If you are having guests this summer and are wondering what you could serve as a starter this recipe might be the answer. It is quite straightforward to make and the creamy burrata pairs beautifully with the sweetness and slight tartness of the nectarines, while the sourdough croutons give crunchy texture.
For those also wondering what burrata actually is, it is like a swanky version of buffalo mozzarella which was invented when Italians had to figure out what to do with leftover scraps of buffalo mozzarella. What did they do? They formed the mozzarella into a little pouch and filled it with soft curd and cream. Genius and delicious.
Ingredients to serve 4
- 2 burrata
- 4 nectarines, sliced into 4-6 pieces lengthwaves
- 1 chilli, finely diced
- 2 slices of sourdough, torn into small pieces
- 1 lemon , zested and juiced
- A tsp of honey
- A small handful of mint, shredded thinly
- Extra virgin olive oil
Method:
- Put the grill-pan on a very high heat and add the pieces of sourdough until toasted. Toss the croutons in the lemon zest and leave aside.
- Brush some olive oil on the nectarines and place on the hot grill pan until charred and golden, about 2 minutes on each of the cut side.
- Make the dressing – 4 tablespoons of extra-virgin olive oil, 2 tablespoons of lemon juice, a teaspoon of honey, season with salt and pepper and add the chilli and mint.
- Plate up by scattering the nectarine, sourdough croutons and torn burrata on the plate and drizzle your dressing on top. Enjoy!
Burrata is definitely worth seeking out as it is a really great combination with the succulent nectarines. For those living in Ireland, I bought the burrata in Sheridans cheesemongers and I know Avoca, Lotts and co in Dublin, stock it too. You should find it in any good food store.
catherine allen 