(photo from TheKitchn.com)
One of the best dishes I ate this year had Burrata at the center of it. It was at Bresca, back in March, during Restaurant Week. Dawn and Adam were with The Missus and I, settling in for a four course dinner when the plate arrived. We hadn’t ordered it, mind you, but Chef Krista Desjarlais generously surprised us (she knows my love of cheese) with an antipasto course of Burrata, prosciutto, roasted tomatoes, capers, olive oil, aged balsamic and bread. The table didn’t speak for over the course of the next twenty minutes. We were too focused and our mouths were too full to articulate how wonderful it was at the time. I think I thanked Chef Desjarlais for the month for her kindness and the amazing food we had that night. Burrata is NOT a cooking mozzarella, it’s filled with cream and melty curd, so don’t waste it on a pizza. Make a plate, similar to the one that we were served, and enjoy some comfortable silence with some friends over one of the simplest–yet, exquisite–cheeses in the world.