We prepare it with one burrata, 3.5 ounces of asparagus, 3.5 ounces of cooked peas, 3.5 ounces of radishes, half a teaspoon ...

Innovations in packaging now have extended the shelf life but it is ... "I use burrata as a creamy spreadable buttery cheese with a drizzle of olive oil in for crostini and focaccia," says Carminito.

Sweet, salty, creamy, crunchy – this summery burrata salad with roasted peach ... Drizzle the peaches with 1 tablespoon olive oil and 1 tablespoon honey and season with salt and pepper.

There was a time not long ago when burrata, that luxurious combination ... when they’re sampled side by side with a drizzle of olive oil and a sprinkle of salt and pepper, it’s nearly ...

In a large bowl, whisk together olive oil, vinegar, honey ... Divide salad among four bowls. Tear burrata balls in half, placing a half on top of each salad. Slice bread and serve alongside.

Add the cream, butter and oil. Bring to a simmer and then blend ... quite thickly on a large serving plate, put the whole burrata in the middle of the plate, and arrange the veg in a jumble ...

Burrata is one of those foods that has a very short shelf life. It has to be eaten fresh, the same day. So, trying a burrata here in Puglia is truly a culinary experience. And, trust me ...

Preheat oven to 500 degrees. Add tomatoes to a medium bowl and season with a generous pinch of salt and 2 tablespoons of olive oil. Mix well. Place the burrata in a small bowl and set aside.

Tip: the infused oil is great drizzled over fresh mozzarella with a sprinkle of salt. Alternatives: try goat’s cheese, feta or mozzarella instead of the burrata. Toast 2 tbsp coriander seeds in ...