Burrata with Strawberry Rhubarb Compote

Burrata is one of those fun cheeses that seems so fancy, but is incredibly approachable flavor-wise.

If you haven’t ever had the pleasure of trying burrata- first off- go get some!!!!  It’s so good!

And secondly – the flavor profile is incredibly similar to mozzarella.  It’s stretched and pulled thin and wrapped around a melty center that is a combination of cheese curds and cream.  Aka it’s a magical and fun reward to break through the outer layer of stretchy mozzarella you are rewarded with a creamy and tender filling that is mild and oh-so-creamy.

I enjoyed burrata combined with strawberries for the first time when Dave and I went to Juniper and Ivy in downtown San Diego.  The burrata was served with a chilled strawberry gazpacho and was eaten with spoons.  It reminded me of an upgraded strawberries and cream dessert.

And I knew then I that I just had to make my own twist on this concept.

So I simmered some strawberries, rhubarb, and a little thyme with some sugar to make a compote.  And spooned it all over some fresh burrata.(And pro-tip for any San Diego residents out there- Specialty Produce in Mission Hills sells burrata for $2.50 a pouch.  I couldn’t believe it when I saw those prices, but it was true!)

The results were, in my humble opinion, fantastic.

I may or may not have eaten the entire plate of burrata in one sitting, solo.  (That counts as a balanced breakfast, right? ;))  The compote was tart and sweet as one might expect from a combination of strawberries and rhubarb.  And the burrata was exactly as it should be- subtle, fresh, and mild, bursting with gooey creamy cheese curds, just waiting to be spread on toast. 

So there you have it folks: Burrata with Strawberry Rhubarb Compote.

Hope you have a wonderful weekend!

Burrata with Strawberry Rhubarb Compote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 1 appetizer

Ingredients

  

• 1 pouch fresh burrata cheese
• 2 cups chopped rhubarb about 1/2 lb
• 1/4 cup sugar
• 1/4 cup water
• 8 oz strawberries stem removed, and quartered
• 4 sprigs of thyme
• Sliced ciabatta bread
• Olive Oil
• 1 clove garlic sliced in half

Instructions

 

To prepare compote

• In a small saucepan combine rhubarb, sugar, and water. Turn heat to medium and allow mixture to simmer until rhubarb is slightly softened, about 3-4 minutes.
• Add strawberries and thyme sprigs.
• Simmer for an additional 2-3 minutes.
• Remove thyme sprigs and set mixture aside.

To prepare Ciabatta Toasts

• Bring a cast iron grill pan to medium high heat.
• Working in batches, drizzle olive oil liberally over ciabatta slices.
• Grill bread for about 2 minutes per side, or until it appears toasted and lightly browned.
• When still warm, rub each toast slice with the raw garlic clove.

To serve

• Place burrata in center of a serving plate. Spoon room temperature compote over the cheese.
• Serve with ciabatta toasts on the side.