don’t burrata the point

food detective

Categories: Salads and Dressings, Eating Out, Posted on September 7, 2011 by Sandy Bergsten

Not to berate mozzarella but who wouldn’t opt for it’s high-end counterpart? Burrata is not new to me but for some reason on my recent trip to LA this wonderful cheese was seemingly everywhere.

I had the Angeleno at Tavern on Melrose. It was a sublime sandwich of burrata, grilled eggplant, tomatoes and basil aioli on a nutty bread.

 burrata cheese

Burrata, which means “buttered” in Italian, is a fresh cheese made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture.

 caprese salad

Its melt-in-your -mouth quality made it a welcome addition to everything it touched. A huge fan of the caprese, this took that fav to a new stratosphere.

 heirloom tomatoes

Back in the desert I picked up some heirloom tomatoes, basil, baby greens and a round of burrata for a light supper salad. Which is a good thing because our In and Out Burger lunch was anything but.

 double double

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