Description
Yes! You can make your very own Burrata cheese at home. Use my technique and it will work every single time. Also, be sure to use the highest quality cheese from Galbani®! This Burrata Salad is so delicious and super fresh!
Ingredients
Scale
- 10 to 12 ounces Galbani® Fresh Mozzarella, diced
FOR THE RICOTTA FILLING:
- 12 ounces Galbani® Classic Ricotta Cheese
- 2 Tablespoons light olive oil
- 1 teaspoon kosher salt
- 2 teaspoons lemon zest
FOR THE TOPPINGS:
- 1 Cup cherry tomatoes, halved
- 10 fresh basil leaves
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic glaze or vinegar
- 2 teaspoons fresh pesto
- pinch of kosher salt
- pinch of black pepper
Instructions
- Combine all of the ingredients for the ricotta mixture into a bowl.
- Bowl a few cups of water.
- Dice the fresh mozzarella and place into a separate bowl.
- Pour the boiling water over the diced mozzarella.
- Bring a few more cups of water just under a boil.
- Use half of the diced mozzarella and start forming the cheese into a thin flat found.
- Use the water in the pot to help form and smooth out the cheese. Keep dunking the cheese in the water. Work quickly.
- Once the cheese is smooth and flattened, fill with the ricotta mixture.
- Close by twisting one end to seal.
- Repeat the steps above for the remaining diced mozzarella.
- Place in fridge to cool and firm.
- Once firm, place the burrata onto a platter.
- Garnish with halved cherry tomatoes and fresh basil.
- Top each with a teaspoon of fresh pesto.
- Drizzle on the olive oil and balsamic glaze.
- Season with kosher salt and black pepper.
Notes
SEE POST FOR TIPS!
- Prep Time: 5 minutes
- Cook Time: 5 minutes