Burrata is not one of the least fattening foods in the world that you could eat (made from mozzarella and cream and means “buttered” in Italian), but for me, it is one of the most delicious right now. It is on my menu going into Memorial Day weekend and summer. Burrata is such a cooling and soothing delicacy, but moreover, you can be incredibly creative with ( just like with ice cream!). I eat it for lunch sometimes or as an appetizer for dinner.
In the slide show below you can view a few ways I like to prepare it. The captions under the photos tell you what it is prepare with!
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Featured Image: Burrata with Sauteed Zucchini, Eggplant, and Pine Nuts, Olive Oil, Balsamic, Pepper, and Salt
http://www.juliewilcoxmethod.com/wp-content/uploads/2011/05/Burrata-with-Grilled-Sauteed-and-Eggplant-e1306527507955.jpg
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Burrata with Mini Red and Yellow Tomatoes, Olive Oil, Balsamic, Salt and Pepper
http://www.juliewilcoxmethod.com/wp-content/uploads/2011/05/Burata-with-Red-and-Yellow-Heirlooms-Arugula-Olive-Oil-Blasamic-Salt-and-Pepper1.jpg
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Burrata with Beets and Arugula
http://www.juliewilcoxmethod.com/wp-content/uploads/2011/05/Burrata-with-Beets-and-Arugula-e1306527541846.jpg
