Ⓒ 2001 All Rights Reserved by Jeffrey M. Nimer
I can still remember my first contact with Burrata Cheese. “WOW!” It was truly a gastronomic experience for me. I could not believe that Mozzarella cheese could be so good. It resembled Mozzarella Cheese, but it contained a higher content of heavy cream (meaning more fat). I am truly a Chef who believes that ”Fat is Flavor '' and you will hear me speak of this often.
For now, Buratta is so creamy and delicious it pairs well wherever “fresh mozzarella” is called
for. I feel that the best way to appreciate this wonderful cheese is simply with some Heirloom
tomatoes.
This dish is an excellent appetizer if you're entertaining family and friends, or a perfect lunch if you're looking for a vegetarian dish that is going to be filling and satisfying. If you're going for the latter, I recommend looking into other vegetarian dishes with fresh, quality ingredients, such as roasted carrot hummus or an asparagus salad.
Yields: 6 servings
Preparation Time: 15 minutes
Ingredients
- 5-8 Heirloom tomatoes (seasonal)
- 6 ounces of fresh Buratta cheese
- 3 Tablespoons of “Espanola” Olive Oil
- 1 Tablespoon of Fresh Chopped Thyme, Basil, Parsley (combined)
- 1 Tablespoon of “Jerez” Vinegar
- 1 Tablespoon of Julienne Basil
- Salt & Pepper to taste
Tips
- If you are unable to find Heirloom tomatoes, then Vine-Ripened tomatoes would make an excellent substitute.
- If you cannot find Burrata cheese, you can also use fresh mozzarella cheese.
- Be sure to purchase the best Spanish olive oil you can, because to me, there is no substitute!
Instructions
1. With a sharp knife slice the tomatoes ¼ inch thick and set aside, approximately 3 to 4 per
person depending on the size of the tomatoes.
2. Lie out the tomatoes and season them with a tablespoon of the extra virgin olive oil, salt, pepper, and the fresh chopped herbs.
3. Place the tomatoes in the center of the plates in a circular position and the cheese on top.
4. Spoon over the vinegar and the rest of the olive oil; be sure to season the Buratta cheese, as it can be somewhat bland.
5. To finish, place the julienne of basil around and perhaps a touch of herb oil for color.
FAQ
Why do cheese and tomatoes pair so well together?
Tomatoes and cheese are a classic pair because they share umami. Umami is the fifth taste after sweet, sour, salty and bitter. It’s often described as a “savory” or “meaty” flavor. Cheese is high in umami, while tomatoes contain compounds that accentuate this savory flavor. Together, they make a dish that’s greater than the sum of its parts.
What makes a good olive oil?
When it comes to olive oil, quality is key. A good olive oil will be vibrant and green with a slightly peppery taste. Typically, it should also be labeled “extra virgin,” which means it was made from the first cold pressing of the olives and has no more than 0.8% acidity. For this recipe, I highly recommend you use "Espanola" olive oil, or a different Spanish olive oil, because there really is no substitute in quality.
What is the difference between Heirloom tomatoes and regular tomatoes?
Heirloom tomatoes are open-pollinated, meaning they can be grown from seeds that have been passed down for generations. They’re often more flavorful than regular tomatoes, and come in a wide variety of shapes, sizes and colors.
What is Jerez vinegar?
Jerez vinegar is a type of sherry vinegar made in the Jerez region of Spain. It has a milder flavor than other types of vinegar, making it a good choice for salads and other dishes where you don’t want the vinegar to be too overpowering.
How long does Burrata Cheese last and how do I store it?
Burrata is a fresh cheese and should be eaten within 3-5 days of purchase. Burrata should be stored in the refrigerator, in its original packaging or wrapped tightly in plastic wrap.
How many calories are in Burrata Cheese?
Burrata cheese is a high-fat cheese, with approximately 8 grams of fat per ounce. One ounce of burrata cheese contains approximately 100 calories.
