Burrata is one of those special ingredients you fall in love with after the first time you have it. At least it was for me, but to be fair the first time I ever had burrata was sitting at the mozzarella bar of Osteria Mozza in Los Angeles watching Nancy Silverton serve up these perfect bites.
I made a version of this dish when we were invited to a friends beach home at the central coast. Every couple was in charge of a meal/appetizer. I’m not going to boast that this dish was a huge hit, but I will say we were invited again the following year(s)!
Over time I have changed up some of the ingredients from the original recipe to make it my own. I love making this dish when Jimmy’s not at the restaurant and is home for dinner. We’ll open up a bottle of wine and snack until the kids are off to bed and then we can get started on dinner. I usually go for a pinot grigio, but honestly what do I know about wine. I put a bottle in the freezer for 20 minutes while making this dish!
Star anise (one of the spices found in Chinese five-spice) might be unconventional for a dominantly Italian driven dish but it provides a great balance to the marinade.
For citrus, I used Meyer lemons because it’s what’s available in our backyard.
A microplane is ideal for zesting a lemon. This tool makes it easier to avoid getting the bitter white of the lemon membrane.
For a heartier appetizer, serve the marinated burrata and tomatoes with grilled/toasted bread or make individual crostini.