Thursday, July 24, 2014

Blissfully creamy

Every time I have a bite of burrata cheese I tend to wax lyrical about how sublime it is. Well, it's that good. And unless you've eaten this cheese, I am sure you think my enthusiasm for it is quite esoteric. This fresh mozzarella cheese stuffed with cream and pieces of mozzarella makes my legs weak—especially when it's laid upon slices of vine ripened tomatoes from my own garden, and topped with bits of green and purple basil, a few flakes of fleur de sel salt, and anointed with olive oil from Italy. Oh, and be sure to have some crusty bread to sop it all up with. Go find thee some burrata!

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