At the beautiful and bustling indoor market Mercado de San Miguel in Madrid, Spain, there were booths offering nothing but burrata, served many different ways, but mostly as appetizers and often atop crostini. Burrata is perhaps my favorite cheese; it’s similar to fresh mozzarella on the outside but has a creamy ricotta-like center. It can be paired with sweet or savory toppings and is great on toasted bread. In my opinion, you can never have enough of it, and I’m glad Spain thinks so, too!
(cut off the top, drizzle with oil &
(I use store-bought)
(from a jar)
A burrata bar is a fun, interactive appetizer when entertaining. It’s great for a small group around a coffee table. Set out the burrata cheese (budget at least 2 oz/55 g per person) plus crostini. I make the crostini by toasting baguette slices (that have been drizzled with oil and salt) on one side under the broiler. Serve several small bowls of toppings and let guests build their own appetizers. Here are a few flavor combination suggestions:
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