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I jumped the gun on tomatoes this week because I was so anxious to try the BelGioioso burrata I bought in the deli at Trattoria Trullo (newly reviewed this week). Burrata is a fresh, fragile cow’s milk mozzarella, native to Puglia. It’s comprised of an outer shell, more like a bag, of mozzarella that’s filled with cream and scraps of more mozzarella, left over from the cheesemaking process. The name burrata refers to its buttery creaminess.
Still, I managed to capture all the creamy goodness that seeped forth, laying slices of what I believe were early Mr. Stripey tomatoes from Nichols Farm across the puddle. The cheese lost all form in slicing and I was left with soft curd, cream, and more solid bits of cheese to top my slices. I sprinkled shredded basil and black lava salt from Cyprus, drizzled on some Spanish olive oil, and then stood back to admire just about the prettiest caprese salad I’d ever seen.
