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