Comparing mozzarella and burrata is a little unfair, as burrata is significantly richer and creamier. It’s not like comparing apples and oranges; it’s more like apples and supermodels. In fact, burrata means “buttered,” which is really all you need to know.
Like I said in the video, if you do use burrata, please try it “as is,” before pouring over any vinegar. The subtle sweetness of this mildly tangy cheese is a delicate flower; so don’t crush it with a heavy hand.
Burrata used to be a specialty item, but I now see it next to the fresh mozzarella at all of your nicer grocery stores. While it will cost a little more, and may take a drive across town to find, I believe you'll find the extra effort well worth it. I hope you give this a try soon...before it snows. Enjoy!
Ingredients for 1 serving:
1 perfect vine-ripened tomato (don’t even bother using a supermarket tomato!)
4-6 tablespoons burrata cheese, or fresh mozzeralla
1 tbsp extra virgin olive oil
flaky sea salt, freshly ground black pepper, and torn basil to taste