Stracciatella Crostini

I haven’t been posting as much as late because I’ve been very busy. Busy with work, busy with life, and my parents came to visit for three weeks… so life has been quite hectic lately and I am finally settling back down to my lonesome.

I would eat burrata everyday if I could afford it… $11.99 adds up… but as of two years ago, I have discovered stracciatella and I love stracciatella even more than I love burrata… as if that could ever happen! I hope I don’t sound crazy but as a cheese enthusiast, you don’t know what you’re missing if you haven’t tried stracciatella yet. The stretchiness of the stracciatella is amazing.

Anyway, my favorite way to eat stracciatella is on toasted bread with late spring/juicy sweet summer cherry tomatoes, Serrano jamón, and a simple salsa verde, and big flakes of sea salt. Perfection. Love it.



Burrata with Broccoli Rabe Pesto



Did I mention how much I love burrata? I LOVE BURRRRRRRATAAAAAA!!!!

I know other people love burrata too.

I served this dish right when spring began. This is fresh Burrata cheese from Murray’s Cheeses with a Broccoli Rabe Pesto over toasted Filone sourdough, Confetti Cherry Heirloom Tomatoes, Aged Apple Vinegar, and Micro Basil.

Tip: Removing Skins to Cherry Tomatoes

Have you ever tried removing skins to little cherry tomatoes? They’re so frustrating!!!! Doing them the regular way, e.g. plum tomatoes, usually overcooks them and then the skins don’t peel off easily either… However, if you torch them and char the skins, then immediately dunk them into ice water, they peel right off!

You can hear the skins crack too!

This method would work for any small sized tomato, i.e. cherry, grape, pear, baby heirloom, etc…