…and write even cheesier blog post titles!
I can only stop thinking about food for so long — so I’m taking a break from posting about Alaska to show you some of the fabulous things I ate before I left Portland.
A week before my flight back home, my husband decided to make me dinner. It was a wonderfully delicious meal, starting with a salad of cherries, radicchio and burrata cheese. The salad was dressed simply in a combination of Agrumato extra virgin lemon olive oil and some aged balsamic vinegar I bought in Modena, Italy years ago. The bottle isn’t looking so pretty but I promise you, the vinegar inside is like candy.
I only took one picture of the original salad because I was too focused on stuffing it into my mouth as quickly as possible — you can see it by clicking here. I was so in love with it that I kept making different versions of it throughout the week. By the time I left, the tub of burrata was empty.
In case you are unfamiliar, burrata is an Italian cheese made from mozzarella and cream. The outside of the cheese ball (for lack of a better word) is a stiff mozzarella while the inside is a dreamy mixture of cheese and cream that is soft and oozy. The cheese is mild in flavor so make sure to season it well with good olive oil and plenty of fleur de sel.
My first rendition of my husband’s salad used radicchio, perfectly ripe white nectarines, cherries and basil. It was so colorful and pretty.
I added a drizzle of the balsamic and some good crunchy sea salt and it was a delightful summer meal.
The next time I made it, I went even more simple: radicchio, burrata and strawberries and nasturtiums from my garden. I kept the dressing the same with olive oil, balsamic and salt.
Pure bliss, people. Really.
I’m off to buy restock my burrata supply — what is your favorite way to enjoy this creamy delicious cheese? Give me some new inspiration!