Homemade Burrata with Tomatoes
This burrata is easy to make. This is nothing more that rolling out warm mozzarella, filling the center, then closing the mozzarella like a package to set. When you are ready to enjoy, cut through the burrata and enjoy the silky mozzarella with the rich creamy filling.
Warm Mozzarella (Homemade – See Recipe)
1 Cup Ricotta, Whole Milk
¼ Cup Heavy Cream
¼ Tsp. Sea Salt
Material – Cheesecloth & Butcher Twine
4 Jersey Tomatoes
Extra Virgin Olive Oil, Sea Salt & Fresh Basil, Balsamic Vinegar
On Platter: (Optional)
Jersey Tomatoes, Mixed Greens, Olives, Sliced Red Onions, Sliced Artichokes
Cut a large piece of cheesecloth (approx. 12-15” square) and place it over a cutting board. On top of the cheesecloth, roll the warm mozzarella out into the shape of an approximate 9” square. Meanwhile, mix the ricotta, heavy cream and sea salt in a separate bowl. Pour the mixture into the middle of the mozzarella. Gather the mozzarella around the filling like a package and twist the top. Gather the cheesecloth around the burrata and tie the top with butcher twine. If possible, tie the whole package to your water faucet or in a location where the burrata can hold its shape. The burrata will be ready in approx. 5-10 minutes. When ready, untie the cheesecloth and place the burrata on a platter. Surround burrata with wedges of Jersey tomatoes, mixed greens, olives, sliced red onions and sliced artichoke. Top with extra virgin olive oil, sea salt, fresh basil and a drizzle of balsamic vinegar. Enjoy!