Burrata - how to serve it?

[CindyJ]

I was intrigued by the Burrata last time I was at DiBruno's in south Philly, and bought a ball wrapped in some sort of green leaf. But, other than unwrapping it and spreading its creamy essence on crackers, I was at a loss as to how I might enhance it. Any suggestions?

[JalamaMama]

Since being introduced to this cheese at a picnic- we can't get enough!! We buy it golf ball sized and bagged the day it is made.

Just last night a bought a ball of it! I put washed aruglua, heirloom tomato, thin red onion and then dime sized pieces of burrata on a lovely plate. I buy lemon balsamic vinegar and that with local olive oil drizzled over the salad- what more could you want? Maybe a slice of crusty bread- and a glass of Foxen Chenin Blanc....

[JudiAU]

I also like it with charred rapini. The bitter edge is a nice compliment to the soft & creamy cheese.

[massimino]

burrata has to be served the way it is....has already a lot flavour and you don't want put something that will alterate or change the flavour.
Simple is always the best way....ciao ciao. massimino from puglia

[Caserta44]

when I was in naples last December for an antipasti I had Burrata and Green Beans it was like spiced green beans the cheese and a balsamic sauce it was delicious

[CindyJ]

Grazie mille, massimino!

[finlero]

When visiting Puglia, we had several exceptional pizzas that used burrata instead of mozzarella. The extra liquid creaminess produced different effects with different toppings, but perhaps my favorite was the way it interacted with thinly sliced potatoes on a white pizza.

[Robert Lauriston]

If the burrata's fresh, I don't want anything with it but bread.

[niki rothman]

What about some prosciutto with it? Yum!

[Robert Lauriston]

The burrata's so delicate that I prefer it by itself.

To serve with prosciutto or whatever I'd just use regular mozzarella.

[niki rothman]

There's a restaurant here in SF, A16 on Chestnut street in the Marina district, that serves burrata, very soft fresh mozzarella. I love it. The way I like to eat it is open faced sadwich: take a piece of chewy/crusty dark peasant type bread, some arugula, drizzle fruity olive oil on it, and a piece of burrata on top. A slice of heirloom tomato in there would not be amiss.

[CindyJ]

This sounds absolutely perfect! I don't think I've ever seen burrata on a menu here in the Philly 'burbs.

[ghbrooklyn]

as it is, or very simply dressed with a little honey(truffle, as above, or something a little resinous like forest honey) or a tiny bit of olive oil. Burrata is all about burrata - it shouldn't get complicated. But if you happen to have a white truffle lying around you can shave a little on top...

[Rubee]

Some ideas:

With pears and prosciutto.
With a classic Caprese salad.
Drizzled with honey (even better with some truffle honey).
In a vegetable salad, like green beans, olive oil, and cracked pepper.
Dice it and toss with hot pasta.

Now I'm hungry.