I love burrata! It’s one of those things that I can eat any day, any way, any time! It is such a versatile cheese, like it’s sister, mozzarella. There’s something about the soft center that gets me every time! This dish makes a perfect appetizer for two, or double or triple the size for dinner party guests.

Burrata is awesome with salads. The gooey inside ends up being a great passenger with your dressing. I just scoop some out and mix it all in, it’s just perfect! Burrata is also awesome on pizza, paired with roasted veggies, and my ultimate favorite…..melted in with pasta! Yum!

Whole wheat sour dough bread is just…heaven! Make your own, or buy it from your grocery store. But, fresh out of the oven, while it’s still warm, is the best! You’ll end up eating the entire loaf, paired perfectly with a glass of wine!

How to make:

Burrata, (2 servings)
1 peach, sliced
2 cups arugula
1/2 loaf of whole wheat sour dough bread
1 cup cherry tomatoes, sliced
1/4 cup olive oil, plus more for drizzling
Handful of basil
Handful of parsley
Pinch of salt and pepper

Preheat the oven to 400 degrees.
Slice sour dough bread into 1/2 inch slices and lay on a baking sheet.
Drizzle both sides with olive oil and a pinch of salt and pepper.
Lightly toast the sour bread in the oven for 3-4 minutes on each side.
Add basil and parsley to a food processor and slowly stream in about 1/4 cup olive oil until desired consistency.
Add arugula, tomatoes and peaches to a dish and top with burrata.
Drizzle herb olive oil on top and a pinch of salt and pepper.
Serve with warm toasted sour dough bread and an extra drizzle of olive oil as desired.

Enjoy!