Рецепт Burrata with Plums
Burrata with Plums. Burrata with Persimmons. Burrata with Tomatoes, Peaches, Peas, Mint… You get the idea, the phrase “burrata with” is a great way to start a dinner party.
It’s summer and the Hollywood farmers market is rolling in stone fruit. So I chose Burrata with Plums. Burrata with Plums and Roasted Crunchy Lentils to be precise. I consider this a bit of a riff on another summer classic, the Caprese. I’m sure you can see why.
Caprese pairs milky, silky mozzarella with the bright bite of tomatoes. My dish accomplishes the same dichotomy of tastes using plums paired with burrata. Burrata is like a way milkier, way silkier mozzarella. It shares quite a few characteristics with its cousin mozzarella. But it also does a few things that are uniquely burrata.
For example the texture. Cut into fresh burrata (and it must be very fresh) and you’ll see its soft interior spill out from the firm skin that barely holds the cheese in the shape of a ball. It makes a wonderfully seductive presentation when served on a big communal plate as I did recently with my burrata with plums.
Burrata with Plums
I like serving a plate of Burrata with… before dinner. That’s the time when the tone of your party is set. The dinner crowd is gathered together, cocktails in hand, and their attention is easily directed toward the Burrata with Plums, Burrata with Persimmons (etc, etc, etc). Once the conversation gets rolling the first thing people comment on is the burrata and that texture I mentioned. Chewy, yet somehow slightly silky on the outside; impossibly creamy on the inside. There is also an appealing graininess similar to full fat ricotta. The flavor is like fresh milk; sweet with a slightly sour hint of yogurt– both flowery and grassy at the same time.
Burrata with Plums. Burrata with Persimmons. Burrata with Tomatoes, Peaches, Peas, Mint… Scoop some up. Your dinner party will thank you. GREG
Ingredients
- 1 cup cooked lentils (black, green or "French")
- 2 tablespoon extra-virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- pinch kosher salt (or more to taste)
- pinch freshly cracked black pepper (or more to taste)
- 2 (4 oz) balls fresh burrata
- 4 ripe plums (or other stone fruit, halved, pitted and thinly sliced)
- 12 Fresh basil leaves as garnish
- 2 tablespoon balsamic vinegar
Directions
Make the crunchy lentils: Preheat the oven to 400 degrees F. Place the cooked lentils into a medium bowl and toss them with oil, garlic powder, onions powder, and a pinch of salt. Spread them out in as close to a single layer as possible on a parchment lined baking sheet. Place them in the heated oven and let them roast 25 to 30 minutes, shaking and stirring them every 8 or 10 minutes to assure even cooking. Let them get quite browned and crunchy, but not burned. Use your judgment on total cooking time.
Remove from oven and slide the parchment off the sheet and onto the counter to cool. Try and keep the lentils in place during this transfer. Once cool, they may be stored covered at room temperature for up to 3 days. This recipe makes more than you need for the plums and burrata.
Assemble the plate: On a medium sized serving platter break open one ball of burrata, exposing it’s creamy interior. Leave the other ball intact so it stays as fresh as possible during presentation. Guests may break into it as needed later. Spread the plum slices evenly around the platter, allowing some slices to sit right on the burrata. Sprinkle about ¼ cup of the crunchy roasted lentils on top. Garnish with basil leaves. Serve with the balsamic on the side, as only the tiniest drizzle is needed to enhance the sweet and creamy flavors of the fruit and cheese combination.
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