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.

spread it out on top of a slice of grilled sourdough and top with a drizzle of good quality extra virgin olive oil. While it's quite a decadence, burrata does have a relatively short shelf life ...

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.

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.

After the garlic is golden, you’ll remove it from the hot oil and use that same oil to pan ... Layer the eggplant with torn burrata, warm marinara sauce, grated Parmesan cheese and torn basil ...

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 ...

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 ...