Burrata is a fresh Italian cheese, made from mozzarella and cream. When you buy this in a store, the inside of this cheese is milky with cream and has a butter flavor because of its buttery-flavored shell. If you can’t find it in the stores, make your own with my recipe below. You may even substitute the Burrata with fresh mozzarella.
1 pound Belgian Endive
1 cup fresh cranberries, roughly chopped
2 tablespoons brown sugar
4 tablespoons olive oil, divided
4 teaspoons minced garlic in oil
1/2 teaspoon salt
1 tablespoon balsamic vinegar
1/2 pound burrata, homemade recipe below
Trim end of endive and julienne about 1/4-inch wide. Place 3 tablespoons oil in a large skillet over medium-heat until hot. Add the endive, cranberries, brown sugar, garlic, salt and balsamic vinegar, reduce heat to a hair over low(medium-low), cook, uncovered, until endive has softened, about 3-4 minutes. Stir frequently. Season to taste, remove from heat and cover to keep warm.
Slice the baguette into 1/2-inch slices and toast until lightly browned on both sides.
Spoon a heaping teaspoon of the endive slaw onto each slice of bread and top with a similarly sized spoonful of burrata. Sprinkle with chopped parsley and serve. Or, if you wish to stay true to its’ heritage, sprinkle each with a light grinding of black pepper and a drizzle of olive oil and serve.
Shortcut Homemade Burrata
8 ounces fresh mozzarella cheese
1/4 cup ricotta cheese
Microwave cheese for 90 seconds, but in 30 second cycles, mixing slightly between cycles . remove from microwave. Between 2 large sheets of plastic wrap, flatten out this warmed cheese and form it into 3 separate circles. Place each in a small muffin cup or ramekin and divide the ricotta evenly into the center of each. Fold over the flaps and pat down. That’s it! Always serve at room temperature. When ready to add to your appetizer above, simply scoop some out and top it on.