Burrata is a gooey, delicious cheese that compliments summer dishes perfectly. Here are two more recipes from YES Test Kitchen columnist Laura Hays.
Burrata with Minted Peas, Prosciutto and Hazelnuts
1 ½ cups fresh or frozen peas
1/3 cup fresh mint leaves, finely chopped
2 tablespoons fresh lemon juice
4 tablespoons olive oil, divided
4 ounces thinly-sliced prosciutto
1 pound burrata
2 tablespoons finely chopped, toasted hazelnuts, or nut of your choice — pistachios would be good
Quickly blanche the fresh peas in boiling water. Drain well. If using frozen peas, simply defrost them.
Combine peas with mint leaves, lemon juice and 3 tablespoons olive oil. Mix gently.
Arrange prosciutto slices on serving plate. Place ball(s) of burrata on meat and squish it with a large fork. Spoon pea mixture over burrata, drizzle with remaining olive oil and sprinkle with nuts and a bit of black pepper.
Serve with crostini, bread slices or crackers. This is a great appetizer, but can also be a salad or side dish. Serves 6 as an appetizer, four for a light lunch or salad course.
Artichoke, Olive and Burrata Pizza
1 large pre-made pizza crust or Boboli
1 (14-ounce) can artichoke hearts, drained and chopped
¾ cup pitted green olives, coarsely chopped
1 teaspoon lemon zest
16 ounces burrata cheese, torn into 1-inch pieces
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
Pre-heat oven according to crust package directions. Brush crust with olive oil. Top with artichokes, olives, burrata, lemon zest and rosemary. Bake until cheese is melted and bubbly and crust is brown, about 12-15 minutes at 450 degrees. Serves four as an appetizer or two for a light meal.