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
- 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.
- 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.
- Then drizzle with extra virgin olive oil, balsamic reduction, sea salt and pepper to taste.
- Serve with fresh bread or even better, homemade focaccia.
- Enjoy in the sun and in good company!
For the homemade balsamic reduction
- Combine maple syrup (or honey) and balsamic vinegar in a small saucepan. Bring to a boil over medium heat.
- 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.
- 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