just really classic and appealing.
Burrata’s one of my favorites. It’s so creamy and silky and great. I can eat it plain, but I do like the pesto and some great tomatoes. Yummy!
It’s funny — you haven’t been showing up in my feed. Which actually isn’t funny, it’s TRAGIC. I *adore* burrata. I had an interesting appetizer at one of Ottolenghi’s restaurants here of burrata with micro basil, grapefruit, and toasted caraway seeds. Actually a pretty memorable combo.
Hhhhhmmm! Grapefruit and caraway seeds sound intriguing!
Oh, how lovely! Like I said on Twitter, burrata really does make everything better. I bet this combo would make a beautiful bruschetta, too.
You were the one that reminded me of burrata. Good thing Whole Foods had some the day I went since they often run out. I love it!!
This is such a gorgeous appetiser – exquisite presentation
Choc Chip Uru
Thanks Choc Chip!
[...] burrata with roasted vine-ripened tomatoes and pesto (daisysworld.net) [...]
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