If you are open to a bit of a switch up, try pairing burrata with seasonal fruit.
Figs, peaches, grapes, if in season work well especially when cooked at a high heat (think, a smoking hot pan or on the BBQ) that helps to release and concentrate their flavors.
Seared Grapes and Burrata
- 1 ball of burrata, enough to feed 4
- 1/2 lb black seedless grapes
- 1 Tbsp honey
- 2 Tbsp extra virgin olive oil, the best you have
- Sea salt
- Handful freshly torn basil
Heat a cast iron pan over medium high heat. Lay the grapes onto the dry pan and sear on both sides until some of the juices are released and become sticky, about 5- 8 minutes. You don’t want to cook the grapes, you just want to heat them through.
In the meantime, sprinkle a bit of salt on your serving plate. Break open your burrata and set in the center of the plate. Arrange the grapes around the cheese and sprinkle with salt and pepper. Drizzle everything with honey and olive oil and top with basil.
Serve with lightly grilled bread.