For a long time I wondered what Burrata was. I’ll admit that I thought it was just a big mozzarella before I tried it. But it is so much more than that. It is a little tougher on the outside than mozzarella and on the inside it is so much creamier. I first discovered that in the summer of 2016 when I was working in a cafe in Zurich called Babu’s. A great place that is definitely worth visiting (make sure you book ahead for the weekend though, it gets full).
It is great served on a bed of cherry tomatos. In the Summer I like to get a mixture of Swiss grown tomatos from my favourite market salesman. He has around 10 varieties, each with a really individual taste. Great with some fresh basil and bruschetta.
Burrata ideally buy fresh from a Deli
Tomatos buy fresh tomatos from the market with lots of flavour. chop
Basil chop some fresh basil and sprinkle over
Crema Basilico / Olive Oil / Salt / Pepper dress and spice
Garlic crush with Salt and Olive Oil
Tomatos cut very small and crush, mix with garlic
Basil slice and crush in with the rest
Bread slice and cover with the mixture
- once ready, pop in the oven at 180 degrees celcius