Homemade Burrata with Tomatoes

This burrata is easy to make.  This is nothing more that rolling out warm mozzarella, filling the center, then closing the mozzarella like a package to set.  When you are ready to enjoy, cut through the burrata and enjoy the silky mozzarella with the rich creamy filling.

Warm Mozzarella (Homemade – See Recipe)
1 Cup Ricotta, Whole Milk
¼ Cup Heavy Cream
¼ Tsp. Sea Salt
Material – Cheesecloth & Butcher Twine
4 Jersey Tomatoes
Extra Virgin Olive Oil, Sea Salt & Fresh Basil, Balsamic Vinegar
On Platter: (Optional)
Jersey Tomatoes, Mixed Greens, Olives, Sliced Red Onions, Sliced Artichokes


Cut a large piece of cheesecloth (approx. 12-15” square) and place it over a cutting board.  On top of the cheesecloth, roll the warm mozzarella out into the shape of an approximate 9” square.  Meanwhile, mix the ricotta, heavy cream and sea salt in a separate bowl.  Pour the mixture into the middle of the mozzarella.  Gather the mozzarella around the filling like a package and twist the top.  Gather the cheesecloth around the burrata and tie the top with butcher twine.  If possible, tie the whole package to your water faucet or in a location where the burrata can hold its shape.  The burrata will be ready in approx. 5-10 minutes.  When ready, untie the cheesecloth and place the burrata on a platter.  Surround burrata with wedges of Jersey tomatoes, mixed greens, olives, sliced red onions and sliced artichoke.  Top with extra virgin olive oil, sea salt, fresh basil and a drizzle of balsamic vinegar.  Enjoy!


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