Try Something New: Burrata

Burrata is the softer, more refined cousin of mozzarella.

I’d never even heard of burrata until I read this post on Writes4Food. If you don’t already read this blog, I don’t know what you’re waiting for. Not only is Bryn a wonderful person and a great writer, she’s a farmer’s market enthusiast and a slow foodie in the way that I aspire to be when a small person no longer dictates our mealtimes.

Inspired by Bryn, I actively sought out burrata to pair with the first real tomatoes of our truly bizarre and late-blooming produce season. I should explain that I’m not really a fan of fresh mozzarella. Don’t get me wrong, I love it once it’s melted on a pizza. But raw? There’s always a vaguely rubbery texture that I find a little bit disturbing.

Burrata is what fresh mozzarella wants to be. It’s smooth, creamy and plays nicely with tomatoes. Its flavor pops when paired with a drizzle of high quality, almost syrupy balsamic vinegar.


  • Fresh, vine-ripened tomatoes, sliced
  • 1 ball burrata
  • High quality balsamic vinegar
  • Extra virgin olive oil
  • Slivered basil
  • Sea salt
  • Freshly ground black pepper


Arrange tomato slices around burrata. Garnish to taste. Serve immediately.


Tiny Kitchen Assistant: “Eww, why do you make me try these things? It’s too creamy. Yuck.”

Spouse: “Hey, this is really good! Where did you hear about this, anyway?”

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