But there — in that faded black-and-white. Doesn’t that look like mozzarella, yet different, more glam? It’s even got a topknot. That’s burrata — fresh mozzarella outside, creamy curds inside. The cheese-making technique dates back nearly a century; the pale cheese it produces only lasts a day.
Burrata, Italian for buttered. Right! Now you remember you were introduced before, that time, at that thing. You didn’t catch the name then, but you’ll make a point of remembering: burrata, the (sorta) new cheese in town.
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BURRATA BITES
Prep: 15 minutes
Cook: 15 minutes
Makes: 12 appetizers
1 ripe pear
2 tablespoons unsalted butter
1 coin fresh ginger, 1 1/4 inches thick
1/4 teaspoon crushed red pepper
Olive oil
1 clove garlic, whole but bruised
Kosher salt
12 slices baguette, each 1/2 inch thick
Orange marmalade
1 ball (4 ounces) burrata
6 thin slices prosciutto
1. Caramelize: Quarter pear the long way and cut out the core. (Leave skin on.) Cut crosswise into thin slices. Heat butter in a nonstick skillet over medium. Add pear slices, ginger and red pepper. Cook until pears are caramel-brown, about 10 minutes. Discard ginger.
2. Crisp: Set a large heavy skillet over medium heat. Add enough oil to coat the pan. Add garlic and a pinch of salt. When garlic begins to sizzle, add bread (in batches, if need be) and toast until golden brown, about 2 minutes per side. Discard garlic. Drain toasted bread on paper towels.
3. Build: Spread each slice of toasted bread with a thin layer of marmalade. Spread each with burrata. Top with a wisp of prosciutto, then a few slices of caramelized pear. Munch.
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