don’t burrata the point

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, 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.

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.

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.