"The fresh, rich flavor and unique textural contrast of the bouncy mozzarella exterior and creamy curdy stracciatella interior needs little embellishment. Still, Grueneberg has more elaborate serving ideas. She told Tasting Table, "I like to offer great seasonal fruits and veggies alongside it - like tomatoes, peaches, plums - along with olives and fresh herbs so guests can build their own bruschetta bites.""
"Tomatoes are umami-rich, ultra juicy and at the heart of Italian cuisine. They also serve a classic pairing for all types of cheese. Mozzarella and stracciatella, the two components in burrata, are classic pizza cheeses placed atop tomato sauce. Plums and peaches are popular summer stone fruits known for their juicy pulp and balance of tangy and sweet flavor profiles. You could make a fresh salad of diced tomatoes and peaches with torn basil leaves tossed in olive oil and balsamic vinaigrette to top a slice of baguette as a flavorful foundation for a hunk of burrata."
""In Italy, burrata is served whole and usually near room temp with light chill (not straight out of the fridge)," Grueneberg said. "It's dressed simply with great EVOO and sea salt and served with grilled bread.""
Burrata combines a bouncy mozzarella exterior with a creamy, curdy stracciatella interior and requires minimal embellishment. Serve it whole near room temperature with a light chill rather than straight from the fridge, since cold mutes flavor. Dress simply with high-quality extra-virgin olive oil and sea salt and accompany with grilled bread. Offer seasonal fruits and vegetables such as tomatoes, peaches, and plums, plus olives and fresh herbs for bruschetta-style bites. Tomatoes provide umami and classic pairing for cheese, and a salad of diced tomatoes and peaches with basil, olive oil, and balsamic makes an excellent base for burrata.
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