Burrata with Rockmelon

The Fine Food Fair was on at the Convention Centre in Sydney last month. It runs over 4 days every September and alternates between Sydney and Melbourne.

That’s Amore Cheese makes Italian-style cheeses in Thomastown Victoria. They had a stand at the Fine Food Fair, with a wonderful selection of their wares on display. The burrata was superb so I made a point of finding out where to buy it in Canberra where I live. It’s sold at the Mart Deli at the Fyshwick Markets and when I popped in just before closing time last Sunday they were selling everything with 25% off and there were just two pots of Burrata left. I bought them both.

Burrata is made from cow’s milk, rennet and cream and is a typical product of Murgia in the south of Italy. The outside consists of mozzarella, while the inside contains stracciatella and cream, giving it a delicious, soft texture.

Burrata goes well with fruit so I came up with this easy dish which combines it with rockmelon. It also goes well with:
  • Sliced tomatoes – use really flavoursome ones from your garden or farmer’s market – drizzle with Extra Virgin olive oil and garnish with basil leaves
  • Grilled figs – drizzle the figs with honey before grilling and serve with burrata as a starter or dessert
  • Grilled capsicums – drizzle with Extra Virgin olive oil and maybe some basil pesto

 

One Burrata cheese (125g net)
Melon balls (or substitute mango, peach or nectarine slices)
Extra virgin olive oil
Balsamic glaze
Finely shredded spring onion
Salt flakes and cracked black pepper
Crusty fresh bread to serve

Place cheese in the middle of serving plate then arrange remaining ingredients around it, as shown in the photo.

Serves 1 or 2 as a starter or snack

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