Burrata is one of my ultimate comfort foods. It’s rare in Los Angeles, but whenever I encounter someone who’s never had burrata, or worse, doesn’t even know what it is, I’m deeply offended. How can someone live their life without having tasted the rich, creamy deliciousness that is burrata cheese? I mean, burrata literally means “buttered.” It doesn’t get much better than that.
I know I’ve been rushing fall to get here, but last weekend I was inspired to make my own peach caprese. As I’ve mentioned before, I live in the lovely Melrose district in LA, which means I am surrounded by excellent eats. Although Cube Marketplace & Cafe is a block away from my apartment, I don’t take advantage nearly as much as I should. The cafe, cheese bar and marketplace has a menu of fresh, seasonal Italian dishes that changes weekly.
We ordered the cheesemongers’ plate (one of their staples), duck confit ravioli in a brown butter sauce, a peach caprese salad, and of course, a bottle of wine. (They have over 400 Italian wines available!) The peach caprese was served with buffalo mozzarella and balsamic. The entire meal was a transcendent experience… but this nagging little voice in my head kept whispering, “This would be damn good with some burrata.”
Peach & Burrata Caprese “Salad”
2 large heirloom tomatoes
2 balls burrata
a handful of basil, sliced
Extra Virgin Olive Oil
sea salt & cracked pepper
This is barely a recipe, you guys. Slice up your fruits and top with a punctured burrata. Really let the cheese start to ooze out of there. Sprinkle with basil, drizzle with a high quality olive oil, and season generously with sea salt and cracked pepper. Some people like to add balsamic vinegar, but I like to let all these flavors mix together without the acidity of the vinegar. Either way, BURRATA.
Mmmm, burrata. You’re so good to me. Never change.