Burrata and Seasonal Vegetables to Share

Preparation: 15 minutes / Servings: 20 medium-sized energy balls

Yield: Appetizer for 4 people or main dish for 2

In July, it's sunny, it's hot!

And when the mercury keeps rising, the desire to cook seems to leave us. To remedy the situation, we suggest our recipe for burrata to share: a dish to serve as an appetizer or as a main meal, easy and quick to prepare.

Enjoy your meal! 

INGREDIENTS 

For the burrata

• 1 burrata or mozzarella di buffala
• 2 sliced heirloom tomatoes or 1 cup cherry tomatoes cut in half
• 1 142g packet of rocket
• 1/2 cup sliced Kalamata olives
• 1/4 cup pine nuts (previously toasted, roasted a little in the pan until brown)
• 1 French shallot, thinly sliced
• 8-10 chopped basil leaves
• Optional: finely chopped garlic blossoms or young garlic stalk
• Topping to taste: Maison Orphée extra virgin olive oil of your choice, balsamic reduction (homemade or storebought), sea salt and freshly ground peppercorns

For the homemade balsamic reduction 

• 1/2 cup of Organic balsamic vinegar
• 1/4 cup maple syrup or honey

PREPARATION

For the burrata

1. Place a bed of rocket in a large serving dish. Arrange the tomatoes on top of the rocket, followed by the olives, pine nuts, French shallot and any other vegetables you wish.
2. Place the burrata in the center of your dish and then top with the chopped garlic blossom and chopped basil so that everything is evenly distributed on the dish.
3. Then drizzle with extra virgin olive oil, balsamic reduction, sea salt and pepper to taste.
4. Serve with fresh bread or even better, homemade focaccia.
5. Enjoy in the sun and in good company!

For the homemade balsamic reduction

1. Combine maple syrup (or honey) and balsamic vinegar in a small saucepan. Bring to a boil over medium heat.
2. Reduce the heat and simmer for about 15 minutes or until the liquid has reduced by half. Turn off the heat and allow to cool.
3. Serve as a drizzle over the burrata and store in an airtight jar in the fridge.

Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographer